Glossary of terms

Kokkinisto is a Greek dish of meat braised in tomato sauce with wine, cinnamon and bay leaf, with a distinctive red colour.

Kopytka are Polish potato dumplings made from boiled potatoes, flour and eggs, served as a side dish or with a sweet topping.

Korbáčik is a traditional Slovak string cheese shaped into braids or strips. It is made from cow's milk by stretching the curd in hot water and then hand-shaping it into characteristic strands that are braided together. Korbáčik has a springy texture and a gently salty milky flavour. It is a popular delicacy in Slovakia and the Czech Republic, where it is often sold at markets and fairs. A smoked variety with a more intense flavour also exists. Korbáčik is served as a snack or an accompaniment to beer.

Korean barbecue (Korean BBQ) is a communal dining experience where guests grill marinated meat at the table on a built-in grill, accompanied by side dishes.

Korma is a mild Indian curry with meat or vegetables in a creamy sauce of yoghurt, nuts, cream and aromatic spices. It is not spicy.

Kotlet schabowy is a Polish breaded pork cutlet made from pork loin, fried golden in butter or lard.

Kumpir is a large baked potato split open and filled with butter, cheese, and a wide selection of toppings from olives to sausage. A popular Istanbul street food.

Kumquat is a small citrus fruit originating from southern China that differs from other citrus fruits in that it is eaten whole including the peel. The kumquat peel is sweet while the flesh is sour, creating an interesting contrast of flavours. The fruits are oval or round, approximately the size of a large olive. Kumquat is used fresh, candied, in marmalades, or as a garnish for desserts and cocktails. It is rich in vitamin C, fibre, and antioxidants. The peel contains essential oils that give it an intense citrus aroma.

Kung Pao is a classic Sichuan dish made with diced chicken, peanuts, dried chilli peppers, and vegetables in a spicy sauce.

Kyselica is a traditional Slovak sour soup made from sauerkraut, potatoes and smoked meat. It originates from eastern Slovakia and has a distinctive tangy flavour.

Kyška is a traditional soured milk drink typical of Slovak and Moravian cuisine. It is made from full-fat milk fermented with a special lactic acid bacteria culture. The result is a thick, creamy drink with a mildly sour taste, similar to kefir or buttermilk. Kyška is consumed as a refreshing beverage, added to bread and pastry doughs, or used in sauce preparation. It is rich in probiotics, protein, and calcium.