Snacks & Appetizers
Small plates, dips and bites to start or share.
136 dishes
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 
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Khandvi
Khandvi is a Gujarati snack of thin gram flour and yogurt rolls, tempered with mustard seeds, sesame and coconut.
India ·
Gujarat Ktipiti
Ktipiti is a Greek dip of whipped feta with roasted red pepper, olive oil and a little chilli.
Greece ·
Nationwide Labneh
Labneh is yogurt strained until thick and creamy, often rolled into balls, stored in olive oil and served with zaatar.
Lebanon ·
Levant, nationwide 
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Wu Xiang Fen
A warming southern-Chinese rice-noodle dish tossed in a five-spice blend of cinnamon, star anise, Sichuan pepper, clove and fennel, with pickled vegetables, peanuts and a glossy chili oil.
China ·
China (Hunan, Hubei, Jiangxi, Sichuan border regions - Changsha, Yichang, Yiyang, Changde) 
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Chakapuli
Chakapuli is a Georgian stew of lamb simmered with tarragon, sour plums and white wine.
Georgia ·
Kakheti, nationwide 
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Olive Ascolane
A celebrated Italian appetizer of large green Ascolano olives, pit removed in a spiral curl and stuffed with a sautéed blend of veal, beef, pork, Parmigiano and soffritto, breaded and deep-fried until crisp.
Italy ·
Italy (Marche - Ascoli Piceno, Fermo, San Benedetto del Tronto, Offida, Ascoli Piceno province) Skordalia
Skordalia is a Greek garlic dip made with potato or stale bread, olive oil, vinegar and plenty of garlic.
Tostones
Tostones are twice-fried slices of green plantain, crisp outside and tender inside, a common side across the Caribbean and parts of Latin America.
Dominican Republic ·
Caribbean 
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Century Egg
Preserved egg with amber jelly and a dark green yolk.
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Mornay Sauce
The classic French cheese sauce - a béchamel finished off the heat with grated Gruyère (and sometimes Parmesan) and a yolk-and-cream liaison for extra body.
France ·
France (codified in the classical French cuisine of Carême and Escoffier) Kibbeh Nayyeh
Kibbeh nayyeh is a Lebanese mezze of raw minced lamb pounded with bulgur and served with olive oil.