nuts
450 dishes.
mainKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoongsnackKarukaOily highland pandanus nuts roasted in the shell, harvested in cold forest grovesdessertKashatacoconut or peanut brittle-like squares scented with cardamom
Kashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnutsdrinkKashmiri ChaiPink salted tea with milk, cardamom and crushed pistachio, served at winter gatheringssalad & sideKatapaCassava leaves pounded fine and simmered long with groundnut
KetoprakRice cake, tofu, vermicelli and bean sprouts under thick peanut and garlic saucefermented & pickledKhanyanFermented grated cassava mixed with roasted ground peanuts and cane sugar
Kharchobeef soup with rice, sour plum and walnutsdessertKheerSlow-cooked rice pudding with cardamom, nuts and reduced milk
KikandaBambara groundnuts and peanuts ground, wrapped in leaves and steamed into a cakecharcuterie & curedKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againdessertKing KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweetssalad & sideKisamvuCassava leaves pounded and simmered with coconut milk or groundnut
KitabaCoarse roasted peanut paste beaten with chili, spread on bread or fish
Kizakacassava leaves pounded and cooked with peanutsdessertKobabanana, peanut and rice-flour cake steamed in banana leaves
KobebaBulgur shells stuffed with spiced minced meat and pine nuts, deep-fried
KokoWild gnetum vine leaves cooked with peanut and smoked fish
Kola nutBitter caffeine-rich seed chewed slowly and offered to guests on arrivalsnackKola nutsbitter caffeine-rich nuts chewed slowly and exchanged at ceremonies
KoloRoasted barley, chickpeas and safflower seeds nibbled with coffeesoup & stewKomboPounded green leaves simmered with groundnut paste in the south-west
Konafacrisp shredded pastry with cream or nuts, drowned in syrup; Ramadan star
Kontomire stewCocoyam-leaf palava stew with egusi seeds and smoked fishdessertKotorska tortaRich almond and citrus cake from the Bay of Kotor, served in thin slices.
KourabiedesButtery almond shortbread buried under thick icing sugar.
KransekageTower of marzipan rings cracked open at New Year and weddings
Kubbat HalabRice-shell croquettes filled with minced meat and almonds, deep fried golden.
KuchenGerman-style fruit or nut cake, eaten with afternoon tea
Kuchmachichicken or pork offal cooked with walnuts, wine and pomegranate seeds
Kuku sabzidense herb frittata with walnuts and barberries; Nowruz favorite
KulfiDense frozen milk reduced with cardamom, set in metal cones, never churned
Kuli-kuliCrunchy fried peanut-paste rings and sticks
Kung Pao ChickenStir-fried diced chicken with peanuts and dried chilies in tangy Sichuan saucedrinkKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilled
Kashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnutsdrinkKashmiri ChaiPink salted tea with milk, cardamom and crushed pistachio, served at winter gatheringssalad & sideKatapaCassava leaves pounded fine and simmered long with groundnutKetoprakRice cake, tofu, vermicelli and bean sprouts under thick peanut and garlic saucefermented & pickledKhanyanFermented grated cassava mixed with roasted ground peanuts and cane sugarKharchobeef soup with rice, sour plum and walnutsdessertKheerSlow-cooked rice pudding with cardamom, nuts and reduced milkKikandaBambara groundnuts and peanuts ground, wrapped in leaves and steamed into a cakecharcuterie & curedKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againdessertKing KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweetssalad & sideKisamvuCassava leaves pounded and simmered with coconut milk or groundnutKitabaCoarse roasted peanut paste beaten with chili, spread on bread or fishKizakacassava leaves pounded and cooked with peanutsdessertKobabanana, peanut and rice-flour cake steamed in banana leavesKobebaBulgur shells stuffed with spiced minced meat and pine nuts, deep-friedKokoWild gnetum vine leaves cooked with peanut and smoked fishKola nutBitter caffeine-rich seed chewed slowly and offered to guests on arrivalsnackKola nutsbitter caffeine-rich nuts chewed slowly and exchanged at ceremoniesKoloRoasted barley, chickpeas and safflower seeds nibbled with coffeesoup & stewKomboPounded green leaves simmered with groundnut paste in the south-westKonafacrisp shredded pastry with cream or nuts, drowned in syrup; Ramadan starKontomire stewCocoyam-leaf palava stew with egusi seeds and smoked fishdessertKotorska tortaRich almond and citrus cake from the Bay of Kotor, served in thin slices.KourabiedesButtery almond shortbread buried under thick icing sugar.KransekageTower of marzipan rings cracked open at New Year and weddingsKubbat HalabRice-shell croquettes filled with minced meat and almonds, deep fried golden.KuchenGerman-style fruit or nut cake, eaten with afternoon teaKuchmachichicken or pork offal cooked with walnuts, wine and pomegranate seedsKuku sabzidense herb frittata with walnuts and barberries; Nowruz favoriteKulfiDense frozen milk reduced with cardamom, set in metal cones, never churnedKuli-kuliCrunchy fried peanut-paste rings and sticksKung Pao ChickenStir-fried diced chicken with peanuts and dried chilies in tangy Sichuan saucedrinkKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilled-
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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Gløgg
Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…