fruit
556 dishes.
drinkJus 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 juicemainKabuliSpiced rice layered with lamb or chicken, raisins and fried onion.
Kabuli PulaoNational rice pilaf with lamb, caramelized carrots, raisins and almondsfermented & pickledKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nutscocktailKafi 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 saucesmainKebab karazAleppo meatballs simmered with sour cherries, served on flatbread
KhadiCountry brew of wild grewia berries fermented with sugar, sharp and cloudysnackKhalas datesAmber caramel-flavoured dates served with coffee to arriving guests.bread & pastryKhameerSoft slightly sweet yeasted bread topped with sesame, split and filled.
Kharchobeef soup with rice, sour plum and walnutsdrinkKharroubDark chilled carob infusion, sweet and faintly bitter, poured in Ramadan.wine & spiritKhvanchkarasemi-sweet mountain red from Aleksandrouli and Mujuretuli grapeswine & spiritKindzmaraulinaturally semi-sweet red made from Saperavi grapes grown at KvarelidessertKing 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 apéritifwine & spiritKirschClear 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 milksalad & sideKisirbulgur salad with pepper paste, pomegranate molasses and herbssnackKiwifruitFuzzy green or gold fruit eaten halved with a spoon, tart and floral
Kleichacardamom cookies spiraled with date paste; the national cookiedessertKleijaQassim spice cookies filled with date molasseswine & spiritKlekovačaplum 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.drinkKompotHomey drink of fruit simmered in water, served with dinner.wine & spiritKoutoukouHarsh 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.
Jus de baobabChalky-tart juice from powdered baobab fruit pulp, milky and sweetenedJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juicemainKabuliSpiced rice layered with lamb or chicken, raisins and fried onion.Kabuli PulaoNational rice pilaf with lamb, caramelized carrots, raisins and almondsfermented & pickledKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nutscocktailKafi LuzWeak coffee spiked with fruit schnapps, drunk in country innsKaiserschmarrnTorn fluffy pancake with raisins, icing sugar, plum compote.Kakadu PlumTart green native fruit eaten fresh or made into jam and saucesmainKebab karazAleppo meatballs simmered with sour cherries, served on flatbreadKhadiCountry brew of wild grewia berries fermented with sugar, sharp and cloudysnackKhalas datesAmber caramel-flavoured dates served with coffee to arriving guests.bread & pastryKhameerSoft slightly sweet yeasted bread topped with sesame, split and filled.Kharchobeef soup with rice, sour plum and walnutsdrinkKharroubDark chilled carob infusion, sweet and faintly bitter, poured in Ramadan.wine & spiritKhvanchkarasemi-sweet mountain red from Aleksandrouli and Mujuretuli grapeswine & spiritKindzmaraulinaturally semi-sweet red made from Saperavi grapes grown at KvarelidessertKing KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweetsKirWhite Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif.Kir RoyalCrème de cassis topped with champagne, drunk as an apéritifwine & spiritKirschClear 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 milksalad & sideKisirbulgur salad with pepper paste, pomegranate molasses and herbssnackKiwifruitFuzzy green or gold fruit eaten halved with a spoon, tart and floralKleichacardamom cookies spiraled with date paste; the national cookiedessertKleijaQassim spice cookies filled with date molasseswine & spiritKlekovačaplum brandy redistilled with juniper berries, sharply aromaticKliņģerisLarge saffron and raisin pretzel-shaped sweet bread carried in for birthdaysKolacheRound 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.drinkKompotHomey drink of fruit simmered in water, served with dinner.wine & spiritKoutoukouHarsh clear spirit distilled from palm wine in village stillsKozunakSweet 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. A sauce & condiment recipe from Libya.
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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.…