ghee
334 dishes.
mainMajboosspiced rice with chicken, lamb or fish and dried limebread & pastryMakai ki RotiCoarse maize flatbread patted by hand, cooked on a griddle with butter
MakhlamaEggs broken over minced lamb, tomato and onion in a hot pan.
Makroudsemolina diamonds stuffed with date paste, fried and dipped in honeybread & pastryMalawahflaky layered flatbread from the clay ovencharcuterie & curedMalehSalted fish packed in brine, cooked with rice or eaten with bread.
MalfoufCabbage leaves rolled thin around rice and meat, cooked with garlic and lemon.bread & pastryMaloojThick soft round bread baked against the wall of a clay mofa oven.breakfastMamouniaWarm semolina cooked in butter and syrup, topped with cheese and cinnamon.mainMandilamb and rice smoked in underground tandoor pit; Hadhramaut origin
Maqlubaflipped rice-vegetable-chicken pot, Friday family centerpiece
Margat bamiaokra and lamb stew soured with tamarind, eaten over ricesoup & stewMargoogvegetable-lamb stew simmered with thin whole-wheat dough sheetssoup & stewMarqooqathin dough sheets simmered in spiced meat and vegetable broth
Masala DosaCrisp fermented rice-lentil crepe with spiced potato, chutney and sambarmainMashuaispit-roasted kingfish served with lemon ricemainMatazizdiscs of dough simmered in meat and vegetable stew until softmainMechouiwhole lamb roasted over desert coals, carved by hand for guestsbread & pastryMelouiCoiled semolina pancake flattened and griddled in oil, eaten with honey or jam
Mesfoufsweet steamed couscous with raisins, dates and butter, eaten before dawnbread & pastryMishaltatLayered buttery flatbread stretched paper-thin, folded and baked, eaten with honey.
Misir watred lentils simmered in berbere; staple of fasting platters
MithaiFried dough sticks coated in sugar glaze, made for Hindu festivals
ModakSteamed rice-flour dumpling pleated around a jaggery and coconut filling
Moghrabiehlarge hand-rolled couscous pearls with chicken, chickpeas and pearl onions
Molokhiavelvety jute-leaf soup with fried garlic-coriander, over rice or with rabbit
MomoSteamed dumplings with beef, cheese or cabbage filling
Morog MusallamWhole chicken stuffed with eggs and slow-braised in a spiced yoghurt gravy
Morog PolaoCelebratory chicken pilaf, mild and aromaticmainMrouziahoneyed lamb tagine with raisins, almonds and ras el hanout
MtewemMeatballs and lamb simmered in a garlic-heavy sauce with cinnamon and chickpeasmainMugalgallamb or liver flash-fried with pepper and onion in a shallow pan
Muhammarsweet date-syrup rice paired with fried or grilled fish
MukbazaYemeni-style grilled fish with mashed sweet banana paste
Mumawashrice with mung beans, dried shrimp and spices
Murabyanshrimp rice with dill, turmeric and dried lime
MakhlamaEggs broken over minced lamb, tomato and onion in a hot pan.Makroudsemolina diamonds stuffed with date paste, fried and dipped in honeybread & pastryMalawahflaky layered flatbread from the clay ovencharcuterie & curedMalehSalted fish packed in brine, cooked with rice or eaten with bread.MalfoufCabbage leaves rolled thin around rice and meat, cooked with garlic and lemon.bread & pastryMaloojThick soft round bread baked against the wall of a clay mofa oven.breakfastMamouniaWarm semolina cooked in butter and syrup, topped with cheese and cinnamon.mainMandilamb and rice smoked in underground tandoor pit; Hadhramaut originMaqlubaflipped rice-vegetable-chicken pot, Friday family centerpieceMargat bamiaokra and lamb stew soured with tamarind, eaten over ricesoup & stewMargoogvegetable-lamb stew simmered with thin whole-wheat dough sheetssoup & stewMarqooqathin dough sheets simmered in spiced meat and vegetable brothMasala DosaCrisp fermented rice-lentil crepe with spiced potato, chutney and sambarmainMashuaispit-roasted kingfish served with lemon ricemainMatazizdiscs of dough simmered in meat and vegetable stew until softmainMechouiwhole lamb roasted over desert coals, carved by hand for guestsbread & pastryMelouiCoiled semolina pancake flattened and griddled in oil, eaten with honey or jamMesfoufsweet steamed couscous with raisins, dates and butter, eaten before dawnbread & pastryMishaltatLayered buttery flatbread stretched paper-thin, folded and baked, eaten with honey.Misir watred lentils simmered in berbere; staple of fasting plattersMithaiFried dough sticks coated in sugar glaze, made for Hindu festivalsModakSteamed rice-flour dumpling pleated around a jaggery and coconut fillingMoghrabiehlarge hand-rolled couscous pearls with chicken, chickpeas and pearl onionsMolokhiavelvety jute-leaf soup with fried garlic-coriander, over rice or with rabbitMomoSteamed dumplings with beef, cheese or cabbage fillingMorog MusallamWhole chicken stuffed with eggs and slow-braised in a spiced yoghurt gravyMorog PolaoCelebratory chicken pilaf, mild and aromaticmainMrouziahoneyed lamb tagine with raisins, almonds and ras el hanoutMtewemMeatballs and lamb simmered in a garlic-heavy sauce with cinnamon and chickpeasmainMugalgallamb or liver flash-fried with pepper and onion in a shallow panMuhammarsweet date-syrup rice paired with fried or grilled fishMukbazaYemeni-style grilled fish with mashed sweet banana pasteMumawashrice with mung beans, dried shrimp and spicesMurabyanshrimp rice with dill, turmeric and dried lime-
Bara
Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…
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Akkoub
Spiny wild thistle stalks peeled and stewed with lamb or lemon and eggs. Ready in 1 hour, mostly cleaning prep…
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Aloo Paratha
Griddled flatbread stuffed with spiced potato, served with curd and pickle. Ready in 40 minutes prep and 25 minutes cooking.…
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Aloo Keema
Homestyle minced meat and potato curry eaten with roti. Ready in 20 minutes prep and 50 minutes cooking. Serves 6.…
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Alicha
Mild turmeric stew of vegetables or meat, without berbere heat. Ready in 20 minutes prep and 50 minutes cooking. Serves…
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Aluwa
Diamond-cut sweet of rice flour and treacle, firm and lightly cardamom-scented. Ready in 20 min prep and 25 min cooking.…