This is a list of notablehors d'oeuvre, also referred to as appetizers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part of a meal. Many cultures servedips, such asbaba ghanoush,chili con queso,hummus, andtzatziki with bread or vegetables as hors d'oeuvre.
If the period between when guests arrive and when the meal is eaten (for example during acocktail hour) is extended these might also serve the purpose of sustaining guests during the wait, in the same way thatapéritifs are served as a drink before meals. Hors d'oeuvre are sometimes served with no meal afterward; this is the case with manyreception andcocktail party events.
| Name | Image | Origin | Description |
|---|---|---|---|
| Angels on horseback |  | England | Oysters wrapped inbacon, served hot: In theUnited Kingdom, they can also be asavoury, the final course of a traditional British formal meal. They are somewhat similar todevils on horseback and the Midwestern version ofpigs in a blanket, a traditional dish of the AmericanMidwest. |
| Antipasto |  | Italy | The traditional first course of a formalItalian meal: Traditional antipasto includescured meats,olives,peperoncini,mushrooms,anchovies,artichoke hearts, variouscheeses (such asprovolone ormozzarella), and pickled meats and vegetables (both in oil or in vinegar). |
| Arab salad |  | Middle East | Any of a variety ofsalad dishes that form part ofArab cuisine |
| Bakwan |  | Indonesia | A vegetable fritter snack—fried meal consisting of vegetables and batter. The ingredients are vegetables; usually beansprouts, shredded cabbages and carrots, battered and deep fried in cooking oil |
| Batagor |  | Indonesia | A traditionaldumpling consisting of fried fish dumplings, usually served withpeanut sauce. This appetizer usually served withfried tofu and finger-shaped friedotak-otakfish cakes. |
| Batata vada |  | India | A popular Indianvegetarianfast food inMaharashtra, India, it literally means "potato fritters". TheMarathi wordbatata means potato in English. It consists of apotato mashpatty coated withchick pea flour, thendeep-fried and served hot with savorycondiments calledchutney. Thevada is a disc, around 2 to 3 inches (5.1 to 7.6 cm) in diameter. |
| Barbajuan |  | Monaco | An appetizer mainly found in the eastern part ofFrench Riviera andNorthern Italy, a barbajuan is afritter filled withSwiss chard,spinach, andricotta cheese, among other ingredients. |
| Blooming onion |  | United States | Typically, this consists of one largeonion which is cut to resemble a flower, then battered anddeep-fried. It is served as an appetizer at somerestaurants. |
| Bruschetta |  | Italy | An Italianantipasto, its origin dates to at least the 15th century. It consists of grilled bread rubbed withgarlic and topped witholive oil, salt, and pepper. It is often topped with tomato. |
| Buffalo wing |  | United States | Achicken wing section (wingette or drumette) that is generally deep-fried, unbreaded, and coated in a sauce ofvinegar-basedcayenne pepper,hot sauce, andbutter in the kitchen.[1] |
| Canapé |  | France | A small, prepared and usually decorative food, held in thefingers and often eaten in one bite |
| Carpaccio |  | Italy | Raw meat (such asbeef,veal,venison,salmon, ortuna), thinly sliced or pounded thin, and served mainly as anappetizer: Pictured is carpaccio with cheese. |
| Caviar |  | Iran,Russia | Traditionally, it refers to roe from wildsturgeon in theCaspian andBlack Seas.[2] Can also denote roe fromAmerican White Sturgeon. |
| Charcuterie board | .jpg) | Europe | An assortment ofcharcuterie (cured meats), and complementary cheeses, fruits, vegetables, nuts, and spreads arranged on a wooden board or stone slab |
| Cheese and crackers |  | United Kingdom,North America | Variouscheeses andcrackers paired together, typically served at parties or gatherings |
| Chicken fingers |  | United States | Chicken fingers are prepared by dipping chicken meat in abreading mixture and then deep-frying them. They are typically served with sauce, which can be ketchup, ranch, barbecue or a honey mustard.[3] In North America, they are usually prepared from the breast muscles of chicken.[4] |
| Chicken lollipop |  | Indo-Chinese | An hors d'œuvre made from the drumette segments ofchicken wings or from drumsticks. Theflesh on the segments is pushed to one end of the bone. |
| Crab puff | .jpg) | United States | Balls ofcrab meat that have been deep-fried in batter[5][6] They are often served in restaurants as an appetizer or side dish.[7] |
| Crab rangoon |  | United States | These are deep-frieddumplings served inAmerican Chinese, and more recently, Thai restaurants, stuffed with a combination ofcream cheese, lightly flakedcrab meat (more commonly, canned crab meat orimitation crab meat), withscallions and/orgarlic. |
| Crostini |  | Italy | Small slices of grilled or toastedbread and toppings, which may include a variety of differentcheeses,meats, andvegetables, or may be presented more simply with a brush ofolive oil andherbs or asauce |
| Crudités |  | France | Sliced or whole raw vegetables[8] which are sometimes dipped in avinaigrette or otherdipping sauce |
| Deep-fried avocado |  | California, United States | Also known as avocado fries. Wedges ofavocado either breaded or battered and deep fried in oil, seasoned with salt, and served with adipping sauce |
| Deviled eggs |  | EnglandSpain | Boiled eggs, shelled, cut in half, and filled with theyolk mixed with other ingredients such asmayonnaise andmustard,[9] but many other variants exist internationally. |
| Devils on horseback |  | England | A hot hors d'oeuvre. The recipes vary, but in general are variations onangels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitteddate (thoughprunes are sometimes used,[10]) stuffed withmangochutney and wrapped inbacon. |
| Eggplant salads and appetizers | .jpg) | Many cuisines feature eggplant salads and appetizers. | |
| Fattoush |  | TheLevant | A Levantine bread salad made from toasted or fried pieces ofpita bread (khubz 'arabi) combined withmixed greens and othervegetables,[11]fattoush belongs to the family of dishes known asfattat (plural) orfatta, which usestale flatbread as a base.[11] |
| Fried mushrooms | .jpg) | Deep-friedmushrooms, they have been dipped inbatter. In the United States and some other countries, they are often served as an appetizer or snack. | |
| Garlic knot |  | United States | A type ofgarlic bread appetizer, they are found in manypizzerias around the world. They are usually made withpizzadough, andgarlic (orgarlic powder). They can also be topped withParmesan cheese,oregano, and/orparsley. |
| Gravlax |  | Nordic countries | Rawsalmon,cured in salt, sugar, anddill, gravlaxis usually served as an appetizer, sliced thinly and accompanied byhovmästarsås (literally "steward sauce", also known asgravlaxsås orrævesovs), a dill and mustard sauce, either on bread of some kind or with boiled potatoes. |
| Jalapeño popper |  | United States | These arejalapeñopeppers that have been hollowed out, stuffed with a mixture of cheese, spices, and sometimes ground meat. They are eitherbreaded and deep-fried or wrapped inbacon, andbaked orgrilled. |
| Ketoprak |  | Indonesia | A vegetarian dish consisting oftofu, vegetables,rice cake, andrice vermicelli served inpeanut sauce. |
| Kinilaw |  | Philippines | A rawseafood dish and preparation method native to thePhilippines, prepared using raw cubed fish mixed with vinegar (usuallycoconut vinegar orcane vinegar) as the primarydenaturing agent; along with a souring agent to enhance the tartness likecalamansi,dayap,biasong,kamias,tamarind, greenmangoes,balimbing, and greensineguelas. It is flavored with salt and spices likeblack pepper,ginger,onions, andchili peppers (commonlysiling labuyo orbird's eye chili). |
| Kuku sabzi | .jpg) | Iran | Herbkuku, or kuku sabzi inPersian, is the most common type of kuku. It is made of eggs and herbs such as leeks and parsley. Garlic, which is especially popular in the northern regions of Iran, is also used as an ingredient. |
| Lumpia |  | Philippines | Various types ofspring roll made of thin paper-like or crepe-like pastry skin called "lumpia wrapper" enveloping savory or sweet fillings. It is available in fried or unfried variants. |
| Malakoff[12] |  | Switzerland (Romandy) | A fried ball of cheese. |
| Martabak |  | Indonesia | A stuffedpancake or pan-fried bread. This appetizer is spicy foldedomelette pancake with bits of vegetables, sometimes mixed with green onion and minced meat, made from pan fried crepes which is folded and cut to squares. |
| Matbucha |  | Middle East, Arab culture | Tomatoes and roastedbell peppers seasoned with garlic andchili pepper,[13] the name of the dish originates from Arabic and means "cooked [salad]". It is served as an appetizer, often as part of ameze. |
| Meze |  | Middle East,Balkans,Caucasus | InLevantine cuisines and in the Caucasus region,meze is served at the beginning of all large-scale meals,[14] |
| Mozzarella sticks | .jpg) | United States | Elongated pieces ofbattered orbreadedmozzarella |
| Nachos |  | Piedras Negras, Coahuila, Mexico | In their simplest form, nachos aretortilla chips (totopos) covered in nacho cheese or shredded cheese and/orsalsa. |
| Obložené chlebíčky |  | Czech Republic,Slovakia | ACzech andSlovak appetizer or snack, it consists of an open-facedsandwich topped withbutter and a variety of other toppings, such ascured meats, fish, hard-boiled egg, and vegetables. |
| Onion ring |  | United Kingdom | Generally, it consist of a cross-sectional "ring" of onion (the circular structure of which lends itself well to this method of preparation) dipped inbatter orbread crumbs and then deep-fried; a variant is made with onion paste. |
| Samosa |  | Middle East, South Asia | This is a fried or bakedpastry with a savory filling, such as spicedpotatoes, onions,peas,lentils, ground lamb, ground beef, or ground chicken. The size, shape, and consistency may vary, but typically, they are distinctly triangular. Samosasare often accompanied by chutney.[15] They are a popular appetizer or snack inSouth Asia,Southeast Asia,Central Asia,Southwest Asia, theArabian Peninsula, theMediterranean, theHorn of Africa,North Africa, andSouth Africa. |
| Pakora | .jpg) | India | It is created by taking one or two ingredients such as onion,eggplant, potato,spinach,plantain,paneer,cauliflower,tomato,chili pepper, or occasionally bread[16] orchicken and dipping them in a batter ofgram flour and then deep-frying them. The most popular varieties arepalak pakora, made from spinach,paneer pakora, made from paneer (soft cheese),pyaz pakora, made from onion, andaloo pakora, made from potato. |
| Haggis pakora |  | Scotland | An Indo-Gael fusion food. Haggis (sheep's heart, liver and lungs, onion, oatmeal) is flavored with Indian spices, formed into balls, coated in a batter of gram flour, yogurt and spices, and deep-fried in the same manner as an Indianpakora. |
| Paneer tikka |  | India | Made from chunks of paneer marinated in spices and grilled in atandoor,[17][18] it is avegetarian alternative tochicken tikka and other meat dishes.[19][20][21] It is a popular dish that is widely available in India and other countries with anIndian diaspora.[22][23] |
| Panipuri |  | India | A popular street snack in India, Pakistan,Bangladesh,Sri Lanka, andNepal, it consists of a round, hollowpuri, fried crisp, and filled with a mixture of flavored water (pani),tamarindchutney), chili,chaat masala, potato, onion, and chickpeas. It is generally small enough to fit completely into one's mouth. It is a popular street food dish in Mumbai,Delhi,Karachi,Lahore,Dhaka,Kolkata, andKathmandu. |
| Papadum |  | India | A thin, crisp Indian preparation, it is sometimes described as acracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney, or other dips andcondiments. |
| Chaat |  | India | Chaat is a term describing one of many types of savory snacks, typically served at road-side tracks from stalls orfood carts inIndia.[24][25] |
| Papri chaat | | India | A Pakistani and North Indianfast food, chaat, anIndo-Aryan word which literally meanslick, is used to describe a range ofsnacks and fast food dishes;papri refers to crisp fried dough wafers made from refined white flour andoil. Inpapri chaat, thepaprisare served with boiled potatoes, boiled chick peas, chilis,yogurt, andtamarindchutney, and topped withchaat masala andsev. |
| Dahi puri |  | India | An Indian snack which is especially popular in the state ofMaharashtra, the dish is a form ofchaat and originates from the city ofMumbai.[26] It is served with mini-puri shells (golgappa), which are more popularly recognized from the dishgolgappay. Dahi puri andpani puri chaats are often sold by the same vendor. |
| Dahi vada | .JPG) | India | An Indianchaat prepared by soakingvadas in thickdahi (yogurt). To add moreflavor, they may be topped withcoriander ormint leaves,chili powder, crushedblack pepper,chaat masala,cumin, shreddedcoconut, greenchilis, orboondi. |
| Serabi |  | Indonesia | A traditionalpancake that is made fromrice flour withcoconut milk or shredded coconut as anemulsifier. Most of traditional serabi tastes sweet, as the pancake is usually eaten withkinca or thick golden-brownish-colored coconut sugar syrup. |
| Perkedel |  | Indonesia | Fried patties, made ofground potatoes, minced meat, peeled and groundcorn ortofu, or minced fish. Most common perkedel are made frommashed potatoes. |
| Pigs in a blanket |  | United States andGreat Britain | A snack or hors d'oeuvre in a variety of countries consisting of a small sausage wrapped in pastry or bacon. |
| Picada |  | Argentina andUruguay | A serving of savorysnack andfinger foods, includingcheeses,cured meats,fermented sausages,olives and peanuts.[27][28][29] |
| Pizzetta |  | A miniaturepizza, it is prepared in a similar fashion, but is only a few inches in diameter. | |
| Poke |  | United States (Hawaii) | A raw salad served as an hors d'œuvre inHawaiian cuisine. Modernpoke typically consists of cubedʻahi (yellowfin tuna)sashimi marinated withsea salt, a small amount ofsoy sauce,inamona (roasted crushedcandlenut),sesame oil,limu seaweed, and chopped chili pepper. |
| Potato skins |  | United States | Slices of half-circular pieces ofpotatoes with the skin left on one side and a quarter-inch or so of the inside of the potato on the other, the potato side is covered with toppings such as bacon,cheddar cheese,green onions, and anything else that might be found on abaked potato. |
| Potato wedges |  | Wedges ofpotatoes, often large and unpeeled, that are eitherbaked orfried | |
| Prawn cocktail |  | United States,United Kingdom | Aseafood dish, it consists of "shelledprawns inmayonnaise and tomato dressing, served in a glass", also referred to as a shrimp cocktail.[30] |
| Pu pu platter |  | United States | An assortment of small meat and seafood appetizers, a typical pupu platter, as found in American Chinese cuisine, might include anegg roll,spare ribs, chicken wings,chicken fingers, beefteriyaki, skewered beef, friedwontons, crab rangoon, and fried shrimp, among other items, accompanied by a smallhibachi grill. |
| Queso flameado |  | Mexico, United States (Southwest) | Its typical main ingredients are melted cheese and a characteristic meat sauce of loose freshchorizo,tomato,onion, chili, andspices. |
| Rocky Mountain oysters |  | North America | Bullcalftesticles used for human consumption, it is a well-knownnovelty dish in parts of theAmerican West andWestern Canada wherecattleranching is prevalent and castration of young animals is common ("prairie oysters" is the preferred name in Canada, where they may be served in ademi-glace, not deep-fried).[31] In Oklahoma and the Texas Panhandle, they are sometimes called calf fries, but only if taken from very young animals.[32] |
| Rumaki |  | mock-Polynesian | Water chestnuts andliver wrapped inbacon (or, as a substitute, eitherpastrami or cured salted beef [called "beef fry"]) andmarinated in a flavoredsoy sauce[33] |
| Saganaki |  | Greece | VariousGreek dishes prepared in a smallfrying pan, itself called asaganaki, they are best-known as being an appetizer of fried cheese. |
| Sakinalu/chakli |  | India | A special type of snack, they are prepared in Maharashtra, Karnataka and Telangana, and parts of Guntur District, and are very popular in all districts ofTelangana Region.[34][35] It is essentially made up ofrice flour and with small amount of spices,sesame seeds,carom seeds (ajwain), andsalt, prepared duringMakar Sankranti festival by most people irrespective of caste and creed.[36]Sakinaluare also given to the groom's by the bride's parents for distributing among their relatives and friends.[37] |
| Salmon tartare | .jpg) | Prepared with fresh rawsalmon andseasonings, it is commonly spread on a cracker or artisan-style bread and enjoyed as an appetizer. | |
| Stuffed mushrooms |  | Mushrooms filled with a stuffing and baked or broiled | |
| Sushi[38][39][40][41] |  | Japan | Cooked vinegar-flavored rice combined with other ingredients, theOxford English Dictionary notes the earliest written mention of sushi in English in an 1893 book,A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, seaweed, or some other flavoring".[42][43] However, there is also mention of sushi in a Japanese-English dictionary from 1873,[44] and an 1879 article on Japanese cookery in the journalNotes and Queries.[45] |
| Tokwa’t baboy |  | Philippines | A typicalPhilippine appetizer, it usually includespork ears,pork belly, and deep-friedtofu, and is dipped in a mixture ofsoy sauce, porkbroth,vinegar, choppedwhite onions, scallions, and red chili peppers. |
| Zakuski |  | Russia | ARussian term for hors d'oeuvres, snacks, and appetizers, it is served before themain course. Usually presentedbuffet style, it often consists ofcold cuts,cured fishes, mixedsalads,kholodets,pirozhki, various pickled vegetables (such as tomatoes, beets, orcucumbers),sauerkraut, pickled mushrooms,deviled eggs, hard cheeses,caviar,canapés,open sandwiches, and breads. |
{{cite web}}:Cite uses generic title (help)
p.271:Sushi, a roll of cold rice with fish, sea-weed, or some other flavoring
p.181:While we were waiting for my lord and my lady to appear, domestics served us with tea and sushi or rice sandwiches, and the year-old baby was brought in and exhibited.
p.180:All the sushi that I had been unable to eat were sent out to my kuruma, neatly done up in white paper.
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