fruit
556 dishes.
MahiaMoroccan Jewish eau-de-vie distilled from figs or dates and flavoured with anise
MahrPit-fermented breadfruit preserved for months, then baked before eating
MahuaClear spirit distilled from dried mahua flowers, central to Adivasi ritual life
Maizes zupaSweet rye-bread soup with dried fruits, whipped cream.
MakowiecPoppy-seed swirl loaf with raisins and icing, Christmas.
Makroudsemolina diamonds stuffed with date paste, fried and dipped in honey
MakroudhKairouan's date-filled semolina diamonds, fried and soaked in honey
Malva puddingsticky apricot sponge drenched in warm cream sauce
Mam NemPungent fermented anchovy sauce thinned with pineapple, garlic and chilli
MampoerFarm-distilled fruit spirit made from peaches, marulas or prickly pears
Mango atcharShredded green mango cured in oil, chili and fenugreek, sour and hot
Mango chowGreen mango in lime, garlic, pepper, chadon beni
Mango Shaved IceMountain of shaved ice piled with fresh mango and condensed milk
Mango Sticky RiceRipe mango with coconut-cream sticky rice, hot-season treat
MannavahtSemolina whipped with berry juice into a pink foam, served with milk
MaraschinoZadar sour-cherry liqueur distilled since the 1700s
MarillenknödelApricots inside potato dough, rolled in buttered crumbs.
MaritaScarlet oily pandanus sauce squeezed from cooked fruit, poured over greens and kaukau
Marka hlowaSweet lamb stew with quince, prunes or dried fruit and cinnamon
MarkusaCold sweetened passionfruit juice, sold at roadside stalls
Martín FierroQuince paste with a slice of fresh cheese, simple finish
Mary PickfordWhite rum shaken with pineapple juice, grenadine and maraschino
MasauSmall tart wild jujube fruit eaten fresh or dried into cakes
Mascara winedeep, robust red from the Mascara highlands, Algeria's best-known appellation
MasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.
MasukuWild loquat-like fruit sucked from the skin, sweet and sticky
Mazamorra moradaPurple-corn fruit pudding, often paired with rice pudding
Medjool dateslarge soft caramel-sweet dates grown in the Jordan Valley
MedovacaPlum or grape rakija sweetened with honey, drunk warm in winter.
Mee SiamThin rice noodles in a sweet-sour tamarind and fermented bean gravy
Meggyleveschilled sour-cherry soup with sour cream, served before the main course
MerengónBaked meringue layered with cream and guanabana, strawberry or mango
Mesfoufsweet steamed couscous with raisins, dates and butter, eaten before dawn
Million Dollar CocktailGin, sweet vermouth, pineapple, grenadine and egg white, shaken frothy.
MinutaShaved ice doused in bright fruit syrups
Mirabelle eau-de-vieClear plum brandy served ice cold after a heavy meal.-
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.…