fruit
556 dishes.
Tetul AcharTamarind pulp cured with mustard oil, chilli and panch phoron until dark
Thanksgiving turkeyRoast turkey with stuffing, gravy, and cranberry sauce
ThibarineAmber date and herb liqueur drunk as a digestif
TinolaGinger chicken soup with green papaya and chili leaves
TitauraChewy sour-sweet balls of dried lapsi fruit rolled in salt and chilli
TizanaChopped fruit in juice or soda, served in a cup with a spoon
Tkemalitart wild plum sauce with garlic and dill, poured over everything
TklapiSheet of sun-dried fruit puree, sour and leathery, torn off in strips.
Tohu ThokeShan chickpea tofu salad with tamarind, chili and peanuts
TopéFresh palm wine tapped from oil palms
Tortilla soupTomato broth with fried tortilla strips, avocado, pasilla chile
TrifleLayers of sponge, jelly, custard, fruit, and cream.
TsinandaliDry white blend of Rkatsiteli and Mtsvane from eastern Kakheti.
Ttu lavashsour fruit leather of pressed plums or apricots, torn off in sheets
TuaeSun-dried pandanus fruit paste, a chewy preserved sweet for voyages
Țuicăplum brandy sipped before festive meals
Tuica fiartaPlum brandy boiled with honey, pepper and caramelised sugar, drunk hot.
Turkmen melonintensely sweet Vaharman and Gulaby melons eaten fresh or dried
Turshuvegetables and fruit pickled in vinegar and set out beside pilaf
Tutovkaclear mulberry vodka distilled in the northern mountains
UhmwEarth oven of hot stones baking pig, taro, yam and breadfruit.
UmeboshiFiercely sour salt-pickled plums dyed red with shiso, one per rice box
UmeshuGreen ume plums steeped with rock sugar in spirit, sweet and tart
Urojotangy turmeric-mango soup topped with bhajia, potatoes and chutneys
Uzvarsmoky dried-fruit compote for feast days
Vanilicelittle vanilla-walnut cookies sandwiched with jam
VánočkaBraided sweet Christmas bread with raisins and almonds
Victoria spongeLight sponge cake filled with raspberry jam and cream.
VimtoDark berry cordial mixed with cold water, poured to break the Ramadan fast.
Vin gris de Boulaouanepale dry rosé from the sandy Doukkala plains, Morocco's best-known wine
VínartertaLayered cake with prune filling, cut in thin slices with coffee.
VisinadaSour cherry syrup diluted with cold water, deep red and tart.
Vișinatăsour-cherry liqueur macerated with sugar and spirit
VispipuuroSemolina whipped with lingonberry until pink and airy, served with milk.
WäheThin open tart with fruit or vegetables set in savoury custard
Weng WengSeveral white and dark spirits mixed with orange juice and grenadine-
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.…