vegetarian
3,767 dishes.
KleinaTwisted cardamom doughnuts, a coffee companion.
Klekovačaplum brandy redistilled with juniper berries, sharply aromatic
KleponPandan rice balls that burst with molten palm sugar
KlilaDried crumbly curd made from soured milk, kept for months and cooked into stews
KliņģerisLarge saffron and raisin pretzel-shaped sweet bread carried in for birthdays
Kljukušagrated potato and flour batter baked in a pan, served with garlic cream
Knafehsyrupy cheese pastry with crunchy topping, sold by the slab
KnedlíkySliced boiled bread dumplings made for soaking sauce.
KnödelBoiled potato or bread dumplings mopping up roast gravy.
Kobabanana, peanut and rice-flour cake steamed in banana leaves
KochoDense fermented flatbread from enset, the false banana, sliced with kitfo
Koeksisterplaited doughnut soaked in cold syrup, crisp then sticky
KoesisterSpiced fried dough ball soaked in syrup and rolled in coconut
KofolaHerbal draft cola beloved since the socialist era.
KohukeChocolate-coated sweet curd bars from every kiosk.
KokiSteamed cowpea and palm-oil pudding wrapped in banana leaves
KokisCrisp fried rosettes of rice flour and coconut milk, pressed from an iron mould
Koko AlaisaRice simmered with local cocoa and sugar until dark, sweet and slightly bitter
Koko SamoaRustic hot cocoa brewed from roasted local beans, grainy and bittersweet
KokonteDark cassava-flour swallow nicknamed face the wall for its plainness
KokoroCrunchy fried sticks of maize flour and sugar, sold in twisted plastic bags
KokosbroodChewy pink and white coconut candy cut into small blocks
Kola KandaGreen herbal porridge of rice, coconut milk and pounded medicinal leaves
Kola nutBitter caffeine-rich seed chewed slowly and offered to guests on arrival
Kola nutsbitter caffeine-rich nuts chewed slowly and exchanged at ceremonies
KolacheRound sweet yeast buns topped with quark, poppy, plum jam.
KolchaRound cardamom shortbread cookies baked in charcoal-fired clay ovens
KoldskålCold sweet buttermilk with vanilla, poured over crunchy kammerjunker.
KolikoGolden fried yam wedges with chili powder
KoloRoasted barley, chickpeas and safflower seeds nibbled with coffee
KolokotesFolded pasties of pumpkin, cracked wheat and raisins, baked crisp.
KölschPale, delicate beer served in small straight glasses in Cologne.
KomboPounded green leaves simmered with groundnut paste in the south-west
KompotHomey drink of fruit simmered in water, served with dinner.
Konafacrisp shredded pastry with cream or nuts, drowned in syrup; Ramadan star
Kondowoleelastic cassava-flour paste eaten with fish in the north-
Buchteln
Soft yeast buns baked together and filled with plum jam. Ready in 30 min prep and 35 min cooking. 12…
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Buck’s Fizz
Champagne with orange juice, poured stronger than a mimosa. 3 min to prepare. 1 drink. A cocktail recipe from United…
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Buckwheat kasha
Toasted buckwheat with butter, the everyday grain. Ready in 5 min prep and 25 min cooking. 4 servings. A salad…
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Bubble and squeak
Leftover potato and cabbage fried together until crisp and browned. Ready in 10 min prep and 20 min cooking. 4…
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Bubur Cha Cha
Sweet potato and yam cubes in coconut milk with chewy sago pearls. Ready in 30 min prep and 40 min…
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Bulla cake
Dense molasses and ginger cake eaten with avocado or cheese. Ready in 20 min prep and 25 min cooking. 8…
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Bulz
Grilled polenta balls stuffed with cheese, butter. Ready in 20 min prep and 1 hr cooking. 6 balls. A main…
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Bun and cheese
Spiced Easter bun eaten with cheddar slices. Ready in 30 minutes prep and 50 minutes cooking. One loaf, 12 slices.…
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Bua Malus
Areca nut with betel leaf and lime, chewed constantly and offered to guests. Ready in 5 minutes prep and none…
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Bulla
Pale gelatinous enset starch cooked with butter into a springy porridge. Ready in 10 min prep and 20 min cooking.…