Dishes That Start with Letter K

By Alphabet:

Refer to the information below on many dishes that start with K, from a familiar favorite like kashk (a dried yogurt or whey) to less-recognized like loktal, a fish dish of Kazakh.

The main ingredients for these K dishes are meat (like beef, lamb, or chicken), flour, fruits, and dairy products. The common cooking methods are fermenting, stewing, grilling, or boiling. They range from soups, stews, grilled and barbecued dishes, or desserts.

Let’s explore some interesting facts about dishes beginning with “K”, such as:

Kuurdak evolved with the introduction of potatoes in 19th-century Central Asia.
Kashk was introduced in the 10th-century Persian poem named Shahnameh.
At a 2009 Vietnam coconut festival, a 600 kg (1322.77 lbs) kẹo dừa was crafted.

Learn more about K-dishes in the part that follow.

List of K-Starting Dishes with Filters

Kakmach

Kakmach is a sun-dried meat from Turkmenistan that people often fry or bake before serving.

Kashk

Kashk refers to various dairy products made from curdled milk in the Middle East, the Caucasus, and Central Asia.

Kaymak

Kaymak is a Turkish-style clotted cream with a rich, slightly tangy taste and creamy texture.

Kazan Kebab

Kazan kebab is a traditional Uzbek dish involving meat cooked in a pot with potatoes and various spices.

Kebab Pizza

Kebab pizza is a Swedish delicacy made by topping a pizza with kebab meat and condiments.

Kẹo Dừa

Kẹo dừa is a Vietnamese coconut candy known for its sweet, chewy texture and rich coconut flavor.

Kesme

Kesme is an egg noodle in Central Asia and Turkey.

Khoresh

Khoresh is a traditional slow-cooked stew popular in Iranian, Afghan, Tajik, and Kurdish cuisines.

Koktal

Koktal is a Kazakh fish dish featuring smoked carp, traditionally cooked over charcoal and served in a cocktail bowl.

Kuksu

Kuksu is a cold noodle of Korean popularized in Uzbekistan thanks to the Korean people.

Kuurdak

Kuurdak is a Central Asian and Mongolian meat dish.

Adam Sam

Senior Food and Drink Editor

Expertise

Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief

Education

University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
Johnson & Wales University (US) (Baking and Pastry Arts)
Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.