(Lebanese) ground meat patties, usually prepared by mixing the ground beef with onion, parsley, allspice, black pepper and salt. See kofta

(Korean) marinated and grilled pork or beef short ribs

(German) A salted (cured) and slightly smoked cut of pork Pork necks and loins are the most often used although ribs, shoulders and bellies can also be used

A wide variety of meat dishes originating in the Middle East and later on adopted in Turkey, Southern Europe, South Asia, and Asia Minor, that are now found worldwide. In English,"kebab" with no qualification generally refers more specifically to "shish kebab" (Armenian) served on the skewer. In the Middle East "kebab" refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for "kebab" is lamb.

Rounded charcoal BBQs with a lid that can be used for direct or indirect methods

(Armenian) (Also called "kibbah" in Arabic or Lebanese) Uncooked ground lamb or beef mixed with parsley, onions, tomatoes and spices and eaten with romaine leaves or Armenian pita bread.

A young goat of less than five months old

Poland - Coarsely ground lean pork with beef added; highly seasoned with garlic Also known as a Polish sausage. - Cooked, smoked sausage

(Visayan ) A Philippine dish referring to fresh, uncooked fish briefly marinated in vinegar until translucent

Very young veal, often round three days old at the time of slaughter

A whole herring that has been split from tail to head, gutted, salted or brined, and cold smoked The term is sometimes used as an adjective to describe other fish prepared in the same manner

(Yiddish, also Belarusian: "kishka";Polish:"kiszka") Refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain

(Slovene) A small sausage generally served whole

Germany - Similar in ingredients to franks and bologna with additional garlic added for stronger flavor; made in large natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage. - Cooked, smoked sausage

An Eastern European snack food made popular in America by Eastern European Jewish immigrants It consists of a filling covered with dough that is either baked, grilled, or deep fried