worldcuisines/food-kb-v1.1 huggingface dataset:
Kabsa
Category: rice (mixed rice)
Cuisine: Saudi Arabian, Yemeni
Associated cuisines: Arabian Peninsula
Area: Arabian Peninsula
Countries: Saudi Arabia, Yemen
Region: Western Asia
Other names: ar - Arabic: كبسة
arz - Egyptian Arabic: كبسه
as - Assamese: কবছা
bn - Bangla: কাবসা
ce - Chechen: Кабса
cy - Welsh: Kabsa
de - German: Kabsa
el - Greek: Κάμπσα
en-simple - Simple English: Kabsa
es - Spanish: Kabsa
fa - Persian: کبسه
fr - French: Kebsa
ha - Hausa: Kabsa
he - Hebrew: כבסה
hr - Croatian: Kabsa
hy - Armenian: Կաբսա
id - Indonesian: Nasi kabsah
it - Italian: Kabsa
ja - Japanese: カブサ
jv - Javanese: Kabsa
ko - Korean: 캅사
kw - Cornish: Kabsa
ml - Malayalam: മച്ബൂസ്
pa - Punjabi: ਕਾਬਸਾ
pl - Polish: Kabsa
pt - Portuguese: Kabsa
ru - Russian: Кабса
ta - Tamil: கப்சா
th - Thai: กับซะฮ์
tr - Turkish: Kepse
uk - Ukrainian: Кабса
ur - Urdu: کبسہ
uz - Uzbek: Kabsa

The dish usually made with rice (usually basmati), meat, Vegetable, and a mixture of spices.
Kalamay
Category: dessert (dessert)
Cuisine: Filipino
Associated cuisines: Visayas, Luzon
Area: Visayas, Luzon
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Kalamay
es - Spanish: Kalamay
fr - French: Kalamay
id - Indonesian: Kalamay
jv - Javanese: Kalamay
tl - Tagalog: Kalamay

The dish is a sticky sweet delicacy. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla.
Katsudon
Category: rice (rice bowl)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: ca - Catalan: Katsudon
da - Danish: Katsudon
de - German: Katsudon
es - Spanish: Katsudon
eu - Basque: Katsudon
fa - Persian: کاتسودون
fr - French: Katsudon
hu - Hungarian: Kacudon
hy - Armenian: Կացուդոն
id - Indonesian: Katsudon
it - Italian: Katsudon
ja - Japanese: カツ丼
jv - Javanese: Katsudhon
ko - Korean: 가츠동
pl - Polish: Katsudon
pt - Portuguese: Katsudon
ru - Russian: Кацудон
th - Thai: คัตสึดง
tr - Turkish: Katsudon
uk - Ukrainian: Кацудон
uz - Uzbek: Katsudon
vi - Vietnamese: Katsudon
yue - Cantonese: 日式豬扒飯
zh - Chinese: 豬排丼

The dish is a bowl of rice topped with a deep-fried breaded pork cutlet, egg, Vegetable, and condiments.
Kedgeree
Category: rice (mixed rice)
Cuisine: Indian, British
Associated cuisines: Indian, British
Area: India, United Kingdom
Countries: India, United Kingdom
Region: Southern Asia
Other names: de - German: Kedgeree
eo - Esperanto: Keĝerio
es - Spanish: Kedgeree
fr - French: Kedgeree
he - Hebrew: קדגרי
it - Italian: Kedgeree
ja - Japanese: ケジャリー
jv - Javanese: Kedgeree
pt - Portuguese: Kedgeree
ru - Russian: Кеджери
th - Thai: เคดเจอรี
tr - Turkish: Kedgeree
uk - Ukrainian: Кеджері
uz - Uzbek: Kedjeri

The dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.
Ketupat
Category: rice (rice cake)
Cuisine: Indonesian
Associated cuisines: Javanese
Area: Java
Countries: Indonesia, Brunei Darussalam, Malaysia, Singapore, Thailand
Region: South Eastern Asia
Other names: as - Assamese: কেটুপাত
ban - Balinese: Tipat
bjn - Banjar: Katupat
ceb - Cebuano: Puso
de - German: Ketupat
es - Spanish: Ketupat
fa - Persian: کتوپات
fr - French: Ketupat
id - Indonesian: Ketupat
it - Italian: Ketupat
jv - Javanese: Kupat
kge - Komering: Katupat
ko - Korean: 크투팟
min - Minangkabau: Katupek
ms - Malay: Ketupat
nan - Minnan: Ketupat
nb - Norwegian Bokmål: Ketupat
nia - Nias: Tamböyö
pl - Polish: Ketupat
ru - Russian: Кетупат
su - Sundanese: Kupat
sv - Swedish: Ketupat
th - Thai: ข้าวต้มใบกะพ้อ
tl - Tagalog: Bugnoy
uk - Ukrainian: Кетупат
yue - Cantonese: 馬拉糭
zh - Chinese: 克圖帕

The dish packed inside a diamond-shaped container of woven palm leaf pouch. It  is cut open until its skin (woven palm leaf) is totally removed. The inner rice cake is then cut into pieces and served as a staple food in place of plain steamed rice.
Khao kan chin
Category: rice (mixed rice)
Cuisine: Thai
Associated cuisines: Thai
Area: Northern Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: jv - Javanese: Khao kan chin
th - Thai: ข้าวกั๊นจิ๊น
uk - Ukrainian: Кхао кан чін
vi - Vietnamese: Khao kan chin

The dish is rice mixed with minced pork and pork blood, flavored with salt, sugar, a little garlic, shallot, vegetable oil, and then steamed inside a banana leaf. It is commonly served with fried chopped garlic, fried dried bird chilies, and cucumber.
Khao khluk kapi
Category: rice (fried rice)
Cuisine: Thai
Associated cuisines: Thai
Area: Central Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: ja - Japanese: カオクルッカピ
jv - Javanese: Khao khluk kapi
th - Thai: ข้าวคลุกกะปิ

The dish consists of the primary ingredients of fried rice mixed with shrimp paste. The dish is typically served with several side dishes or toppings, such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelet or crêpe, sweetened roasted pork, pork belly (Chinese mu wan), Chinese sausage such as kun chiang, and mackerel, among others.
Khao lam
Category: rice (roasted rice)
Cuisine: Thai, Lao
Associated cuisines: Burmese, Cambodian, Lao, Thai, Vietnamese
Area: Thailand, Laos
Countries: Thailand, Laos
Region: South Eastern Asia
Other names: as - Assamese: চুঙা চাউল
it - Italian: Riso glutinoso nel bambù
ja - Japanese: 竹筒飯
jv - Javanese: Ketan pring
km - Khmer: ក្រឡាន
lo - Lao: ເຂົ້າຫລາມ
my - Burmese: ပေါင်းတင်း
th - Thai: ข้าวหลาม
trv - Taroko: Tutu hlama
vi - Vietnamese: Cơm lam
zh - Chinese: 竹筒饭

The dish consists of sticky rice roasted inside specially prepared bamboo sections of different diameters and lengths.
Khao tom
Category: rice (mixed rice)
Cuisine: Thai, Lao
Associated cuisines: Thai, Lao, Cambodian, Filipino, Indonesian, Vietnamese
Area: Thailand, Laos
Countries: Thailand, Laos
Region: South Eastern Asia
Other names: it - Italian: Khao tom mat
jv - Javanese: Khao tom
pa - Punjabi: ਖਾਓ ਤੋਮ
pt - Portuguese: Khao tom
th - Thai: ข้าวต้มมัด
uk - Ukrainian: Кхао том

The dish is made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves.
Kharcho
Category: soup (beef soup)
Cuisine: Georgian
Associated cuisines: Georgian
Area: Georgia
Countries: Georgia
Region: Western Asia
Other names: cs - Czech: Charčo
el - Greek: Χάρτσο
es - Spanish: Jarcho
et - Estonian: Hartšoo
fr - French: Khartcho
he - Hebrew: חרצ'ו
hy - Armenian: Խարչո
it - Italian: Kharcho
ja - Japanese: ハルチョー
jv - Javanese: Kharcho
ka - Georgian: ხარჩო
kk - Kazakh: Харчо
ko - Korean: 하르초
lt - Lithuanian: Charčio sriuba
nl - Dutch: Chartsjo
pl - Polish: Charczo
pt - Portuguese: Kharcho
ru - Russian: Харчо
rue - Rusyn: Харчо
tr - Turkish: Harço
uk - Ukrainian: Харчо
uz - Uzbek: Xarcho
zh - Chinese: 卡爾喬

The dish is a soup consists of beef, rice, cherry plum purée, and chopped walnuts (Juglans regia), but they are not compulsory. The soup is seasoned with Khmeli Suneli and coriander. The characteristic ingredients of the soup are meat (usually fatty cuts of beef), cherry plum purée made from tklapi or tkemali, rice, chopped walnuts, and a spice mix that varies between different regions.
Khichdi
Category: rice (mixed rice)
Cuisine: Indian Subcontinent
Associated cuisines: Indian, Bangladeshi, Pakistani, Nepalese, Trinidadian and Tobagonian, Guyanese, Surinamese, Fijian, Mauritius
Area: India
Countries: India, Bangladesh, Pakistan, Nepal, Trinidad and Tobago, Guyana, Suriname, Fiji, Mauritius
Region: Caribbean
Other names: ar - Arabic: خيجري
as - Assamese: খিচিৰি
awa - Awadhi: खिचड़ी
bg - Bulgarian: Кичри
bh - Bhojpuri: खिचड़ी
bn - Bangla: খিচুড়ি
de - German: Khichri
en-simple - Simple English: Khichdi
es - Spanish: Khichdi
gu - Gujarati: ખીચડી
hi - Hindi: खिचड़ी
hy - Armenian: Կիչրի
jv - Javanese: Khichdi
ka - Georgian: ხიჩდი
kn - Kannada: ಖಿಚಡಿ
ko - Korean: 키치리
la - Latin: Kitsery
lt - Lithuanian: Khičdi
mai - Maithili: खिचड़ी
mr - Marathi: खिचडी
ne - Nepali: खिचडी
or - Odia: ଖେଚେଡ଼ି
pa - Punjabi: ਖਿਚੜੀ
ru - Russian: Кичри
sat - Santali: ᱥᱚᱲᱮ
sw - Swahili: Kichuri
te - Telugu: కిచిడీ
uk - Ukrainian: Кічарі
ur - Urdu: کھچڑی
uz - Uzbek: Kichri

The dish is made of rice and lentils (dal) with numerous variations. Variations include bajra and mung dal khichri.
Kiampong
Category: rice (mixed rice)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Kiampong

The meat (usually pork) and sausages are first cooked in a sauce similar to adobo with garlic, soy sauce, vinegar, sugar, and ground black pepper. Various Vegetable (typically mustard greens) and root crops like taro can also be added, depending on the recipe. This is then added to a pot along with glutinous rice and mixed thoroughly before cooking the rice. Toasted nuts and scallions are added before serving.
Kiping
Category: snack (wafer)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Lucban, Quezon
Countries: Philippines
Region: South Eastern Asia
Other names: ru - Russian: Кипинг

The dish is leaf-shaped wafer made from glutinous rice. It can be eaten grilled or fried and can be dipped in sugar, vinegar, or other sauces.
Kongbap
Category: rice (mixed rice)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: es - Spanish: Kongbap
hu - Hungarian: Khongbap
id - Indonesian: Kongbap
jv - Javanese: Kongbap
ko - Korean: 콩밥
nl - Dutch: Kongbap
sv - Swedish: Kongbap

The dish consists of white or brown rice cooked together with one or more varieties of soybeans. It may be made from scratch by combining and cooking together dried rice and soybeans—usually black soybeans.
Kuning
Category: rice (mixed rice)
Cuisine: Filipino
Associated cuisines: Filipino, Indonesian, Mindanao
Area: Mindanao
Countries: Philippines
Region: South Eastern Asia

The is a rice dish cooked with turmeric, lemongrass, salt, bay leaves, and other spices to taste.
Koshary
Category: rice (mixed rice)
Cuisine: Egyptian
Associated cuisines: Egyptian
Area: Egypt
Countries: Egypt
Region: Northern Africa
Other names: ar - Arabic: كشري
arz - Egyptian Arabic: كشرى
bn - Bangla: কোশারি
ca - Catalan: Kushari
cs - Czech: Košarí
de - German: Kuschari
eo - Esperanto: Koŝaraĵo
es - Spanish: Kushari
fa - Persian: کشری
fi - Finnish: Kushari
fr - French: Kochari
he - Hebrew: קושארי
hy - Armenian: Կոշարի
id - Indonesian: Kushari
ig - Igbo: Koshary
it - Italian: Koshari
ja - Japanese: コシャリ
jv - Javanese: Kushari
ko - Korean: 코샤리
ms - Malay: Kusyari
nb - Norwegian Bokmål: Koshari
nl - Dutch: Kushari
pt - Portuguese: Koshari
ru - Russian: Кошари
sv - Swedish: Koshari
tr - Turkish: Koşari
uk - Ukrainian: Кошарі
ur - Urdu: کشری
uz - Uzbek: Koshari taomi
zh - Chinese: 庫莎麗

The dish is made by mixing pasta,  fried rice, vermicelli and brown lentils, and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions. Sprinklings of garlic vinegar and hot sauce are optional.
Kutsinta
Category: rice, snack (rice cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Kutsinta
jv - Javanese: Kutsinta
tl - Tagalog: Kutsinta
zh - Chinese: 椰絲糯米糕

The dish is a type of steamed rice cake (puto). It is made from a mixture of tapioca or rice flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract, and steamed in small ramekins.
Lemang
Category: rice (rice ball)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: bjn - Banjar: Lamang
de - German: Lemang
es - Spanish: Lemang
fr - French: Lemang
hy - Armenian: Լեմանգ
id - Indonesian: Lemang
it - Italian: Lemang
jv - Javanese: Lemang
ko - Korean: 르망
min - Minangkabau: Lamang
ml - Malayalam: ലെമാങ്
ms - Malay: Lemang
ru - Russian: Леманг
su - Sundanese: Leumeung
sv - Swedish: Lemang
ta - Tamil: லெம்மாங்
th - Thai: เลอมัง
uk - Ukrainian: Леманг
yue - Cantonese: 馬拉竹筒飯
zh - Chinese: 馬來式竹筒飯

This dish is made from glutinous rice, coconut milk, and salt, cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo.
Lemper
Category: snack, rice (rice roll, sticky rice)
Cuisine: Indonesian
Associated cuisines: Indonesian, Chinese, Japanese
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: es - Spanish: Lemper
id - Indonesian: Lemper
jv - Javanese: Lemper
kge - Komering: Lompor
ms - Malay: Lemper
nl - Dutch: Lemper
su - Sundanese: Lemper

This dish is a savoury snack made of glutinous rice filled with seasoned shredded chicken or meat floss. The meat filling is rolled inside the rice, in a fashion similar to an egg roll; this is in turn rolled and wrapped inside a banana leaf, oil paper, plastic sheet, or tinfoil to make a packet ready for serving. If banana leaf is not available, corn husk can be used.
Lepet
Category: snack, dumpling, rice (sticky rice)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Lepet
jv - Javanese: Lepet
kge - Komering: Bungkul
su - Sundanese: Leupeut

This dish is a type of sticky rice dumpling mixed with peanuts cooked with coconut milk and packed inside a young coconut leaf or palm leaf.
Lontong
Category: rice (rice cake)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean
Area: Indonesia
Countries: Indonesia
Region: South Eastern Asia
Other names: de - German: Lontong
es - Spanish: Lontong
fr - French: Lontong
id - Indonesian: Lontong
it - Italian: Lontong
jv - Javanese: Lonthong
kge - Komering: Lontong
ko - Korean: 론통
ml - Malayalam: ലോണ്ടോംഗ്
ms - Malay: Lontong
pl - Polish: Lontong
ru - Russian: Лонтонг
th - Thai: ลนตง
uk - Ukrainian: Лонтонг

This dish is made of compressed rice cake in the form of a cylinder wrapped inside a banana leaf. Rice is rolled inside a banana leaf and boiled, then cut into small cakes as a staple food replacement for steamed rice.
Loco moco
Category: rice (mixed rice)
Cuisine: Hawaiian
Associated cuisines: American
Area: Hawaii
Countries: United States
Region: Northern America
Other names: as - Assamese: লোকো মোকো
az - Azerbaijani: Loko Moko
ca - Catalan: Loco moco
de - German: Loco Moco
es - Spanish: Loco Moco
fi - Finnish: Loco moco
fr - French: Loco moco
hy - Armenian: Լոկո մոկո
id - Indonesian: Loco moco
it - Italian: Loco moco
ja - Japanese: ロコモコ
jv - Javanese: Loco moco
ko - Korean: 로코모코
ms - Malay: Loco Moco
nl - Dutch: Loco moco
ru - Russian: Локо-моко
sv - Swedish: Loco moco
th - Thai: โลโกโมโก
tr - Turkish: Loco moco
uk - Ukrainian: Локо Моко
zh - Chinese: 洛可摩可

The dish consists of white rice, topped with a hamburger patty and brown gravy, and finally a sunny-side up fried egg. These ingredients must exist in the dish. No other egg variations are considered traditional and the stacking of the dish must be in the aforementioned order to be considered traditional.
Locrio
Category: rice (mixed rice)
Cuisine: Dominican
Associated cuisines: Dominican
Area: Dominican
Countries: Dominican Republic
Region: Caribbean
Other names: es - Spanish: Locrio

The dish consists of seasoned rice with some kind of meat, such as chicken, salami or pork.
Lugaw
Category: rice (porridge)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Visayan
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Lugaw
jv - Javanese: Lugaw
tl - Tagalog: Lugaw

This dish is traditionally made by boiling glutinous rice. Regular white rice may also be used if boiled with excess water. The basic version is sparsely spiced, usually only using salt, garlic, and ginger; or alternatively, sugar.
Lumpia
Category: snack (spring roll)
Cuisine: Chinese
Associated cuisines: Chinese, Indonesian
Area: China, Indonesia, Philippines, Netherlands, Belgium, Suriname
Countries: China, Indonesia, Philippines, Netherlands, Belgium, Suriname
Region: South Eastern Asia
Other names: ban - Balinese: Lumpia
bcl - Central Bikol: Lumpia
eo - Esperanto: Lumpio
es - Spanish: Lumpiá
fr - French: Lumpia
id - Indonesian: Lumpia
it - Italian: Lumpia
jv - Javanese: Lumpia
ko - Korean: 룬삐앙
ml - Malayalam: ലംപിയ
su - Sundanese: Lumpia
th - Thai: ลุมปียา
tl - Tagalog: Lumpiya
uk - Ukrainian: Люмпія
zh - Chinese: 潤餅卷

This dish is made of thin paper-like or crepe-like pastry skin enveloping savory or sweet fillings. It is often served as an appetizer or snack, and might be served deep-fried or fresh (unfried).
Madumongso
Category: rice (rice cake)
Cuisine: Javanese
Associated cuisines: Indonesian
Area: Java
Countries: Indonesia
Region: South Eastern Asia
Other names: bcl - Central Bikol: Madumongso
id - Indonesian: Madumongso
jv - Javanese: Madu mangsa

The dish is a snack made from black sticky rice as the main ingredient. The sweet flavour is a result of fermenting black sticky rice into tapai and then it is cooked to become dodol.
Tapai
Category: rice (rice wine, alcoholic paste)
Cuisine: South East Asian
Associated cuisines: Austronesian, East Asian
Area: South East Asia
Countries: Indonesia, Malaysia, Korea, Philippines, Thailand, China
Region: Eastern Asia
Other names: ban - Balinese: Tapé
es - Spanish: Tapai
fr - French: Tapai
hi - Hindi: तपाई
id - Indonesian: Tapai
it - Italian: Tapai
ja - Japanese: タパイ
jv - Javanese: Tapé
kge - Komering: Tapai
ms - Malay: Tapai
su - Sundanese: Peuyeum

The dish is a traditional fermented preparation of rice or other starchy foods. It has a sweet or sour taste[1] and can be eaten as is, as ingredients for traditional recipes, or fermented further to make rice wine.
Dodol
Category: dessert (dessert)
Cuisine: Indonesian
Associated cuisines: Indian Subcontinent, South East Asian
Area: Java
Countries: Indonesia, Malaysia, Brunei Darussalam, Philippines, Sri Lanka, Thailand, India, Myanmar
Region: Southern Asia
Other names: ban - Balinese: Dodol
bdr - West Coast Bajau: Dodol
hy - Armenian: Դոդոլ
id - Indonesian: Dodol
jv - Javanese: Jenang
kn - Kannada: ದೊದೋಲ್
ms - Malay: Dodol
pa - Punjabi: ਦੋਦੋਲ
ru - Russian: Додол
su - Sundanese: Dodol
th - Thai: กะละแม
uk - Ukrainian: Додол
uz - Uzbek: Dodol

The dish is a sweet, toffee-like confection made from coconut milk, jaggery, and rice flour. It is sticky, thick, and sweet.
Mandi
Category: rice, chicken (mixed rice)
Cuisine: Yemeni
Associated cuisines: Yemeni
Area: Hadhramaut
Countries: Yemen
Region: Western Asia
Other names: ar - Arabic: مندي
arz - Egyptian Arabic: مندى
bn - Bangla: মান্দি
el - Greek: Μαντί
es - Spanish: Mandi
fa - Persian: مندی
he - Hebrew: מנדי
id - Indonesian: Nasi mandi
jv - Javanese: Sega mandhi
kn - Kannada: ಮಂದಿ
ko - Korean: 만디
ml - Malayalam: മന്തി
tr - Turkish: Mandi
ur - Urdu: مندی
uz - Uzbek: Mandi

The dish consists mainly of meat and rice with a blend of spices, and is cooked in a pit.
Mansaf
Category: rice, lamb (mixed rice)
Cuisine: Jordanian
Associated cuisines: Jordanian
Area: Jordan
Countries: Jordan
Region: Western Asia
Other names: ar - Arabic: منسف
arz - Egyptian Arabic: منسف
bg - Bulgarian: Мансаф
cs - Czech: Mansaf
de - German: Mansaf
el - Greek: Μανσάφ
es - Spanish: Mansaf
eu - Basque: Mansaf
fa - Persian: منسف
fr - French: Mansaf
he - Hebrew: מנסף
id - Indonesian: Mansaf
it - Italian: Mansaf
ja - Japanese: マンサフ
jv - Javanese: Mansaf
ko - Korean: 만사프
lt - Lithuanian: Mansafas
nb - Norwegian Bokmål: Mansaf
pt - Portuguese: Mansaf
ro - Romanian: Mansaf
ru - Russian: Мансаф
tr - Turkish: Mansaf
uk - Ukrainian: Менсаф

The dish is made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Maqluba
Category: rice (mixed rice)
Cuisine: Levantine, Mesopotamian
Associated cuisines: Jordanian, Lebanese, Palestinian, Syrian, Iraqi
Area: Levant, Mesopotamia
Countries: Jordan, Lebanon, Palestine, Syria, Iraq
Region: Western Asia
Other names: ar - Arabic: مقلوبة
arz - Egyptian Arabic: مقلوبه
ca - Catalan: Maqluba
cy - Welsh: Maqluba
el - Greek: Μακλούμπα
es - Spanish: Maqluba
eu - Basque: Maqluba
fa - Persian: مقلوبه
fr - French: Maqlouba
he - Hebrew: מקלובה
id - Indonesian: Maqluba
it - Italian: Makluba
ja - Japanese: マクルーバ
jv - Javanese: Maqluba
ko - Korean: 마끌루바
kw - Cornish: Maqluba
ms - Malay: Maqlubah
nl - Dutch: Maqlouba
pl - Polish: Makluba
pt - Portuguese: Maqluba
ru - Russian: Маклюбе
sv - Swedish: Maqluba
tr - Turkish: Maklube
uk - Ukrainian: Маклюбе
uz - Uzbek: Maqluba
vi - Vietnamese: Maqluba
zh - Chinese: 馬庫魯巴

The dish consists of meat, rice, and fried Vegetable placed in a pot which is flipped upside down when served.
Masi
Category: dessert, snack (rice cake)
Cuisine: Filipino
Associated cuisines: Liloan, Cebu
Area: Liloan, Cebu
Countries: Philippines
Region: South Eastern Asia

The dish is made from sweetened ground-soaked glutinous rice shaped into little balls with a filling of chopped roasted peanuts and muscovado or brown sugar. It is then boiled in water until it floats. It can also be steamed. It is traditionally sold wrapped in banana leaves.
Jaynagarer Moa
Category: sweets (sweetmeat)
Cuisine: Indian
Associated cuisines: Indian
Area: Jaynagar Majilpur, South 24 Parganas, West Bengal
Countries: India
Region: Southern Asia
Other names: as - Assamese: জয়নগৰৰ মোৱা
bn - Bangla: জয়নগরের মোয়া
jv - Javanese: Jaynagarer moa
ml - Malayalam: ജോയ്‌നഗരേർ മോവ
or - Odia: ଜୟନଗର ମୁଆଁ

The dish is made from date palm jaggery and aromatic rice.
Moche
Category: dessert, snack (rice cake)
Cuisine: Filipino
Associated cuisines: Pampanga
Area: Pampanga
Countries: Philippines
Region: South Eastern Asia
Other names: pam - Pampanga: Mutsi

The dish is made from ground-soaked glutinous rice and filled with mung- or red bean paste, it is shaped into balls or ovals. Caramelised grated coconut may also be used. It is then boiled in water until it floats. It is then sprinkled with sesame seeds or crushed peanuts and served hot with a sauce made from sweetened coconut milk.
Mochi ice cream
Category: dessert (rice cake, ice cream)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: ar - Arabic: مثلجات موتشي
ca - Catalan: Gelat de mochi
es - Spanish: Helado de mochi
fa - Persian: بستنی موچی
fr - French: Mochi glacé
gl - Galician: Xeado de mochi
he - Hebrew: גלידת מוצ'י
id - Indonesian: Es krim mochi
ja - Japanese: 餅アイス
jv - Javanese: Mochi ès krim
ko - Korean: 모찌 아이스크림
ms - Malay: Aiskrim mochi
pt - Portuguese: Sorvete de mochi
ro - Romanian: Înghețată de mochi
sv - Swedish: Mochiglass
th - Thai: โมจิไอศกรีม
tr - Turkish: Mochi dondurması
uz - Uzbek: Mochi muzqaymoq
vi - Vietnamese: Kem mochi
yue - Cantonese: 雪米糍
zh - Chinese: 雪米糍

The dish is made from pounded sticky rice with an ice cream filling.
Moffle
Category: dessert, snack (rice cake)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: fr - French: Moffle
ja - Japanese: モッフル

The dish consisting of mochi rice cake cooked in a waffle iron, which creates a waffle.
Mont lin maya
Category: snack (pancakes)
Cuisine: Burmese
Associated cuisines: Burmese
Area: Myanmar
Countries: Myanmar
Region: South Eastern Asia
Other names: jv - Javanese: Mont lin maya
my - Burmese: မုန့်လင်မယား

The dish consists of crisp, round savory pancakes made with a batter consisting of rice flour, quail eggs, chickpeas, and spring onions, fried in a special metal pan.
Moron
Category: dessert (rice cake)
Cuisine: Filipino
Associated cuisines: Eastern Visayas
Area: Eastern Visayas
Countries: Philippines
Region: South Eastern Asia
Other names: es - Spanish: Morón
jv - Javanese: Moron
pt - Portuguese: Moron
war - Waray: Murón

The dish is cooked with glutinous rice, coconut milk and sugar. It also has a hint of vanilla and is usually partnered with coffee or a chocolate drink.