vegetarian
3,767 dishes.
Rupjmaizes kārtojumsLayers of toasted rye crumbs, cranberry jam and whipped cream in a glass.
Rwandan coffeeBright, floral washed arabica from the hills around Lake Kivu and HuyedrinkRwandan teaBrisk high-altitude black tea grown on the Congo-Nile ridgecheese & dairyRyazhenkafermented baked milk, beige and mildly caramelised
Rye breadDark sour rye loaf, the revered daily staple.dessertSaagu BondibaiSago pudding with coconut milk, cardamom and rose waterwine & spiritSabajónCreamy liqueur of egg yolks, milk and aguardiente, poured at ChristmasdessertSabayalayered pastry sheets baked with cream and drenched in honey
Sabayadflaky layered griddle flatbread served sweet or savory
Sabichpita of fried eggplant, egg and amba; Iraqi-Jewish Shabbat legacywine & spiritSabra liqueurDark liqueur of bitter orange and chocolate, drunk neat or over ice.
SachertorteGlossy chocolate torte with apricot jam layer, Vienna icon.
SachimaFried dough strands bound with sugar syrup into a soft, chewy slab.
SachlavHot sweet milk pudding-drink topped with coconut, cinnamon and nuts.
Sada rotiPlain thick griddle flatbread torn and eaten with curries or fried fishbreakfastSada roti and chokaSoft roti with roasted tomato or eggplant choka
Sadzastiff white maize porridge at the center of every meal
SafouViolet African plum roasted until buttery, eaten with roast maizesnackSafúBoiled butterfruit eaten warm with salt
Saganakipan-seared cheese finished with a lemon squeezebread & pastrySago PancakeGriddled starch cakes from sago palm pith, Sepik River stapledrinkSago’t GulamanBrown sugar and pandan water with tapioca pearls and cubes of jellydessertSagusago pearl pudding with saffron, cardamom and rosewatersauce & condimentSahawiqfresh green chili-tomato relish, ancestor of zhugsnackSaheenaSplit-pea batter layered with dasheen leaves, fried in slices
Sahlabwarm thickened milk drink topped with cinnamon, coconut and nutswine & spiritSahtiCloudy unhopped farmhouse ale flavoured with juniper, sweet and banana-like.wine & spiritSaisonDry, peppery farmhouse ale, bottle-conditioned and highly carbonated.soup & stewSaka madesuCassava leaves stewed with beans and palm oil, eaten with chikwangue
SakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastsauce & condimentSakayfiery chili, ginger and garlic paste added to tastewine & spiritSakeBrewed rice wine served warm or chilledsoup & stewSakhanawheat porridge cooked with dates and butter, eaten during Ramadan
ŠakotisSpiky spit-baked 'tree cake' for weddings and celebrations.-
Darabeel
Rolled crepes with cardamom and saffron sugar. Ready in 40 minutes prep and 25 minutes cooking. About 20 rolls. A…
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Darasa
Grated green banana wrapped in banana leaf and boiled, eaten with fish. Ready in 45 minutes prep and 45 minutes…
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Darfiyeh
Goat cheese aged inside a goatskin, dense and strongly flavoured. A cheese & dairy recipe from Lebanon.
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Dia
Banana or taro simmered in thick coconut cream until soft and sweet. Ready in 20 min prep and 40 min…
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Danwake
Bean-flour dumplings boiled, then tossed with oil, pepper and grated cassava. Ready in 25 min prep and 30 min cooking.…
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Danyin Thee
Boiled or grilled djenkol seeds with a strong sulphurous smell, eaten with salt. Ready in 10 minutes prep and 1…
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Dhokla
Steamed fermented gram-flour sponge tempered with mustard seeds; Gujarati. Ready in 20 min prep and 25 min cooking. 1 tray,…
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Dhonkeyo Kajuru
Ripe banana mashed with rice flour and coconut, then deep-fried into golden fritters. Ready in 20 minutes prep and 20…
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Dhalpuri
Soft flatbread filled with seasoned ground split peas, used to wrap curry. Ready in 40 min prep and 30 min…