walnut
158 dishes.
DjouziaDense walnut and honey nougat cut into diamonds
DrooWarm sorghum porridge with milk, sugar and chopped nuts
Engadiner NusstorteShortcrust tart of caramel-walnut filling from the Engadin.
Fesenjanvelvety walnut-pomegranate stew with chicken or duck
FlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.
Formatge de tupípungent cheese fermented in a clay pot with brandy
Fougasse monégasqueorange-blossom flatbread topped with nuts, anise candies
Garash tortaFlourless walnut layers under dense dark chocolate ganache.
Ghapamapumpkin baked with rice, dried fruit and honey; celebrated in song
Glyko tou koutaliouwhole fruits preserved in syrup, served by the spoon to guests
Gozinakihoney-caramelised walnut brittle, essential at New Year
GullacSheets of starch wafer softened in sweet milk, layered with walnuts and rosewater.
Gundel palacsintawalnut-and-raisin crêpe flamed in rum with dark chocolate sauce
Haft MewaNowruz compote of seven dried fruits and nuts soaked in syrup
HalvaDense semolina or sesame sweet, sliced and eaten with coffee.
HalvaitarLiquid halva of flour cooked in oil with sugar, poured and eaten warm.
Halvodense flour-sugar-oil sweet in many regional styles
Herve cheeseSoft washed-rind cow's cheese, sticky, orange and very pungent.
HotteokGriddled dough pockets oozing brown sugar, cinnamon and nuts, winter treat
Icli koftebulgur shell stuffed with minced meat, onion and walnuts, then fried
Isla flotantePoached meringue floating on custard under a caramel drizzle
Jus d’avocatThick avocado and milk shake blended with almonds, dates and sugar
KadaifPastry threads with walnut, baked and soaked in lemon syrup.
Kahkcrumbly sugar-dusted biscuits filled with nut paste, baked for Eid al-Fitr
Kallmetnative red grape of the Lezhë hills giving soft, dark wines
Karabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.
Kashk-e bademjanfried aubergine dip with fermented whey, fried mint and walnuts
Khalas datesAmber caramel-flavoured dates served with coffee to arriving guests.
Kharchobeef soup with rice, sour plum and walnuts
KhashilThick wheat-flour porridge served with melted butter and dark grape syrup.
Kleichacardamom cookies spiraled with date paste; the national cookie
KololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.
Konjak SkenderbeuAmber Albanian grape brandy aged in oak, drunk after dinner.
KozunakSweet braided Easter bread pulled apart in strands, with raisins.
Kubbastuffed rice or bulgur croquettes; Mosul's flat disc version famed
Kuchmachichicken or pork offal cooked with walnuts, wine and pomegranate seeds-
Banana bread
Moist loaf from the island’s banana crop. Ready in 20 min prep and 55 min cooking. 1 loaf. A bread…
-
Barbari
Thick ridged breakfast flatbread topped with sesame. Ready in 30 min prep and 20 min cooking. 2 large loaves. A…
-
Bazhe
Cold walnut sauce loosened with water, garlic, coriander and marigold. 20 min to prepare. About 500 ml. A sauce &…
-
Bejgli
Rolled pastry log filled with dense poppy seed or walnut paste. Ready in 45 min prep and 40 min cooking.…
-
Belila
Whole wheat berries simmered in sweetened milk with nuts and cinnamon. Ready in 10 min prep and 1 hr 30…
-
Bolo-rei
Candied-fruit brioche crown eaten from Christmas to Epiphany. Ready in 45 min prep and 40 min cooking. 1 large ring.…
-
Bolo de mel
Dark spiced Madeira cake of sugarcane molasses, nuts and candied peel, broken by hand. Ready in 40 min prep and…
-
Brunede kartofler
Potatoes caramelised in butter and sugar for Christmas dinner. Ready in 15 minutes prep and 20 minutes cooking. Serves 6…
-
Burbara
Boiled wheat berries sweetened with sugar, cinnamon, raisins, nuts and pomegranate. Ready in 15 min prep and 2 hr cooking.…