cumin
591 dishes.
Haneethslow-roasted seasoned lamb, falling off the bone
Haraimifirm fish steaks braised in hot chili-cumin tomato sauce
Hareesvelvety wheat-meat porridge topped with ghee
Hariratomato, lentil and chickpea soup with lamb; breaks the Ramadan fast
Harissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dish
Harissawheat and chicken slowly beaten into savory porridge; dish of resilience
Hasa adasThick lentil soup with tomato, carrot and cumin, topped with fried onion
Hawaijyellow spice blend for soups; a sweeter version scents coffee
Hawawshibaladi bread packed with spiced minced beef, baked crisp
HilachasShredded beef in tomato-chile sauce with potatoes
Hilib ariGoat meat boiled then fried in its own fat, piled on rice with banana
Hilib geelCamel meat simmered or grilled, served with rice or flatbread
Hmissgrilled pepper, tomato and garlic salad cooled and dressed with olive oil
HornadoSlow-roasted whole pork served at markets with llapingachos and mote
Hot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetables
HumitaCreamy spiced corn wrapped in husks, northwestern tradition
HumitasSeasoned fresh-corn paste tied in husks and steamed
Hummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppings
Hummus el ShamHot chickpea broth with cumin and lemon, drunk from a cup on winter streets
Hyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during Ramadan
Icli koftebulgur shell stuffed with minced meat, onion and walnuts, then fried
Ishleklimeat-onion pie traditionally baked under desert sand and embers
Islak burgerSteamed burger soaked in garlicky tomato sauce, held warm in a glass cabinet.
Isso WadeCrisp lentil fritter topped with whole prawns, sold along the Galle Face seafront
Japanese Curry RiceThick mild curry with potatoes, carrots and meat over rice
Jareeshcracked wheat cooked creamy with meat and yoghurt; Najdi comfort food
Jerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharat
Jhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoon
JoparaStew of maize and beans eaten on the first of October
JuaneRice, chicken and olives steamed in bijao leaf, jungle festival dish
K’ala phurkaThick maize soup served with a fire-heated volcanic stone dropped in
KabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.
Kabsaspiced rice with chicken or lamb, dried lime and tomato; national platter
Kabuli PulaoNational rice pilaf with lamb, caramelised carrots, raisins and almonds
Kacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with rice
KachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spices-
Tarator
Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…
-
Pastelitos
Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…
-
Manti
Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…
-
Fufú
Coconut milk fish soup with green plantain and tubers. Ready in 30 min prep and 45 min cooking. Serves 6.…
-
Bara
Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…
-
Ajiaco
Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…
-
Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…
-
Vindaye
Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…
-
Taktouka
Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…