boiled
882 dishes.
soup & stewSakhanawheat porridge cooked with dates and butter, eaten during Ramadansalad & sideSalade ouriteoctopus salad with lime, chili and onionmainSaleegHejazi milky rice porridge served under broth-roasted chicken
SalepHot milky drink thickened with orchid root, dusted with cinnamon.salad & sideSalpicónMinced beef tossed with radish, mint, onion and lime
ŠaltibarščiaiShocking-pink cold beet-kefir soup with hot potatoes.breakfastSalty Soy MilkHot soy milk curdled with vinegar over dried shrimp, pickles and fried doughsoup & stewSamgyetangWhole young chicken stuffed with ginseng, garlic and rice, summer restorative
SangaFresh corn mashed with huckleberry leaves and palm oilsoup & stewSaotoJavanese-Surinamese chicken broth with bean sprouts, egg, crisp shallotssnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstssoup & stewSarawak LaksaSambal and coconut broth with vermicelli, omelette strips, prawns and shredded chickencheese & dairySarshirclotted cream skimmed from milk, eaten with honey and hot breadstreet foodSatay CelupRaw skewers cooked by the diner in a bubbling communal peanut saucesalad & sideSatini rekenboiled shark mashed with bilimbi and lime, served with rice
Sauce claireLight eggplant-tomato broth with smoked fish or guinea fowldrinkSbitenhot spiced honey drink with herbs, drunk before tea arrived
Sea moss drinkSeaweed cooked to a gel and blended with milk, spice and sweetenerdrinkSea moss punchBlended sea moss with milk and spice, a 'strength' drink
Seasoned riceOne-pot rice cooked with meats and vegetables
Sekanjabinmint syrup of honey and vinegar, diluted with water and scooped with lettucedessertSemenisweet dark paste of sprouted wheat, cooked overnight for Nowruz
SemmelknödelBread dumplings partnering goulash and roasts.soup & stewSeolleongtangMilky ox-bone broth with brisket and noodles, seasoned at the table
Seswaabeef boiled until falling apart, pounded and salted; national dish
Shabu-shabuPaper-thin beef swished through kombu broth, dipped in ponzu or sesamefermented & pickledShametaThick fermented porridge of barley or maize enriched with butter and milkmainShan NoodlesRice noodles with garlicky chicken-tomato sauce and pickled greens
Sharbat-e albalooSour cherry syrup diluted with iced water, deep red and tart.sauce & condimentShea butterivory nut butter used for frying and for enriching sauces in villages
Sheep tongue souseSheep tongue simmered in a peppery lime and onion brothdessertSheer KhurmaEid vermicelli cooked in milk with dates and nuts
ShemaiSweet vermicelli in milk, essential for Eid mornings
Shir BerenjSlow-simmered milk and rice pudding scented with cardamom, eaten coolmainShivit oshibright green dill noodles topped with meat and vegetable stew
Shkembe chorbatripe soup spiked with garlic, vinegar, chili
SalepHot milky drink thickened with orchid root, dusted with cinnamon.salad & sideSalpicónMinced beef tossed with radish, mint, onion and limeŠaltibarščiaiShocking-pink cold beet-kefir soup with hot potatoes.breakfastSalty Soy MilkHot soy milk curdled with vinegar over dried shrimp, pickles and fried doughsoup & stewSamgyetangWhole young chicken stuffed with ginseng, garlic and rice, summer restorativeSangaFresh corn mashed with huckleberry leaves and palm oilsoup & stewSaotoJavanese-Surinamese chicken broth with bean sprouts, egg, crisp shallotssnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstssoup & stewSarawak LaksaSambal and coconut broth with vermicelli, omelette strips, prawns and shredded chickencheese & dairySarshirclotted cream skimmed from milk, eaten with honey and hot breadstreet foodSatay CelupRaw skewers cooked by the diner in a bubbling communal peanut saucesalad & sideSatini rekenboiled shark mashed with bilimbi and lime, served with riceSauce claireLight eggplant-tomato broth with smoked fish or guinea fowldrinkSbitenhot spiced honey drink with herbs, drunk before tea arrivedSea moss drinkSeaweed cooked to a gel and blended with milk, spice and sweetenerdrinkSea moss punchBlended sea moss with milk and spice, a 'strength' drinkSeasoned riceOne-pot rice cooked with meats and vegetablesSekanjabinmint syrup of honey and vinegar, diluted with water and scooped with lettucedessertSemenisweet dark paste of sprouted wheat, cooked overnight for NowruzSemmelknödelBread dumplings partnering goulash and roasts.soup & stewSeolleongtangMilky ox-bone broth with brisket and noodles, seasoned at the tableSeswaabeef boiled until falling apart, pounded and salted; national dishShabu-shabuPaper-thin beef swished through kombu broth, dipped in ponzu or sesamefermented & pickledShametaThick fermented porridge of barley or maize enriched with butter and milkmainShan NoodlesRice noodles with garlicky chicken-tomato sauce and pickled greensSharbat-e albalooSour cherry syrup diluted with iced water, deep red and tart.sauce & condimentShea butterivory nut butter used for frying and for enriching sauces in villagesSheep tongue souseSheep tongue simmered in a peppery lime and onion brothdessertSheer KhurmaEid vermicelli cooked in milk with dates and nutsShemaiSweet vermicelli in milk, essential for Eid morningsShir BerenjSlow-simmered milk and rice pudding scented with cardamom, eaten coolmainShivit oshibright green dill noodles topped with meat and vegetable stewShkembe chorbatripe soup spiked with garlic, vinegar, chili-
Salpicón
Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…
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Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.
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Boil-up
Māori pot of pork bones, watercress or pūhā, potatoes and doughboys. Ready in 30 min prep and 2 hr cooking.…
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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…
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Yong Tau Foo
Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…
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Vinegret
Beet, potato and pickle salad with sunflower oil. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…