fruit
556 dishes.
Jus d’avocatThick avocado and milk shake blended with almonds, dates and sugar
Jus de baobabChalky-tart juice from powdered baobab fruit pulp, milky and sweetened
Jus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juice
KabuliSpiced rice layered with lamb or chicken, raisins and fried onion.
Kabuli PulaoNational rice pilaf with lamb, caramelised carrots, raisins and almonds
Kaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nuts
Kafi LuzWeak coffee spiked with fruit schnapps, drunk in country inns
KaiserschmarrnTorn fluffy pancake with raisins, icing sugar, plum compote.
Kakadu PlumTart green native fruit eaten fresh or made into jam and sauces
Kebab karazAleppo meatballs simmered with sour cherries, served on flatbread
KhadiCountry brew of wild grewia berries fermented with sugar, sharp and cloudy
Khalas datesAmber caramel-flavoured dates served with coffee to arriving guests.
KhameerSoft slightly sweet yeasted bread topped with sesame, split and filled.
Kharchobeef soup with rice, sour plum and walnuts
KharroubDark chilled carob infusion, sweet and faintly bitter, poured in Ramadan.
Khvanchkarasemi-sweet mountain red from Aleksandrouli and Mujuretuli grapes
Kindzmaraulinaturally semi-sweet red made from Saperavi grapes grown at Kvareli
King KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweets
KirWhite Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif.
Kir RoyalCrème de cassis topped with champagne, drunk as an apéritif
KirschClear cherry brandy sipped neat or splashed into fondue.
KiselFruit or oat drink thickened with starch, drunk warm or cold.
ĶīselisBerry or rhubarb juice thickened with starch, eaten with milk
Kisirbulgur salad with pepper paste, pomegranate molasses and herbs
KiwifruitFuzzy green or gold fruit eaten halved with a spoon, tart and floral
Kleichacardamom cookies spiraled with date paste; the national cookie
KleijaQassim spice cookies filled with date molasses
Klekovačaplum brandy redistilled with juniper berries, sharply aromatic
KliņģerisLarge saffron and raisin pretzel-shaped sweet bread carried in for birthdays
KolacheRound sweet yeast buns topped with quark, poppy, plum jam.
KolokotesFolded pasties of pumpkin, cracked wheat and raisins, baked crisp.
KololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.
KompotHomey drink of fruit simmered in water, served with dinner.
KoutoukouHarsh clear spirit distilled from palm wine in village stills
KozunakSweet braided Easter bread pulled apart in strands, with raisins.
KrampampuliRum burned over sugar and dried fruit in a darkened room, ladled hot.-
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.…