lemon
1,013 dishes.
Dziriettealmond-filled Algiers pastries glazed with honey and dusted with sugar
Eetchbulgur cooked with tomato and pepper, eaten warm or cold
EierpunschHot whisked egg, wine and sugar drunk at Christmas marketsdessertEkmek kadaifSyrup-soaked bread pudding topped with thick clotted cream.
EliopitaSavoury bread studded with chopped olives, onion and mint.
Empanadas de chiverrePastry turnovers filled with stringy candied fig-leaf gourd jamdessertEngadiner NusstorteShortcrust tart of caramel-walnut filling from the Engadin.snackEnswaFlying termites caught at the first rains, fried crisp and salted
ErizosRaw sea urchin tongues eaten with chopped onion, lemon and coriander
Erk sousfoaming liquorice-root infusion, bitter-sweet, served ice cold
EscargotsSnails baked in garlic-parsley butter, eaten with picks.street foodEscargotsGiant land snails skewered and grilled with chili at roadside braziers
Escargots braisésGiant land snails grilled on skewers with chili and onion at night stallsdessertEton messCrushed meringue folded with strawberries and cream.salad & sideFa’alifu KaloTaro chunks simmered in coconut cream with oniondessertFa’ausiGrated taro or bread squares drowned in thick caramelised coconut sauce
FacturasSweet breakfast pastries bought by the dozen for the office or homesoup & stewFahsashredded lamb stew seething in stone pot with fenugreekmainFaiai EleniTinned herring simmered in coconut cream with onion, ladled over rice
Falafelfried chickpea balls in pita with salads, tahini and ambadessertFánkyThin fried carnival pastries dusted with icing sugar
Fasoladawhite bean, tomato and olive-oil soupbread & pastryFatayerfolded triangle pies of spinach, cheese or za'atar
Fattehchickpeas, torn pita and warm yogurt topped with fried nuts
Fattoushcrisp salad with toasted pita shards, purslane and sumac dressing
FavaSantorini yellow split-pea purée with capers, oniondessertFekkasTwice-baked almond, sesame and raisin biscuits sliced thin for dunking in tea
Fernet con cocaBitter Fernet with Coca-Cola, Córdoba's beloved mix
FeuerzangenbowleMulled wine under a rum-soaked sugarloaf set alight above the bowldessertFiaduLayered pastry cake filled with almond paste, raisins and citrus peel
FiddleheadsCoiled ostrich fern shoots boiled or sauteed, a two-week spring vegetablemainFideuàpaella-like dish of short noodles cooked in fish stock with seafooddessertFigolliAlmond-filled pastry figures iced and given at Easter to children.street foodFiletti di baccalaSalt cod fillets in light batter, deep fried and eaten standing with paper.
Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggs
FischbrötchenBread roll filled with pickled or fried herring, onion and remoulade-
Tarator
Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…
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Samsa
Layered pastry squares of almond and sesame steeped in rose syrup. Ready in 50 min prep and 30 min cooking.…
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Horchata
Chilled Valencian tiger-nut milk, dunked with fartons. Ready in 20 min prep and none cooking. Makes about 1.5 litres. A…
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Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Vínarterta
Layered cake with prune filling, cut in thin slices with coffee. Ready in 1 hour prep and 40 minutes cooking.…