honey
339 dishes.
Stifadobeef stewed with pearl onions, wine, cinnamon
Sudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.
SujeonggwaChilled cinnamon and ginger punch with dried persimmon and pine nuts.
Šumadijski čajhot rakija sweetened with honey and caramel, drunk in winter
SuzmaYoghurt drained in cloth to a thick spreadable curd, salted and eaten with bread.
SvařákMulled red wine with cloves, cinnamon and lemon at market stands
Syrnikicurd-cheese pancakes with jam or condensed milk
Syrnykyfried curd-cheese pancakes with jam, smetana
TahinopitaCoiled bread rolled with sesame paste, sugar and cinnamon.
Taiwanese SausageSweet grilled pork sausage, often eaten with raw garlic cloves
TaiyakiSea-bream-shaped waffle filled with red bean paste or custard
TalbinaSoothing barley flour porridge cooked in milk, sweetened with honey or dates.
Tameesgiant Afghan-style tandoor bread, Hejazi breakfast partner for ful
Taminatoasted semolina bound with butter and honey, made to celebrate births
Tandir breadblistered flatbread slapped onto hot clay tandir walls
TangawisiPungent ginger juice, prized as medicinal
TcharekCrescent almond cookies scented with orange-flower water, dusted with icing sugar
Té con téStrong black tea laced with singani, sugar and lemon, drunk hot
Tejgolden honey wine fermented with gesho leaves
TelbaRoasted flaxseed ground and whisked with water into a thick nutty drink
Thé à la citronnelleLemongrass leaves steeped with sugar and drunk hot
ThiacriSteamed millet couscous folded into sweetened sour milk with nutmeg
Tom brownRoasted maize and groundnut porridge fed to children and convalescents
TorrijasMilk-soaked bread fried and coated in cinnamon sugar or honey, eaten at Easter.
Tuica fiartaPlum brandy boiled with honey, pepper and caramelised sugar, drunk hot.
Turrónalmond and honey nougat eaten at Christmas
UbukiFermented honey wine, amber and strong, poured at ceremonies
UbusheraLightly soured sorghum drink, sweet and grainy, given to children too
Ujitangy fermented millet and sorghum porridge, morning staple
UrumThick clotted cream skimmed off slowly simmered milk, spread on fried bread
Uštipcifried dough pillows eaten with kajmak, cheese
Uzvarsmoky dried-fruit compote for feast days
Varené vínoMulled red wine with cloves and citrus at Christmas markets
Vereshchakapork ribs stewed in dark rye-kvass gravy
Vi calentRed wine mulled with cinnamon, citrus peel and sugar, drunk after skiing.
Vianočné oblátkyThin unleavened wafers eaten with honey and garlic on Christmas Eve-
Flija
Layered pancake baked under an ember-covered lid, northern highlands. Ready in 30 min prep and 2 hr 30 min cooking.…
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Forralt bor
Red wine heated with cloves, cinnamon and orange, sold in mugs. Ready in 10 minutes prep and 25 minutes cooking.…
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Frybread
Flat disc of dough fried puffy, eaten plain or built into an Indian taco. Ready in 20 min prep and…
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Garoobey
Soothing oat porridge cooked with milk and cumin. Ready in 5 minutes prep and 30 minutes cooking. Serves 4. A…
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Gaz
Isfahani rosewater-pistachio nougat. Ready in 30 min prep and 40 min cooking. About 30 pieces. A snack recipe from Iran.
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Gatlama
Layered flatbread fried in oil so it separates into thin sheets. Ready in 40 minutes prep and 25 minutes cooking.…
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Ginger juice
Sweet-spicy fresh ginger drink. Ready in 20 minutes prep and none cooking. Makes about 1.5 litres. A drink recipe from…
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Glintvein
Red wine heated with honey, cloves, cinnamon and orange. Ready in 10 minutes prep and 25 minutes cooking. Serves 6.…
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Glintveinas
Mulled red wine with honey and spices at Christmas markets. Ready in 10 minutes prep and 25 minutes cooking. Serves…