garlic
1,814 dishes.
Truites de carrerolesomelette of wild mushrooms gathered in Andorra's high woodscharcuterie & curedTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.salad & sideTsaramasowhite beans stewed with tomato and ginger over rice
Tsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstay
Tsebhi dorhospicy chicken stew with boiled eggs, the festive centerpiecemainTsuivanSteam-fried hand-cut noodles tossed with mutton, carrot and cabbagestreet foodTteokbokkiChewy rice cakes simmered in sweet-spicy gochujang sauce with fish cakes
TucupiYellow broth pressed from wild manioc and boiled for days to detoxify
Tuk TreyFish sauce loosened with lime, sugar, garlic, chilli and crushed peanutsmainTukirGoat or pork cooked with herbs inside a bamboo tube over an open firesoup & stewTulemasiFish and plantain simmered in coconut milk, eaten with ricestreet foodTulukBoiled cassava roll with a seasoned pork center, wrapped in leaves
Tuna steakSeared tuna with onions, the islands' everyday protein
Tuo zaafiSoft millet-corn swallow with ayoyo jute-leaf soup, northern staplemainTurli tavamixed meat and vegetable casserole baked slowlyfermented & pickledTurshiVegetables soured in vinegar and salt, served alongside rice and kebabfermented & pickledTurshiyamixed vegetables soured in brine, eaten with rakia in winterfermented & pickledTurshuvegetables and fruit pickled in vinegar and set out beside pilaffermented & pickledTursuvegetables brined with garlic and vinegar; the sour juice drunk from glasses
Tzatzikistrained yogurt, cucumber and garlic dip
UbunyobwaThick roasted groundnut paste stirred into cassava leaves or fish
Udang Sambal Serai BersantanPrawns cooked in coconut milk with lemongrass and chilli paste
Ugalistiff maize-meal staple molded by hand to scoop stews and greens
Ulat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and butterysnackUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by hand
Umbhidvo wetintsangayoung pumpkin leaves cooked with groundnutsmainUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedsalad & sideUrnebesspicy spread of white cheese and roasted paprikasoup & stewUrojotangy turmeric-mango soup topped with bhajia, potatoes and chutneysmainUsipatiny lake sardines sun-dried or fried, served with nsima
Vaca fritaCrisped shredded beef with lime and onions
Vada PavMumbai bun with fried potato fritter and garlic chutneymainVarengaZebu beef boiled then shredded and browned in its own fat until crispbreakfastVary amin’ananasoupy rice cooked with greens, often topped with kitozabreakfastVary sosoaLoose rice porridge eaten at dawn with kitoza or dried fish
VatapáCreamy paste of bread, shrimp, peanuts, coconut milk and dendê-
Garnachas
Small thick tortillas fried and topped with mince, onion, cheese and salsa. Ready in 40 min prep and 30 min…
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Garlic fingers
Pizza dough strips baked with garlic butter and cheese, dipped in donair sauce. Ready in 20 min prep and 15…
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Ganjang Gejang
Raw blue crab marinated in soy sauce, sucked straight from the shell. Ready in 40 minutes prep and 20 minutes…
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Ganfan
Rice topped with stir-fried meat, vegetables and a sharp sauce. Ready in 30 minutes prep and 25 minutes cooking. Serves…
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Gebzhalia
Fresh cheese rolls kneaded with mint, served in mint-flecked sour milk. Ready in 30 min prep and 15 min cooking.…
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Geera pork
Pork cubes cooked dry with roasted cumin and hot pepper, eaten with drinks. Ready in 20 min prep and 1…
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Gboma dessi
African nightshade leaves stewed in palm oil with tomatoes and fish. Ready in 35 minutes prep and 50 minutes cooking.…
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Gatsby
Cape Town foot-long roll crammed with chips and masala steak. Ready in 30 min prep and 30 min cooking. 1…
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Gaynatma
Clear boiled soup of mutton or fish with potato and tomato. Ready in 25 minutes prep and 1 hour 30…
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Gato arouille
Grated taro fritters, crisp outside and soft within, sold at street corners. Ready in 30 minutes prep and 20 minutes…