cinnamon
813 dishes.
drinkKahawa chunguBitter black coffee with cardamom, poured from a brass pot into thimble cups
Kahkcrumbly sugar-dusted biscuits filled with nut paste, baked for Eid al-Fitr
KaisermelangeBlack coffee whisked with egg yolk, honey and brandy
KaiserschmarrnTorn fluffy pancake with raisins, icing sugar, plum compote.
Kala BhunaBeef fried down with onion and spice until almost black, dense and intense
Kalb el louzsyrup-soaked semolina and almond squares, beloved during Ramadan
Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawn
Kaleh pachehsheep's head-and-trotter soup traditionally eaten at dawn
KalitsouniaSmall Cretan pastries filled with mizithra cheese or wild greens.dessertKamby arroRice slowly boiled in sweetened milk and served coldsoup & stewKamouniaoffal and cumin stew, slow-simmered until rich
KankankanRoast peanut, chili and spice powder dusted over grilled meatdessertKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.
Karak chaisweet cardamom milk tea sold in small paper cups day and nightmainKari sousourifruit bat curry, an old island delicacymainKari zouritoctopus curry in creamy coconut milk, Creole signature
Karkadedeep-red hibiscus infusion, drunk sweet, hot or iced
KarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilled
KarstvīnsMulled red wine with honey and spices, sold from market hutsdessertKashatacoconut or peanut brittle-like squares scented with cardamom
Kawarehgelatinous cow's-foot soup with garlic and cumin, poured over breaddessertKazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.mainKebab karazAleppo meatballs simmered with sour cherries, served on flatbread
Kecap ManisThick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into ricemainKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggs
Kenyan chaistrong milky tea boiled with sugar, drunk all day
Kenyan coffeeBright, blackcurrant-sharp arabica from the volcanic slopes around Mount Kenya
KeriboSweet malted barley drink, dark and lightly fizzy but unfermented
Khangalwide boiled dough squares with fried meat, onions and garlic yoghurtstreet foodKhao Kha MooPork leg braised in soy and five spice, sliced over rice with pickled greensdrinkKharroubDark chilled carob infusion, sweet and faintly bitter, poured in Ramadan.
KhashilThick wheat-flour porridge served with melted butter and dark grape syrup.
Kibbehnational dish of pounded bulgur and lamb, fried, baked or rawsoup & stewKibbeh labaniyehBulgur and meat torpedoes simmered in hot yoghurt sauce with dried mint.
Kibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacydessertKing KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweets
Kahkcrumbly sugar-dusted biscuits filled with nut paste, baked for Eid al-FitrKaisermelangeBlack coffee whisked with egg yolk, honey and brandyKaiserschmarrnTorn fluffy pancake with raisins, icing sugar, plum compote.Kala BhunaBeef fried down with onion and spice until almost black, dense and intenseKalb el louzsyrup-soaked semolina and almond squares, beloved during RamadanKaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnKalitsouniaSmall Cretan pastries filled with mizithra cheese or wild greens.dessertKamby arroRice slowly boiled in sweetened milk and served coldsoup & stewKamouniaoffal and cumin stew, slow-simmered until richKankankanRoast peanut, chili and spice powder dusted over grilled meatdessertKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.Karak chaisweet cardamom milk tea sold in small paper cups day and nightmainKari sousourifruit bat curry, an old island delicacymainKari zouritoctopus curry in creamy coconut milk, Creole signatureKarkadedeep-red hibiscus infusion, drunk sweet, hot or icedKarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledKarstvīnsMulled red wine with honey and spices, sold from market hutsdessertKashatacoconut or peanut brittle-like squares scented with cardamomKawarehgelatinous cow's-foot soup with garlic and cumin, poured over breaddessertKazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.mainKebab karazAleppo meatballs simmered with sour cherries, served on flatbreadKecap ManisThick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into ricemainKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggsKenyan chaistrong milky tea boiled with sugar, drunk all dayKenyan coffeeBright, blackcurrant-sharp arabica from the volcanic slopes around Mount KenyaKeriboSweet malted barley drink, dark and lightly fizzy but unfermentedKhangalwide boiled dough squares with fried meat, onions and garlic yoghurtstreet foodKhao Kha MooPork leg braised in soy and five spice, sliced over rice with pickled greensdrinkKharroubDark chilled carob infusion, sweet and faintly bitter, poured in Ramadan.KhashilThick wheat-flour porridge served with melted butter and dark grape syrup.Kibbehnational dish of pounded bulgur and lamb, fried, baked or rawsoup & stewKibbeh labaniyehBulgur and meat torpedoes simmered in hot yoghurt sauce with dried mint.Kibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacydessertKing KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweets-
Samsa
Layered pastry squares of almond and sesame steeped in rose syrup. Ready in 50 min prep and 30 min cooking.…
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Horchata
Chilled Valencian tiger-nut milk, dunked with fartons. Ready in 20 min prep and none cooking. Makes about 1.5 litres. A…
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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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Yoltamal
Fresh young corn tamal steamed in its own husk, eaten with cream. Ready in 45 minutes prep and 1 hour…
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Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…