Glossary K

The food glossary +++ Popular Articles: 'Kamias', 'Kamoteng Kahoy', 'Kakang Gata'

Karahi refers a deep, cast-iron pot shaped wok-like frying pan used to deep-fry foods in Pakistan. Balti cooking from the Kahmir region claimed by both Pakistan and Indian, uses wok-like Karahi pan to stir-fry aromatic curries seasoned with fresh coriader, mint and fenugreek served with flatbreads or rice. Karahi is also known as Karahi Karai or Korai.

Karchhi refers to metal flat spoon used for turning frying ingredients.

Kharouf Mihshi refers to an oven-roasted whole lamb or kid rubbed with seasonings inside and out, stuffed or filled with rice and ground meat, almonds, pistachios, pine nuts and a variety of spices. Kharouf Mihshi a dish common throughout the Persian Gulf, like Lebanon

Kajszibarack is the Hungarian word for "Apricot". Apricot is also called Sárgabarack in the country. Apricots are mostly used to make jam, Palinka (fruit brandy) and cakes, such as Barackos Lepeny (Apricot cake) and Barackos Gombóc (Dumpling filled with apricots) Kajszibarack have several varieties in Hungary which include: Gönci Magyar Kajszi, Kécskei Rózsa, Korai Piros and Rakovszky Kajszi.

Kaliforniai Paprika is the Hungarian word for "Bell Pepper". Another name for bell pepper in the Hungary is Pritamin Paprika. In Hungary, Kaliforniai Paprika or Pritamin Paprika (Bell peppers) are not usually used for cooking purposes, but mostly eaten raw on or with sandwiches.

Krumpli is the Hungarian word for "potato". Potato is also called Burgonya in Hungarian

  1. Kerak Telor
  2. Káposzta / Kaposzta
  3. Ketupat Babanci
  4. Kranjska klobasa (Carnolian Sausage)