olive oil
414 dishes.
Midye dolmaMussels stuffed with spiced rice, squeezed with lemon and eaten from the shell.
Migasshepherd's fried breadcrumbs with chorizo, peppers, grapes
Minestronevegetable and bean soup with pasta or rice
Mish në hellwhole lamb or kid turned on a spit over embers
Mish në saçlamb or veal baked under a metal dome covered with embers
MlawiLayered semolina flatbread griddled in oil and folded around harissa, tuna or cheese
Mloukhiainky slow-cooked jute-leaf sauce with beef, ladled over rice or bread
Mojo criolloGarlic, sour orange and cumin sauce poured over pork and yuca
Molho de piri-piriBird's eye chilies crushed with garlic, lemon and oil into a stinging sauce
MollejasSweetbreads grilled slowly until crisp, squeezed with lemon
Moros y cristianosBlack beans and rice cooked together
Moussakabaked layers of aubergine, spiced lamb mince, béchamel
MuhammaraAleppan dip of red pepper, walnuts and pomegranate molasses
Mujaddaralentils and rice crowned with caramelised onions; humble everyday staple
Mujdeiraw garlic crushed with salt, oil and water, poured over meat
Musabbahawarm whole chickpeas under loose tahini, lemon and cumin
Musakhansumac-onion roast chicken on taboon bread soaked in olive oil
Mutabbalsmoked aubergine whipped with tahini, yoghurt and lemon
Nakhihot boiled chickpeas dressed with cumin and lime
New York-style pizzaThin, foldable wide slices with tomato and mozzarella
NikhiHot boiled chickpeas in their broth, dressed with cumin, lemon and chilli.
ÑoquisPotato gnocchi eaten the 29th with money under the plate
Ojjaeggs scrambled into spicy tomato-pepper sauce, often with merguez or shrimp
Ommek Houriamashed carrots with harissa, caraway and lemon, topped with tuna and egg
Osbanesheep tripe stuffed with liver, rice, chard and herbs, then simmered
Ossobucobraised veal shanks finished with lemony gremolata
Pa amb tomaquetBread rubbed with ripe tomato, oil and salt, base of every meal.
PaellaValencian saffron rice cooked flat with rabbit, chicken or seafood
Pampushkyfluffy rolls brushed with garlic oil, borscht's companion
Pan bagnatRound loaf soaked in olive oil and filled with salade niçoise
Pan con lechónRoast pork with mojo and raw onion piled into a crusty Cuban roll
Pan con tomatetoasted bread rubbed with tomato, garlic, olive oil
PanisseChickpea-flour cakes cut into batons and fried crisp, salted hot.
PanzerottoHalf-moon of pizza dough stuffed with tomato and mozzarella, deep fried.
Parmigiana di melanzanefried aubergine baked with tomato, mozzarella, basil
PascualinaSpinach and egg double-crust pie, home lunch classic-
Chraime
Fish simmered in fiery tomato-pepper sauce; North African Shabbat dish. Ready in 20 min prep and 35 min cooking. 6…
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Churros con chocolate
Fried dough sticks dipped in thick hot chocolate. Ready in 20 minutes prep and 30 minutes cooking. Serves 4. A…
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Cig kofte
Spicy kneaded bulgur with pepper paste, served in lettuce with lemon. 1 hr 30 min to prepare. 8 servings. A…
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Ciambelline al vino
Small crunchy wine and anise rings, dunked in a glass at the end of a meal. Ready in 25 min…
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Cobb salad
Chopped salad of chicken, bacon, egg, avocado, blue cheese. Ready in 30 min prep and 20 min cooking. 6 servings.…
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Cochayuyo
Dried bull kelp, soaked and cooked into salads and stews. Ready in 1 hr soaking prep and 30 min cooking.…
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Coda alla vaccinara
Oxtail braised for hours with celery, tomato and pine nuts. Ready in 30 min prep and 5 hr cooking. 6…
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Coniglio in porchetta
Boned rabbit rolled with wild fennel, garlic and pancetta, then roasted. Ready in 1 hour prep and 1 hour 30…
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Crostata di ricotta e visciole
Sealed pastry tart of sheep ricotta layered with sour cherry jam. Ready in 40 minutes prep and 50 minutes cooking.…