Starters, Snacks & Sides from Around the World, Page 5

Not every great dish is the main event. These are the soups, small plates, street snacks and sides that open or round out a meal somewhere on the map: 466 authentic recipes, each with its cultural story, ingredients, and step by step method.
466 recipes · showing 193 to 240
Gâteaux Piment (Mauritian Chili Cakes)Port Louis, Mauritius · easy · 6 h 40 minLittle crisp fritters of soaked, coarsely ground yellow split peas with onion, spring onion, green chili, cumin and coriander, fried golden and eaten hot.
Gibanica (Serbian Cheese Pie)Šumadija (Belgrade), Serbia · easy · 1 h 15 minSheets of filo crumpled into a baking dish with a mixture of white cheese, eggs, yogurt, oil and sparkling water, baked until puffed, crisp and golden on top and soft inside, eaten warm with yogurt.
Gougères (Burgundy Cheese Puffs)Burgundy, France · medium · 50 minCrisp, hollow little choux puffs beaten with grated Comté or Gruyère and baked until deep gold, the classic bite with a glass of Burgundy.
GromperekichelcherLuxembourg City, Luxembourg · easy · 40 minLuxembourg's funfair favorite: crisp grated-potato fritters with onion and parsley, fried golden and eaten with apple sauce.
Gumma (Uzbek Fried Meat Pies)Tashkent, Uzbekistan · medium · 1 h 40 minSmall half-moon pies of thin salted-water dough around juicy lamb, onion and cumin, fried golden in a heavy pan and eaten hot with green tea.
Irish SconesMunster, Ireland · easy · 30 minTall, tender white scones rubbed with cold butter, bound with egg and milk, glazed and baked in a very hot oven, split warm with butter and jam for the cup of tea.
Isso Wade (Sri Lankan Prawn and Lentil Fritters)Western Province (Colombo), Sri Lanka · medium · 6 h 55 minCrunchy chana dal fritters spiked with onion, green chilli, curry leaves and fennel, each topped with small whole prawns and fried until deep gold, served hot with onion, chilli and lime.
Ka'ak (Sudanese Eid Butter Biscuits)Khartoum, Sudan · medium · 1 h 25 minCrumbly, buttery biscuits made with ghee, sesame seeds and cardamom, baked golden and rolled in cardamom-scented icing sugar, the biscuits set out for guests with tea at Eid.
Ka'ak al-Quds (Jerusalem Sesame Bread)West Bank, Palestine · medium · 2 h 33 minLong oval rings of soft, yeasted bread thickly coated in toasted sesame and baked until crusty, eaten warm with za'atar, olive oil and baked eggs.
Kaak Malih (Libyan Savoury Cookie Rings)Tripoli, Libya · easy · 2 hLight, crumbly savoury biscuits of flour, butter, oil and milk, shaped into little rings or braids, glazed with egg, scattered with sesame and baked pale gold to eat with tea or coffee.
Kabab Bahraini (Bahraini Chickpea Flour Fritters)Manama, Bahrain · easy · 55 minSpoonfuls of spiced chickpea-flour batter full of chopped tomato, onion, green chili and garlic, fried until crisp and golden and eaten hot with a yogurt and coriander dip.
Kamundele (Congolese Beef Skewers)Kinshasa, DR Congo · easy · 1 h 40 minCubes of beef marinated in onion, garlic, ginger, mustard, lemon and chili, threaded with onion and pepper and grilled over charcoal until browned and smoky.
KapanaWindhoek, Namibia · easy · 30 minNamibia's open-fire street beef: thin strips grilled fast over coals and dusted with a spicy dry rub.
Karantika (Algerian Chickpea Flan)Algiers, Algeria · easy · 1 h 50 minA thin chickpea-flour batter with cumin and oil, baked into a soft, custardy slab with a golden top, cut hot into squares and eaten in a baguette with harissa and more cumin.
Karipap (Malaysian Curry Puffs)Penang, Malaysia · medium · 2 hHalf-moon pastries with a crimped rope edge, filled with a dry curry of potato, chicken and onion and deep-fried until golden, the teatime and street-stall favourite of Malaysia.
Keke Pua'a (Samoan Steamed Pork Buns)Upolu, Samoa · medium · 4 h 15 minSoft, slightly sweet yeast buns wrapped round pork braised with onion, garlic and dark soy sauce, twisted shut and steamed until fluffy, Samoa's take on char siu bao.
Kelewele (Ghanaian Spiced Fried Plantain)Greater Accra, Ghana · easy · 55 minCubes of ripe plantain tossed in fresh ginger, onion, chili and warm spice, then fried until caramelized at the edges and eaten hot with roasted peanuts.
Kepta Duona (Lithuanian Fried Garlic Rye Bread)Vilnius, Lithuania · easy · 25 minFingers of dark rye bread fried in oil until crunchy, rubbed with raw garlic and salted, then drenched in a warm, garlicky cheese and mayonnaise sauce, the Lithuanian bar snack.
Khaman DhoklaGujarat, India · easy · 35 minCloud-light steamed chickpea-flour cakes, tempered with mustard seeds and curry leaves, Gujarat’s teatime signature.
Kifli me Djathë (Kosovar Cheese Crescent Rolls)Pristina, Kosovo · medium · 1 h 55 minSoft, golden yeast rolls shaped into little crescents around a filling of salty white cheese and egg, brushed with yolk, scattered with sesame and baked until puffed, a bakery favourite with coffee.
Kilishi (Nigerien Spiced Dried Beef)Niamey, Niger · medium · 8 hPaper-thin sheets of lean beef dried until leathery, coated in a spiced groundnut paste with chili, ginger and onion, dried again and flashed over high heat into crisp, fiery jerky.
Kitaba (Angolan Spiced Peanut Paste)Luanda, Angola · easy · 25 minFreshly roasted peanuts pounded with hot chili and sea salt into a coarse, crunchy, fiery paste, eaten by the spoonful as a snack or stirred into peanut stews.
Kleija (Qassim Date-Filled Cookies)Riyadh, Saudi Arabia · medium · 2 hRound, patterned cookies of wholewheat and white flour enriched with ghee and scented with cardamom and cinnamon, filled with date paste spiced with black lime and baked golden to eat with Arabic coffee.
Kleinur (Icelandic Twisted Doughnuts)Reykjavík, Iceland · medium · 1 h 35 minDiamonds of cardamom-scented buttermilk dough with a slit in the middle, one end pulled through to make a knot, deep-fried until golden and eaten with coffee, the everyday fried pastry of Iceland.
Klui-Klui (Beninese Peanut Sticks)Cotonou, Benin · medium · 1 h 15 minRoasted peanuts ground to a paste, kneaded with salted water to press out their oil, spiced with ginger and chili, shaped into sticks and rings and fried until hard and crunchy.
Kohuke (Estonian Chocolate-Glazed Curd Bars)Tartu, Estonia · easy · 2 hFresh curd cheese beaten with sugar, butter and vanilla, shaped into little bars, frozen firm and dipped in dark chocolate, a homemade take on the curd snack every Estonian grows up with.
Koliko (Togolese Fried Yam)Lomé, Togo · easy · 1 h 10 minThick chips of white yam, salted and fried until crisp and golden outside and fluffy inside, eaten hot with a raw pepper sauce of chili, tomato and onion.
Kolo (Ethiopian Roasted Barley Snack)Addis Ababa, Ethiopia · easy · 1 h 15 minBarley, chickpeas and peanuts roasted until crunchy and deeply toasted, tossed with salt and a pinch of berbere and eaten by the handful with coffee.
Krompiruša (Bosnian Potato Pita)Sarajevo, Bosnia & Herzegovina · medium · 1 h 20 minThin sheets of pastry rolled around finely diced potato and onion seasoned with plenty of black pepper, coiled into a round tin and baked golden and crisp, then cut into wedges and eaten warm with yogurt.
Kurut (Kyrgyz Dried Salted Yogurt Balls)Bishkek, Kyrgyzstan · easy · 3.5 daysSoured milk strained into thick suzma, salted, rolled into small balls and dried in the sun until hard, a tangy, very salty snack that keeps for months.
Laboo (Persian Hot Beetroot Street Snack)Tehran, Iran · easy · 1 h 50 minWhole beetroots boiled slowly until tender, peeled, cut into wedges and tossed hot in a glossy syrup made from their own cooking liquid, the steaming winter snack of Iranian street carts.
LángosGreat Hungarian Plain, Hungary · medium · 1 h 45 minA plate-sized disc of deep-fried dough rubbed with garlic and heaped with sour cream and cheese, Hungary's market-day treat.
Lihapiirakka (Finnish Fried Meat Pie)North Karelia, Finland · medium · 2 h 25 minSoft yeasted dough folded around a filling of minced beef, onion and rice, deep-fried until golden and eaten hot with mustard and ketchup, the Finnish kiosk classic.
Lipabi (Basotho Roasted Maize Meal)Maseru, Lesotho · easy · 1 hDried maize kernels roasted golden in a dry pan, ground to a fine, toasty powder and seasoned with a pinch of salt and sugar, the Basotho travelling food eaten by the spoonful or stirred into water.
Lobiani (Georgian Bean-Stuffed Bread)Racha, Georgia · medium · 11 h 10 minSoft yeasted bread rounds filled with buttery mashed kidney beans, onion, garlic, coriander and blue fenugreek, baked golden, brushed with butter and eaten warm in wedges.
Mahindi Choma (Kenyan Roasted Maize)Nairobi, Kenya · easy · 50 minWhole cobs of white maize roasted slowly over charcoal until chewy and charred in patches, then rubbed with a cut lemon dipped in salt and crushed pili pili.
Makdous (Syrian Oil-Cured Stuffed Eggplants)Damascus, Syria · medium · 5.5 daysBaby eggplants blanched, salted and pressed, stuffed with walnuts, red pepper, chili and garlic and cured under olive oil for days until tangy, then eaten straight from the jar with warm flatbread.
Maputi aneNzungu (Zimbabwean Roasted Maize and Peanuts)Harare, Zimbabwe · easy · 30 minDried white maize kernels dry-roasted in a heavy pan until golden, then roasted on with raw peanuts until charred in spots and finished with a splash of salty water.
Mariquitas (Cuban Green Plantain Chips with Mojo)Havana, Cuba · easy · 35 minGreen plantains shaved lengthwise into long, paper-thin ribbons, fried in small batches until crisp and curled, salted at once and dipped in garlicky lime mojo.
Mishkaki (Tanzanian Beef Skewers)Zanzibar, Tanzania · easy · 2 h 32 minCubes of beef marinated in garlic, ginger, lemon, cumin, coriander and chili, threaded onto skewers and grilled over charcoal until charred at the edges, sold hot on street corners.
Mkatra Siniya (Comorian Rice and Coconut Cake)Moroni, Comoros · medium · 3.5 daysSoaked rice blended with coconut milk, left overnight, then sweetened, scented with cardamom and vanilla and baked in a tray into a soft, springy white cake cut into diamonds for tea time.
Mofo Sakay (Malagasy Chili Fritters)Analamanga (Antananarivo), Madagascar · easy · 30 minLittle savoury fritters of a thick flour and egg batter packed with watercress, spring onion, tomato and red chili, fried golden by the spoonful and eaten hot.
Mokwan (Marshallese Dried Pandanus Paste)Majuro, Marshall Islands · medium · 10 hRipe pandanus keys cooked until soft, scraped for their sweet orange pulp, simmered until red-brown and dried into thin sheets that are rolled, wrapped in leaves and sliced as a chewy snack.
Mu Ping (Thai Grilled Pork Skewers)Bangkok (Central), Thailand · easy · 2 h 45 minThin slices of pork marinated in pounded garlic, coriander root and white pepper with palm sugar, fish sauce and coconut milk, grilled over charcoal and eaten with sticky rice.
Nakhi (Kuwaiti Spiced Boiled Chickpeas)Kuwait City, Kuwait · easy · 14 h 10 minChickpeas simmered soft with whole green chilies, cumin and salt, served warm in their broth with lemon juice, more cumin and a pinch of chili, and warm bread.
Nicaraguan QuesilloManagua, Nicaragua · easy · 20 minA Nicaraguan roadside favourite: a warm corn tortilla wrapped around soft stringy cheese, vinegary pickled onions, and a generous pour of cream.
Num Kachay (Cambodian Chive Cakes)Phnom Penh, Cambodia · medium · 1 h 20 minChewy rice-flour cakes packed with garlic chives, steamed until translucent and then pan-fried crisp and golden, with a sweet, sour and garlicky chilli fish-sauce dip.
Obatzda (Bavarian Cheese Spread)Bavaria (Munich), Germany · easy · 2 h 15 minA rust-coloured beer-garden spread of ripe camembert mashed with butter, paprika, caraway and onion, scooped up with pretzels and radishes.
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