Snacks & Appetizers
Small plates, dips and bites to start or share.
132 dishes
Hummus
Silky chickpea and tahini dip pooled with olive oil.
Lebanon ·
Nationwide 
Gajak
Gajak is a crisp North Indian sweet of sesame seeds set in cooked jaggery, cut into slabs and eaten in winter with tea.
India ·
Nationwide 
Shakshuka
Eggs poached in a spiced tomato-and-pepper sauce, served from the pan.
Israel ·
Nationwide 
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Guncha wa Keema
Guncha wa Keema is a beloved appetizer, traditional to India.
Mole
Mole is a family of thick, slow-cooked Mexican sauces, best known as the dark, chile-based mole poblano served over turkey or chicken.
Mexico ·
Nationwide 
Popara
A humble Serbian breakfast of stale bread torn into a bowl, scalded with hot milk and dressed with butter, crumbled white cheese, bacon cracklings and a little ground red pepper.
Serbia ·
Serbia (Vojvodina, Šumadija, eastern Serbia - Novi Sad, Belgrade, Niš, Zaječar, Smederevo) 
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Skordopsomo
Skordopsomo counts among the traditional food of Greece, a snack locals hold dear.
Greece 
Biltong
Air-dried, vinegar-and-coriander cured beef.
South Africa ·
Nationwide 
Croquetas
Creamy béchamel croquettes with a crisp golden shell.
Spain ·
Nationwide 
Empanadas
Argentina's beloved savoury pastries - flaky golden turnovers with spiced fillings and a signature hand-crimped edge.
Argentina ·
Nationwide 
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Katuk
Katuk counts among the traditional food of Bulgaria, a spread locals hold dear.
Bulgaria 
Lumpia
Lumpia are Filipino spring rolls, from crisp fried pork rolls to fresh crepe-wrapped vegetables served with a sweet sauce.
Philippines ·
Nationwide 
Samosa
Crisp fried pastry triangles stuffed with spiced potato and peas.
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Stecchi
Italian fruit skewers dipped in hot chocolate - strawberries, melon, pineapple, and banana on bamboo sticks, served at Italian festivals and as a quick home dessert.
Italy ·
Italy (especially Emilia-Romagna, Lombardy, and Veneto) Budu
Budu is a dark Malaysian fermented anchovy sauce from Kelantan, served as a dip for raw vegetables, rice and grilled fish.
Malaysia ·
Kelantan and Terengganu on the east coast of Peninsular Malaysia; also Patani in southern Thailand 
Moin Moin
Moin moin is a Nigerian steamed pudding of ground beans, peppers and onion, set firm in leaves or a tin and eaten as a snack or side.
Nigeria ·
West Africa Prik Gaeng Massaman
The curry paste behind Thailand's massaman curry - dried red chillies pounded with Persian-influenced cardamom, cinnamon, and star anise, plus lemongrass, galangal, and shrimp paste.
Thailand ·
Central Thailand (Ayutthaya historical roots, popular across Thailand and the south) 
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Sugo di Funghi
A rich northern and central Italian mushroom sauce slow-cooked with soffritto, garlic, white wine, tomato and mixed porcini, champignon and dried porcini for pasta, polenta, risotto and bruschetta.
Tamales
Steamed corn-dough parcels wrapped in husks, sweet or savoury.
Ajvar
Roasted red pepper relish, smoky and sweet.
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Ful Medames
Slow-cooked fava beans mashed with oil, lemon and cumin.
Egypt ·
Nationwide Pasteles
Pasteles are Puerto Rican parcels of green-plantain and yautia masa wrapped in banana leaf, filled with savoury meat and boiled until firm.
Puerto Rico ·
Nationwide 
Saksuka
Saksuka is a Turkish mezze of fried aubergine, potato and peppers in a fresh tomato sauce, served at room temperature with bread.
Turkey ·
Nationwide 
Sambal Ulek
Sambal ulek is the raw Indonesian chilli paste pounded in a stone mortar, the base of every table sambal from Java to Sumatra.
Indonesia ·
Indonesia, especially West Java and West Sumatra where small bird's eye chillies give the fiercest heat