Gurr refers to a Sherpa dish made of raw potatoes, pounded with spices, then grilled like pancakes on a hot, flat stone. Then ground and mixed with milk, tea or water. Sherpa are member of a people of Tibetan stock living in the Nepalese Himalayas, who usually serve as porters on mountain-climbing expeditions. They are well-known for their skill in mountaineering.

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Gravad lax or Gravlax) is a Scandinavian dish of salmon pickled with salt, sugar and dill, it may be served think or thickly sliced, usually with a slightly sweetened sauce of mustard and dill on rye or crispy crust bread

Gravlax also refers to cured salmon; sliced and cured salmon in dill and spices. It is usually served with Gravlaxsas, a dill and sweet mustard sauce.

Please see Gravlaxsas.

Picture below in Gravlax which was served to us during one of our brunch in Germany.

Genovesini refers to a kind of pasta; short lengths of thick tube pasta, cut diagonally on each end.

Gule Aerter refers to a Danish thick soup made from dried yellow peas.

Groundnut is another wor for "peanut", grounduts is mostly used in African countries when they refer to peanuts.

Gorengan which literally means "friend things" is a traditional Indonesian assorted fritters (fried food) made of batter-fried vegetables, fruits, etc.One Gorengan stall can offer as much "fried things" or Gorengan as he/she likes, including, tahu (tofu), tempe (bean curd), pisang (bananas), singkong (cassava), ubi (sweet potato), and bakwan (shredded carrot, cabbage, bean sprouts and shallots mixed in batter ). There are times that the variety extends to fried sukun (breadfruit), pineapple or jackfruit. In Indonesia, Gorengan is a popular street food and afternoon snack. Just as things are starting to cool down in the afternoon, street vendors come out to sell various Gorengan. Since Gorengan is tasty and cheap and you can find the vendors virtually on every street in the city, in housing complexes, in front of offices, in alleyways and at bus terminals. To make Gorengan, the vendors dip tofu and tempe into a batter full of carrots and bean sprouts, then deep fry them. They also fry dumplings made from a pure batter. The food is first dipped into batter, before being deep fried and displayed on the vendor's cart The batter used to make this pretty snack is made of wheat flour, baking powder, minced garlic, chopped garlic and parsley and salt to taste. Recipe: Gorengan Batter: 1 cup wheat flour 1/2 tsp. baking powder 1 egg 2 cloves garlic, minced 2 shallots, chopped 1 pinch salt andpepper 1/2 cup parsley, chopped 1 carrot, grated 1/2 cup bean sprouts 1/2 lb. tofu, 1-inch cubes 1/2 lb. tempe, 1/2-inch by 3-inch sheets Oil (for deep frying) Instructions: 1. Cut the tofu into 1 -inch cubes and the tempe into sheets 1/2 inch thick and 3 or 4 inches square. 2. Mix the flour with 2 cups water and beat in the egg. Add the rest of the batter ingredients and enough water to create a thick batter. 3. Dip pieces of tofu and tempe into the batter. You can also make small dumplings directly out of pure batter. Fry until golden brown.

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