vegetarian
3,767 dishes.
Kakadu PlumTart green native fruit eaten fresh or made into jam and saucessalad & sideKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.
KakigoriFeather-fine shaved ice drenched in syrup, often with condensed milk and beans
KakloBalls of mashed overripe plantain spiked with pepper and ginger, deep fried
Kalasweet fried dough puffs sold in the morningssalad & sideKalahari trufflesdesert truffles unearthed after rains, boiled or grilledfermented & pickledKalamata olivesAlmond-shaped purple olives cured in brine and vinegar, salty and fruity.
Kalb el louzsyrup-soaked semolina and almond squares, beloved during Ramadansalad & sideKalembulaSweet potato leaves stewed with tomato, onion and groundnut
KaleveSweet coconut toddy collected morning and evening, the staple drinkdrinkKalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoon
KaliEstonian kvass, a fermented dark bread soft drink.wine & spiritKalikLight lager drunk cold at Junkanoo and on the beachcocktailKalimotxoequal parts red wine and cola over ice, drunk at street festivals
KalitsouniaSmall Cretan pastries filled with mizithra cheese or wild greens.
KallajThin pastry sheets fried with cheese and soaked in syrup, eaten in Ramadan.wine & spiritKallmetnative red grape of the Lezhë hills giving soft, dark winesmainKaloDark stiff millet bread kneaded hot and torn to scoop stewwine & spiritKaloupalm toddy tapped from coconut trees, lightly fermented
KamaRoasted barley-pea-rye flour stirred into kefir, lightly sweetened.
KamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgedessertKamby arroRice slowly boiled in sweetened milk and served coldstreet foodKandoloSweet potatoes roasted on a brazier and sold hot in the morningfermented & pickledKānga PirauMaize steeped in running water for months, then boiled into sour porridge.fermented & pickledKanjiBlack carrot and mustard seed lacto-fermented into a sour purple drink
KankankanRoast peanut, chili and spice powder dusted over grilled meatdessertKannoli tal-irkottaFried pastry tubes filled with sweetened sheep ricotta and candied peel.snackKanyapressed peanut, rice and sugar bars; crumbly Krio sweetwine & spiritKanyangaFiercely strong home-distilled banana or sorghum spiritwine & spiritKaokiokiCoconut toddy left to ferment for a day or two into a sour cloudy beerdrinkKapeng BarakoStrong, smoky liberica coffee brewed dark and drunk with sugarfermented & pickledKappariCaper shoots and buds pickled in brine and vinegar, eaten as meze.salad & sideKapunataMaltese ratatouille of eggplant, tomatoes, capersfermented & pickledKapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meatdessertKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.-
Tuak
Cloudy Iban rice wine served in glasses at longhouse celebrations. A wine & spirit recipe from Malaysia.
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Ting
Sharp carbonated grapefruit soda with pulp, drunk very cold. A drink recipe from Jamaica.
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Tarator
Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…
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Samsa
Layered pastry squares of almond and sesame steeped in rose syrup. Ready in 50 min prep and 30 min cooking.…
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Rob
Thick dark date syrup poured over asida, bsisa and fresh bread. Ready in 15 min prep and 1 hour 30…
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Quesillo
Caramel flan made with condensed milk and whole eggs. Ready in 20 min prep and 1 hr 15 min cooking.…
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Potato bread
Flat potato farls griddled then fried, part of an Ulster fry. Ready in 20 min prep and 15 min cooking.…
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Natilla
Pourable sour cream spooned over rice, beans and tortillas. 10 min to prepare. Makes about 600 ml. A cheese &…
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Masato
Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.
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Horchata
Chilled Valencian tiger-nut milk, dunked with fartons. Ready in 20 min prep and none cooking. Makes about 1.5 litres. A…