olive oil
414 dishes.
Lechón asadoMojo-marinated pork slow-roasted for family gatherings
LomitoGrilled beef sandwich with ham, cheese, fried egg and salad
Loubiawhite beans slow-cooked with garlic, cumin and tomato
Loubieh bzeitgreen beans braised soft in olive oil, tomato and garlic, eaten cold
Loukoumadeshoney-soaked doughnut balls with cinnamon, walnuts
LouvanaThick yellow split pea soup with lemon and olive oil, a Lenten dish.
Louviablack-eyed peas with chard, lemon, olive oilmainMadfounaChard, white beans and meat stewed slowly with cumin and coriandermainMaftoulhand-rolled couscous pearls steamed with chicken and chickpeas
Magiritsalamb offal and lettuce soup thickened with egg and lemon
Mahshivine leaves, peppers and zucchini stuffed with herbed rice
Makaronia tou fournouCypriot baked pasta with mince and halloumi béchamelfermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oil
Makmouralayered dough pie packed with onions, sumac and chicken, from AjloundessertMakroudhKairouan's date-filled semolina diamonds, fried and soaked in honeysauce & condimentMalidzanoaubergine and walnut spread with garlic and white cheese
Manakishbreakfast flatbread smeared with za'atar-oil or cheese, folded hot
ManeštraIstrian bean and vegetable pot, cousin of minestrone
Maqlubaflipped rice-vegetable-chicken pot, Friday family centerpiece
MariquitasPaper-thin fried green plantain chips eaten with mojosoup & stewMarmitakoBasque tuna, potato and pepper stew cooked in one pot
Masgoufbutterflied river carp slow-grilled upright by embers; Tigris riverside iconcheese & dairyMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.
Mast-e MusirThick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice.
Mast-o khiaryoghurt with cucumber, mint, walnuts and dried rose petals
Matbuchacooked Moroccan tomato-pepper relish opening every mezze spread
Mbakbakapasta cooked directly in a spicy chickpea and lamb tomato broth
MderbelFried courgette or aubergine stewed with garlic, vinegar and mint
MelomakaronaSpiced honey and orange biscuits drenched in syrup and walnut crumbs.bread & pastryMelouiCoiled semolina pancake flattened and griddled in oil, eaten with honey or jambreakfastMenemeneggs scrambled with tomatoes and green peppers, scooped with bread
Merguezspicy grilled lamb sausage with harissa, tucked into crusty bread
Mesaqa’afried eggplant baked in tomato sauce, with or without minced meatsalad & sideMeslallaCooked olive salad with preserved lemon, garlic, paprika and coriander
Mhadjebsemolina crepes folded around spiced tomato-onion filling, griddled to ordermainMhamsalarge hand-rolled couscous grains simmered in a spicy lamb and chickpea broth-
Carciofi alla giudia
Whole artichokes flattened and twice-fried until the leaves crisp. Ready in 30 min prep and 20 min cooking. 8 artichokes.…
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Carne de porco à alentejana
Marinated pork cubes fried with clams, coriander and cubed potatoes. Ready in 30 min prep and 40 min cooking. 6…
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Cataplana de marisco
Seafood and clams steamed in a copper clamshell pan. Ready in 30 minutes prep and 35 minutes cooking. Serves 4.…
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Cassone
Piadina folded over greens or cheese and griddled shut, eaten hot. Ready in 30 min prep and 25 min cooking.…
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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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Chermoula
Coriander, garlic, cumin, paprika and lemon marinade rubbed into fish. 15 min to prepare. 1 jar, about 400 ml. A…
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Chicago deep-dish pizza
Tall buttery crust layered with cheese and chunky tomato. Ready in 40 min prep and 40 min cooking. 1 large…
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Chiquetaille de morue
Shredded salt cod with lime, onion and pepper, piled on fried bread. Ready in 30 minutes prep and 20 minutes…
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Chorba
Peppery Ramadan soup of frik wheat or pasta with lamb and coriander. Ready in 25 min prep and 1 hr…
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Chtitha
Red pepper and tomato stew, most often made with liver, chicken or beans. Ready in 20 min prep and 40…