honey
339 dishes.
KhabzeyDeep-fried wheat-flour twists and knots dusted with sugar, stacked for guestsbread & pastryKhaliat al-nahlhoneycomb of dough balls stuffed with cream cheese and glazed with syrupbread & pastryKhameerSoft slightly sweet yeasted bread topped with sesame, split and filled.bread & pastryKhamirSlightly sweet fermented dough bread, soft and dark, eaten with honey or tea.
KhashilThick wheat-flour porridge served with melted butter and dark grape syrup.
Khur-leBuckwheat or wheat pancake from Bumthang, eaten with cheese and chillicharcuterie & curedKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried again
KincheCracked wheat or barley boiled plain and dressed with spiced butter
Kinkélibaleaf tea of a Sahel shrub, drunk hot after meals
KiselFruit or oat drink thickened with starch, drunk warm or cold.
Kissanguahomemade fermented cornmeal drink, lightly sweet
KochoDense fermented flatbread from enset, the false banana, sliced with kitfomainKorean Fried ChickenDouble-fried chicken glazed sweet-spicy, paired with beer and pickled radishwine & spiritKrambambulahoney-and-spice spirit infusion of old nobilitywine & spiritKrupnikasSpiced honey liqueur warmed in winter and poured at celebrations
Kubanehbuttery pull-apart bread baked overnight, served with grated tomato and zhugsnackKūčiukaiSmall hard poppy seed biscuits soaked in poppy milk on Christmas EvecocktailKuhano vinoRed wine mulled with cinnamon, cloves and orange, poured at winter stalls.
Kulagathick berry pudding cooked with rye flour and honeydrinkKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilleddrinkKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowldessertKutiaChristmas wheat porridge with poppy seeds, honey, nutscocktailKuvano vinoRed wine simmered with sugar, cloves and citrus, served hot.
Kvasfermented rye-bread drink, sour and lightly sparkling
KvassFermented rye bread drink once sold from street tanks.drinkKwas chlebowyLightly fermented rye bread drink, cloudy and faintly sour
Kyrgyz honeypale mountain honey from sainfoin and alpine wildflowers
Lahohspongy fermented pancake eaten with honey, ghee or stew
Latchiri e kossamFula corn or fonio couscous drenched in curdled milk
Layali LoubnanChilled semolina milk pudding topped with ashta, syrup, nuts and banana.
LebkuchenSpiced honey gingerbread from Nuremberg's Christmas markets.
Lemon MyrtleNative rainforest leaf, ground or infused, more lemony than lemon itself
Llokumapuffy fried dough eaten with honey, cheese or jam
Loukoumadeshoney-soaked doughnut balls with cinnamon, walnutsdessertM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower water
MacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuits-
Castella
Fine-crumbed honeyed sponge baked in a square loaf, Nagasaki’s souvenir cake. Ready in 30 min prep and 1 hr cooking.…
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Cerasee tea
Very bitter tea brewed from the dried bitter melon vine. Ready in 5 minutes prep and 10 minutes cooking. Serves…
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Chak-chak
Fried dough sticks bound with hot honey into a sticky mound. Ready in 40 min prep and 30 min cooking.…
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Charoset
Paste of fruit, nuts and wine eaten at the Passover seder. Ready in 20 min prep and none cooking. About…
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Char Siu
Cantonese barbecued pork glazed red with honey and five-spice, served over rice. Ready in 20 min prep and 40 min…
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Chatsargana Juice
Tart orange sea-buckthorn juice, usually sweetened; drunk for vitamin C. Ready in 20 minutes prep and 15 minutes cooking. About…
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Chelpek
Thin rounds of dough fried in oil, torn and shared at gatherings. Ready in 30 minutes prep and 20 minutes…
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Chechebsa
Shredded flatbread fried with berbere and clarified butter, honey optional. Ready in 30 minutes prep and 20 minutes cooking. Serves…
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Chebakia
Sesame-coated flower-shaped pastry fried and glazed with honey; Ramadan essential. Ready in 1 hr 30 min prep and 45 min…
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Chebab
Thin saffron pancakes cooked on a hot plate, eaten with cream and date syrup. Ready in 20 minutes prep and…