semolina
155 dishes.
Fondecracked millet cooked soft and served under sweetened soured milk
Freekehsmoky green wheat pilaf with meat and toasted nuts
FuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind water
Galaktobourekosemolina custard baked in syrupy phyllo
GarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eat
GhribaCrackle-topped cookie of almond, coconut or semolina, piled up for feast days
Gnocchi alla romanabaked semolina rounds with butter and Parmesan
Gol GappayCrisp hollow shells filled with spiced potato and sour tamarind water
Griwechribboned sesame pastry knots fried and dipped in honey
HakkoSauce of pounded bean and cowpea leaves with peanut and meat, served over couscous
Halawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama origin
HalvaDense semolina or sesame sweet, sliced and eaten with coffee.
Halwa PuriWeekend spread of fried puris, semolina halwa and chickpea curry
Hamam mahshipigeon stuffed with freekeh or rice, then roasted; Cairo delicacy
Haraimifirm fish steaks braised in hot chili-cumin tomato sauce
Harchapan-griddled semolina cakes with a sandy crust, split for butter and jam
Hurmašicedate-shaped cookies soaked in lemon syrup
Icli koftebulgur shell stuffed with minced meat, onion and walnuts, then fried
Kalb el louzsyrup-soaked semolina and almond squares, beloved during Ramadan
Karabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.
Kesragriddle-baked semolina flatbread, torn to scoop stews
Khobzround crusty semolina loaves accompanying every meal, often baked communally
Khobz darhomestyle round semolina house bread topped with sesame
KhubeizehWild mallow leaves stewed with onion and olive oil, eaten with flatbread.
Kibbehnational dish of pounded bulgur and lamb, fried, baked or raw
Kibbeh labaniyehBulgur and meat torpedoes simmered in hot yoghurt sauce with dried mint.
Kibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacy
Kisirbulgur salad with pepper paste, pomegranate molasses and herbs
Knafehsyrupy cheese pastry with crunchy topping, sold by the slab
KobebaBulgur shells stuffed with spiced minced meat and pine nuts, deep-fried
Koftegrilled minced-meat patties with onion and spices; countless regional styles
KololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.
Koupestorpedo-shaped bulgur shells filled with spiced minced meat, deep-fried
Kubbastuffed rice or bulgur croquettes; Mosul's flat disc version famed
Kubbat MosulWide flat bulgur disc stuffed with spiced meat, sliced into wedges.
Kubbeh soupIraqi-Kurdish semolina dumplings in beet or sour broth-
Bourekia tis anaris
Fried pastry parcels of sweet anari cheese, dusted with sugar and cinnamon. Ready in 40 minutes prep and 25 minutes…
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Capitaine grille
Whole Niger River perch grilled over coals with onion, chili and lime. Ready in 30 minutes prep and 30 minutes…
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Chakery
Sweet millet couscous stirred into yoghurt and soured cream. Ready in 20 min prep and 45 min cooking. 8 servings.…
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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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Chomchom
Oblong chhena sweet soaked in syrup and dusted with dried milk. Ready in 45 min prep and 40 min cooking.…
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Chole Bhature
Spicy chickpea curry with puffy fried bread, Punjabi favourite. Ready in 40 min prep and 1 hr 30 min cooking.…
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Choukouya
Dry-grilled beef or mutton dusted with spicy kankankan peanut powder. Ready in 30 minutes prep and 30 minutes cooking. Serves…
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Chura gerteh
Millet porridge with peanut paste and sour milk, eaten from a bowl. Ready in 20 minutes prep and 40 minutes…
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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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Colțunași
Boiled dumplings filled with cheese, potato or cherries. Ready in 50 min prep and 20 min cooking. 40 dumplings. A…