cumin
591 dishes.
Saloonahome-style spiced meat and vegetable stew
Salsa LizanoThin tangy brown sauce splashed on gallo pinto and casados
Saltahbubbling meat stew topped with whipped fenugreek froth; national lunch
SalteñaBaked juicy empanada of stewed meat in sweet-spicy gravy; mid-morning ritual
Samak safigrilled rabbitfish, the island's favourite catch, served with rice and lime
Samaki wa kupakagrilled fish basted in spiced coconut sauce
SambarTangy tamarind-lentil stew with vegetables, South Indian staple
Samboosathin fried pastry triangles of meat, cheese or vegetables
SambosSmall triangular fried pastries stuffed with spiced meat or vegetables
SambosaFried triangular pastry filled with spiced potato or minced meat
SambusaDeep-fried triangle of pastry stuffed with spiced beef or beans
Sambuuscrisp samosa filled with spiced minced meat, beloved during Ramadan
SamosaFried pastry cone of spiced potatoes and peas, with chutney
Samoussacrisp fried triangles filled with spiced fish or meat
SamsaBaked pastry parcels of minced meat, onion and fat from a tandyr oven.
Sancocho de gallinaFree-range chicken soup with ñame and culantro; national dish
Sándwich de cholaCrusty marraqueta filled with roast pork, pickled onion and hot llajwa
Sanya KhunaJellied fish aspic set with ginger and spices, eaten cold in winter
Sapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it bursts
SarapatelPork or goat offal and blood stewed with lime and chilli
Sarawak LaksaSambal and coconut broth with vermicelli, omelette strips, prawns and shredded chicken
Sardines mchermelbutterflied sardines sandwiched around chermoula, floured and fried to order
SatayGrilled skewers with peanut sauce and lontong; countless regional versions
SatéGrilled chicken skewers with thick peanut sauce, eaten with bread or rice
Sayadeyafish baked over caramelised-onion spiced rice; Alexandrian coastal favourite
SayadiehRed Sea fish over caramelised-onion spiced rice
Seco de chivoGoat braised with naranjilla and beer, yellow rice alongside
Seco de corderoLamb braised in coriander-chicha sauce with beans and rice
Seekh KebabCharcoal-grilled skewers of spiced minced meat with naan and chutney
SekuwaChar-grilled skewered meat marinated in Nepali spices
Sept cariSeven vegetable curries served together on a banana leaf with rice
Seven currySeven vegetarian curries with rice served on a folded water lily leaf
ShaiyahPan-fried chunks of lamb or goat with onion and chili
ShakshoukaEggs poached in a spiced tomato and pepper sauce, eaten from the pan
Shakshukaeggs poached in spiced tomato-pepper sauce; North African Jewish import
Shalapayran or shubat thinned with cold water and salted for summer-
Tarator
Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…
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Pastelitos
Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…
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Manti
Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…
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Fufú
Coconut milk fish soup with green plantain and tubers. Ready in 30 min prep and 45 min cooking. Serves 6.…
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Bara
Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…
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Ajiaco
Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…
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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…
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Vindaye
Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…
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Taktouka
Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…