herbs
425 dishes.
KarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledfermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowldrinkKawakawa TeaInfusion of heart-shaped native pepper leaves; peppery and slightly bitter.fermented & pickledKawalWild senna leaves pounded and fermented into dark pungent balls for stews
Keftedesherbed fried meatballs, classic meze with ouzo
Kesmehand-cut noodle soup with lamb, potato and herbs
Kespehand-cut noodle soup with lamb, potato and dill
KhakshirTiny seeds soaked in iced water with sugar or rosewater, drunk as coolant.
Khao PoonRice vermicelli in coconut or fish broth with pounded meat, herbs and banana flowerfermented & pickledKhiar shoorsmall cucumbers brined with tarragon and garlic, salty rather than sour
Kholodnikcold beet soup with cucumber, egg, dill
Kinkélibaleaf tea of a Sahel shrub, drunk hot after mealsdrinkKinniebittersweet fizzy drink of bitter oranges, aromatic herbssoup & stewKiri HodiThin coconut-milk gravy with turmeric, curry leaf and lime, poured over hopperssalad & sideKisirbulgur salad with pepper paste, pomegranate molasses and herbs
KjötsúpaHearty clear lamb soup with root vegetables and herbs.drinkKofolaHerbal draft cola beloved since the socialist era.
Kokoretsilamb offal wrapped in intestines and turned on a spitbreakfastKola KandaGreen herbal porridge of rice, coconut milk and pounded medicinal leavesfermented & pickledKosher dill pickleGarlicky barrel-fermented cucumber, sour or half-sour, eaten with deli sandwichessoup & stewKotoSlow-cooked stew of moringa leaves, pumpkin and seasonal greensfermented & pickledKovászos uborkacucumbers soured in the summer sun with bread and dillmainKräftskivaCrayfish boiled with dill and eaten cold at an August party with snaps.
KroeungPounded paste of lemongrass, galangal, turmeric, kaffir lime and garlic
Kuku sabzidense herb frittata with walnuts and barberries; Nowruz favorite
KulajdaCreamy sour soup with dill, mushrooms, potato and a poached egg.fermented & pickledKvashanyya agurkiCucumbers fermented in brine with dill, horseradish and oak leaves.fermented & pickledKvasheni ohirkybrine-fermented cucumbers with dill, horseradish and blackcurrant leafmainLambiConch stewed in creole seasoning
LampredottoFlorentine tripe simmered and served in a bun with salsa verde
LarbNational minced-meat salad with herbs, lime and roasted rice powdermainLechonWhole spit-roasted pig with crackling skin, fiesta centerpiece
Lemon MyrtleNative rainforest leaf, ground or infused, more lemony than lemon itselfwine & spiritLicor Beirãoamber herb-and-seed liqueur drunk chilled or in cocktails
LlajwaFiery tomato-locoto salsa ground on stone, on every table-
Bramborák
Garlic-marjoram potato pancake fried crisp. Ready in 20 min prep and 20 min cooking. 8 pancakes. A snack recipe from…
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Buchada de bode
Goat offal chopped, seasoned and cooked inside the cleaned stomach. Ready in 3 hours prep and 3 hours cooking. Serves…
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Bubur Pedas
Toasted rice and coconut porridge with many herbs and vegetables, served at Ramadan. Ready in 1 hour prep and 1…
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Bua Malus
Areca nut with betel leaf and lime, chewed constantly and offered to guests. Ready in 5 minutes prep and none…
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Bun Thit Nuong
Rice vermicelli bowl with charred pork, herbs and nuoc cham. Ready in 40 min prep and 20 min cooking. 4…
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Bun Bo Hue
Spicy lemongrass beef noodle soup from the imperial city. Ready in 40 min prep and 3 hr 30 min cooking.…
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Bush tea
Hot infusion of lemongrass, soursop leaf or mint, drunk morning and night. Ready in 5 min prep and 15 min…
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Bush rum
White rum steeped with roots, barks, herbs and fruit in large jars. A wine & spirit recipe from Dominica.
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Çaj mali
Infusion of dried mountain ironwort stalks, drunk hot with honey. Ready in 5 min prep and 15 min cooking. 4…
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Caprese salad
Mozzarella, tomato and basil with olive oil. 10 min to prepare. 4 servings. A salad & side recipe from Italy.