tortilla

An authentic Spanish tortilla is traditionally made with just eggs, potatoes, onions, salt and pepper, but this version contains sliced red and green peppers for a bit of extra colour and flavour.

2004, The Student Cookbook, Hachette UK, →ISBN:

(Spanish cuisine) Spanish omelette; an omelette containing potatoes and onions.


炆

Fat tiu cheung, what a wonderful smell; at the sight of fat tiu cheung, even the spirits want to burn incense

fat⁶ tiu³ coeng⁴, man¹ dak¹ gam³ gwai² hoeng¹, gin³ dou³⁻² fat⁶ tiu³ coeng⁴, gwai² dou¹ jiu³ zong¹ hoeng¹

佛跳牆，炆得咁鬼香，見到佛跳牆，鬼都要裝香

佛跳墙，炆得咁鬼香，见到佛跳墙，鬼都要装香

(Cantonese cuisine) to simmer; to cook over a slow fire


定食

/tiŋ⁵¹ ʂʐ̩³⁵/

/tɪŋ²² sɪk̚²/

/tiŋ⁵¹ ʂʐ̩³⁵/

/tɪŋ²² sɪk̚²/

Orthographic borrowing from Japanese 定食(ていしょく) (teishoku)


murg

“Misled how?” I toss this over in my mind as my fork tosses the murg phall, a suicidally hot Bangalore-style chicken curry designed for masochistic European taste, slowly oxidizing in my plate.

2010, Donald W. Bacon, Followed by Madness:

(Indian cookery) Alternative form of murgh


deckle

From German Deckel, diminutive of Decke (“covering”).

superficial pectoral
superficial pectoral

(Jewish cuisine) The fattier, smaller point-cut portion of a brisket of beef, being the superficial pectoral muscle.


daikon

Raphanus sativus var. longipinnatus L.H. Bailey

Jiko was washing these big white daikons, and I was cutting them up and salting them and putting them into plastic freezer bags.

2013, Ruth Ozeki, A Tale for the Time Being, Canongate Books (2019), page 188:

Raphanus raphanistrum subsp. sativus#Translingual

Raphanus sativus
Raphanus sativus#Translingual

An East Asian cultivar or subspecies of garden radish (Raphanus raphanistrum subsp. sativus, syn. Raphanus sativus) bearing a large, white, carrot-shaped taproot consumed throughout East and South Asia but grown in North America primarily as a fallow crop for its fast-growing leaves (used as animal fodder) and as a soil ripper.

(Japanese cuisine) The usual Japanese cultivar, Japanese radish.


maionese

Borrowed from French mayonnaise (“mayonnaise”), possibly from Spanish Mahón (“a city in the Balearic Islands”).

der

(Brazilian cuisine) a cold dish made with mayonnaise, potatoes and eggs


omakase

From Japanese お任せ (omakase, “it's up to you”).

bor

So Americans are stuck between chef-driven omakase meals at elite restaurants that cost a fortune and the cheap, predictable fare at our neighborhood places.

2007 July 15, Trevor Corson, “Sushi for Two”, in New York Times:

He prefers a greasy cheeseburger to a hundred-dollar omakase sushi dinner.

2007, Jeremy Blachman, Anonymous Lawyer: A Novel, Henry Holt and Company, →ISBN:

An omakase menu is available, as are sushi plates, which consist of a variety of nigiri, maki, and/or sashimi chosen by the chef.

2011, Crystal Esquivel, Food Lovers' Guide to® Austin: Best Local Specialties, Markets, Recipes, Restaurants & Events, Rowman & Littlefield, →ISBN, page 56:

(chiefly Japanese cuisine) Chef's choice.


小吃

/ɕi̯ɑʊ̯²¹⁴⁻²¹ ʈ͡ʂʰʐ̩⁵⁵/

/siːu̯³⁵ hɛːk̚³/

/ɕiɔ³³ t͡ɕʰiɪʔ⁴⁴/

/ɕi̯ɑʊ̯²¹⁴⁻²¹ ʈ͡ʂʰʐ̩⁵⁵/

/siːu̯³⁵ hɛːk̚³/

/ɕiɔ³³ t͡ɕʰiɪʔ⁴⁴/


murgh

Our other entrée was murgh massalam ($3.50), half a chicken of fall-off-the-bone tenderness in a rich brown cream sauce garnished with a whole hard-boiled egg.

But of those bold curries, butter chicken, or murgh makhani, is the richest of all.

2014, Laura Siciliano-Rosen, Delhi Food and Travel Guide:

As a starter, the murgh tikka are pieces of chicken breast marinated cooked in tandoor that can be prepared in various ways with various spices with crushed cashew nuts and cream, or spinach, spices and coriander.

2015, Dominique Auzias, Jean-Paul Labourdette, Best of France 2016 Petit Futé:


Japanese radish

en-noun

Japanese radish (plural Japanese radishes)

(Japanese cuisine) Synonym of daikon, particularly its Japanese varieties.


lo bak

From Cantonese 蘿蔔／萝卜 (lo4 baak6, “radish, carrot”).

(Cantonese cuisine) Synonym of daikon, particularly its Cantonese varieties.


Sakurajima daikon

Sakurajima daikon (plural Sakurajima daikons)

A romanization of the Japanese name 桜島大根 ("Cherry Island white radish"), named for its site of cultivation since at least the late 18th century.

Sakurajima radish
Sakurajima radish#English

(Japanese cuisine) Synonym of Sakurajima radish.


Sakurajima radish

Sakurajima radish (plural Sakurajima radishes)

A translation of Japanese 桜島大根 (Sakurajima daikon, "Cherry Island white radish"), named for its site of cultivation since at least the late 18th century.

(Japanese cuisine) A giant white radish cultivated in Japan's Kagoshima Prefecture.

Raphanus acanthiformis var. gigantissimus Nakai

Raphanus sativus var. hortensis f. gigantissimus Makino


Sakurajima

From Japanese 桜島 (sakurajima, “Cherry Island”), from 桜 (sakura, “cherry tree, cherry blossom”) + 島 (shima, “island”). From its appearance like a cherry tree in bloom, when from a volcanic eruption, hot rock rains down onto the slopes, lighting up the island volcano.

bor

eponymous giant white radish
Sakurajima radish#English

(Japanese cuisine) Its eponymous giant white radish (“桜島大根”), cultivated nearby since at least the 18th century.

eponymous citrus fruit
Sakurajima komikan orange#English

(Japanese cuisine) Its eponymous citrus fruit (“桜島小みかん”), an orange cultivated nearby.


giant daikon

en-noun

giant daikon (plural giant daikons or giant daikon)

giant daikons (plural)
giant daikon (plural)

(Japanese cuisine) Synonym of Sakurajima radish


jumbo daikon

jumbo daikon (plural jumbo daikons or jumbo daikon)

jumbo daikons (plural)
jumbo daikon (plural)


dolmadaki

Borrowed from Greek ντολμαδάκι (ntolmadáki).

(Greek cuisine) A rice mixture with fresh herbs such as mint and parsley and, sometimes, pine nuts, with tender grape leaves, served with a thick and creamy, lemony sauce. Also, in some regions, minced meat is added tightly wrapped.


stafidopsomo

Transliteration of Greek σταφιδόψωμο (stafidópsomo).

translit

(Greek cuisine) A medium-sweet raisin bread, kneaded with raisins in round or oval yellow-brown loaves.


kolokithopita

If you master a kolokithopita, you have mastered the world of pies; substitute any other vegetable for the zucchini and replace the mint and dill with other herbs.

2016, Alexandra Stratou, Cooking with Loula: Greek Recipes from My Family to Yours, page 167:

(Greek cuisine) A kind of pie made from zucchini, feta cheese, and creamy Greek yogurt, wrapped in crispy phyllo.


skulebolle

skulebollen (definite singular)
skulebollar (indefinite plural)
skulebollane (definite plural)

From skule (“school”) + bolle (“bun”). So called due to tradition of serving with school lunches or selling at bake sales.

(culinary) A type of iced sweet roll with custard and coconut.


skolebolle

skolebollen (definite singular)
skolebollar (indefinite plural)
skolebollane (definite plural)

From skole (“school”) + bolle (“bun”). So called due to tradition of serving with school lunches or selling at bake sales.


skolebrød

skolebrødet (definite singular)
skolebrød (indefinite plural)
skolebrøda (definite plural)
skolebrødene (definite plural)

Compound of skole (“school”) + brød (“bread”). So called due to the tradition of serving them with school lunches or selling them at bake sales.


pyttipanne

From Swedish pyttipanna. Corresponds to Finnish pyttipannu.

(culinary) A fried dish consisting of chopped vegetables and meat, traditionally made using leftovers.


کشک

head

کشک • (kašk)

fa-noun

کشک • (kašk)

(Iranian cuisine) Kashk, a range of dairy products made from dried drained yogurt or dried sour milk.