Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalamansi', 'Kakang Gata'
Khachapuri Penovani refers to a square variety of Georgian Khachapuri which is neatly folded into four quarters , with cheese filling inside a very light crust.
Khachapuri Achma this is a large variety which is arrange in layers of bread and cheese that looks like a sauceless lasagna. Melted cheeses are layered in between thinly sliced sheets of egg dough that are lightly browned in the oven. Khachapuri Achma is served in small rectangular squares.
Khachapuri Achma is a variety of Khachapuri from Abkhazia, in the northwest of Georgia where it is simply called Achma.
Kubdari refers to a Georgian food similar to Khachapuri but instead of cheese filling, it is filled with minced or ground meat.
Karaki means "butter" in Georgia, Historically the best butter comes from the mountainous region of Kvevsureti , where the local people once used it as a currency. Butter churned in May was especially prized for its vivid color, as yellow as the egg yolks.
Khveli refers to a Georgian cheese. Georgians eat abundant cheese and each region has its own specialty. Georgia's mountain people prefer sharp, briny sheep's cheese such as Gudis Khveli or Tushuri which is aged in sheepskin called "Guda" , specifically the stomach until the cheese is quite pungent.
Kamy is one of the typical dishes from Belarus which refers to puree of beans or beans puree. Kamy can also be prepared using of peas which are pureed also (just like the beans) with melted lard.
Brazil, Japan, Haiti, Arabia, France, Mexico and some other countries also have dishes using pureed beans which is usually served as an appetizer, side dish or made into a soup.