fruit
556 dishes.
wine & spiritKriekLambic steeped with sour cherries until pink, tart and fruity.
KringelBraided cardamom-raisin birthday bread.dessertKrofiRound jam-filled doughnuts, fluffy and sugar-dusted, eaten at Carnival.wine & spiritKruskovacaClear pear brandy, softly fruity, poured before or after a meal.fermented & pickledKuchelaShredded green mango cured with mustard oil, chilli and amchar masala
KuchenGerman-style fruit or nut cake, eaten with afternoon tea
Kuchmachichicken or pork offal cooked with walnuts, wine and pomegranate seeds
Kufta bozbashsaffron broth with giant meatballs hiding sour plums
Kulagathick berry pudding cooked with rye flour and honeybread & pastryKulichtall glazed Easter bread studded with raisinsdrinkKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilleddrinkKunun ayaSweet milky drink of ground tiger nuts with dates and gingerfermented & pickledKvasheni kavunySmall whole watermelons fermented in salt brine, sour and fizzy.wine & spiritKwasoHarsh home-distilled spirit made from yeast, sugar and fruit in bush stillswine & spiritLagbidate-palm sap tapped in the oases, sweet fresh and alcoholic within a daybread & pastryLahm bi ajinthin Aleppo flatbread baked with minced lamb, pomegranate molasses and pepperwine & spiritLakkaSweet amber cloudberry liqueur poured over ice cream or sipped after dinner.sauce & condimentLasarytangy mango or vegetable pickle brightening rice mealswine & spiritLebanese wineBekaa Valley reds and whites, often blended in a Bordeaux stylewine & spiritLegmidate-palm sap, sweet when fresh and mildly alcoholic within hours of tapping
Lham lahlousweet Ramadan dish of lamb, prunes and raisins in orange-blossom syrupdessertLimburgse vlaaiWide yeast-dough tart with fruit filling and a lattice topsauce & condimentLingonberry jamTart red berry preserve served with meatballs, pancakes and blood pudding.
Linzer torteSpiced nut pastry with redcurrant jam under a lattice topsnackLitchiRose-scented lychees eaten by the kilo in the weeks before Christmasbread & pastryLouise CakeShortcake base spread with raspberry jam under a coconut meringue.
LuladaCali cooler of hand-crushed lulo fruit, lime and icebread & pastryLussekattSaffron S-buns with raisins for Saint Lucia.dessertLvivskyi syrnykBaked curd cheesecake with raisins under a chocolate glaze, no base.fermented & pickledMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.
Ma-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kabab
MaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.cocktailMacuáNational cocktail of white rum and guava juicesnackMaddtart wild saba fruit eaten with salt and chili or blended into juicefermented & pickledMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.
Magroodfried semolina and date pastries soaked in honey
KringelBraided cardamom-raisin birthday bread.dessertKrofiRound jam-filled doughnuts, fluffy and sugar-dusted, eaten at Carnival.wine & spiritKruskovacaClear pear brandy, softly fruity, poured before or after a meal.fermented & pickledKuchelaShredded green mango cured with mustard oil, chilli and amchar masalaKuchenGerman-style fruit or nut cake, eaten with afternoon teaKuchmachichicken or pork offal cooked with walnuts, wine and pomegranate seedsKufta bozbashsaffron broth with giant meatballs hiding sour plumsKulagathick berry pudding cooked with rye flour and honeybread & pastryKulichtall glazed Easter bread studded with raisinsdrinkKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilleddrinkKunun ayaSweet milky drink of ground tiger nuts with dates and gingerfermented & pickledKvasheni kavunySmall whole watermelons fermented in salt brine, sour and fizzy.wine & spiritKwasoHarsh home-distilled spirit made from yeast, sugar and fruit in bush stillswine & spiritLagbidate-palm sap tapped in the oases, sweet fresh and alcoholic within a daybread & pastryLahm bi ajinthin Aleppo flatbread baked with minced lamb, pomegranate molasses and pepperwine & spiritLakkaSweet amber cloudberry liqueur poured over ice cream or sipped after dinner.sauce & condimentLasarytangy mango or vegetable pickle brightening rice mealswine & spiritLebanese wineBekaa Valley reds and whites, often blended in a Bordeaux stylewine & spiritLegmidate-palm sap, sweet when fresh and mildly alcoholic within hours of tappingLham lahlousweet Ramadan dish of lamb, prunes and raisins in orange-blossom syrupdessertLimburgse vlaaiWide yeast-dough tart with fruit filling and a lattice topsauce & condimentLingonberry jamTart red berry preserve served with meatballs, pancakes and blood pudding.Linzer torteSpiced nut pastry with redcurrant jam under a lattice topsnackLitchiRose-scented lychees eaten by the kilo in the weeks before Christmasbread & pastryLouise CakeShortcake base spread with raspberry jam under a coconut meringue.LuladaCali cooler of hand-crushed lulo fruit, lime and icebread & pastryLussekattSaffron S-buns with raisins for Saint Lucia.dessertLvivskyi syrnykBaked curd cheesecake with raisins under a chocolate glaze, no base.fermented & pickledMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.Ma-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kababMaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.cocktailMacuáNational cocktail of white rum and guava juicesnackMaddtart wild saba fruit eaten with salt and chili or blended into juicefermented & pickledMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.Magroodfried semolina and date pastries soaked in honey-
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.…