fruit
556 dishes.
Robthick dark date syrup poured over asida, bsisa and fresh bread
Rødgrød med flødeRed summer-berry compote with cream, a tongue-twister classic.
RojakFruit and dough fritters tossed in prawn paste, tamarind, sugar and peanuts
Romeu e JulietaSlab of guava paste eaten with a slice of fresh Minas cheese
Roscon de ReyesOrange-scented ring loaf topped with candied fruit, hiding a bean and a figurine.
Rosero quiteñoCold drink of hominy, fruit and spices, spooned from a glass
Rote GrützeRed-berry compote pudding with vanilla sauce or cream.
RujakUnripe fruit tossed in a dressing of palm sugar, tamarind, chilli and shrimp paste
Rum and RaspberryTipo Tinto rum topped with raspberry Sparletta soda over ice
RummaniyyaGazan lentils and aubergine soured with pomegranate
Runeberg torteAlmond and rum cylinder cake topped with raspberry jam and icing.
Rupjmaizes kārtojumsLayers of toasted rye crumbs, cranberry jam and whipped cream in a glass.
SachertorteGlossy chocolate torte with apricot jam layer, Vienna icon.
SafouViolet African plum roasted until buttery, eaten with roast maize
SafúBoiled butterfruit eaten warm with salt
Sakhanawheat porridge cooked with dates and butter, eaten during Ramadan
SalpicónChopped fruit in watermelon juice or soda, eaten with a spoon
Samlor MachuSour soup of fish or beef with tamarind, pineapple and water-lily stems
Samohonhome-distilled grain or fruit spirit, clear and strong
Sangriachilled red wine punch with chopped fruit
Saperavideep red wine from a grape whose flesh is red as well as its skin
SarkeljRing-shaped yeast cake with nuts or raisins, baked in a fluted mould.
Saskatoon berry piePrairie pie of sweet saskatoon berries in flaky crust
Satini papaygrated green papaya chutney with lime
Saudi champagnesparkling apple juice with mint, lemon and sliced fruit, poured at restaurants
SauerbratenBeef pot roast marinated in vinegar, sweet-sour raisin gravy.
SchaafijsShaved ice drenched in coloured fruit syrup, scraped to order
Seco de chivoGoat braised with naranjilla and beer, yellow rice alongside
Semita de piñaLayered shortbread pastry filled with pineapple jam, cut in squares
SericaiaBaked cinnamon egg pudding cracked on top, served with Elvas candied plums.
Sfihaopen-faced spiced meat pies with pomegranate tang; Baalbek's pride
Sha’aMilky sap of the raffia palm, drunk fresh and lightly fermented from calabashes
Shah plovcrown of rice, dried fruit and meat baked inside a lavash crust
Sharbat zabibDark raisin infusion, sweet and cooling, served iced in Ramadan.
Sharbat-e albalooSour cherry syrup diluted with iced water, deep red and tart.
Sheer KhurmaEid vermicelli cooked in milk with dates and nuts-
Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. Ready in 15 min prep and 1 hour 30…
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Vin gris de Boulaouane
Pale dry rosé from the sandy Doukkala plains, Morocco’s best-known wine. A wine & spirit recipe from Morocco.
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Vínarterta
Layered cake with prune filling, cut in thin slices with coffee. Ready in 1 hour prep and 40 minutes cooking.…
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Turshu
Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…