sugar
1,314 dishes.
Kahkcrumbly sugar-dusted biscuits filled with nut paste, baked for Eid al-Fitr
KaimatiSmall fried dough balls tossed in cardamom sugar syrupstreet foodKaka pizonSmall knobbly fritters of fried sweetened dough, sold by the bagful
Kakadu PlumTart green native fruit eaten fresh or made into jam and sauces
KakigoriFeather-fine shaved ice drenched in syrup, often with condensed milk and beans
Kalasweet fried dough puffs sold in the mornings
Kalb el louzsyrup-soaked semolina and almond squares, beloved during RamadandrinkKalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoon
KaliEstonian kvass, a fermented dark bread soft drink.cocktailKalimotxoequal parts red wine and cola over ice, drunk at street festivals
KallajThin pastry sheets fried with cheese and soaked in syrup, eaten in Ramadan.
KamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgedessertKamby arroRice slowly boiled in sweetened milk and served colddessertKannoli tal-irkottaFried pastry tubes filled with sweetened sheep ricotta and candied peel.snackKanyapressed peanut, rice and sugar bars; crumbly Krio sweetdrinkKapeng BarakoStrong, smoky liberica coffee brewed dark and drunk with sugardessertKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.
Karakmilky spiced tea from roadside cafeterias
Karak chaisweet cardamom milk tea sold in small paper cups day and nightbread & pastryKardemummabulleKnotted cardamom bun with pearl sugar, eaten at fika
Karkadedeep-red hibiscus infusion, drunk sweet, hot or iced
KarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledcocktailKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habitdessertKashatacoconut or peanut brittle-like squares scented with cardamomdessertKavumDeep-fried treacle oil cakes made for Sinhala New Yearsauce & condimentKayaJam of coconut milk, egg and pandan, stirred slowly until thick and fragrantdessertKazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.
Kecap ManisThick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into ricedessertKek Lapis SarawakLayer cake built up grill by grill into intricate patterns, sliced to show the designbread & pastryKeke ‘IsiteGolden yeast doughnuts fried in coconut oil, sold hot by the bagful at marketswine & spiritKenya GoldCoffee liqueur made with Kenyan arabica, drunk over ice or in coffee
Kenyan chaistrong milky tea boiled with sugar, drunk all day
KeriboSweet malted barley drink, dark and lightly fizzy but unfermented
KeteRound pastry filled with sweetened butter-and-flour crumb, cut into wedges.
KhabeesToasted flour beaten with ghee, sugar, saffron and cardamom into a soft paste.
KhabzeyDeep-fried wheat-flour twists and knots dusted with sugar, stacked for guests-
Bonbon siwo
Dense molasses and ginger cookies, spiced and chewy. Ready in 30 minutes prep and 20 minutes cooking. About 30 cookies.…
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Bondi
White sticks of grated coconut cooked with sugar and rolled firm. Ready in 20 min prep and 40 min cooking.…
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Boniatillo
Sweet potato purée cooked with sugar syrup, lime and cinnamon. Ready in 20 minutes prep and 40 minutes cooking. Serves…
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Bota
Soft morning porridge stirred with peanut butter or jam. Ready in 5 min prep and 20 min cooking. 4 servings.…
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Botokoin
Fried balls of sweet wheat dough, crisp outside and soft within. Ready in 20 minutes prep and 25 minutes cooking.…
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Bosnian coffee
Unfiltered coffee brewed in copper džezva, with rahat lokum. Ready in 5 min prep and 8 min cooking. 3 small…
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Bouye
Baobab fruit pulp blended with milk, sugar and vanilla into a thick drink. Ready in 20 min prep and none…
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Bouza
Thick sorghum or hazelnut cream pudding topped with crushed nuts. Ready in 10 min prep and 40 min cooking. 6…
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Bounty Rum
Sugarcane rum distilled in Lautoka; drunk with cola or coconut water. A wine & spirit recipe from Fiji.
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Bouillie
Hot millet porridge with milk, sugar and peanut. Ready in 10 min prep and 25 min cooking. 4 servings. A…