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* ''Aab Gosh'' (Kashmiri). ''Abgoosht'' or ''Abgusht'' is more so a one-pot Persian comfort food that is a rustic dish with wholesome ingredients. It has been enjoyed by Persians for centuries. There is a similar dish in Armenia, called Abgoosht stew, using beef instead of lamb.
* ''Batte'' (Kashmiri). Short-grain, sticky rice is called ''bata'' in Afghanistan.
* ''Harise'' (Kashmiri). ''Al Harees'' is a traditional Emirati dish consisting of wheat, meat(chicken) and salt. A simple, traditional Saudi dish using crushed wheat is called ''jareesh''. ''Harissa'', also known as ''herisseh'', ''harisa'' or ''keshkeg'' in Armenia is a wheat berry and meat porridge. The wheat, usually known as ''korkot'', is shelled making them quicker to cook. ''Boko Boko Harees'' in Burundian cuisine is a delicacy prepared with chicken, turmeric and bulgur wheat. ''Amritsari Hareesa'' is a famous dish of the winter season in Lahore, Pakistan and made with wheat and meat. It is seasoned with desi ghee and served with hot naan.
* ''Kabab'' (Kashmiri). The Turkish word ''kebap'' derives from Arabic ''kabaab'' meaning roasted meat. A likely East Semitic root means ''to burn'', ''to char'' or ''to roast''. The Babylonian Talmud even teaches that offerings in the temple should not be ''kabbaba'' (''burnt''). Ibn Battuta, the famous Moroccan traveller mentioned that ''kebab'' was an integral part of the daily diet of Indian royalty as early as 1200 AD. Some of the world's best and most flavourful ''kebabs'' such as Adana Kebab, Urfa kebab, Iskender kebab come from Turkey's southeastern provinces. The Döner kebab was invented by İskender Efendi, who lived in Bursa and hung meats vertically to grill. One of the most popular ''kabobs'' you can find on the streets of Iran is ''kabob koobideh'', ground lamb or beef or a combination of the two. The traditional method of cooking Afghan ''chapli kebab'' is frying.
* ''Kahwe'' (Kashmiri). A staple Afghan tea, ''kahwah'' is mild and fragrant, and recipes tend to differ from family to family.
* ''Katlam'' (Kashmiri). Qatlama in traditional Turkish means ''folded'' which comes from the verb ''qatlamaq'' (to fold). Plain ''katmer'' is eaten with Turkish white cheese and Turkish tea. In Turkmenistan, a type of bread in baked from flour which is mixed with milk and egg. This is called ''katlama''. It is also cooked in Azerbaijan, and various herbs are added to it. The fried Kazakh bread ''Kattama'' is very popular in Central Asia. ''Katama'' is an onion-filled swirled flatbread from Kyrgyzstan. In Uzbekistan, ''katlama'' is a traditional bread of Sunday mornings served with homemade butter. ''Qatlama'' is an Afghan fried sweet pastry topped with sugar or sugar syrups. ''Qator Gambir'' or ''Gambir'' are Mongolian pancakes which may often be a byproduct, when there is leftover dough from making some other dish. ''Kutluma'' is a layered Pakistani flatbread with a crispy, buttery texture.
* ''Kulche'' (Kashmiri). In Afghanistan and Northeast Iran, these dried bread biscuits are called ''kulcha-e-khataye''. ''Koloocheh'' in Iranian cuisine is a cookie stuffed with cinnamon, sugar and crushed walnuts.
* ''Lavas'' (Kashmiri). The word ''lavash'' is repeatedly found in early Turkic written sources. ''Lavash'' is a Turkish bread made with flour, water and salt. It can be eaten hot or cold. This paper-thin, blanket-sized bread is one of Armenia's most ancient breads and is still being made today. In Azerbaijan, ''lavash'' is baked not only in traditional ovens (''tandir'') but also in ''saj'', a large convex pan under which fire is made. In Azerbaijan and Iran, it is put on the bride's shoulders or crumbled over her head to wish the couple prosperity.
* ''Luchi'' (Kashmiri). Very similar, Bengali ''luchai'' is a deep fried puffed bread.
* ''Nabad'' (Kashmiri). ''Nabat'' in Persian is a type of confectionary mineral composed of relatively large sugar crystals, with bits of saffron in it.
* ''Nadur'' (Kashmiri). In Afghan cuisine, ''Qormah e Nadroo'' is an onion-and-tomato-based stew using lamb meat or veal, yogurt, lotus roots and coriander.
* ''Polav'' (Kashmiri). It looks as if ''pilaf'' was invented in Iran some time after the 10th century.The Turks call plain rice ''sade pilav''. Turkey sees ''pilav'' primarily as a side dish rather than a main course. Iran is famous for its ''polos'' made with aromatic ''domsiyah'' rice. The most characteristic ones are based on fruits such as cherries, quinces, or apricots. In Central Asia, the simplest recipe uses onions, meat and carrots. The extravagant court traditions of the Moghul school of cookery makes India home to some very elaborate ''pulaos''. Laborers from western India brought pilaf to the Caribbean, where it is garnished with butter, almonds and pimiento-stuffed green olives.
* ''Roth''(Kashmiri). The Afghan version of the universal West Asian and European sweet egg bread is called ''rot''. In Afghanistan, it is traditionally served when a newborn child is forty days old.
* ''Sheer Chai'' (Kashmiri). ''Qaimak'' or ''Sheer chai'' is often served at celebrations in Afghanistan to toast good health.
* ''Yakhein'' (Kashmiri). ''Patates Yahni'' or Greek potato stew is a traditional Greek recipe which falls under the category of ''ladera'', meaning dishes prepared only with olive oil with no addition of other fat. Turkish ''Yahni'' is a beef stew that is great in cold weather. A 19th century cookbook by Mehmet Kamil listed a total of 14 classic ''yakhnis''. ''Yakhni nokhod'' is a traditional Shirazi dish that uses meat, peas, potatoes, onions, salt and turmeric.
* ''Dam Olav'' (Kashmiri). Bengali ''alur dom'' is lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices.

Translations:Kashmiri cuisine/172/en - Revision history

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