Meze

Iran

<p>Hailing from Iranian Gilan province, this simple dish consists of a flavorful combination of pitted olives and pomegranate molasses. The additional ingredients include ground walnuts, garlic, and various fresh herbs such as cilantro or mint, as well as pomegranate seeds, and generous amounts of olive oil. Zeytoon parvardeh is usually served well chilled and is traditionally enjoyed as an appetizer or a snack.</p>

Zeytun parvardeh

<p><em>Zhal</em> is one of an array of horse meat delicacies that are traditionally prepared in Kazakhstan. It is typically made by salting, drying, and smoking the oblong portion of fat coming from the underpart of the horse&rsquo;s neck, which usually comes with a thin layer of flesh attached to it. After it has been soaked in cold water, zhal is typically boiled and sliced before consumption. Slices of this meat specialty can be enjoyed while they&rsquo;re still warm or chilled, and they&rsquo;re usually garnished with onion rings on top.</p>

China

Kanton mutfağından gelen zhaliang, ipeksi ve neredeyse yarı saydam pirinç tabakalarına sarılı geleneksel Çin kızarmış çıtır ...

Zhaliang

<p>Zhaya is a traditional Kazakh meat delicacy made with horse meat. This specialty uses meat obtained from the animal&rsquo;s hip (usually the upper muscular section covered with fat) and hind leg, which is salted, dried, and smoked. Typically, the finished product is boiled about two hours before consumption, and usually, it is served sliced with greens sprinkled on top. Zhaya is mostly enjoyed as a cold appetizer alongside other horse meat specialties, although it can also be added to various dishes such as salads.</p>

Zhaya

<p>A culinary delicacy coming from Artsakh, or the Nagorno-Karabakh region, zhingyalov khats is a traditional flatbread that contains a variety of herbs and greens. Often considered a lavash with herb filling, this flatbread typically consists of a thin unleavened dough that is topped with a mixture of thinly sliced herbs and greens, folded over, sealed, and then carefully rolled out again. Zhingyalov khats is traditionally baked on a hot <em>saj</em>, a type of Armenian cast-iron vessel resembling a bulging tray. The filling is typically made with butter, salt, onions, and lots of herbs and greens, sometimes supposedly even up to 20 different kinds, such as spinach, leeks, scallions, nettle, chickweed, mint, parsley, tarragon, lettuce, chard, dill, or kale. In Armenia, this flatbread is commonly prepared and eaten during Lent, usually as a snack, an appetizer, or a dinner meal with some butter.</p>

Zhingyalov katları

Italy

<p>Zippuli are delicious, deep-fried savory fritters from Calabria, sometimes also called <em>zeplee</em> or <em>zippuile</em>. The basic dough - consisting of flour, water, yeast, boiled potatoes, and a pinch of salt - is most often additionally enriched with anchovies, but due to their popularity, many variations exist: among the most popular are those filled with cheese, sun-dried tomatoes, olives, or famous local salami, <em>&lsquo;nduja</em>. Zipulli are traditionally prepared for Christmas, served as an appetizer or a snack accompanying a glass of wine.</p>

Zippuli

Serbia

<p>Živa pljeskavica is an appetizer made with ground veal, salt, pepper, smoked paprika, paprika flakes, Vegeta, oil, and chopped onion. The meat and spices are placed on a large plate and mixed with a fork until they form a homogenous mass that is then shaped into a patty. The dish was created at the restaurant Kod Bore in Sedlari near Valjevo in Serbia, and it's a take on a dish eaten by hospitality workers in state-owned restaurants in the former Yugoslavia. Because they were pressed for time, they would typically eat a raw meat patty tucked into a warm lepinja flatbread for lunch. Živa pljeskavica is served with grilled bread or lepinja flatbread and salt and paprika for seasoning and is usually consumed while waiting for one's order of grilled and barbecued meats to arrive.</p>

Ziva pljeskavica

Spain

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<p>Zorongollo is a traditional salad dish from the region of Extremadura (specifically the La Vera community) in western Spain. It's a simple and refreshing dish that primarily consists of roasted red peppers, tomatoes, garlic, and olive oil. This combination of ingredients creates a vibrant, colorful salad that's typically served cold, making it a perfect dish for warm weather. While the main ingredients are fairly consistent, the preparation of Zorongollo can vary. Some versions may include additional vegetables like onions or cucumbers, and others might incorporate different eggs or pickled fish. However, the emphasis is always on the fresh, natural flavors of the vegetables. Zorongollo is often served as a side dish or a tapa, and it pairs well with a variety of other Spanish dishes.</p>
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Zorongollo

<p>Often dubbed a Shanghainese specialty, drunken chicken is, in fact, an authentic dish originating from the Zhejiang province. The main ingredients of this chicken dish are a fresh, whole chicken and Shaoxing wine, a renowned rice wine produced in Zhejiang province. Originally, the recipe calls for a whole chicken to be cooked, chilled in ice water, and then soaked in a Shaoxing wine-based marinade, overnight, or for 2-3 days. The chilled chicken is then cut into large chunks and traditionally served cold, covered with the wine-based marinade. The dish is usually served on its own, as an appetizer, but it can also be accompanied by rice, noodles, or vegetables.</p>

Zui ji

<p>Zuppa di telline con l&rsquo;uovo is an ancient recipe from Margherita di Savoia, Apulia, born from the simplicity of local fishermen&rsquo;s lives. Made with tiny clams (telline), garlic, cherry tomatoes, and eggs, it is a reflection of the region's resources. The dish involves simmering the clams in olive oil and garlic, adding eggs that are quickly steamed to keep the yolks runny, and is served with stale bread to soak up the rich flavors. It's a flavorful, protein-rich dish, traditionally enjoyed with a local wine like Falanghina or Bombino Bianco.</p>