Foods That Start With K: List and Quick Recipes

Hundreds if not thousands of different types of foods exist in the world today. Some are exotic and traditional while others are contemporary. Regardless of your preference, one thing remains for sure, each food or food type starts with a certain letter of the alphabet. In this feature, we’ll delve into those that start with k.

Some of the foods starting with k that we have featured in this primer might be well-known to you. However, others are quite toxic. If that is the case, you can use the opportunity to not only branch out but also explore the options you haven’t considered initially.

Foods That Start With K in a List

While many foods start with k, the following are the common 20 foods that start:

1. Khinkali
2. Kale
3. Khachapuri
4. Kung Pao Chicken
5. Kasha
6. Kangaroo
7. Köttbullar
8. Kidney Beans
9. Karelian Pies
10. Kaseknopfle
11. Kacamak
12. Krumkake
13. Kecap Manis
14. King Crab
15. Kingfish
16. Kebab
17. Kishke
18. Kluski śląskie
19. Kleftiko
20. Kenkey

Want to Know More about Them? Read on the details about them and quick recipes.

Foods That Start With K in Details

The knowledge we presented below can really be something that you brag about with friends.

Khinkali

Khinkali is a darling of Georgians. Actually, if you happen to attend any form of holiday event or family gathering in the European country, chances are high that one of the meals that you’ll be served is Khinkali.

These are simply dumplings filled with meat. They make excellent filling appetizers and party foods. You can make them with lamb, beef, or pock and spruce them with spices. Different recipes might add mushrooms, potatoes, or cheese.

This king of Georgian meals needs special skills to prepare if you’re to avoid spilling meat and juice. Are you having challenges preparing this meal? Well, for those that are having difficulties or do not want to burn their fingers or have them wet, the Hop-Hop tool will be handy.

Kale

When it comes to healthy greens, there is no doubt that kale is king. The nutritious green plant comes loaded with tones of beneficial compounds boasting powerful medicinal attributes. The nutrient-dense plant comes in different varieties – purple and green being the most popular.

In terms of shape, they can be curly or smooth. Some of the nutrients contained in kale include vitamins B6, C, K, and A. Kale is also rich in powerful antioxidants such as kaempferol and quercetin.

You can also benefit from magnesium, potassium, copper, and calcium. You can take kale either as a salad or cooked.

Khachapuri

We can never get enough of Georgian food, can we! Khachapuri, the signature bread of the country seems to be enjoying extensive popularity not only on social media but also across the country. Khachapuri is a mix of a runny egg, different types of cheese, and fluffy homemade bread.

In terms of preparation, you need to first leaven the bread and allow it to be fluffy. You can shape your bread in various shapes.

A staple in Georgia, this food makes an excellent side dish for dinner or brunch. It can be served with another popular Georgian food by the chakhokbili which is simply herbed chicken stew.

Kung Pao Chicken

If there is one k food that boasts an explosion of being tasty and big flavor, then it must be the kung pao chicken. This fine Chinese takeout is both highly addictive and mouthwateringly sumptuous. It brings with it such an incredible sweet-sour-savory sauce coupled with a signature tingling of dazing heat from a great ingredient – the Sichuan pepper.

In traditional China, this meal is prepared dry stir fry. Unlike other stir-fries in the country such as the Cashew chicken and chop suey, this one does not swim in plenty of sauce. Since its sauce is intensely flavored, you do not need plenty of it.

Kangaroo

Kangaroo meat is a staple of many Australians. The country’s natives have been consuming this meat for many years now.

A great attribute of kangaroo meat is the fact that it is lean. It has less than 2 percent fat. This makes it a healthier option if you’re into red meat. In addition to being lean, kangaroo meat is also rich in omega 3/6 fatty acids, iron, zinc, and essential B vitamins.

When you compare it to beef, it has double iron amounts and triples that of pork and chicken. Consuming wild meats such as kangaroo is healthy as you are certain they do not have any additional chemicals, antibiotics, or hormones.

Kasha

Kasha refers to some kind of porridge or cereal. It is made from roasted buckwheat groats. The groats after being roasted need to be soaked and simmered until soft. Roasting of the groats creates a nutty and strong flavor.

Cooked kasha features a relatively gummy consistency and firm texture. This meal is popular in the Eastern parts of Europe. Russian kasha, for instance, implies an array of dishes created with various cereals the most common being millet, wheat, and rice. It can also include pseudocereals such as quinoa and buckwheat.

You can modify yours with different additions like honey, butter, dried fruit, nuts, or even cheese.

Köttbullar

Kottbullar is very popular in Sweden. IKEA makes this highly popular Swedish meatball. They are made with breadcrumbs and cream soaked in milk. The conventionally and super tender food can be served with pickled cucumber, lingonberry jam or gravy, boiled potatoes.

While we know Italian meatballs are special for being served in chunky, tangy, and bright tomato sauce. What makes the Swedish meatballs special? Well, what makes them distinct is the fact that you cook them in roux-based, rich and creamy gravy that is made with bone broth or beef as well as sour cream. You can also serve it with heavy cream.

Kidney Beans

Kidney beans are a variation of the common bean, native to Mexico and Central America. On top of being an essential food crop and a rich source of protein, these beans can be an accompaniment to an array of meals. While that is the case, it is important to note that kidney beans, the improperly or raw cooked ones are toxic.

Well prepared ones are healthy components of an incredibly balanced diet. You can get them in an array of patterns and colors such as mottled, cream, purple, spotted, and black.

On top of being a rich source of protein, kidney beans are also full of fiber, as well as minerals/vitamins.

Karelian Pies

Karelian pies are a staple in Finland. They can be round or oval. Preparation of this meal begins by filling. Often, it is barley puree, mashed potato, or rice. You can also use mashed vegetables (mushrooms, stewed cabbage, turnip, carrot, rutabaga, or swede)

Although deceptively simple, they bring with them a thin (7 – 20 cm) crust. Typically, you can make the crust with rye flour. You then stuff the crust with carrots, rice, and potatoes.

Alternatively, you can try yours with egg butter spread on top. The egg butter ought to be a mix of hard-boiled eggs coupled with butter.

Kaseknopfle

For many Liechtensteiners, the mere contemplation of this meal activates the utmost anticipation of a sumptuous meal. Many families in the tiny European nation guard this meal’s recipe as a priceless treasure. Kaseknopfle is basically triple cheese pasta coupled with sweet onion.

Making these homemade kinds of pasta is quick and effortless. The country’s version is spruced with caramelized onions and cheese. To shape this space, you need a special colander or spoon. A ladle that has big holes is a great alternative.

If you are into sampling European meals consider this one.

Kacamak

This is another food starting with k worthy trying. This is some type of maize porridge that is made within the Balkans region. Many residents of North Macedonia love this porridge. Cornmeal is the main ingredient of Kacamak. Some locals love adding kaymak, white cheese, or potatoes.

Preparation of Kacamak begins by heating cornmeal as you mash it as your pot gets hotter. Initially considered as food for the poor, today it is eaten widely including in restaurants. When it comes to serving, you can o with sunflower oil or heated lard with tiny amounts of hot pepper or browned paprika.

Krumkake

Krumkake refers to a tasty waffle cookie popular in Norway, pressed in a decorative iron and wrapped around a form while hot to form a cone shape. Although you can take it plan, many prefer to fill it with any form of sweet filling such as whipped cream. Mostly, krumkake is served along with fresh berries in the summer and spring.

People of Scandinavian descent have encountered this k food often in Christmas trays at one point in their life. In the United States, people make them mostly during the holidays. Indeed, they make an excellent addition to any holiday cookie line-up.

Kecap Manis

This is an Indonesian syrupy soy sauce. It is among the popularly used sauces in the country alongside oyster and soy sauce. The major differentiating factor between this sauce and soy sauce is that the latter is not only salty but also has some water consistency while the former is sweeter and features maple syrup consistency. It can be handy in fried rice, noodles, and stir fry.

One of the reasons this sauce is popular in Indonesia is that it is sumptuous and incredibly versatile. You’ll always desire to add it to almost everything. With Indonesians, their meals aren’t complete without kecap manis – a country’s popular condiment.

King Crab

The mere thought of king crab dipped in melted, warm butter makes one’s mouth salivate. It is thrilling to find humongous pieces of crab meat beneath the shell. Among the different crabs species available today in the world, this one tops the list of most sumptuous.

Its flavor and texture are beyond sumptuous. It happens to be softer and more delicate in appearance in comparison to other species. Another reason to fall in love with king crab food is that the fish species are big, particularly their legs.

Regarding health perks, this type of fish contains vast levels of protein as well omega-3 fatty acids. They are also incredible rebuilders of muscles, strengthening heart health, and reducing inflammation.

Kingfish

King mackerel is the other name for kingfish. This game type of fish is common in the Atlantic Ocean. You can find them in the Gulf of Mexico too. The humongous size (30 – 90lb) of the fish makes it a darling of many.

The kingfish is an essential species to both the recreational and saleable fishing industries. Somewhat oily in terms of taste, you can grill, poach, or broil the king mackerel. In terms of buying, you can buy it in the round (as a whole), or as steaks or fillets.

Because of the high content of this fish, its raw flesh is grayish. Some people prefer baking or smoking. Just like salmon, king mackerel contains high levels of omega-3 fatty acid, phosphorus, magnesium, and vitamin D.

Note: The FDA considers this fish among the other three (tilefish, shark, and swordfish) to be not ideal for expectant women and kids because it’s rich in methylmercury.

Kebab

Boasting rich history in Middle Eastern cuisine, different variants of kebabs abound around the world. Kebabs also go by the name kabob. These cooked meat cubes are normally of mutton or lamb. Those made of fish, beef, goat, and chicken are also available.

Neatly done kebabs are prepared on a skewer then served with some lime sprinkle and vegetables. This k food is popular in the United States, United Kingdom, Middle East, and India. While kebabs are healthy, they have fat. The fat amount depends on the type of meat that prepares it.

Better quality ones utilize New Zealand steak that contains around 10% fat.

Kishka

This is another food starting with k that probably you have or not heard of depending on which part of the world you come from. Kishke or kishka also goes by the terminology stuffed derma. This conventional Jewish Ashkenazi stuffing is made of spices coupled with fluor, schmaltz, or matzo meal.

Most of the time, enthusiasts cook it inside a stew or Shabbos cholent, particularly those with Polish ancestors. Looking sausage-like, this dish appears to be buried in a Jewish deli. The fowl intestine stuffed meal is popular in East Europe, the Jewish community, and many parts of the United States.

Kluski śląskie

The Kluski śląskie is a favorite of many in Poland and Germany. A tiny indentation at the center and round shape characterize these dumplings. You can create them by cooking mashed or riced potatoes before you combine them with potato starch or flour coupled with egg yolks.

You can serve these dumplings with boiled red cabbage, and fried beef. In most conventional Silesian families, they make a great Sunday serving during dinner. The best attribute about them is that you can always re-fry or reheat their leftovers. You can eat the leftovers with butter or left-over gravy.

Kleftiko

Kleftiko, also going by the name klephtiko, is a popular Greek meal. People prepare it mainly during celebrations and festivals. It comprises of a succulent goat or lamb piece, wrapped in some foil paper, and then baked in very tight ovens.

Today’s cooking of this meal is inside a bowl in such a way that it not only falls off the bone but also remains juicy. Often, you can cook it with potatoes that are handy in soaking the juices of the flavorful meat.

Guys from the Greek Revolution prepared this meal underground in such a way that steam and aromas didn’t escape. This way, the scent of the food couldn’t reveal their positions.

Kenkey

Finally, yet importantly, we have kenkey in our list of foods that start with k. It also goes by the name dorkunu or kooboo. Kooboo is a staple meal that is the same as sourdough dumplings from the Fante and Ga inhabited areas of the western part of Asia. Often, it is served with fried stew, soup, fried fish, and pepper sauce.

Different variations of the food are present in different countries of the world such as Jamaica, Guyana, Benin, Togo, and Ghana. Unlike ugali that involves the use of fresh maize flour, preparation of this one entails using fermented maize flour. This means that preparation takes several days to allow the dough to ferment.

You mix corn mean with water and cornstarch until you achieve a consistent and smooth dough. Once that is done, you then leave and cover it in a warm place. Doing this allows fermentation to occur. Once fermentation takes place, you cook your kenkey partially, wrap it in banana leaves and then steam. Alternatively, you can wrap it in foil or corn husks.