worldcuisines/food-kb-v1.1 huggingface dataset:
Hawaiian pizza
Category: pizza (pizza)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Canada
Countries: Canada
Region: Northern America
Other names: bcl - Central Bikol: Hawaiian pizza
bg - Bulgarian: Хавайска пица
cs - Czech: Pizza havaj
da - Danish: Hawaiipizza
de - German: Pizza Hawaii
en-simple - Simple English: Hawaiian pizza
eo - Esperanto: Havaja pico
es - Spanish: Pizza hawaiana
et - Estonian: Hawaii pitsa
fa - Persian: پیتزا هاوایی
fi - Finnish: Kinkku-ananaspizza
fr - French: Pizza hawaïenne
he - Hebrew: פיצה בנוסח הוואי
hu - Hungarian: Hawaii pizza
hy - Armenian: Հավայան պիցցա
id - Indonesian: Piza Hawaii
it - Italian: Pizza hawaiana
ja - Japanese: ハワイアンピザ
ko - Korean: 하와이안 피자
lmo - Lombard: Pizza con l'ananas
mk - Macedonian: Пица Хаваи
ms - Malay: Piza Hawaii
nb - Norwegian Bokmål: Hawaiipizza
nl - Dutch: Pizza Hawaï
pl - Polish: Pizza hawajska
pt - Portuguese: Pizza havaiana
ro - Romanian: Pizza hawaiiană
ru - Russian: Гавайская пицца
sk - Slovak: Pizza havaj
th - Thai: พิซซาฮาวายเอียน
tr - Turkish: Hawaii pizzası
uk - Ukrainian: Гавайська піца
yue - Cantonese: 夏威夷薄餅
zh - Chinese: 夏威夷披萨

The dish is a pizza traditionally topped with pineapple, tomato sauce, mozzarella cheese, and either ham or bacon.
Jambon-beurre
Category: bread (sandwich)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: es - Spanish: Jambon-beurre
fr - French: Jambon-beurre
he - Hebrew: ז'מבון-חמאה
ja - Japanese: パリジャン
ko - Korean: 장봉뵈르
nb - Norwegian Bokmål: Jambon-beurre
sq - Albanian: Jambon-beurre
vi - Vietnamese: Jambon-beurre
zh - Chinese: 火腿黄油三明治

The dish is a ham sandwich made of a fresh baguette sliced open, spread with butter (salted or unsalted) and filled with slices of ham.
Takoyaki
Category: snack (snack)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Osaka
Countries: Japan
Region: Eastern Asia
Other names: ar - Arabic: تاكوياكي
bg - Bulgarian: Такояки
bn - Bangla: তাকোয়াকি
da - Danish: Takoyaki
de - German: Tako-yaki
el - Greek: Τακογιάκι
en-simple - Simple English: Takoyaki
es - Spanish: Takoyaki
fa - Persian: تاکویاکی
fi - Finnish: Takoyaki
fr - French: Takoyaki
he - Hebrew: טאקויאקי
hu - Hungarian: Takojaki
hy - Armenian: Տակոյակի
id - Indonesian: Takoyaki
it - Italian: Takoyaki
ja - Japanese: たこ焼き
jv - Javanese: Takoyaki
ko - Korean: 타코야끼
lzh - Literary Chinese: 蛸燒
min - Minangkabau: Takoyaki
mk - Macedonian: Такојаки
ms - Malay: Takoyaki
pl - Polish: Takoyaki
pt - Portuguese: Takoyaki
ro - Romanian: Takoyaki
ru - Russian: Такояки
sq - Albanian: Takoyaki
th - Thai: ทาโกยากิ
tl - Tagalog: Takoyaki
tr - Turkish: Takoyaki
uk - Ukrainian: Такоякі
uz - Uzbek: Takoyaki
vi - Vietnamese: Takoyaki
yue - Cantonese: 八爪魚丸
zh - Chinese: 章魚燒

The dish is a ball-shaped snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus, tempura scraps, pickled ginger, and green onion. The balls are brushed with sauce similar to Worcestershire sauce and mayonnaise, and then sprinkled with green laver and shavings of dried bonito.
Tteokbokki
Category: snack, rice (rice cake)
Cuisine: Korean
Associated cuisines: Korean
Area: Korea
Countries: Korea
Region: Eastern Asia
Other names: ban - Balinese: Tteokbokki
ca - Catalan: Tteokbokki
ckb - Central Kurdish: توبوکی
de - German: Tteokbokki
el - Greek: Τόκποκι
en-simple - Simple English: Tteokbokki
es - Spanish: Tteokbokki
fa - Persian: تئوکبوکی
fr - French: Tteokbokki
gl - Galician: Tteokbokki
ha - Hausa: Tteokbokki
hu - Hungarian: Ttokpokki
id - Indonesian: Tteokbokki
it - Italian: Tteokbokki
ja - Japanese: トッポッキ
jv - Javanese: Tteokbokki
kk - Kazakh: Ттокпокки
ko - Korean: 떡볶이
ks - Kashmiri: تأبوکی
ms - Malay: Tteokbokki
my - Burmese: တိုပူကီ
nl - Dutch: Tteokbokki
pl - Polish: Tteokbokki
ru - Russian: Ттокпокки
su - Sundanese: Tteokbokki
sv - Swedish: Tteokbokki
th - Thai: ต็อกโปกี
tl - Tagalog: Tteokbokki
tr - Turkish: Tteokbokki
uk - Ukrainian: Токпоккі
uz - Uzbek: Tteokbokki
vi - Vietnamese: Tteokbokki
yue - Cantonese: 韓式炒年糕
zh - Chinese: 辣炒年糕

The dish is a simmered rice cake made from small-sized long, white, cylinder-shaped rice cakes. Fish cakes, boiled eggs, and scallions are some common ingredients paired with this dish. It can be seasoned with either spicy chili paste or non-spicy soy sauce-based sauce; the former is the most common form.
Chee Cheong Fun
Category: dim sum, noodle (rice noodle)
Cuisine: Hong Kong, Chinese
Associated cuisines: Hong Kong, Chinese
Area: Guangdong
Countries: China
Region: Eastern Asia
Other names: en - Inggeris: Rice noodle roll
es - Sepanyol: Rollo de fideo de arroz
fr - Perancis: Rouleau de nouille de riz
it - Itali: Involtino di spaghetti di riso
ja - Jepun: 腸粉
jv - Jawa: Soun gulung
ko - Korea: 청판
yue - Kantonis: 腸粉
zh - Cina: 腸粉

The dish is a thin roll made from a wide strip of shahe rice noodles, filled with shrimp, beef, Vegetable, or other ingredients. Seasoned soy sauce – sometimes with sauce drippings – is poured over the dish upon serving.
Plecing Kangkung
Category: vegetable (water spinach)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Bali, Lombok
Countries: Indonesia
Region: South Eastern Asia
Other names: ban - Balinese: Jukut Plecing
es - Spanish: Plecing kangkung
fr - French: Plecing kangkung
id - Indonesian: Plecing kangkung
jv - Javanese: Plecing kangkung
ms - Malay: Plecing kangkung
th - Thai: เปอเลอจิงกังกุง

The dish is made from blanched water spinach leaves and served cold with sambal made from ground red chili pepper, shallot, garlic, bird's eye chili, candlenut, kaffir lime, shrimp paste, salt, and sugar.
Cap cay
Category: stir fry (sauteed vegetable)
Cuisine: Chinese
Associated cuisines: Chinese, Indonesian
Area: Fujian
Countries: China, Indonesia
Region: South Eastern Asia
Other names: fr - French: Cap cai
id - Indonesian: Capcai
ja - Japanese: チャプチャイ
jv - Javanese: Cap cai
nl - Dutch: Cap cai
su - Sundanese: Capcay

The dish consists of various Vegetable such as cauliflower, cabbage, Chinese cabbage, Napa cabbage, carrot, baby corn, mushrooms, and leeks are chopped and stir-fried in a wok with small amount of cooking oil and water. Chopped garlic and onion with salt, sugar, soy sauce, cooking wine and oyster sauce are added for flavour. The liquid sauces are thickened using corn starch.
Sayur lodeh
Category: vegetable, soup (vegetable soup)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Central Java, East Java
Countries: Indonesia
Region: South Eastern Asia
Other names: fa - Persian: سایور لوده
id - Indonesian: Sayur lodeh
jv - Javanese: Jangan lodhèh
ms - Malay: Sayur lodeh
nl - Dutch: Sajoer lodeh
ru - Russian: Саюр-лоде
th - Thai: ซายูร์โลเดะฮ์

The dish is a vegetable soup prepared from Vegetable cooked in coconut milk. Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock.
Sayur asem
Category: vegetable, soup (vegetable soup)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Jakarta, West Java, Banten
Countries: Indonesia
Region: South Eastern Asia
Other names: bn - Bangla: সায়ুর আসেম
es - Spanish: Sayur Asem
id - Indonesian: Sayur asam
ja - Japanese: サユール・アッサム
jv - Javanese: Jangan Asem
ms - Malay: Sayur asam
my - Burmese: ဆာယု အာဆမ်
nl - Dutch: Sajoer asem
ru - Russian: Саюр-асем
su - Sundanese: Sayur asem

The dish consists of Vegetable in tamarind soup. The sweet and sour flavour of this dish is considered refreshing and very compatible with fried or grilled dishes, including fried fish, fried chicken, and is usually eaten with steamed rice and sambal terasi chili paste.
Efo riro
Category: vegetable, soup (vegetable soup)
Cuisine: Nigerian
Associated cuisines: Nigerian
Area: Yorubaland
Countries: Nigeria
Region: Western Africa
Other names: de - German: Efo riro
ha - Hausa: Efo riro
ig - Igbo: Efo riro
sw - Swahili: Efo riro
uk - Ukrainian: Ефо ріро

The dish is a vegetable soup. It was traditionally prepared with the locally grown Vegetable, meat, fish, and a mixture of spices. The choice of Vegetable and proteins varies based on personal preference and regional availability. The most commonly used Vegetable are spinach, pumpkin leaves, or sorrel leaves, often combined with bell peppers, chili peppers, and onions.
Ugali
Category: corn (maize flour)
Cuisine: Kenyan, Tanzanian
Associated cuisines: Kenyan, Tanzanian
Area: Kenya, Tanzania
Countries: Kenya, Tanzania, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, Democratic Republic of the Congo, Malawi, Botswana, South Africa
Region: Middle Africa
Other names: avk - Kotava: Ugali
ca - Catalan: Nsima
ckb - Central Kurdish: ئوگالی
cs - Czech: Ugali
da - Danish: Ugali
de - German: Ugali
es - Spanish: Ugali
fa - Persian: اوگالی
fr - French: Ugali
hy - Armenian: Ուգալի
id - Indonesian: Ugali
ig - Igbo: Ugali
it - Italian: Ugali
ja - Japanese: ウガリ
jv - Javanese: Ugali
ki - Kikuyu: Ngima
ko - Korean: 우갈리
lt - Lithuanian: Ugalis
ml - Malayalam: ഉഗാലി
nb - Norwegian Bokmål: Ugali
ru - Russian: Угали
rw - Kinyarwanda: Ubugari
sv - Swedish: Ugali
sw - Swahili: Ugali
uk - Ukrainian: Угалі
vi - Vietnamese: Ugali
zh - Chinese: 乌咖哩
zu - Zulu: U-Ugali

The dish is a type of corn meal made from maize or corn flour. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency.
Bobotie
Category: meat (minced meat, beef, lamb)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Bobotie
de - German: Bobotie
en-simple - Simple English: Bobotie
es - Spanish: Bobotie
fa - Persian: بوبوتی
fr - French: Bobotie
id - Indonesian: Bobotie
ig - Igbo: Bobotie
it - Italian: Bobotie
jv - Javanese: Bobotie
ko - Korean: 보보티
ms - Malay: Bobotie
nl - Dutch: Bobotie
pt - Portuguese: Bobotie
ru - Russian: Боботи
ts - Tsonga: Bobotie
uk - Ukrainian: Боботі

The dish consists of spiced minced meat baked with an egg-based topping.
Potjiekos
Category: meat, stew (lamb, pork, stew)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Potjiekos
de - German: Potjiekos
es - Spanish: Potjiekos
fr - French: Potjiekos
he - Hebrew: פויקה
ig - Igbo: Potjiekos
jv - Javanese: Potjiekos
nl - Dutch: Potjiekos
pt - Portuguese: Potjiekos

The dish is made by first adding cooking oil to a potjie, and placed on a fire until hot. Meat is added, typically lamb or pork. The meat is spiced and often a form of alcohol is added for flavor - mostly beer or a dessert wine.
Vetkoek
Category: bread (bread)
Cuisine: South African
Associated cuisines: South African
Area: South Africa
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Vetkoek
ar - Arabic: فيتكويك
de - German: Vetkoek
es - Spanish: Vetkoek
ig - Igbo: Vetkoek
it - Italian: Vetkoek
jv - Javanese: Vetkoek
nl - Dutch: Vetkoek
nso - Northern Sotho: Metša
sq - Albanian: Vetkoek
uk - Ukrainian: Феткук
zu - Zulu: Igwinya

The dish is a fried dough similar in shape to a doughnut without a hole, and is made with a yeast dough. The dish is also often made alongside a curry mince, which is stuffed inside.
Bunny chow
Category: bread (stuffed bread, bread bowl)
Cuisine: South African
Associated cuisines: South African
Area: Durban
Countries: South Africa
Region: Southern Africa
Other names: af - Afrikaans: Bunny chow
de - German: Bunny Chow
es - Spanish: Bunny chow
fr - French: Bunny chow
ig - Igbo: Bunny chow
it - Italian: Bunny chow
ja - Japanese: バニーチャウ
jv - Javanese: Chow truwélu
ko - Korean: 버니 차우
nl - Dutch: Bunny chow
pt - Portuguese: Bunny chow
ru - Russian: Банни чау
ss - Swati: Bunny chow
ve - Venda: Kota
yo - Yoruba: Bunny chow
zh - Chinese: 南非咖哩麵包
zu - Zulu: Kota

The dish consisting of a hollowed-out loaf of white bread filled with curry and a serving of salad on the side.
Samosa
Category: pastry (dumpling)
Cuisine: Indian, Middle Eastern
Associated cuisines: Indian, Middle Eastern
Area: India, Middle East
Countries: Global
Region: Global
Other names: ar - Arabic: سمبوسة
as - Assamese: চিঙৰা
ast - Asturian: Samosa
ba - Bashkir: Самоса
bg - Bulgarian: Самоса
bh - Bhojpuri: समोसा
bn - Bangla: সমুসা
ca - Catalan: Samossa
cs - Czech: Samosa
da - Danish: Samosa
de - German: Samosa
el - Greek: Σαμόσα
en-simple - Simple English: Samosa
eo - Esperanto: Samoso
es - Spanish: Samosa
eu - Basque: Samosa
fa - Persian: سمبوسه
fi - Finnish: Samosa
fr - French: Samoussa
gl - Galician: Samosa
gu - Gujarati: સમોસા
he - Hebrew: סמוסה
hi - Hindi: समोसा
hr - Croatian: Samosa
hy - Armenian: Սամոսա
id - Indonesian: Samosa
ig - Igbo: Samosa
it - Italian: Samosa
ja - Japanese: サモサ
jv - Javanese: Samosa
ka - Georgian: სამოსა
kn - Kannada: ಸಮೋಸಾ
ko - Korean: 사모사
ks - Kashmiri: سموسہٕ
ku - Kurdish: Sêmûçe
la - Latin: Sambusuch
ln - Lingala: Samusa
lt - Lithuanian: Samosa
lv - Latvian: Samosa
mai - Maithili: सिङ्घारा
ml - Malayalam: സമോസ
mni - Manipuri: ꯁꯃꯣꯁꯥ
mr - Marathi: सामोसा
ms - Malay: Samosa
my - Burmese: စမူဆာ
nb - Norwegian Bokmål: Samosa
ne - Nepali: समोसा
nl - Dutch: Samosa
nn - Norwegian Nynorsk: Samosa
oc - Occitan: Samossà
or - Odia: ସିଙ୍ଗଡ଼ା
pa - Punjabi: ਸਮੋਸਾ
pl - Polish: Samosa
pnb - Western Punjabi: سموسا
ps - Pashto: سمبوسه
pt - Portuguese: Chamuça
ro - Romanian: Samosa
ru - Russian: Самоса
sco - Scots: Samosa
sd - Sindhi: سمبوسو
sh - Serbo-Croatian: Samosa
so - Somali: Sambuus
sr - Serbian: Samosa
sv - Swedish: Samosa
sw - Swahili: Sambusa
ta - Tamil: சமோசா
tg - Tajik: Самбӯса
th - Thai: ซาโมซา
tl - Tagalog: Samosa
tr - Turkish: Samosa
uk - Ukrainian: Самоса
ur - Urdu: سموسہ
uz - Uzbek: Samosa
vi - Vietnamese: Samosa
wuu - Wu: 萨摩萨炸饺
yue - Cantonese: 印度咖喱角
zh - Chinese: 薩莫薩

The dish is a pastry with a savory filling, mostly Vegetable, spiced potatoes, onions, peas, also non-vegetarian meat, or fish. It is made into different shapes, including triangular, cone, or crescent, depending on the region.
Pirozhki
Category: bread (stuffed bread)
Cuisine: Russian
Associated cuisines: Russian
Area: Russia
Countries: Russia, Armenia, Azerbaijan, Belarus, Estonia, Finland, Iran, Kazakhstan, Kyrgyzstan, Latvia, Macedonia, Mongolia, Greece, Serbia, Tajikistan, Turkmenistan, Ukraine, Uzbekistan
Region: Global
Other names: af - Afrikaans: Pirozjki
ar - Arabic: بيروجكي
az - Azerbaijani: Pirojok
ceb - Cebuano: Pirozhki
el - Greek: Πιροσκί
es - Spanish: Pirozhki
fa - Persian: پیراشکی
fr - French: Pirojki
he - Hebrew: פירוז'ק
hy - Armenian: Կարկանդակիկ
id - Indonesian: Pirozhki
it - Italian: Pirožki
ja - Japanese: ピロシキ
jv - Javanese: Pirozhki
ko - Korean: 피로시키
lb - Luxembourgish: Pirojok
mk - Macedonian: Пирошки
myv - Erzya: Пряка
pt - Portuguese: Pirozhki
ro - Romanian: Piroșcă
ru - Russian: Пирожок
sah - Yakut: Бэрэски
sr - Serbian: Пирошке
tr - Turkish: Pirojki
uk - Ukrainian: Пиріжок
uz - Uzbek: Pirojka
vi - Vietnamese: Pirozhki
zh - Chinese: 皮羅什基

The dish is a baked or fried yeast-leavened boat-shaped buns with a variety of fillings. They come in sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or tvorog
Matapa
Category: vegetable (cassava leaf)
Cuisine: Mozambican
Associated cuisines: Mozambican
Area: Mozambique
Countries: Mozambique
Region: Eastern Africa
Other names: fr - French: Matapa
it - Italian: Matapa
pt - Portuguese: Matapa
sw - Swahili: Matapa

The dish is prepared with young cassava leaves, which are usually ground in a large wooden mortar and pestle before being cooked with garlic, onion and coconut milk.
Konro
Category: soup (beef soup, beef ribs)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Makassar
Countries: Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: كونرو
ban - Balinese: Sup konro
id - Indonesian: Sup konro
jv - Javanese: Konro
th - Thai: กนโร

This soup is made with ribs, such as spareribs or beef as main ingredient. The soup is brown-black in color and eaten either with rice cake cut into bite-size pieces or rice. The spicy and strong-tasting soup is made from a mixture of rich spices, which includes coriander, a fruit that gives it its blackish color, also small amount of nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, clove, and  bayleaf.
Pan de jamón
Category: bread (stuffed bread)
Cuisine: Venezuelan
Associated cuisines: Venezuelan
Area: Venezuela
Countries: Venezuela
Region: South America
Other names: ca - Catalan: Pa de pernil
en-simple - Simple English: Pan de jamón
es - Spanish: Pan de jamón
he - Hebrew: פאן דה חמון
jv - Javanese: Pan de jamón
ru - Russian: Ветчинный хлеб
uk - Ukrainian: Шинковий хліб

The dish is a bread, filled with ham, raisins and green olives. Many variations have been created, some filling the bread with other ingredients like turkey or cream cheese and others using puff pastry as the dough.
Schnitz un knepp
Category: meat (ham, pork)
Cuisine: American
Associated cuisines: American
Area: Pennsylvania
Countries: United States
Region: Northern America

The dish consists of ham or pork shoulder with dried apples and dumplings.
Toast Hawaii
Category: bread (sandwich)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: ar - Arabic: توست هاواي
da - Danish: Hawaii Toast
de - German: Toast Hawaii
el - Greek: Τοστ Χαβάη
es - Spanish: Tosta hawái
fr - French: Toast Hawaï
hy - Armenian: Հավայան տոստ
it - Italian: Toast Hawaii
ja - Japanese: トースト・ハワイ
ru - Russian: Гавайский тост
sl - Slovenian: Toast Havaji
sv - Swedish: Toast Hawaii
uk - Ukrainian: Гавайський тост

The dish is an open sandwich consisting of a slice of toast with ham and cheese, and a maraschino cherry in the middle of a pineapple slice, baked so that the cheese starts to melt.
Senate bean soup
Category: soup (bean soup)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: pt - Portuguese: Senate bean soup

The dish is a soup made with navy beans, ham hocks, and onion.
Schweinshaxe
Category: meat (pork)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany, Austria
Region: Western Europe
Other names: bar - Bavarian: Sauhax
de - German: Schweinshaxe
eo - Esperanto: Schweinshaxe
es - Spanish: Schweinshaxe
fr - French: Schweinshaxe
ja - Japanese: シュバイネハクセ
jv - Javanese: Schweinshaxe
ko - Korean: 슈바인스학세
sv - Swedish: Schweinshaxe
th - Thai: ชไวนส์ฮัคเซอ
yue - Cantonese: 德國鹹豬手
zh - Chinese: 德式烤豬腳

The dish is a roasted ham hock (or pork knuckle). The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion.
Pata tim
Category: meat (pork)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: jv - Javanese: Pata tim

The dish is a braised pork hock dish slow-cooked until very tender in soy sauce, black peppercorns, garlic, bay leaves, and star anise sweetened with sugar.
Paksiw na baboy
Category: meat (pork)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: ar - Arabic: باكسيو
bcl - Central Bikol: Paksiw
jv - Javanese: Paksiw
tl - Tagalog: Paksiw
war - Waray: Paksiw

The dish consists of pork, usually hock or shank, cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms (or pineapples) to make it sweeter and water to keep the meat moist and to yield a rich sauce.
Eisbein
Category: meat (cured pork)
Cuisine: German
Associated cuisines: German
Area: Germany
Countries: Germany
Region: Western Europe
Other names: da - Danish: Eisbein
de - German: Eisbein
fi - Finnish: Eisbein
id - Indonesian: Eisbein
ja - Japanese: アイスバイン
ko - Korean: 아이스바인
li - Limburgish: Iesbein
nb - Norwegian Bokmål: Eisbein
nl - Dutch: Eisbein
pfl - Palatine German: Eisbein
pt - Portuguese: Eisbein
ru - Russian: Айсбайн
th - Thai: ไอส์ไบน์
uk - Ukrainian: Айсбайн
uz - Uzbek: Aysbayn
zh - Chinese: 德式炖猪脚

The dish consists of corned ham hock, usually cured and slightly boiled.
Crispy pata
Category: meat (fried pork)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Crispy pata
jv - Javanese: Pata krispi
nb - Norwegian Bokmål: Crispy pata
tl - Tagalog: Crispy pata
vi - Vietnamese: Pata giòn

The dish consists of deep fried pig trotters or knuckles served with a soy-vinegar dip.
Akashiyaki
Category: dumpling (fried dumpling)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Akashi
Countries: Japan
Region: Eastern Asia
Other names: da - Danish: Akashiyaki
de - German: Akashi-yaki
es - Spanish: Akashiyaki
fr - French: Akashiyaki
id - Indonesian: Akashiyaki
ja - Japanese: 玉子焼
jv - Javanese: Akashiyaki
ko - Korean: 아카시야키
ms - Malay: Akashiyaki
yue - Cantonese: 明石燒
zh - Chinese: 玉子燒

The dish is a small round dumpling. The dumpling is made of an egg-rich batter and octopus dipped into a thin fish broth before eating.
Akok
Category: dessert, snack (dessert, snack)
Cuisine: Malaysian
Associated cuisines: Malaysian
Area: Kelantan, Terengganu
Countries: Malaysia
Region: South Eastern Asia
Other names: id - Indonesian: Akok
ms - Malay: Akok
th - Thai: อากก

The dish can be consumed as a snack or as a dessert. It is made with flour, sugar, eggs, and coconut milk. The dish has two main variants. The former consists of the ingredients aforementioned. While the latter incorporates brown sugar or palm sugar into the batter mixture, which gives it a darker colouration.
Aletria
Category: dessert (custard)
Cuisine: Portuguese
Associated cuisines: Portuguese
Area: Portugal
Countries: Portugal
Region: Southern Europe
Other names: he - Hebrew: אלטריה
pt - Portuguese: Aletria
ru - Russian: Алетрия

The dish is a custardy dessert based on thin like pasta.
Ant egg soup
Category: soup (ant egg soup)
Cuisine: Lao, Thai
Associated cuisines: Lao, Thai
Area: Laos, Northern Thailand
Countries: Laos, Thailand, Cambodia
Region: South Eastern Asia

The dish is a soup made from the eggs of the weaver ant species. Recipes for the dish may include ingredients such as chicken stock, lemongrass, fish sauce, chilies, tamarind, shallot and spring onion.
Avgolemono
Category: soup (egg soup)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: ar - Arabic: أفغوليمونو
arz - Egyptian Arabic: افجوليمونو
az - Azerbaijani: Avqolemono
cs - Czech: Avgolemono
de - German: Avgolemono
el - Greek: Αβγολέμονο
es - Spanish: Avgolemono
fi - Finnish: Avgolemono
fr - French: Avgolémono
he - Hebrew: אבגולמונו
hy - Armenian: Ավգոլեմոնո
id - Indonesian: Avgolemono
it - Italian: Avgolemono
ja - Japanese: アヴゴレモノ
jv - Javanese: Avgolemono
ko - Korean: 아브고레모노
nl - Dutch: Avgolemono
pl - Polish: Awgolemono
pt - Portuguese: Avgolemono
ru - Russian: Авголемоно
uk - Ukrainian: Авголемоно
uz - Uzbek: Avgolemono

The dish is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. As a soup, this dish usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used.
Baghali ghatogh
Category: stew (beans stew)
Cuisine: Iranian
Associated cuisines: Iranian
Area: Gilan, Mazandaran
Countries: Iran
Region: Southern Asia
Other names: fa - Persian: باقلاقاتوق
fr - French: Baghala ghatogh
glk - Gilaki: باقالا خۊرۊش
th - Thai: บอฆอลีฆอโทฆ
tr - Turkish: Baghali gatogh
uk - Ukrainian: Бахгала Гатогх

The dish is a stew made with fava beans, dill, and eggs. It's usually served with  rice dish. It is spiced with turmeric, salt, garlic, and sometimes pepper.