Snack
436 dishes.
Finger LimeNative citrus whose beads burst like caviar; scattered over oysters.Sri LankaFish CutletsBreadcrumbed balls of spiced tuna and potato, deep-fried and eaten with sambol
FlødebollerChocolate-shelled marshmallow domes on marzipan bases.São Tomé and PríncipeFried bananaRipe bananas or plantains fried golden, everyday treatLithuaniaFried breadGarlic-rubbed fried rye sticks with cheese sauce; beer snack.
Frituras de malangaGarlicky malanga-root frittersMauritiusFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltPapua New GuineaGalip NutButtery canarium nut, eaten raw, roasted or pressed into oil.SpainGambas al ajilloshrimp sizzled in garlic-chili olive oilNorth KoreaGamja TteokTranslucent chewy dumplings of potato starch stuffed with beans or vegetables
Gari soakingsGari soaked in cold water with sugar, groundnuts and sometimes evaporated milkMauritiusGateau pimentcrunchy split-pea chili fritters, breakfast in a baguetteMauritiusGato arouilleGrated taro fritters, crisp outside and soft within, sold at street corners
GazIsfahani rosewater-pistachio nougat
GboflotoPuffy deep-fried dough balls sold warm from roadside basinsTrinidad and TobagoGeera porkPork cubes cooked dry with roasted cumin and hot pepper, eaten with drinksSpainGildaSkewer of green guindilla pepper, anchovy and olive, eaten in one bite.VietnamGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip
GonréSteamed cowpea cakes in leaves, eaten with oil and chili
Grenada chocolateDark bars made from local trinitario cacao, fruity and intense
GrillimakkaraPlump sausages grilled at the summer cottage, with mustard.LithuaniaGrybukaiSpiced biscuits shaped and glazed to look like little mushroomsMauritaniaGuetna datesfresh oasis dates eaten by the handful during the summer date harvest
GufongFried maize-flour cakes, dense and lightly sweet, eaten with coffeeNicaraguaGüirilasSweet young-corn tortillas served with cuajada cheeseMaldivesGulhaFried dough balls filled with smoked tuna and coconut
GyozaPan-fried pork-and-chive dumplings with crisp bottoms, ramen-shop companionSouth KoreaHaemul PajeonCrisp scallion-seafood pancake dipped in soy vinegar, classic makgeolli partnerMaltaĦobż biż-żejtcrusty bread rubbed with tomato paste, tuna, capers, oil
HoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheese
Hormigas culonasToasted big-bottomed queen ants eaten salted, like nutsMyanmarHtamaneFestival sticky rice kneaded with peanuts, sesame, ginger and oil
HumintasFresh corn dough with cheese steamed in husks
HumitaCreamy spiced corn wrapped in husks, northwestern tradition
HumitasSeasoned fresh-corn paste tied in husks and steamedTurkeyIcli koftebulgur shell stuffed with minced meat, onion and walnuts, then fried-
Pastelitos
Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…
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Cheese Roll
Southland toasted bread roll filled with cheesy onion sauce, ‘southern sushi’. Ready in 20 min prep and 15 min cooking.…
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Bara
Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…
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Bajiya
Maldivian samosa stuffed with tuna, coconut and onion. Ready in 45 min prep and 20 min cooking. Makes 16. A…
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Yoltamal
Fresh young corn tamal steamed in its own husk, eaten with cream. Ready in 45 minutes prep and 1 hour…
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Abala
Steamed pudding of ground beans or rice wrapped and cooked in banana leaves. Ready in 30 min prep and 45…
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A Ping
Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…