Photos by: anika854

2189

Kamikaze

(American) (0 )

It is made of equal parts vodka, triple sec and lime juice. it is served straight up in a cocktail glass.Garnish is typically a wedge or twist of lime.

Uploaded: 09:44AM February 11, 2017. Photo likes: 0

Kamounia

Kamouneya

(Egyptian) (Tunisian) (0 )

Kamounia is a beef and liver stew prepared with cumin. Kamounia is a part of Egyptian cuisine and Tunisian cuisine. Broth, garlic, olive oil and parsley can be also added as additional ingredients.

Uploaded: 11:05AM January 05, 2018. Photo likes: 0

Kapustnica

Cabbage Soup

(European) (Slovak) (0 )

Kapustnica is a Slovak thick soup traditionally prepared at the end of the year – for Christmas and New Years Eve .Kapustnica can be prepared in a lot of ways (ingredients, a length of cooking, etc.), it differs from region to region. In some regions, …

Uploaded: 05:29AM November 24, 2016. Photo likes: 0

Karaage

(Japanese) (0 )

Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves optional marinating small pieces of the food in a sauce, then lightly coating it with a seasoned wheat flour or …

Uploaded: 03:58AM May 12, 2017. Photo likes: 0

Karađorđeva Šnicla

(Serbian) (0 )

Karadordeva Snicla is a Serbian breaded cutlet dish named after the Serbian Prince Karađorđe. Karadordeva Snicla is a rolled veal or pork steak, stuffed with kajmak, and then breaded and fried. It is served with roasted potatoes and tartar sauce.

Uploaded: 12:53PM January 28, 2018. Photo likes: 0

Karbanatek

(Czech) (0 )

Karbanatek is a traditional dish of Czech. Czech Karbanatky are fried meat patties coated in bread crumbs.

Uploaded: 12:26AM July 10, 2017. Photo likes: 0

Karelian Hot Pot

Karelian Stew, Karjalanpaisti

(Finnish) (0 )

Karelian Hot Pot is a traditional meat stew originating from the region of Karelia. It is commonly prepared using a combination of pork and beef, but lamb can also be used. Along with the Karelian pasties. The hot pot is usually seasoned with black peppercorns …

Uploaded: 06:46AM March 18, 2017. Photo likes: 0

Karelian Pasty

(Finnish) (0 )

Karelian Pasty is a traditional pie in Finland to eat.The common fillings of this era were barley and talkkuna. In the 19th century, first potato and buckwheat were introduced as fillings, and later also rice and millet.

Uploaded: 12:15PM December 17, 2016. Photo likes: 0

Karjalanpiirakka

(Finnish) (0 )

Karjalanpiirakka is a traditional dish of Finnish. Best served with munavoi, a mixture of hard boiled eggs and butter.

Uploaded: 02:49AM June 19, 2017. Photo likes: 0

Käsknöpfle

(German) (0 )

Kasknopfle is a traditional dish of Switzerland prepared with Spätzle, cheese, onions. But the origin of this dish is from German,

Uploaded: 05:40PM December 02, 2018. Photo likes: 0

Katakat

Kata-kat, tak-a-tak, کٹاکٹ

(Pakistani) (0 )

Katakat is a special meat dish originally from Karachi in Sindh, but now very popular throughout Pakistan. It is made from Offal ( i.e. a mixture of various meat organs), including testicles, brain, kidney, heart, liver, lungs and lamb chops in butter.

Uploaded: 01:28AM January 18, 2017. Photo likes: 0

Kateh

(Iranian) (0 )

Kateh is a type of Iranian rice from Caspian region, which, unlike Polo/Cholo, is sticky and does not have Tahdig. Kateh is considered generally the most simple Iranian rice the ease and speed of cooking makes it popular for casual dinners.

Uploaded: 07:26AM January 03, 2018. Photo likes: 0

Kati Roll

Kathi Roll

(Indian) (0 )

Kati Roll is a street-food dish originating from Kolkata, India. In its original form, it is a skewer-roasted kebab wrapped in a paratha bread, although over the years many variants have evolved all of which now go under the generic name of kati roll.

Uploaded: 11:12AM March 28, 2018. Photo likes: 0

Katsudon

(Japanese) (0 )

Katsudon is a popular Japanese food, a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments.

Uploaded: 02:28AM May 12, 2017. Photo likes: 0

Katsukarē

(Japanese) (0 )

Katsukare is a Japanese dish consisting of a pork cutlet (tonkatsu) served with a portion of Japanese rice and curry. It is served in a large plate and is typically eaten using a spoon or fork.

Uploaded: 03:51AM May 12, 2017. Photo likes: 0

Kattama

(Chinese) (0 )

Kattama is a traditional food for Kyrgyz people in northwest China's Xinjiang.

Uploaded: 09:32AM August 09, 2017. Photo likes: 0

Kaya Toast

(Malaysian) (0 )

It is prepared with kaya (coconut jam),a topping of sugar, coconut milk and eggs, pandan, and sometimes margarine or butter.

Uploaded: 03:31AM April 03, 2017. Photo likes: 0

Kaymakli Ekmek Kadayifi

Kaymaklı Ekmek Kadayıfı, Ekmek Kadayıfı, …

(Turkish) (0 )

Kaymakli Ekmek Kadayifi is a Turkish bread pudding dessert. It is usually served with kaymak, a kind of clotted cream. This version of bread pudding that is served with kaymak, a type of sweetened cream; this dessert provides a thick and sweet finish after a …

Uploaded: 01:41AM February 19, 2017. Photo likes: 0

Kebda

(Egyptian) (0 )

This is a traditional Egyptian dish.Fried liver, with seasonings. The Alexandrine specialty is known as Kebda Eskandarani (Alexandrian liver) which is rather spicier than the usual one.

Uploaded: 02:20AM December 18, 2016. Photo likes: 0

Kedjenou

Kedjenou Poulet, Kedjenou De Poulet

(Ivorian) (0 )

Kedjenou is a spicy stew that is slow-cooked in a sealed Canari over fire or coals and prepared with chicken or guinea hen and vegetables.Kedjenou is a traditional and popular cuisine of Côte d'Ivoire.

Uploaded: 11:57AM December 28, 2017. Photo likes: 0