vegetarian
3,767 dishes.
Kaka pizonSmall knobbly fritters of fried sweetened dough, sold by the bagful
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 mornings
Kalahari 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 drink
Kalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoon
KaliEstonian kvass, a fermented dark bread soft drink.
KalikLight 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.
Kallmetnative 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 porridge
Kamby 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.
KanjiBlack carrot and mustard seed lacto-fermented into a sour purple drink
KankankanRoast peanut, chili and spice powder dusted over grilled meat
Kannoli 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 beer
Kapeng BarakoStrong, smoky liberica coffee brewed dark and drunk with sugar
KappariCaper shoots and buds pickled in brine and vinegar, eaten as meze.
KapunataMaltese ratatouille of eggplant, tomatoes, capers
Kapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meatdessertKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.-
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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Bougatsa
Thessaloniki phyllo with custard or cheese, dusted with sugar. Ready in 30 min prep and 50 min cooking. 1 tray,…
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Bossche bol
Fist-sized cream-filled choux ball fully coated in dark chocolate. Ready in 40 min prep and 50 min cooking. 6 large…
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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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Bors acru
Sour bran ferment stirred into zeamă and other soups. Ready in 20 min prep and 10 min cooking. Makes about…
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Boshi Mashuni
Shredded banana flower with coconut, chilli, onion and lime. Ready in 40 minutes prep and 15 minutes cooking. Serves 4…
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Borjomi
Salty naturally carbonated mineral water from a volcanic gorge. A drink recipe from Georgia.
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Borovička
Clear juniper spirit drunk cold as a shot before a meal. A wine & spirit recipe from Slovakia.