A Dictionary of Food

kebabchés

basted whilst cooking. Usually served on or off the skewer with rice and salad. Also called kebob, shashlik

kebabchés Bulgaria Meatballs kebap Turkey Kebab

kebob Kebab

kecap asin Indonesia A thick, salty and dark coloured soya sauce used for colouring and flavour

kecap bentang manis Indonesia Kecap manis

kecap ikan Indonesia A fermented fish sauce

kecap manis Indonesia A sweet, thick dark aromatic soya sauce used as a seasoning and condiment and for satay. Also called ketjap sauce, kecap bentang manis, sweet soya sauce

kecipir Indonesia Goa bean kecombrang Indonesia Ginger buds

kecsege Hungary Sterlet, a small sturgeon from the Caspian Sea

kecskeméti barackpuding Hungary Apricot pudding with vanilla cream

kedgeree United Kingdom A dish of flaked smoked haddock mixed with cooked rice, curry powder and hard-boiled egg usually served at breakfast. Adapted from the Indian dish khichhari (fish with rice and lentils) during the British occupation of India.

kedjenou West Africa A popular chicken stew from the Cote d’Ivoire made from chicken pieces, aubergines, okra, chilli pepper and tomatoes in water or stock flavoured with grated ginger, bay leaf, garlic and thyme. It is usually slow-cooked in a sealed pot which is shaken from time to time to prevent sticking.

keem Korea Nori

keema 1. South Asia Minced meat 2. Central Asia A common sauce from Afghanistan rather like a bolognese, made with minced meat fried in oil and simmered with tomato purée and water

Kefalotir Balkans A cheese similar to

Kefalotiri

Kefalotiri Cyprus, Greece A very hard scalded-curd ewes’ or ewes’ and goats’ milk cheese similar to Parmesan and made in a cylindrical shape with a rounded top. Also called Kefalotyri

Kefalotyri See Kefalotiri

kefir Russia, Scandinavia A slightly alcoholic and sour drink made originally from mare’s milk, now from cows’ milk and cultured with mixed microorganisms in the form of kefir grains. Contains 0.6 to 0.9% lactic acid and 0.2 to 0.8% alcohol. It is used to treat gastrointestinal problems in Russia.

kefir grains A dried agglomeration of lactic Streptococci, Leuconostocs, yeasts and dried milk, broken into small pieces, To use, they are soaked in 2 changes of water at 20 to 30°C until swollen to 3 or 4 times their original size. They are then used to ferment milk or whey for 1 day to make kefir. They may be reused until they disintegrate, if washed after each use and kept in the refrigerator.

kefta See kefteji

keftedakia Greece Small keftedes eaten as an appetizer. Also called keftethakia

keftedes Greece Keftethes

kefteji North Africa Fried meatballs usually of mutton or offal flavoured with coriander and cumin. Often served in a rich pepper sauce with an egg. Also called kefta

keftethakia Greece Keftedakia

keftethes Greece Large meatballs made from seasoned minced lamb, beef or veal, mixed with white breadcrumbs, sweated chopped onions and garlic and flavoured with ouzo and mint, floured and fried. Served with salad and bread. Also called keftedes

keitto Finland Soup kekada South Asia Crab

kekel East Africa Ethiopian for boiled meat kekererwten Netherlands Chick peas

Keks Germany Biscuit keksi Finland Biscuit kela South Asia Banana keladi Malaysia Yam

kelapa Indonesia, Malaysia Coconut

kelapa muda Indonesia A young coconut about 10 months old. It has a soft gelatinous sweet flesh which is easily scraped from the shell. Used in desserts and drinks.

kelapa sayur Malaysia Chopped mixed vegetables cooked in coconut milk

kelapa setengah tua Malaysia Young coconut. See also kelapa muda

kelapa tua santan Malaysia Coconut milk kelbimbó Hungary Brussels sprouts keledek Malaysia Sweet potato

kelewele West Africa A street food from Ghana made from sliced plantains marinated in a spice mixture of grated ginger, cayenne peppers and salt in water then deep-fried. Other spices may be added to the marinade and lemon juice can be used instead of water.

kelp A general name for varieties of brown seaweed of the genus Laminaria, common on the European coasts. Can be eaten raw or cooked.

kelt A salmon which has spawned and is thin and useless for eating

kem Thailand Salty

kemangi Indonesia, Malaysia A mild basil native to Indonesia and Malaysia

kembang kol Indonesia Cauliflower kembang pala Malaysia Mace kemiri Indonesia Candlenut

kempferia galangal Long thin roots of a plant, Kaempferia galangal or K. pandurata, which resemble dahlia tubers. Normally dried and sliced for use in East Asian dishes. It has a stronger flavour than lesser galangal and should be used sparingly. Also called lesser ginger

kenan West Africa A traditional Ghanaian dish made with a whole fish. See also kyenam

kencur Indonesia 1. Powdered lesser galangal root 2. Zedoary

keneffa North Africa Warqa pastry from Morocco layered with sugar, cinnamon and almonds

keng Thailand Indicates liquid in a dish. See also gaeng

kenkey West Africa Finely ground maize flour mixed to a dough with water and allowed to ferment for 2 to 3 days. After kneading, half the dough is boiled with an equal quantity of water for ten minutes and all combined with the uncooked dough, divided and wrapped in banana leaves which are then steamed for 2 to 3 hours.

Kentish cob Filbert

Kentish huffkin England A small oval flat yeast-raised loaf or roll with a deep indentation in the centre and a soft crust. The dough is enriched with a little sugar and butter and they weigh about 60 g each.

Kentish pudding pie England Kent Lent pie

Kentish sausage England A coarse-textured sausage containing lean pork and pork fat (2:1), seasoned and flavoured with sage, mace and nutmeg

kentjoer Netherlands Zedoary

Kent Lent pie England Short crust pastry baked blind in a flan case, filled with milk thickened with ground rice which is added into a creamed butter, sugar and egg mix flavoured with grated lemon zest, salt and nutmeg, currants sprinkled on top and the whole baked at 190°C until browned

Kentucky ham United States Ham made from pigs traditionally fattened on acorns, beans and clover. The ham is dry-salted and smoked over apple and hickory wood and matured for up to a year. The name refers to the method of curing.

Kenya coffee A sharp, aromatic coffee from Kenya

kenyér Hungary Bread

kesong puti

kepong beras boh Indonesia Galapong kepro knedlo zelo Czech Republic A

traditional Czech dish of roast pork with dumplings and sauerkraut

képviselöfánk Hungary Cream puff keraa Nepal Banana

keran ka achar South Asia Pickled venison meat

kerapu bara Malaysia Garoupa, the fish kerapu lodi Indonesia Garoupa, the fish kerbau Indonesia Buffalo

kere Indonesia Ridged sand clam kerma Finland Cream kermakakku Finland Cream cake

kerma kastike Finland Cream sauce kermes A red dye similar to cochineal from an

insect, Coccus ilicis, which lives on the kermes oak. Referred to by Chaucer as grains of Portugal.

kernel The edible, usually central, part of a nut or stone of a fruit

Kernhem Netherlands A soft sticky cows’ milk cheese with 60% butterfat. Initially rindless, it can be ripened for 30 days in a cool damp atmosphere to give a rich full flavour and an orange-brown rind.

kern milk Scotland The Scottish term for buttermilk

kerrie Netherlands Curry kerrierijst Netherlands Curried rice kers Netherlands Cherry

kerupuk Indonesia A large deep-fried crisp pancake flavoured with dried prawns. See also krupuk

kerupuk singkong Indonesia A type of poppadom made from tapioca starch and cassava chips

kesäkeitto Finland Summer vegetable soup (NOTE: Literally ‘summer soup’.)

kesar South Asia Saffron keshar Nepal Saffron

keshy yena Caribbean Edam cheese stuffed and baked with various mixtures of poultry, fish, shellfish, meat, etc (NOTE: From the Dutch East Indies)

kesksou North Africa The Berber name for couscous

keskülü fukara Turkey A sweetened milk pudding thickened with rice flour and flavoured with liquidized almonds or almond essence and chopped almonds and topped with chopped pistachio nuts and desiccated coconut. Served chilled.

kesong puti Philippines Cottage cheese made from water buffalo milk. Also called quesong puti

kesra

kesra North Africa A type of Arab bread made with strong flour containing about 10% cornmeal in the usual way using a sourdough starter equal to approximately one third of the previous batch. Also called kisra, khobz

kesram South Asia Saffron

kesti Finland A cheese similar to Tilsit, flavoured with caraway seeds

keta Russia Siberian salmon keta caviar 1. Ikura 2. Ketovaia

ketan Indonesia A glutinous rice served as a dessert with desiccated coconut and a brown sugar syrup

ketchup A commercially produced sauce sold in bottles to be used cold as a condiment. Usually of one particular flavour, e.g. tomato, mushroom, etc. See also Pontac ketchup. Also called catsup, catchup (NOTE: The name is derived from the Indonesian word for sauce, ‘kecap’)

ketela pohon Indonesia Cassava ketelkoek Netherlands Steamed pudding ketimun Indonesia Cucumber

ketjap Netherlands Ketchup ketjap sauce Kecap manis ketola Malaysia Angled loofah ketola ular Malaysia Snake gourd

ketovaia Russia The large red and almost transparent eggs of Siberian salmon. It is more salty then true caviar and has a different flavour. Also called red caviar, keta caviar

ketumbar Indonesia, Malaysia Coriander seeds

ketumbar jinten Indonesia, Malaysia A mixture of ground cumin and coriander seeds

Keule Germany Saddle, haunch or leg (of meat)

Keulenrochen Germany Thornback ray kevada Nepal Screwpine

kewra Screwpine

kewra essence An extract of the flowers of screwpine used in India to flavour meat, poultry and rice dishes

kex Sweden An unsweetened cracker biscuit key lime West Indian lime

key lime pie A blind baked pastry or Graham cracker case filled with a mixture of sweetened condensed milk, lime juice and egg yolks which have been cooked out over a bain-marie. Served cold or topped with meringue and browned in the oven.

kezuri-bushi Japan Flakes or shavings of dried Pacific bonito

kg The abbreviation for kilogram in any language

kha Thailand Greater galangal

khabli palau Central Asia An elaborate lamb pilaff from Afghanistan made with browned almond slices and a julienne of carrots and raisins, and flavoured with garam masala, ground cardamom and ground coriander. The meat, cooked with onions and the spices, is mixed with the carrots, raisins and almonds and put on top of the half-cooked rice before being finished in the oven or on top of the stove.

khachapuri Southwest Asia A Georgian yeasted flour and water dough incorporating melted butter (25% of flour). It is kneaded and allowed to rise, rolled out and cut into squares. Grated Haloumi cheese mixed with egg is piled in the middle of each square, and the corners pulled into the centre. The breads are egg-washed and the filling sprinkled with chopped herbs, then the breads baked at 190°C for 25 minutes or until the cheese is browned.

khagina South Asia Eggs and yoghurt (6:1) beaten with (besan) at the rate of 5 tbsp besan for 6 eggs and flavoured with ground coriander and cardamom seed, grated onion, chopped chives and salt to taste. The dish is then cooked as a rather thick omelette in the usual way and served by cutting thick slanted slices from the folded omelette.

khajur South Asia Date kha kho Vietnam Shallots

khal Nepal A stone mortar used for grinding grains and spices

khalia South Asia A brass or cast iron mortar used for grinding hard grains and spices using a matching pestle (musaria)

kha mar Burma Oyster kha-min Thailand Turmeric kha min khao Thailand Zedoary

khamir South Asia A natural yeast used for making soft bread. It is propagated in sourdough fashion with flour and yoghurt. khanom chine Thailand Small bundles of cooked rice noodles sold as instant food. Usually resteamed and served with a savoury

sauce or curry.

khanom jeen Thailand 1. Fast food 2. Instant food

khao Thailand Rice

khao chair Thailand Ice-cold cooked longgrain rice served with a selection of small snacks and appetizers

khao niew Thailand Sticky rice khao pad Thailand Fried rice khao phod Thailand Sweet corn

khao phoune Laos Cooked rice vermicelli topped with bean sprouts, salad leaves,

chopped banana heart and flower and covered with a creamy coconut milk sauce flavoured with chillies and peanuts and containing chopped fish, meat or poultry. Often served for breakfast.

khao tom gung Thailand Congee flavoured with fish sauce. Eaten for breakfast.

khara korma South Asia A korma made with whole instead of ground spices. The meat is simmered first with yoghurt and cinnamon until dry, then with a water extract of garlic until dry, then fried in butter until cooked and crusty. It is then mixed with the previously soaked spices and herbs and their marinating liquor: typically chilli peppers, fennel, cinnamon, cloves, cumin, bay leaves, peppercorns marinated in lime juice, nigella and cardamom seeds, plus a little asafoetida and ground ginger. All is then cooked in butter until dry and the fat separates.

khas khas 1. South Asia Poppy seeds 2. An aromatic grass, Vetiveria zizanioides, used as a flavouring in Indian cooking. Grown in India and the south of the USA. Also called vetiver

khas syrup A sweetened extract of the aromatic grass, khas khas

khas water An extract of the aromatic grass, khas khas

kha-wel Burma Cuttlefish kha-ya-nyo Burma Asian mussel

kheer South Asia A dessert made from rice cooked in milk until it is completely disintegrated> Then sugar, raisins, chopped dried apricots, bruised cardamom seeds and cinnamon stick are added and the whole cooked for 1.5 hours. Almond slivers are added towards the end. The mixture is then cooled and thinned with a little rose water until a thick pouring consistency, put in individual bowls, chilled and decorated. Also called sheer

kheera South Asia Cucumber khesari South Asia Lath

khichhari South Asia A dish of cooked rice mixed with a variety of ingredients from a few sprouted seeds or lentils to an elaborate mixture of spices, nuts and raisins. The origin of kedgeree. Also called kichardi, kitcheri, khichri

khichri South Asia Khichhari khing Thailand Ginger

khing dong Thailand Chow chow preserve khleb Russia Bread

khleb i sol Russia Bread and salt, the traditional words of welcome in Russia. The two commodities are often offered to guests when arriving for a celebratory meal.

khtim slek

khli’ North Africa Marinated and dried strips of meat which are then cooked and preserved in fat

khnehey Cambodia Ginger

khoa South Asia Milk dehydrated by stirring over a low heat until it becomes a thick paste which is pressed into cakes. See also khoya

khoai mon Vietnam Taro khobz North Africa Bread

khobz bishemar North Africa 1. A savoury turnover or similar made from pastry wrapped around a filling or from a stuffed pitta-type bread 2. Bread dough made into parcels filled with a mixture of beef suet, red chilli peppers, and fresh parsley, all finely chopped with ground cumin and paprika. Allowed to prove then docked and fried in butter until crisp and golden. Served hot.

kholodny sup-salat A cold soup made from chopped red onion, radishes, tomatoes, cucumbers and garlic seasoned and dressed with a little Tabasco sauce plus oil and lemon juice, mixed with chilled chicken consommé just before serving accompanied by garlicflavoured croûtons

khoobani South Asia Apricot

khoresh Central Asia An Iranian dish which literally means ‘sauce’ but contains meat browned in clarified butter with onions and spices, then simmered with vegetables and/or fruit often with the addition of lemon juice and brown sugar. Always served with a rice dish such as chelou.

khoreshe alu Central Asia A khoresh of cubed lamb or beef flavoured with turmeric and cinnamon. Prunes, lemon juice and brown sugar are added for the last 45 minutes of simmering.

khouzi Middle East A festive dish from Iraq consisting of a whole lamb steam-roasted whole, head down, in a tannour oven over a dish of saffron rice (timman z’affaran). The top is sealed with palm leaves and clay and the fat from the tail end bastes the lamb as it slowly cooks, with the juices being absorbed by the rice. Palm-leaf ribs are used to skewer the lamb and these impart their own flavour.

khoya South Asia Milk dehydrated by stirring over a low heat until it becomes a thick paste which is pressed into cakes. It is used for making sweetmeats and Indian cakes and to enrich sweet or savoury dishes. A different texture is obtained by coagulating the milk with lemon juice before dehydrating. Also called khoa

khren Russia Horseradish khtim baraing Cambodia Onion

khtim kraham Cambodia Shallots

khtim slek Cambodia Spring onion or scallion

khubz

khubz North Africa Morrocan bread cooked in a circular glazed terracotta dish. It is proved but not knocked back.

khubz-tanou Middle East A very thin bread from the Lebanon

khum South Asia Cloud ear fungus

khurma po-samarkandski Russia Blanched persimmons, skinned, cut in sections and fanned on a plate, covered with a sauce made with corn flour-thickened orange juice, flavoured with lemon juice and zest, and scattered with pomegranate seeds

khus-khus

khuwa Nepal Milk dehydrated by stirring over a low heat until it becomes a thick paste which is pressed into cakes. See also khoya khvorost Russia Deep-fried biscuits made from egg yolk, egg and icing sugar, creamed, flavoured with rum and vanilla and mixed with salted plain flour to make a stiff paste; kneaded 10 minutes, rolled out very thin and cut into 12 by 5 cm rectangles; a longitudinal slit made at one end and the other end threaded through this; deep-fried in hot oil, drained and sprinkled with cinnamon and

icing sugar. A very traditional biscuit. kibbeh Middle East 1. Made with burghul 2.

Lean lamb and burghul (1:2), the burghul washed and water squeezed out, the lamb double minced, mixed with finely chopped onion and seasoning and kneaded for 10 to 15 minutes with wet hands until a smooth paste results

kibbeh nayeh Middle East Kibbeh niya kibbeh niya Middle East Kibbeh made with

fine burghul, spread on a plate, covered with olive oil and sprinkled with chilli powder and pine nuts. Served with lettuce and raw onion. Also called kibbeh nayeh

kibbeh tarablousieh Middle East Minced lamb fried in oil for 15 minutes, chopped onion, seasoning and allspice added and fried 20 minutes, then roasted or fried pine nuts and parsley added to form a stuffing. Kibbeh in egg-sized balls made into long oval purses between the index finger and thumb, stuffing added, the package closed, rolled into an oval shape and deep-fried. Served with lemon wedges.

kibble, to To grind or chop coarsely kibbled wheat Cracked wheat kicap cair Malaysia Light soya sauce

kicap hitam Malaysia A sweet dark soya sauce similar to kecap manis

kicap pekat Malaysia Dark soya sauce kichardi South Asia A dish of cooked rice

mixed with a variety of ingredients. See also khichhari

Kichererbsen Germany Chickpeas kickshaw United Kingdom An old-fashioned

term for a food delicacy or fancy dish

kid A young goat, a popular meat in Mediterranean countries

Kidderminster plum cake England A type of

Eccles cake with a filling made from mixed dried fruits, flour, soft brown sugar, butter and egg (4:1:1:1:1), well mixed and flavoured with ground mixed spice. Before baking at 200°C, the tops of the cakes are docked and brushed with a mixture of water and granulated sugar.

kidney The internal organ of an animal which filters out breakdown products of metabolism from the blood and delivers them in water solution to the bladder. The main bulk is a uniform brownish-red tissue arranged around blood vessels and tubes. Generally prized as tender and tasty offal. The kidneys of smaller animals are grilled or fried after removing the hard core, outer membrane and fat. The kidneys of larger animals are generally stewed.

kidney bean A type of kidney-shaped dried French bean ranging in colour from white to black. See also red kidney bean

kidney fat See suet

kidney soup A brown roux and tomato purée boiled with brown stock; chopped ox kidney, carrot and onion lightly browned in fat and a bouquet garni added; all simmered and skimmed for 2 hours; bouquet garni removed, and the remainder liquidized, strained, seasoned, consistency adjusted and garnished with diced cooked kidney. Also called soupe aux rognons

kiełbasa Poland A boiling sausage formed in a ring containing beef, pork, garlic, seasoning and spices

Kieler Sprotten Germany Salted and smoked sprats

kieli Finland Tongue

kienyeji East Africa A Kenyan dish of beans or peas. See also irio

kiev A method of pocketing, stuffing and cooking chicken breasts. See also chicken

Kiev

kieve Ireland A large mash tun used for brewing

kikka-kabu Japan Baby turnips, peeled and trimmed top and bottom, cut with a chrysanthemum cut, stood in salted water for 30 minutes to soften, dried and sprinkled with a mixture of caster sugar and salt and garnished with sweet pepper rings or with grated lemon to resemble red or yellow chrysanthemums. Stood in individual bowls lined with chrysanthemum leaves.

kiku Japan Chrysanthemum flowers and leaves used as a garnish. Also called kikuna

kikuna Japan Kiku

kikurage Japan Cloud ear fungus

kilawin Philippines A method of preparing fish for consumption without heating it by marinating in coconut vinegar, lime juice or kalamansi juice until it becomes translucent kilic kebap Turkey A kebab of swordfish pieces, onion, tomatoes and bay leaves dressed with lemon and grilled over charcoal kilkis Scandinavia Norwegian anchovies, preserved in brine. See also anchois de

Norvège

Killarney Ireland Irish Cheddar cheese Kilmeny kail Scotland A young rabbit

chopped in convenient pieces and a piece of bacon of about the same weight simmered in water for 2 to 3 hours. When the meat is cooked it is removed and finely chopped cabbage or kale, equal in weight to the rabbit, is added and cooked a further 15 minutes. Some of the meat is diced and returned to the soup, which is served with oatcakes; the rest is served separately as a main course.

Kilner jar United Kingdom A strong glass jar with a separate glass lid sealed to the jar with a rubber ring and held on by a metal closure. Used for preserving fruit and vegetables. (NOTE: Named after Kilner’s Bridge, a village in South Yorkshire)

kilocalorie The old unit of energy equivalent to 1000 calories. Often referred to as Calorie with a capital C and now replaced by the kilojoule. It is the energy necessary to heat 1 kg of water by 1°C.

kilogram The common measure of weight approximately equal to 2.2 lbs, divided in grams (g) (1000 g per kg). 1 lb is approximately 454 g and 1 oz approximately 28 g. Abbreviation kg

kilogramme France Kilogram

kilojoule The unit of energy used in nutrition which has replaced the kilocalorie or Calorie. 4.2 kilojoules equals 1 Calorie. Abbreviation kJ

kim Korea Toasted nori eaten as a snack or crumbled over food

kim cham Vietnam Lily buds

kimchi Korea Fermented cabbage (usually Chinese leaves) or other vegetables, flavoured with salt, garlic and chillies. An acquired taste which provides most of the vegetable nutrients in the Korean diet. A Western substitute can be obtained by mixing chopped Chinese leaves which have been salted to remove excess liquid with minced spring onions, garlic, ginger, chillies,

kinugoshi tofu

a little sugar, soya sauce and vinegar and storing in a closed jar in the refrigerator for at least 24 hours. Also called Korean pickled cabbage

kimini Japan A dish of braised shrimps. See also ebi no kimini

kinako Japan Soya bean flour kinchay Philippines Chinese celery king Thailand Ginger

king, à la England, France Served in a rich cream sauce with mushrooms and green sweet peppers

king crab A large light-brown crab,

Paralithodes camtschatica, with long legs and weighing up to 3.5 kg, found on the coasts of Alaska

King George whiting Australia A fish,

Sillaginodes punctatus, which is found only in Australian waters, mainly in South Australia, and is considered one of the finest fish for eating. It can grow to 70 cm in length and up to 4 kg in weight. The body is light to dark brown, the underside is silver below and there is a row of small dark spots along the sides. Also called spotted whiting

king mandarin An important mandarin, Citrus nobilis, probably a mandarin/orange hybrid, from Southeast Asia and Japan. The Japanese variety is smaller and has a smoother rind than that from Southeast Asia but is slightly bitter.

king prawn A large prawn of the Penaeidae family, found in the Mediterranean, off the Spanish and Portuguese coasts and elsewhere in the world. Generally a dirty greyish-brown when raw, and pink to red when cooked. Varieties include crevette royale, crevette rouge, eastern king prawn, western king prawn, banana prawn and tiger prawn.

kings acre berry A hybrid blackberry of the genus Rubus

king salmon See chinook salmon king scallop Great scallop kinkan Japan Kumquat

kinkku Finland Ham

kinmedai Japan A commonly used type of red sea bream (tai)

kinoko Japan Mushroom

kinome Japan Young shoots of the anise pepper tree, Xanthoxylum piperitum, used as a garnish

kinpira Japan A method of cooking burdock roots or carrots or both together by cutting into small batons or matchsticks, shallow frying and seasoning with sugar, chilli pepper, sake and soya sauce

kinugoshi tofu Japan Silk bean curd

kip

kip Netherlands Chicken

kip aan’t spit Netherlands Grilled chicken kippelever Netherlands Chicken liver

kipper A gutted herring, split and flattened from the belly side, lightly brined and then cold-smoked

kipper, to To preserve fish by salting then smoking

kipper sausage Scotland A sausage made with kipper flesh without bones or skin, probably mixed with suet and breadcrumbs

kippesoep Netherlands Chicken broth

kiri bath Sri Lanka A thick mixture of cooked soft rice and coconut cream, shaped into flat diamonds and served with jaggery at festivals kiriboshi daikon Japan Sun-dried strips of

mooli. Added to soups and stews. kirkeen Ireland Carpet shell clam

kirsch A strong alcoholic infusion of cherry and cherry kernels used as a flavouring in e.g. black forest gateau

Kirschen Germany Cherries Kirschenkaltschale Germany Morello

cherries and the cracked kernels cooked in sugar syrup, strained, mixed with white wine and served cold, garnished with whole pitted cherries

Kirschwasser Germany Kirsch, the liqueur kirsebær Denmark Cherries

kirsikka Finland Cherries kisel Russia Kissel

kishk Middle East A fermented mixture of bulgar, milk and yoghurt, dried, powdered and used to make a kind of porridge

kishka Hungary, Russia A sausage rather like haggis made from chopped beef suet, onion, flour or rice and seasonings, stuffed in beef intestines, tied and simmered over a low heat with onions. Served hot with horseradish sauce as an appetizer. Also called stuffed derma

kisra North Africa A type of Arab bread. See also kesra

kissel An East European dessert of puréed red berries and/or fruit juice, thickened with gelatine, corn flour or arrowroot and served with cream. Sometimes used in the same way as redcurrant jelly in savoury sauces.

kissela dahorp Balkans Diced mutton simmered with herbs, separated and mixed with half cooked rice, fried chopped onions, paprika, a little vinegar and sufficient of the cooking liquor to be absorbed by the rice and all baked in the oven until the rice is cooked

kisu Japan A small white fish

kiszka kaszana Poland A cooked sausage made with blood and dehusked buckwheat

kitcheri South Asia A dish of cooked rice mixed with a variety of ingredients. See also khichhari

kited fillet United States A boned and filleted round fish in which a cut is made along the top of the fish to expose the main bones and viscera which are removed leaving the two halves joined by the abdominal flesh at the bottom of the fish

kitfo East Africa A type of steak tartare from Ethiopia, possibly warmed slightly in a frying pan, seasoned with chopped onion, lemon juice, hot chilli sauce or any of chopped chillies, cumin, cinnamon, coriander, rosemary and garlic. Made into small balls or patties and served with a variety of chopped salad vegetables.

kitha neem South Asia Curry leaf kitsune-udon Japan Udon noodles cooked

until al dente, topped with abura-age, simmered in dashi, soya sauce, mirin and sugar until they have absorbed most of the liquid and served with kakejiru soup

kiwano A large egg-shaped fruit with a reddish-yellow warty skin enclosing a sweet green watery and rather insipid flesh and large cucumber-like seeds. Eaten like passion fruit. Grown in Africa and New Zealand. Also called horned melon

kiwi fruit A small egg-shaped fruit up to 10 cm long from a trailing climber, Actinidia chinensis or A. deliciosa. It has a light-brown hairy skin containing a sweet bright-green flesh tasting of melons and strawberries and with symmetrically arranged black seeds. It is often peeled and sliced for decoration or used in tarts and salads. As the fruit contains proteases it can be used to tenderize meat, but will degrade gelatine and prevent jellies from setting. Originally from China, but now mainly grown and exported from New Zealand. Also called Chinese gooseberry

kjeks Norway 1. Dry crackers 2. Biscuits kjøtt Norway Meat

kjøttbolle Norway Meatball kjøttedeig Norway Minced meat

kjøttfarse Norway Hamburger meat, minced meat

kjøttpudding Norway Meat loaf kjøttsuppe Norway Meat broth, bouillon

Klaben Germany A white fruit bread with nuts and dried vine fruits

klaicha Middle East A sweet pastry from Iraq made with water instead of eggs and filled with pitted dates sweated in butter. They can be in the form of balls pressed into a decorated mould, in rolls like a sausage roll or flat like a Chorley cake. They are baked at 170°C for 30 minutes.

klarbär Sweden Sour cherry (amarelle) klare Fleischbrühe Germany Clear beef

broth, consommé

klare Rindsuppe Austria Clear beef broth klatkager Denmark Rice fritters

Kleie Germany Bran

kleine gevlekte hondshaai Netherlands

Dogfish

kleingefleckter Katzenhai Germany Dogfish

Kleist Germany Brill klejner Denmark Crullers

kletskoppen Netherlands Ginger snaps

Kliesche Germany Dab, the fish klimatofilla Greece Vine leaves

klimp Sweden A traditional product of dumplings made from a very thick rouxbased white sauce with added egg yolk and variously flavoured with grated bitter almonds, crushed cardamom seeds, or grated cheese, poured into moulds, chilled, turned out and nowadays usually sliced for use as a consommé garnish

klipkous South Africa Abalone

klippfisk Norway Cod that is salted and spread out on stones and rocks to dry. Also called clipfish

klobas Czech Republic, Hungary A juicy sausage made from smoked pork or veal mixed with wine, filled into casings and formed into a continuous spiral like a Cumberland sausage

Kloepfer Switzerland Klöpfer

Klöpfer Switzerland A cervelas sausage from Basle made of beef, pork, bacon and pork rind, seasoned and lightly spiced, packed in medium or narrow hog casings, tied into 10 cm lengths and lightly smoked. Also called

Kloepfer

Klopse Germany Meatballs made with a mixture of meats

Klösse Germany Dumplings made from potatoes and flour mixed with milk, fat and sometimes bacon. Breadcrumbs and semolina may be incorporated. Boiled and served as an accompaniment to sweet or savoury dishes. Also called Knödel

Klosterkäse Germany A soft, surface-ripened cheese made in block form from semiskimmed cows’ milk. Similar to Romadur. Contains 52% water, 19% fat and 24% protein.

kluay Thailand Banana klyukva Russia Cranberries

Knackerli Switzerland A spiced sausage from Appenzell made from beef, pork and veal. Also called Appenzellerli

Knackwurst Germany A short fat variety of Frankfurter made from a seasoned mixture

knock back, to

of lean pork, beef, pork fat and saltpetre, flavoured with garlic and cumin, filled into beef runners, dried and smoked. Served hot after poaching.

knaidlech Very popular Jewish dumplings made with crushed unleavened matzos, eggs, water, salt and molten fat or oil, boiled and served with soup. Suitable for Passover since made with matzo meal. Also called knedlach

knakworst Netherlands Sausage, Frankfurter Knaost Pultost

knead, to To mix a stiff dough by repeatedly compressing it and folding in or over; this may be done manually or mechanically by using a dough hook at slow speed. In the case of bread doughs made from strong flour, kneading is used to develop sheets of gluten in the mixture and to incorporate air. The air acts as nuclei for the formation of bubbles of carbon dioxide during rising and proving; the gluten sheets facilitate their retention in the cooking dough.

kneaded butter Beurre manié knedlach See knaidlech

knedlíky Czech Republic Huge soft dumplings made from flour and/or semolina, eggs, fat and water, boiled and served with soup or if sweetened as a dessert

Knepfle Small dumplings from Alsace made with semolina or mashed potatoes and flour, mixed with chopped parsley, chopped leek and egg yolks

kneten Germany To knead

knickerbocker glory Alternate layers of jelly, fruit, ice cream and whipped cream assembled in a tall sundae glass

Kniestück Germany Knuckle of veal

knife A thin steel blade, one edge of which is sharpened, the whole fitted with a handle. They come in various thicknesses and profiles and sometimes with a serrated or saw edge, for various types of work.

knishes Semicircular Jewish pastry turnovers with a variety of fillings, some specific to particular festivals

kniv Denmark, Norway, Sweden Knife knob celery Celeriac

Knoblauch Germany Garlic Knoblauchwurst Germany A sausage made

from a seasoned mixture of lean pork and pork fat, spiced and heavily flavoured with garlic and formed in a ring

knoblaugh United States Knoblauchwurst

Knochen Germany Bones

knock back, to To lightly knead a yeast-raised dough which has risen once in order to eliminate large gas bubbles and help further

knock down, to

develop the gluten. This is done prior to shaping the dough. Also called knock down, to

knock down, to To knock back

knockit corn Scotland Groats made from bere, the original domesticated barley from the Orkneys

knockpølse Denmark A Danish version of knackwurst made from a mixture of finely chopped beef, pork and veal with about 10% diced pork back fat, seasoning and saltpetre, flavoured with nutmeg, cinnamon, ginger and garlic, packed into hog casings, linked (12 cm), air-dried and hot smoked

knockwurst United States A version of Knackwurst made with smoked beef and pork

Knödel Austria, Germany Dumpling

knödel alla tirolese in brodo Italy Bread and bacon dumplings served in beef broth

knoflook Netherlands Garlic knol Netherlands Turnip knol-kohl South Asia Kohlrabi

knolle Italy Large boiled dumplings from the northwest

Knollensellerie Germany Celeriac knotted marjoram See marjoram

knuckle The lower parts (shin) of a leg of veal, pork or lamb, extending down to the hock

knuckle of lamb See shank end of lamb knuckle of veal The lower part of a leg of veal

below the thick part of the muscle usually cut into rounds for ossobuco

knusprige Kruste Germany Pork crackling kobegyu, kobeushi Japan Steaks from a type

of beef cattle reared or finished on beer and brewer’s grains and massaged daily to produce tender back meat marbled with fat. The technique has now been introduced into France. See also boeuf de Constance

Koblenz sausage A thin sausage made from veal and pork which has been pickled in brine for several days, minced with onions and garlic, flavoured with pepper, packed loosely in narrow hog casings, linked, airdried and smoked over oak and beech. Served hot. Also called Coblenz sausage

koblihy Czech Republic Jam doughnut kochujang Korea Chilli bean paste

Kochwurst Austria, Germany A group of German/Austrian slicing or spreading sausages such as Leberwurst, Zungenwurst and Berliner Rotwurst which are steamed or boiled for a considerable time. They do not keep.

kød Denmark Meat kødboller Denmark Meatballs

kødfars Denmark Meat stuffing, forcemeat

koek Netherlands 1. Cake 2. Biscuit (NOTE: The plural is koekjes.)

koeksister South Africa A twisted or plaited doughnut, deep-fried in oil and dipped into cold sugar syrup and then possibly in desiccated coconut

kofta 1. Middle East Cylinders of a spiced minced meat mix formed around skewers brushed with oil, and grilled over charcoal. A typical mix might contain double minced lamb, chopped onion, chopped parsley, ground allspice, fenugreek, red pepper and salt. Also called kofte, kufta 2. South Asia Finely ground meat sometimes blended with finely chopped aromatics, seasoning and herbs, bound with egg and formed into balls, sometimes over sweet-sour plums or a paste of dried apricots and herbs. May be braised, curried or grilled on skewers. See also nargisi

kofte See kofta

köfte Turkey Meatballs shaped like small rolls and fried in mutton fat. Usually made from chopped raw lamb or mutton, mixed with water, soaked breadcrumbs, eggs, garlic, cinnamon and salt.

kogt Denmark Cooked or boiled

kohada Japan Fillets of a small spotted sardine, the gizzard shad, Clupanodon punctatus, used in sushi etc. Also called konoshiro (NOTE: The larger fish called konoshiru grows up to 25 cm but is difficult to eat because of the many small bones.)

kohanafu Japan Fully cooked, dried and crushed gluten dough rather like breadcrumbs which is sprinkled directly over food. Also called flower fu

kohitsuji Japan Lamb

Kohl Germany Cabbage

Kohlenhydrat Germany Starch

kohlrabi The thickened turnip-like lower stem of a member of the Brassica family, Brassica oleraceae (Gongylodes Group), from which the rather sparse leaves spring. It is generally green to red, and grows above ground. The flesh is crisp, has a mild flavour and is eaten raw or cooked. Popular in Germany.

Kohlrabi Germany Kohlrabi

Kohlroulade Germany Blanched cabbage leaves wrapped around minced meat, fried then braised

Kohl und Pinkel Germany Cabbage and sausage

koi-kuchi shoyu Japan Dark soya sauce

koki Central Africa A bean paste similar to moyin-moyin

koko Central Africa The name given to afang, Gnetum africanum, in the Central African Republic. The leaves are usually prepared

for sale as a chiffonade to make cooking easier. Also called mfumbwa

kokoska u unaku od slacice Balkans A Croatian speciality of roast chicken coated with a thick sauce made from seasoned chicken stock and vinegar thickened with egg yolks and soured cream. Served with dumplings.

kokosnoot Netherlands Coconut kokosnøtt Norway Coconut koksalt Norway Salt

kokt Norway, Sweden Boiled

kokt torsk Sweden Thick slices of poached cod served with egg sauce or melted butter and accompanied by boiled potatoes

kokum The fruit of an Indian tree, Garcinia indica, of the same family as the mangosteen. The flesh is dried and used as a souring agent. A semisolid fat, kokum butter, is extracted from the large seeds. The dried fruits resemble sour prunes. Also called cocum

koláce Czech Republic A fruit-filled bun kola nut See cola bean

kolbasa Russia Smoked ham sausage common in the western Russian republics

kolbász Hungary Sausage

kol-bee An Israeli cheese resembling Gouda. See also Colbi

kolcannon See colcannon

koldtbord Norway Fork supper (buffet), cold collation, similar to smörgåsbord

koldt kød Denmark Cold sliced cooked meats kołduny Poland A type of ravioli

kolja Sweden Haddock kolje Norway Haddock

Kölle Germany Savory, the herb

kolo East Africa Roasted barley eaten as a snack in Ethiopia

kolocassi See colocassa kolokythaki Greece Courgettes

kolska Poland A firm pork sausage from Poznań and Lublin

komatsuna A diverse group of oriental brassicas, Brassica rapa var. perviridis. The loose leaves which form a plant up to 30 cm by 18 cm have a flavour between cabbage and spinach. They are eaten cooked as a vegetable or sliced raw in salads. Also called spinach mustard

kombu Japan A type of broad leafed kelp, genus Laminaria, which is available as dried thick dark-green strips (30 cm long and folded) or in powdered form. Used to make stock, to make a tea or eaten as a vegetable after boiling for 30 minutes. On storage it develops a white surface covering which should be wiped off before use. It is soaked

konnyaku

to soften and then scored with a knife to release the flavour and may be used twice or more before before all the flavour is extracted. See also oboru kombu, tororo kombu, shiraita kombu. Also called sea kelp, tangle kelp

kome Japan Uncooked rice

Komijnekass Netherlands A hard cheese flavoured with caraway seeds and cloves

komkommer Netherlands Cucumber komló Hungary Hops

kompot Russia Compote, often made with a mixture of diced fruit and nuts, sweetened with honey

Kompott Germany Compote, fruit stewed in a sugar syrup

Konfitüre Germany Jam

kong syin tsai China Swamp cabbage Königinpastete Germany A savoury filled

pasty, usually meat and mushrooms

Königinsuppe Germany A chicken soup thickened with a liaison of cream and eggs

Königsberger Klopse Germany Meatballs simmered in good stock and served with the thickened cooking liquor flavoured with capers and boiled rice

Königskuchen Germany A rum-flavoured cake made by the creaming method from flour, sugar, butter, separated eggs and ground almonds (2:3:2:4:1) with 8 teaspoonfuls (6 g) of baking powder per kg of flour, creaming with egg yolks and folding in the stiffly beaten egg whites after the flour. The cake is flavoured with lemon zest and rum-soaked dried vine fruits and baked at roughly 175°C. (NOTE: Literally ‘king’s cake’.)

Königwurst Germany A sausage made from equal parts of chicken and partridge meat mixed with chopped mushrooms, truffle shavings, seasoning and mace, moistened with wine, packed into casings, tied and braised. Eaten cold. (NOTE: Literally ‘king’s sausage’.)

konijn Netherlands Rabbit

koninginne groente Netherlands The thick white asparagus much liked by the Dutch and in season during May and June (NOTE: Literally ‘queen of vegetables’.)

konjac Gum extracted from the tubers of the snake palm plant, Amorphophallus konjac, which has gelling properties and is used in making black bean curd

konjak Sweden Brandy konjakk Norway Brandy

konnyaku Japan A low-calorie, virtually tasteless, complex oligosaccharide produced from the tubers of the snake palm plant, Amorphophallus konjac. It is mainly