boiled
0 dishes.
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K’ala phurka
Thick maize soup served with a fire-heated volcanic stone dropped in. Ready in 25 minutes prep and 50 minutes cooking.…
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Juma
Fat sausage of minced beef, rice and spices, boiled then fried in slices. A charcuterie & cured recipe from Bhutan.
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Kaçamak
Cornmeal porridge with butter and white cheese. Ready in 5 min prep and 35 min cooking. 4 servings. A main…
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Kabato
Stiff maize or millet paste eaten by hand with okra sauce. Ready in 10 minutes prep and 35 minutes cooking.…
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Kakake
Giant swamp taro, dense and starchy; boiled or baked in the motu. Ready in 40 minutes prep and 3 hours…
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Kaimak
Thick clotted cream skimmed from scalded milk, eaten with bread and tea. A cheese & dairy recipe from Kazakhstan.
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Kaguyjy
Sweet maize porridge with milk or molasses, eaten warm. Ready in 20 minutes prep and 2 hours cooking. Serves 6.…
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Kaleh pacheh
Sheep’s head-and-trotter soup traditionally eaten at dawn. Ready in 1 hour prep and 8 hours cooking. Serves 6. A soup…
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Kalduny
Potato dumplings stuffed with minced meat. Ready in 1 hr prep and 20 min cooking. 6 servings. A main recipe…
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Kalahari truffles
Desert truffles unearthed after rains, boiled or grilled. Ready in 20 min prep and 25 min cooking. 4 servings. A…