olive oil
414 dishes.
PašticadaDalmatian beef braised with prošek and prunes, served with gnocchi
Pastitsiobaked pasta with cinnamon-scented meat sauce, béchamel
Pastizziflaky diamond pastries filled with ricotta or mushy peassnackPatatas bravascrisp fried potatoes with spicy tomato sauce, aioli
PebreCilantro, onion and ají salsa spooned on bread and grillssnackPeixinhos da hortaGreen beans in light batter, deep fried; eaten as a meatless snack.
Pekaoctopus, lamb or veal slow-baked under an ember-covered bell
Pesto alla genovesebasil, pine nuts, garlic, Parmigiano pounded with olive oilbread & pastryPideboat-shaped flatbread baked with cheese, minced meat or sucuksalad & sidePimientos de Padrónblistered small green peppers with flaky salt; some fierysauce & condimentPiri-piriCrushed malagueta chili in palm oil, set on the table with everythingmainPiri-piri prawnsfamous Mozambican prawns grilled with piri-piri, garlic and lime
Pispilicornbread baked with leeks, spinach and fresh gjizë curdbread & pastryPissaladièrecaramelized onion tart with anchovies and olivessalad & sidePistoManchegan fried vegetable medley, often crowned with egg
PiureBlood-red sea squirt flesh, strongly iodised, chopped raw with lemonstreet foodPizza a caballoSlice of pizza with a slice of faina laid on top, eaten standingstreet foodPizza al taglioRectangular pizza baked in trays, cut with scissors and sold by weight.
Pizza MargheritaNeapolitan wood-fired pizza with tomato, mozzarella, basil
Polentacreamy or grilled cornmeal, northern Italian staplemainPolvo à lagareiroroast octopus drenched in olive oil with punched potatoes
Pourgouri pilafiBulgur pilaf toasted with vermicelli and tomato, served with yoghurt.street foodPrego no pãogarlicky steak sandwich in a Portuguese roll
ProvoletaProvolone round grilled molten and crusty, the asado opener
Ptitimtoasted pasta pearls, austerity-era invention turned comfort foodmainPulpo a la gallegaboiled octopus over potatoes with paprika, olive oilsalad & sidePuntarelleCurled chicory shoots in cold water, dressed with anchovy, garlic and vinegar.bread & pastryQaghaq tal-AppostliRing loaf crusted with almonds and sesame, eaten around Lent.street foodQassatatRound open pastries filled with ricotta, peas or spinach and anchovy.bread & pastryQueijadas de Sintratiny crisp-shelled tarts of fresh cheese, sugar and cinnamon
Rashooflentil and bulgur soup enriched with dried jameed yoghurt
RatatouilleProvençal stew of eggplant, zucchini, peppers, and tomato.
ReggianitoHard salty grating cheese, shaved over pasta and into ñoquis
RibollitaTuscan twice-boiled bread, bean and cavolo nero soupcharcuterie & curedRiga spratsGolden oil-packed smoked sprats on buttered bread.-
Dagga
Crushed tomato, chilli, dill and garlic salad pounded in a clay bowl. 20 min to prepare. 4 servings. A salad…
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Daktyla
Finger-shaped pastries filled with almond and cinnamon, fried and syruped. Ready in 40 min prep and 30 min cooking. 24…
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Debs w rashi
Grape molasses swirled into tahini and scooped up with bread. Ready in 5 minutes prep and none cooking. Serves 4.…
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Diples
Thin dough ribbons fried, folded and drenched in honey and walnuts. Ready in 45 min prep and 45 min cooking.…
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Dolmades
Vine leaves stuffed with rice, herbs, lemon. Ready in 1 hr prep and 50 min cooking. 60 dolmades. A snack…
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Dukkah
Crushed nuts, sesame, coriander and cumin for dipping bread with oil. Ready in 20 min prep and 20 min cooking.…
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Elies tsakistes
Cracked green olives cured in brine with coriander, lemon and garlic. A fermented & pickled recipe from Cyprus.
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Eliopita
Savoury bread studded with chopped olives, onion and mint. Ready in 25 minutes prep and 45 minutes cooking. One loaf,…
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Empanada gallega
Flat baked pie filled with tuna, peppers, onion. Ready in 45 minutes prep and 50 minutes cooking. One large pie,…
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Escalivada
Catalan salad of peppers and aubergines roasted whole in embers. Ready in 20 min prep and 50 min cooking. 6…