For a tasty and easy snack, try Kalamata olives! These briny olives are perfect for munching on, and they make a great addition to salads or pasta dishes.
So there you have it, a list of foods that start with K. Whether you’re looking for something healthy or something delicious, this list has got you covered. So go ahead and explore all the wonderful options that begin with this letter of the alphabet!
Kabobs:
Kabobs are meat and vegetable skewers that are usually grilled. They can be made with any type of meat or vegetable, and they are a popular dish in many countries.
Kabobs are a great way to enjoy summer meals because they are easy to make and they taste great. They can also be served as an appetizer or a main course. If you’re looking for some delicious kabob recipes, check out the links below.
Kettle Corn:
Kettle Corn is a type of corn that is popped on the stove in a pot or kettle. It gets its name from the way it is cooked – with hot air circulating around the popcorn to make it pop.
Kettle corn is usually made with sugar and salt, which give it a sweet and salty flavor. Some people also add butter or margarine to it. Kettle corn can be eaten plain, or used as a topping for ice cream or other desserts.
Kamote Cue:
Kamote cue is a popular Filipino dish made from sliced sweet potatoes sautéed in garlic, oil, and soy sauce. It’s often served as a main course or appetizer.
Some people like to add a little bit of brown sugar or honey to the dish for extra sweetness. Others prefer to eat it with vinegar or hot pepper sauce. Kamote cue is a healthy and delicious alternative to traditional Western-style potato dishes like French fries or mashed potatoes.
Kecap Manis:
Kecap Manis is a type of Indonesian sweet soy sauce. It is thicker and sweeter than regular soy sauce, and it is used as a condiment or marinade.
Kecap Manis can be made from either wheat or rice, and it is often combined with spices such as ginger, garlic, and chilies. It can be used to enhance the flavor of meat, poultry, seafood, vegetables, and noodles.
Recipes That Start With K:
Kedgeree:
Kedgeree is a dish made primarily of rice, smoked fish, and hard-boiled eggs. Originally a British colonial dish, it has become popular in India and Pakistan. The word “kedgeree” is derived from the Hindi “khichdi”, which is a dish made of rice and lentils. The addition of smoked fish to the dish likely occurred later on, as an adaptation to local flavors. Kedgeree is generally served warm or cold and can be eaten as a breakfast, lunch, or dinner meal. It is often garnished with chopped parsley or scallions, lemon wedges, and hot sauce.
Korean Barbecue:
Korean barbecue refers to the cooking method of grilling marinated meat on a grill, often at the table. The meat is usually thinly sliced beef or pork, marinated in a mixture of soy sauce, garlic, ginger, and other ingredients. It’s typically served with a side of rice and various vegetable banchan (side dishes). Korean barbecue is a popular dining option in Korean restaurants, where diners can cook their own meat at the table.
Key Lime Pie:
Key lime pie is a classic American dessert made with key lime juice, sweetened condensed milk, and a graham cracker crust. It originated in the Florida Keys, where key limes are abundant. The tart and sweet flavors combine to make a refreshing and delicious dessert. It is often topped with whipped cream or meringue before serving.
Kimchi:
Kimchi is a traditional Korean dish of fermented vegetables, usually cabbage. It is spicy, sour, and a little bit sweet.
Kimchi is made by mixing salted napa cabbage with spices like garlic, ginger, and chili pepper. The mixture is then packed into a jar or bowl and left to ferment at room temperature for a few days. As the vegetable ferment, they release lactic acid which gives kimchi its sour flavor. Acetic acid and other organic acids are also produced which gives it its characteristic spicy taste.
Kielbasa:
Kielbasa is a type of Polish sausage that is usually grilled or smoked. It is made from pork, beef, or poultry and can be seasoned with garlic, black pepper, and other spices. Kielbasa is a popular sausage in Europe and the United States.
Snacks That Start With K:
Kasha:
Kasha is a type of roasted buckwheat groat. Buckwheat is not a cereal grain, but the fruit of a plant related to sorrel and rhubarb. Kasha is an Eastern European dish made from toasted buckwheat groats. It can be served as a hot cereal, side dish, or stuffing.
Kale Chips:
Kale chips are a healthy, crunchy snack made by baking or dehydrating thinly sliced kale with oil and seasoning. Kale is a nutrient-dense leafy green vegetable packed with vitamins and minerals. It has a slightly bitter flavor that becomes more enjoyable when crisped in the oven or dehydrator. Kale chips are a tasty alternative to traditional potato or corn chips.
Kumquats:
Kumquats are small, tart citrus fruits. They can be eaten whole, without peeling, as the skin is sweet and the flesh is sour. Kumquats can be used in jams, marmalades, and other preserves. They can also be added to salads or used as a garnish for meat and poultry dishes.
Kosher Pickles:
Kosher pickles are cucumbers that have been preserved in vinegar and water. They are usually sold at Jewish delis and other specialty food stores.
Kosher pickles are made in accordance with kosher laws, which prohibit the use of pork or pork products in any form. In order to be certified as kosher, a product must meet certain dietary requirements and be prepared under rabbinical supervision.
Knish:
Knish is a Yiddish word meaning “cake” or “doughnut”. A knish is a pastry that is filled with potato, sauerkraut, cheese, or other fillings. It can be baked or fried. It is often associated with the Jewish community and kosher cuisine.
Condiments That Start With K:
Kachumbari:
Kachumbari is a Kenyan dish made from diced tomatoes, onion, and green pepper. It is often eaten as an appetizer or side dish.
Some variations of kachumbari also include diced cucumber, avocado, and fresh cilantro. The diced ingredients are mixed together with a simple vinaigrette made from olive oil, vinegar, salt, and black pepper. Kachumbari can be served either cold or room temperature.
Kaymak:
Kaymak is a dairy product made from cow, sheep or buffalo milk. It is produced in Central and Eastern Europe and Turkey.
Kaymak has a high percentage of butterfat, about 60-70%, and protein about 10%. It has a creamier consistency than yogurt, lower moisture content, and a mildly salty taste. It is usually enjoyed as a dessert or breakfast food.
Konfyt:
Konfyt is a South African preserve made from fruit, sugar, and spices. It can be spread on bread or used as a topping for desserts and pastries.
Some popular konfyt flavors include fig, apricot, mango, and ginger. It can also be made with combinations of different fruits and spices to create unique flavors. Konfyt is often enjoyed as a condiment or accompaniment to cheese platters.
Korean Gochujang:
Gochujang is a spicy and slightly sweet red chili paste commonly used in Korean cuisine. It is made from fermented soybeans, rice, salt, and red chili peppers.
Gochujang adds a depth of flavor to dishes such as bibimbap, Korean barbecue, and soups. It can also be used as a condiment or marinade for meat and vegetables. The spice level varies depending on the brand, so taste before adding too much to a dish.
Kyopolou:
Kyopolou is a Bulgarian condiment made from cooked and mashed eggplant, garlic, walnuts, red pepper flakes, and vinegar. It is often served as a spread for bread or as a side dish to meats and salads.
Kyopolou can also be used as an ingredient in other dishes such as stuffed peppers or mixed into rice for added flavor. It has a rich, smoky taste and can range from mild to spicy depending on the amount of red pepper flakes used.
Spices That Start With K:
Kabsa Spice Mix:
Kabsa is a Middle Eastern spice blend used in the dish of the same name. It typically includes black pepper, cardamom, cloves, cinnamon, cumin, and nutmeg.
It is often used to season meats such as chicken or lamb, as well as rice dishes. The blend can vary slightly depending on the region or individual preferences.
Korean Black Garlic Seasoning:
Korean black garlic seasoning is a blend of black garlic, sesame seeds, and salt. It adds a unique depth of flavor to meats, vegetables, or rice dishes.
Black garlic has a sweet and savory taste and can be used as a replacement for regular garlic in recipes. This seasoning can be found in Korean markets or online specialty stores.
Kadai paneer:
Kadai paneer is a popular Indian dish made with paneer (a type of fresh cheese) and bell peppers cooked in a spicy tomato-based sauce.
It gets its name from the kadai, or wok-like cooking vessel, it is traditionally prepared in. The spice blend used for this dish typically includes cumin, coriander, turmeric, and garam masala.
Kaffir Lime Leaves:
Kaffir lime leaves are commonly used in Southeast Asian cuisine, particularly Thai and Indonesian dishes. They have a distinct citrus flavor with notes of lemon and mint.
The leaves can be used as an ingredient in soups and curries, as well as in marinades for meats and seafood. They can also be used to infuse flavors into coconut milk or other liquids. Kaffir lime leaves can be found fresh or dried in Asian markets or online specialty stores.
Side Dishes That Start With K:
Katsudon:
Katsudon is a Japanese dish of breaded and fried pork cutlets served on top of rice and eggs. The cutlets are typically sliced into bite-sized pieces and cooked in a sweet soy sauce before being placed on the rice.
Kimchi Fried Rice:
Kimchi fried rice is a Korean dish made with kimchi (fermented vegetables), rice, and often meats or seafood. It is a popular street food and can also be served as a side dish or in larger portions as a main dish.
Kitfo:
Kitfo is a dish made of raw minced beef liver and spiced with chili peppers. Some people also like to add butter to the mix. It’s often eaten as an appetizer or as a main course.
Kitfo is considered a delicacy in Ethiopia, where it’s believed to be one of the country’s oldest dishes. The word “kitfo” may have originated from the Amharic words “kift”, which means “raw”, and “bo”, which means “meat”.
Vegetarian Dishes That Start With K:
Kasha Burgers:
Kasha Burgers are a vegan, gluten-free, and soy-free alternative to traditional beef burgers. They are made from kasha (toasted buckwheat groats), brown rice, onions, and spices.
Kasha Burgers are a great choice for anyone looking for a healthy and delicious burger option. They are high in protein and fiber, and they taste great!
Kosherie:
osherie is a term used to describe food that conforms to the dietary laws of Judaism. These laws, called Kashrut, prohibit the consumption of pork and shellfish, as well as the mixing of meat and dairy products. In addition, certain foods must be prepared in a specific way or not at all in order to be considered kosher.
Kitchari:
Kitchari is a traditional Ayurvedic dish that is said to be balancing for all three doshas. It is a simple dish made of rice and mung beans, and it can be enjoyed either warm or cold.
Kitchari is cleansing and rejuvenating, and it is often recommended as a detoxifying meal during times of sickness or imbalance. It is also a great food for pregnant women and new mothers, as it is gentle and easily digestible.
Meat Dishes That Start With K:
Kachilaa:
Kachilaa is a Nepalese dish made of minced buffalo meat, spices, and peas. It is typically served as an appetizer or as a main course over rice or with flatbreads.
Kefta tajine:
Kefta tajine is a Moroccan dish made of ground beef or lamb mixed with herbs and spices, then cooked in a tajine pot (a traditional clay cooking vessel). The meat is often formed into small balls or skewered and cooked with vegetables.
Kerala Beef Fry:
Kerala Beef Fry is a popular dish from the Indian state of Kerala. It is made by marinating beef in spices, coating it with a mixture of ground coconut and spices, and then frying it until crispy. It is often served as a side dish or appetizer.
Kofte:
Kofte is a term for meatballs or meat patties that are popular in Middle Eastern, Turkish, and South Asian cuisines. They can be made from lamb, beef, chicken, or a combination of meats. Kofte can be grilled, fried, or cooked in a tomato-based sauce. They are often served as an appetizer or main dish with rice and vegetables.
Khorovats:
Khorovats is a grilled meat dish from Armenia, typically made with pork, lamb, or beef. The meat is marinated in herbs and spices before being cooked over an open flame or charcoal grill. Khorovats is often served as part of a larger spread of dishes for special occasions.
Chicken Dishes That Start With K:
Kung Pao Chicken:
Kung Pao chicken is a dish that originated in the Sichuan province of China. The dish is made with diced chicken, peanuts, and chili peppers, and it is usually served with rice.
The story goes that one day Baozhen got into a heated argument with a chef in the palace kitchen, and the chef retaliated by adding more chili peppers to Baozhen’s favorite dish. Baozhen loved the spicy dish so much that he named it Kung Pao chicken in honor of the chef.
Karaage:
Karaage is Japanese fried chicken that has been marinated in soy sauce and ginger before being coated with flour and deep-fried. It is often served as an appetizer or side dish, and it can also be served on top of rice to make a meal.
Kuku Paka:
Kuku paka is a Swahili dish made with chicken cooked in coconut milk and spices, typically served with rice or flatbreads. The dish originated in the coastal regions of Kenya and Tanzania, where coconut milk is readily available.
Kai yang:
Kai yang is a type of Chinese cuisine that is made up of hot and spicy dishes. It can be prepared with different meats, seafood, vegetables, and rice.
Kai yang has become increasingly popular in China in recent years, and there are now numerous restaurants that specialize in this type of cuisine.
Kedjenou:
Kedjenou is a Senegalese chicken dish cooked slowly in a sealed pot with vegetables and spices. The vegetables used vary according to what is available, but often include onions, tomatoes, green peppers, carrots, and celery.
The name “kedjenou” comes from the Fula word “kedje”, which means “to cook slowly”. This dish is usually served with rice or couscous.
Source: GoodlyRecipes.com
