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- Ayak Paça (Çorbasi) : Ayak Paça refers to a Turkish soup made with the feet or joints of a lamb or sheep which is cooked in a meat stock. Ayak is the Turkish word for "leg or feet" (of lamb) used in Turkish cooking. Ayak Paça is a Turkish delicacy; a soup said to cure hangover and not for the fainted heart. To eat this Corbasi (soup), it is recommended to add a lot of garlic sauce, vinegar and red pepper shavings.

Ak Serke refers to Kazakhstan's broth that made from milk mixed with Kefir which is taken after eating Beshkarmak. Ak Serke is thought to help settle the stomach after eating the said dish.

Antalya Piyazi refers to Turkish boiled-bean salad with Tahini and vinegar spread generously on top. Antalya Piyazi is one of the specialties from Antalya. Antalya Piyazi is served as a starter dish, and aside from beans other ingredients include hard -boiled egg, tomatoes, sliced onions and parsley for garnishing. Beside Antalya Piyazi, Sis Köfte or shish meatball is also Antalya's specialty. These two (2) dishes are always found in almost every restaurant in the city. The city of Antalya which is the capital is Antalya Province is situated on the Mediterranean coast of southwestern Turkey.

Ashlam-Foo refers to Kyrgyzstan 's spicy dish made with cold noodles, jelly, vinegar and eggs.

Açorda á Alentejana refers to Portugal's bread soup made with coriander and garlic and includes a nourishing portion of poached egg.

Azeite de Dendê is another name of "Palm oil" in Portugal.

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