worldcuisines/food-kb-v1.1 huggingface dataset:
Huff paste
Category: pastry (flaky pastry)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe

The dish is a stiff pie shell made using a mixture of flour, suet, and boiling water. The pastry when cooked creates a tough protective layer around the food inside. When cooked, the pastry is generally discarded as it is virtually inedible. However, the shell becomes soaked with the meat juices and historically was sometimes eaten by house servants after the meal had concluded. Its main purpose is simply to create a solid container for the pie's ingredients. The flour itself is stronger than normal flour, often made from coarsely ground rye, and suet, which is mixed with hot water.
Inipit
Category: pastry (cake)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Bulacan
Countries: Philippines
Region: South Eastern Asia
Other names: nb - Norwegian Bokmål: Inipit

The dish is a flat pastry made of flour, milk, lard, and sugar that have various filling sandwiched in between two sheets of the pastry. Originally, the filling consists of a sweetened mashed potato mixture but other fillings especially custard, buttercream, and purple yam have become more common in the modern times.
Ji dan gao
Category: cake (sponge cake)
Cuisine: Taiwanese
Associated cuisines: Taiwanese
Area: Taiwan
Countries: China
Region: Eastern Asia

The dish is a sponge cake served as desserts. They are prepared by steaming sponge cakes made of rice flour, milk, eggs and sugar.
Kue makmur
Category: cake (cake)
Cuisine: Bruneian, Indonesian, Malaysian, Singaporean
Associated cuisines: Bruneian, Indonesian, Malaysian, Singaporean
Area: Brunei, Indonesia, Malaysia, Singapore
Countries: Brunei Darussalam, Indonesia, Malaysia, Singapore
Region: South Eastern Asia
Other names: jv - Javanese: Kuwé makmur
ms - Malay: Kuih makmur

The dish is made from nuts in a powder form, clarified butter, flour and icing sugar.
Malsouka
Category: pastry (flaky pastry)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: ar - Arabic: ملسوقة
el - Greek: Μαλσούκα
ko - Korean: 말수까
pt - Portuguese: Massa brick
uk - Ukrainian: Малсука

The dish is a pastry sheet. It is created by spreading wafer-thin layers of batter on a heated pan rather than by rolling a raw dough.
Mantecada
Category: pastry (sweet bread)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Astorga
Countries: Spain
Region: Southern Europe
Other names: ar - Arabic: منتكادة
es - Spanish: Mantecadas de Astorga
fa - Persian: مانتکادا
fr - French: Mantecada
it - Italian: Mantecada
ja - Japanese: マンテカーダ
jv - Javanese: Mantecadas

The dish is spongy pastry, baked in square or rectangular box-shaped paper instead of in the typical muffin round paper cups. The pastry leaves a characteristic cross-shaped silhouette on the paper when it is removed.
Masan
Category: pastry (cake)
Cuisine: Tibetan
Associated cuisines: Tibetan
Area: Tibet
Countries: China
Region: Eastern Asia

The dish is a pastry, made with roasted flour, dry cubic or curd cheese, yak butter, brown sugar and water.
Nunt
Category: pastry (flaky pastry)
Cuisine: Jewish
Associated cuisines: Jewish
Area: Global
Countries: Global
Region: Global
Other names: de - German: Nunt

The dish is a pastry which vaguely resembles nougat. The self-made sweets are customarily given to neighbours and friends. It is traditionally made from dark forest honey, which is cooked along with sugar and then mixed with coarsely cut walnuts. The result is placed on a smooth, wet board or an oiled marble plate, left to cool, and then cut into small rhombic-shaped pieces.
Pastry heart
Category: pastry (flaky pastry)
Cuisine: American
Associated cuisines: American
Area: Buffalo, New York
Countries: United States
Region: Northern America

The dish is a regional dessert item. The dish is a heart shaped flaky puff pastry, similar to a pastry in a palm leaf shape or a butterfly shape or palm leaves pastry, that is usually topped with a white sugar icing that has a hard shell but is soft on the inside.
Yurla
Category: pastry (dumpling)
Cuisine: Tibetan
Associated cuisines: Tibetan
Area: Tibet
Countries: China
Region: Eastern Asia

The dish is a wheat pastry with butter.
Chestnut pie
Category: pastry (dessert pie, savoury pie)
Cuisine: French, Italian, American
Associated cuisines: French, Italian, American
Area: France, Italy, United States
Countries: France, Italy, United States
Region: Southern Europe
Other names: ja - Japanese: マロンパイ
jv - Javanese: Pai kastanye
ru - Russian: Каштановый пирог
uz - Uzbek: Kashtanli pirog

A pie prepared with chestnuts as a primary ingredient.Shelled whole or chopped chestnuts may be used, which may be boiled or roasted. A chestnut purée may also be used.
Flipper pie
Category: pastry (savoury pie)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Newfoundland, Labrador
Countries: Canada
Region: Northern America
Other names: jv - Javanese: Pai sirip

A meat pie made from harp seal flippers, cooked with Vegetable in a thick sauce and then covered with pastry.
Lanttusupikas
Category: pastry (savoury pie)
Cuisine: Finnish
Associated cuisines: Finnish
Area: Finland
Countries: Finland
Region: Northern Europe
Other names: fi - Finnish: Lanttusupikas

A double-folded buttered flaky crust pie, filled with thin, braised swede slices and pork loin.
Lemon ice box pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: es - Spanish: Tarta ice box
jv - Javanese: Pai ès lèmon
zh - Chinese: 檸檬冰盒派

An icebox pie consisting of lemon juice, eggs, and condensed milk in a pie crust,[1][2] frequently made of graham crackers and butter.
Milk pie
Category: pastry (dessert pie)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Bali
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Pai susu
jv - Javanese: Pai susu
ko - Korean: 파이 수수

Custard tart pastry consisting of a shortcrust pastry filled with egg custard and condensed milk.
Sea-pie
Category: pastry (savoury pie)
Cuisine: American, Canadian
Associated cuisines: American, Canadian
Area: New England, New Brunswick, Nova Scotia, Quebec
Countries: United States, Canada
Region: Northern America
Other names: fr - French: Cipaille
ru - Russian: Сипай

A layered meat pie made with meat or fish. It is made by lining a saucepan or pot with a thick layer of pastry, and then filling the pot with alternating layers of meat (such as pork, beef, fish, or pigeon) or stew, and vegetables; and, topping the layered ingredients with pastry. There is no set list of ingredients; rather, it is made with whatever meat and vegetables are on-hand at the time it is made.
Wagafi bread
Category: bread (flatbread)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Southern Iran
Countries: Iran
Region: Southern Asia
Other names: arz - Egyptian Arabic: عيش وقافى
fa - Persian: نان وقفی

A type of bread that normally contains a greater amount of flour than normal bread. It is a flat, thin bread. The bread is made in a hole based on local tradition.
Ttongppang
Category: bread (sweet bread)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ko - Korean: 똥빵

It is bread filled with red bean paste and walnut bits that is shaped like stylized human feces.
Canadian white bread
Category: bread (loaf bread)
Cuisine: Canadian, American
Associated cuisines: Canadian, American
Area: Canada, United States
Countries: Canada, United States
Region: Northern America
Other names: arz - Egyptian Arabic: العيش الابيض الكندى
es - Spanish: Pan blanco canadiense
fa - Persian: نان سفید کانادایی
ko - Korean: 캐나다 흰빵

Bread made from wheat or white flour. It usually has a protein content of 12 or 13%.
Cholermus
Category: pancake (pancake)
Cuisine: Swiss
Associated cuisines: Swiss
Area: Canton of Obwalden
Countries: Switzerland
Region: Western Europe
Other names: fr - French: Cholermus

It is a kind of pancake, or "shredded", "fried crepe", that is typically eaten for supper.
Hard dough bread
Category: bread (bread)
Cuisine: Jamaican
Associated cuisines: Caribbean
Area: Jamaica
Countries: Jamaica
Region: Caribbean
Other names: es - Spanish: Hard dough bread
jam - Jamaican Creole English: Aadduo bred

The dish is a bread. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses, and vegetable shortening can be used. It typically has a dense consistency and is typically brushed with sugared water before baking. They are usually rectangular and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought.
Khubz
Category: bread (bread)
Cuisine: Middle Eastern
Associated cuisines: Arab
Area: Middle East
Countries: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Yemen, Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, Turkey, Egypt, Iran, Iraq
Region: Western Asia
Other names: ar - Arabic: الخبز
arz - Egyptian Arabic: عيش عربى
de - German: Chubz
el - Greek: Χουμπζ
es - Spanish: Pan árabe
id - Indonesian: Khubz
it - Italian: Khubz
ja - Japanese: ホブズ
jv - Javanese: Khubz
ko - Korean: 쿠브즈
ml - Malayalam: ഹുബ്‌സ്
new - Newari: खुब्ज
pt - Portuguese: Khobz
th - Thai: ค็อบซ์
ur - Urdu: خبز

The dish is the usual word for bread.
Kisra
Category: bread (bread)
Cuisine: Chadian, Sudanese, South Sudan, Algerian, Ugandan
Associated cuisines: Chadian, Sudanese, South Sudan, Algerian, Ugandan
Area: Chad, Sudan, South Sudan, Algeria, Uganda
Countries: Chad, Sudan, South Sudan, Algeria, Uganda
Region: Middle Africa
Other names: ar - Arabic: كسرة
arz - Egyptian Arabic: كسره
ast - Asturian: Kisra
cs - Czech: Kisra
de - German: Kisra
es - Spanish: Kisra
fr - French: Kisra
ig - Igbo: Kisra
it - Italian: Kisra
ko - Korean: 키스라
uk - Ukrainian: Кісра

The dish is a popular thin fermented bread.
Palianytsia
Category: bread (bread)
Cuisine: Ukrainian
Associated cuisines: Ukrainian
Area: Ukraine
Countries: Ukraine
Region: Eastern Europe
Other names: be-tarask - Belarusian (Taraškievica orthography): Паляніца
cs - Czech: Paljanycja
de - German: Paljanyzja
fr - French: Palianytsia
he - Hebrew: פאליאניציה
hy - Armenian: Պալյանիցա
id - Indonesian: Palianytsia
mt - Maltese: Palianytsia
myv - Erzya: Паляныца
nb - Norwegian Bokmål: Paljanytsia
pl - Polish: Palenica
ru - Russian: Паляница
sv - Swedish: Paljanytsia
uk - Ukrainian: Паляниця
zh - Chinese: 圓麵包

The dish is a bread that has a semi-circular cut across the top third of the loaf.
Ngome
Category: bread (flatbread)
Cuisine: Malian
Associated cuisines: Malian
Area: Mali
Countries: Mali
Region: Western Africa

The dish is a flatbread using only millet, water and vegetable oil.
Pambazo
Category: bread (bread)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Mexico
Countries: Mexico
Region: Central America
Other names: es - Spanish: Pambazo

The dish is a bread with golden and crispy in its outer layer and white and very light in its inner part.
Penia
Category: bread (sweet bread)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: fa - Persian: پنیا
ko - Korean: 페니아

The dish is a sweet bread made by sugar, butter, eggs, anise seeds, and lemons.
Rēwena bread
Category: bread (sourdough bread)
Cuisine: New Zealand
Associated cuisines: New Zealand
Area: New Zealand
Countries: New Zealand
Region: Australia and New Zealand
Other names: arz - Egyptian Arabic: عيش ريوينا
es - Spanish: Pan maorí
fr - French: Pain maori

The dish is a type of sourdough bread leavened with a fermented potato starter.
Grater cake
Category: dessert (dessert)
Cuisine: Jamaican
Associated cuisines: Jamaican
Area: Jamaica
Countries: Jamaica
Region: Caribbean

The dish is a dessert of grated coconut in a fondant of sugar.
Asham
Category: dessert (dessert)
Cuisine: Caribbean
Associated cuisines: Caribbean
Area: Caribbean
Countries: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Haiti, Jamaica, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, Trinidad and Tobago
Region: Caribbean
Other names: it - Italian: Asham

The dish is made by shelling dry corn, parching it, and then grinding it finely.
Stew peas
Category: stew (peas stew, meat stew)
Cuisine: Jamaican
Associated cuisines: Jamaican
Area: Jamaica
Countries: Jamaica
Region: Caribbean
Other names: es - Spanish: Stew peas

The dish is a stew dish prepared using coconut milk, gungo peas (pigeon peas) or red peas (kidney beans), uncured meats and salted meats such as pork and beef as primary ingredients.
Red Peas Soup
Category: soup (kidney beans)
Cuisine: Jamaican
Associated cuisines: Jamaican
Area: Jamaica
Countries: Jamaica
Region: Caribbean
Other names: it - Italian: Red peas soup

The dish is a soup made of kidney beans, seasonings such as scotch bonnet pepper, pimento seeds, etc. Traditionally, the broth includes a pigtail.
Coconut drop
Category: dessert (dessert)
Cuisine: Jamaican
Associated cuisines: Jamaican
Area: Jamaica
Countries: Jamaica
Region: Caribbean

The dish is made with cut up coconut meat, ginger and brown sugar.
Cocktion
Category: dessert (dessert)
Cuisine: Jamaican
Associated cuisines: Jamaican
Area: Jamaica
Countries: Jamaica
Region: Caribbean

The dish is made from parched corn and sugar rolled into balls and sometimes colored.
Tabil
Category: condiment (mix spice)
Cuisine: Tunisian
Associated cuisines: Tunisian
Area: Tunisia
Countries: Tunisia
Region: Northern Africa
Other names: ar - Arabic: تابل
es - Spanish: Tabil
fr - French: Tabil
ig - Igbo: Tabil
it - Italian: Tabel
sv - Swedish: Tabil
uk - Ukrainian: Табіл

This condiment is a spice mixture generally consisting of ground coriander seed, caraway seed, garlic or garlic powder, and chili powder. Other ingredients may also be included, such as rose flower powder, cumin, mint, laurel, cloves or turmeric.
Fio Fio
Category: soup (pea soup, cocoyam)
Cuisine: Nigerian
Associated cuisines: Nigerian
Area: Enugu
Countries: Nigeria
Region: Western Africa
Other names: ha - Hausa: Fio Fio
ig - Igbo: Fio Fio
yo - Yoruba: Fio Fio

The dish is a soup made of guinea pea and cocoyam.
Frejon
Category: soup (bean soup)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: es - Spanish: Frejón
ha - Hausa: Frejon
ig - Igbo: Frejon

The dish is a coconut milk and bean soup.
Funkaso
Category: side dish, snack (dumpling, doughnut)
Cuisine: Hausa, West African
Associated cuisines: Hausa, West African
Area: Benin, Burkina Faso, Cape Verde, Côte d'Ivoire, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Mali, Niger, Nigeria, Senegal, Sierra Leone, Togo
Countries: Benin, Burkina Faso, Cabo Verde, Côte d'Ivoire, Gambia, Ghana, Guinea, Guinea-Bissau, Liberia, Mali, Niger, Nigeria, Senegal, Sierra Leone, Togo
Region: Western Africa
Other names: fr - French: Funkaso
ha - Hausa: Fankasau
ig - Igbo: Funkaso

The dish is a savoury fried dumpling made with wheat and eaten with soup, honey, or sugar.
Skilpadjies
Category: meat (lamb, liver, barbecue)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Skilpadjies
ig - Igbo: Skilpadjies

The dish is a lamb liver wrapped in caul fat, cooked with coriander, onion, salt, and worcestershire sauce.
Marghi special
Category: soup (fish soup)
Cuisine: Nigerian
Associated cuisines: Nigerian
Area: Northeast Nigeria
Countries: Nigeria
Region: Western Africa
Other names: ig - Igbo: Marghi special

The dish is a soup made of fish with spinach, tomatoes, bean sprouts, and tamarind broth.
Isidudu
Category: porridge (corn porridge)
Cuisine: South African
Associated cuisines: South African
Area: Xhosa, Zulu
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Isidudu
es - Spanish: Isidudu
ig - Igbo: Nri Isidudu
nso - Northern Sotho: Isidudu
ss - Swati: Sidvudvu
st - Southern Sotho: Motoho
xh - Xhosa: Isidudu
zu - Zulu: Iphalishi

The dish is a porridge made from ground corn.
Harqma
Category: soup, stew (lamb)
Cuisine: Maghrebi
Associated cuisines: Maghrebi
Area: Algeria, Libya, Morocco, Tunisia, Mauritania
Countries: Algeria, Libya, Morocco, Tunisia, Mauritania
Region: Northern Africa
Other names: ig - Igbo: Harqma

The dish is a soup or stew prepared using lamb.
Tibs
Category: meat, vegetable (meat, sauteed vegetable)
Cuisine: Ethiopian
Associated cuisines: Ethiopian
Area: Ethiopia
Countries: Ethiopia
Region: Eastern Africa
Other names: be - Belarusian: Эфіопская кухня
ca - Catalan: Gastronomia d'Etiòpia
cs - Czech: Etiopská kuchyně
de - German: Äthiopische Küche
es - Spanish: Gastronomía de Etiopía
fr - French: Cuisine éthiopienne
he - Hebrew: המטבח האתיופי
hy - Armenian: Եթովպական խոհանոց
it - Italian: Cucina etiopica
ja - Japanese: エチオピア料理
jv - Javanese: Olahan Ethiopia
ka - Georgian: ეთიოპიური სამზარეულო
ko - Korean: 에티오피아 요리
lt - Lithuanian: Etiopijos ir Eritrėjos virtuvė
nl - Dutch: Ethiopische keuken
pt - Portuguese: Culinária da Etiópia
ru - Russian: Эфиопская кухня
sv - Swedish: Etiopiska köket
sw - Swahili: Vyakula vya Ethiopia
uk - Ukrainian: Ефіопська кухня
zh - Chinese: 衣索比亞菜

The dish is a sauteed vegetable with meat, served in hot to mild temperatures.
Chaudin
Category: meat (pig, pig stomach)
Cuisine: American
Associated cuisines: American
Area: Lousiana
Countries: United States
Region: Northern America
Other names: fr - French: Chaudin

The dish is a sausage-like variant made from ingredients sewn up in a pig's stomach, cooked with spices, and rice.
Stuffed ribs
Category: meat (stuffed food)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Diyarbakir
Countries: Turkey
Region: Western Asia
Other names: tr - Turkish: Kaburga dolması

The dish is a stuffed lamb, shank meat, rice butter, black pepper, salt, allspice, water, almonds, pepper paste, parsley, or basil.
Stuffed mallow
Category: meat (stuffed lamb, stuffed food)
Cuisine: Turkish, Balkan, Levantine
Associated cuisines: Turkish, Balkan, Levantine
Area: Turkey, Balkans, Levant
Countries: Turkey, Israel, Lebanon, Syria, Palestine, Bosnia and Herzegovina
Region: Western Asia
Other names: ar - Arabic: خبازة محشية
eu - Basque: Malba beteak

The dish is a mallow leaves, stuffed with meat lamb or rice.
Stuffed melon
Category: fruit (melon, stuffed fruit)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Turkey
Countries: Turkey
Region: Western Asia
Other names: tr - Turkish: Kavun dolması

The dish is a melon stuffed with meat lamb and rice.
Occhi di lupo
Category: pasta (stuffed pasta)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe
Other names: ar - Arabic: أكي دي لوبو
ja - Japanese: オッキディルーポ
ko - Korean: 오키 디 루포

The dish is a large-sized, tubular stuffed pasta, served with a stuffing or filling.
Crappit heid
Category: fish (boiled fish)
Cuisine: Scottish
Associated cuisines: Scottish
Area: Scotland
Countries: Scotland
Region: Northern Europe
Other names: es - Spanish: Crappit heid

The dish is a fish course consisting of a boiled fish head stuffed with oats and liver.
Guanime
Category: bread (cornbread)
Cuisine: Puerto Rican
Associated cuisines: Puerto Rican
Area: Puerto Rico
Countries: Puerto Rico
Region: Caribbean

The dish is a corn bread made with sugar, salt, flour and butter, wrapped in banana leaves.
Ayam pansuh
Category: chicken (chicken, wrapped chicken)
Cuisine: Indonesian, Malaysian
Associated cuisines: Indonesian, Malaysian
Area: West Kalimantan, Sarawak
Countries: Indonesia, Malaysia
Region: South Eastern Asia
Other names: id - Indonesian: Ayam pansuh
ms - Malay: Ayam pansuh
th - Thai: อายัมปันซุฮ์

The dish is a cooked chicken meat in a bamboo stalk, filled with water, seasonings, and covered with tapioca leaves from the cassave plan.
Khai yat sai
Category: egg (omellete)
Cuisine: Thai
Associated cuisines: Thai
Area: Thailand
Countries: Thailand
Region: South Eastern Asia
Other names: el - Greek: Χάι γιάτ σάι
fr - French: Khai yat sai
ja - Japanese: カイヤッサイ
ms - Malay: Khai yat sai
th - Thai: ไข่ยัดไส้

The dish is an omelette lightly cooked with minced beef or pork, peas, onion, carrots, tomatoes, seasoned with fish sauce and/or oyster sauce.
Ladera
Category: vegetable (vegetable)
Cuisine: Ottoman
Associated cuisines: Greek, Turkish, Arab
Area: Greece, Turkey, Arab
Countries: Greece, Turkey, Saudi Arabia
Region: Western Asia
Other names: el - Greek: Λαδερά

This is a category of vegetable dishes cooked in olive oil.
Scovardă
Category: pastry (turnover)
Cuisine: Romanian
Associated cuisines: Romanian
Area: Transylvania
Countries: Romania
Region: Eastern Europe

This dish is a type of stuffed pastry. The dough is folded around the stuffing which usually consists of different types of cheese.
Carpetbag steak
Category: meat (steak)
Cuisine: British
Associated cuisines: British
Area: Swansea, South Wales
Countries: United Kingdom
Region: Northern Europe
Other names: ar - Arabic: شريحة لحم حقيبة السجاد
de - German: Carpetbag Steak

This dish consists of an end cut of steak, such as scotch fillet or eye fillet. A pocket is cut in the meat via a small entry cut and then expanded internally, into which oysters are stuffed, and the opening closed with toothpicks or thread.
Stuffed chine
Category: meat (stuffed meat)
Cuisine: British
Associated cuisines: British
Area: Lincolnshire
Countries: United Kingdom
Region: Northern Europe

This dish is a traditional dish of salt pork filled with herbs, typically parsley.
Eggplant papoutsaki
Category: vegetable (stuffed vegetable, eggplant)
Cuisine: Greek, Turkish
Associated cuisines: Greek, Turkish
Area: Greece, Turkey
Countries: Greece, Turkey
Region: Western Asia
Other names: ca - Catalan: Pabucaki
el - Greek: Μελιτζάνα παπουτσάκι
fr - French: Aubergine farcie à la grecque
tr - Turkish: Patlıcan pabucaki

This dish consists of eggplants which have been boiled or roasted and the tops cut off lengthwise, which is why they resemble little shoes.
Stuffed sorrel
Category: vegetable (stuffed vegetable, sorrel)
Cuisine: Mediterranean
Associated cuisines: Turkish, Balkan, Levantine, Azerbaijani, Caucasian
Area: Turkey, Balkan, Levant, Azerbaijan, Caucasus
Countries: Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Romania, Serbia, Slovenia, Cyprus, Israel, Jordan, Lebanon, Palestine, Syria, Egypt, Turkey
Region: Western Asia
Other names: az - Azerbaijani: Əvəlik dolması
tr - Turkish: Evelik dolması

This dish is made of sorrel leaves stuffed with meat (lamb) and rice, or more rarely rice only.
Braciolone
Category: meat (roulade meat)
Cuisine: Italian
Associated cuisines: Italian
Area: Italy
Countries: Italy
Region: Southern Europe

This dish is a roulade meat dish consisting of of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled.
Weisswurst
Category: meat, snack (sausage)
Cuisine: German
Associated cuisines: German
Area: Bavaria
Countries: Germany
Region: Western Europe
Other names: az - Azerbaijani: Ağ kolbasa
bar - Bavarian: Weißwuascht
bg - Bulgarian: Вайсвурст
bn - Bangla: ভাইসভুর্স্ট
de - German: Weißwurst
el - Greek: Βάις βουρστ
eo - Esperanto: Blanka kolbaso
es - Spanish: Weißwurst
eu - Basque: Weißwurst
fa - Persian: سوسیس سفید
fr - French: Saucisse blanche
fy - Western Frisian: Weißwurst
he - Hebrew: נקניקייה לבנה
hy - Armenian: Սպիտակ երշիկ
id - Indonesian: Weisswurst
it - Italian: Weißwurst
ja - Japanese: ヴァイスヴルスト
jv - Javanese: Weisswurst
ko - Korean: 바이스부르스트
la - Latin: Botuli albi Bavarici
li - Limburgish: Weißwurst
nl - Dutch: Weißwurst
pl - Polish: Biała kiełbasa
pt - Portuguese: Weisswurst
ru - Russian: Белая колбаса
th - Thai: ไวส์ววสท์
uk - Ukrainian: Біла ковбаса
vi - Vietnamese: Xúc xích trắng
wuu - Wu: 巴伐利亚白香肠
zh - Chinese: 巴伐利亞白香腸

It is a mild, pale sausage made from finely ground veal and pork, typically boiled and served with mustard and pretzels.