vegetarian
3,767 dishes.
Karakmilky spiced tea from roadside cafeterias
Karak chaisweet cardamom milk tea sold in small paper cups day and night
Karantikasilky baked chickpea-flour custard dusted with cumin and harissa; Oran iconsnackKarat BananaOrange-fleshed Pohnpei banana rich in carotene, traditional weaning foodbread & pastryKardemummabulleKnotted cardamom bun with pearl sugar, eaten at fika
Karelian pastyThin rye crust holding rice porridge, topped with egg butter.
KareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermenting
Karkadedeep-red hibiscus infusion, drunk sweet, hot or iced
KarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledcheese & dairyKarnemelkSour buttermilk drunk cold by the glass with meals
Kärntner KasnudelnLarge pasta pockets of curd cheese, potato and mint, crimped by handcocktailKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habit
KarstvīnsMulled red wine with honey and spices, sold from market huts
KartoffelpufferCrisp potato pancakes with applesauce at Christmas markets.
KartoffelsalatPotato salad dressed with broth-vinegar in the south, mayonnaise northward.snackKarukaOily highland pandanus nuts roasted in the shell, harvested in cold forest grovescheese & dairyKasarFirm yellow sheep or cow milk cheese, sliced for toast and pastries.dessertKashatacoconut or peanut brittle-like squares scented with cardamomcheese & dairyKashkdried fermented whey, soaked and beaten into a tangy grey cream
Kashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnutscheese & dairyKashkavalfirm yellow cheese, sliced, breaded and fried or grateddrinkKashmiri ChaiPink salted tea with milk, cardamom and crushed pistachio, served at winter gatheringswine & spiritKasiksiCloudy banana beer of the eastern hills, fermented with sorghum flourwine & spiritKasiriAmerindian cassava beer, sour and cloudy, drunk at village gatheringscheese & dairyKastinysWhipped sour cream churned with butter, poured over hot potatoes.fermented & pickledKasundiSharp fermented mustard sauce, eaten with fried fish and raw green mangofermented & pickledKatakSour fermented milk spread with garlic and savory, eaten on bread.salad & sideKatapaCassava leaves pounded fine and simmered long with groundnut
KategnaInjera toasted crisp and brushed with spiced butter and berberebread & pastryKatlamaLayered pan-fried flatbread brushed with fat between the folds.
Kattamaflaky coiled onion flatbreadsalad & sideKatupaRice steamed in woven palm-leaf pouchescheese & dairyKatykthick soured milk eaten plain or stirred into soupssalad & sideKaukauRoasted or boiled sweet potato, the highlands' daily staple
KavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlwine & spiritKavalan WhiskySubtropically matured single malt, fruity and fast-ageing; drunk neat or in highballs.-
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…