nuts
450 dishes.
drinkKunun ayaSweet milky drink of ground tiger nuts with dates and gingerdrinkKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowldessertKutiaChristmas wheat porridge with poppy seeds, honey, nuts
KwemPounded cassava leaves simmered slowly with palm oil, groundnut and smoked fishdessertKyiv cakehazelnut meringue layers with chocolate buttercream
Laphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomato
Lavangichicken or fish stuffed with walnut-onion-plum paste; southern Talysh specialty
Layali LoubnanChilled semolina milk pudding topped with ashta, syrup, nuts and banana.
LebkuchenSpiced honey gingerbread from Nuremberg's Christmas markets.drinkLei ChaHakka ground tea of green leaves, sesame and peanuts pounded and mixed with water
Libyan teasyrupy black tea boiled to a foam; third round with roasted peanuts
Linzer torteSpiced nut pastry with redcurrant jam under a lattice top
LlapingachosCheese-stuffed potato patties griddled and doused in peanut sauce
Loukoumirosewater Cyprus delight from Geroskipou
Luwombochicken, beef or groundnuts steamed in banana leaves; royal Buganda dishdessertM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower watersoup & stewMaafeMandinka peanut-butter stew of meat, tomato and vegetables over rice
MaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.fermented & pickledMaariFermented baobab seeds, sharp and salty, used like a stock cube in stews
MabuyuBaobab seeds coated in sugar syrup dyed red and spiced with chilli
MacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuits
MacaronAlmond meringue shells sandwiching ganache in pastel flavours.breakfastMadidaWarm sweet sorghum or peanut porridge for mornings
Mafépeanut-butter stew of meat and vegetables served over rice
Mafe de caracolMangrove snails simmered in peanut sauce with bay leaf and pepper
MafroukeCrumbled semolina dough in syrup, buried under ashta and toasted nuts.dessertMahalabiyarosewater milk pudding topped with pistachioscocktailMai TaiAged rum with lime, orange curaçao and orgeat over crushed icefermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oildessertMakivnykyeast roll spiralled with sweet ground poppy seed
Malabicold milk pudding under rose syrup, coconut and crushed peanutssoup & stewMalakwangSour hibiscus leaves cooked with groundnut paste, served with sweet potatosalad & sideMalewasmoked bamboo shoots stewed in groundnut sauce, Bugisu specialtysauce & condimentMalidzanoaubergine and walnut spread with garlic and white cheese
ManbaCoarse peanut butter ground with scotch bonnet chilli, spread on bread
Mann al-samawhite nougat of wild manna whipped with egg white and pistachios
KwemPounded cassava leaves simmered slowly with palm oil, groundnut and smoked fishdessertKyiv cakehazelnut meringue layers with chocolate buttercreamLaphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatoLavangichicken or fish stuffed with walnut-onion-plum paste; southern Talysh specialtyLayali LoubnanChilled semolina milk pudding topped with ashta, syrup, nuts and banana.LebkuchenSpiced honey gingerbread from Nuremberg's Christmas markets.drinkLei ChaHakka ground tea of green leaves, sesame and peanuts pounded and mixed with waterLibyan teasyrupy black tea boiled to a foam; third round with roasted peanutsLinzer torteSpiced nut pastry with redcurrant jam under a lattice topLlapingachosCheese-stuffed potato patties griddled and doused in peanut sauceLoukoumirosewater Cyprus delight from GeroskipouLuwombochicken, beef or groundnuts steamed in banana leaves; royal Buganda dishdessertM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower watersoup & stewMaafeMandinka peanut-butter stew of meat, tomato and vegetables over riceMaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.fermented & pickledMaariFermented baobab seeds, sharp and salty, used like a stock cube in stewsMabuyuBaobab seeds coated in sugar syrup dyed red and spiced with chilliMacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuitsMacaronAlmond meringue shells sandwiching ganache in pastel flavours.breakfastMadidaWarm sweet sorghum or peanut porridge for morningsMafépeanut-butter stew of meat and vegetables served over riceMafe de caracolMangrove snails simmered in peanut sauce with bay leaf and pepperMafroukeCrumbled semolina dough in syrup, buried under ashta and toasted nuts.dessertMahalabiyarosewater milk pudding topped with pistachioscocktailMai TaiAged rum with lime, orange curaçao and orgeat over crushed icefermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oildessertMakivnykyeast roll spiralled with sweet ground poppy seedMalabicold milk pudding under rose syrup, coconut and crushed peanutssoup & stewMalakwangSour hibiscus leaves cooked with groundnut paste, served with sweet potatosalad & sideMalewasmoked bamboo shoots stewed in groundnut sauce, Bugisu specialtysauce & condimentMalidzanoaubergine and walnut spread with garlic and white cheeseManbaCoarse peanut butter ground with scotch bonnet chilli, spread on breadMann al-samawhite nougat of wild manna whipped with egg white and pistachios-
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…