Recipes › Vegetarian

Vegetarian recipes

778 recipes from 20 countries, none of it adapted from anybody else.

By country

• China (32)
• Cyprus (5)
• Egypt (16)
• Ethiopia (15)
• France (35)
• Germany (28)
• Greece (28)
• India (206)
• Iran (36)
• Italy (117)
• Japan (18)
• Lebanon (20)
• Mexico (12)
• Morocco (12)
• Peru (4)
• Philippines (100)
• South Korea (13)
• Thailand (25)
• Tunisia (7)
• Turkey (49)

Every vegetarian recipe

• 'Nzuddi, sourced from Italy. Hard almond biscuits with orange zest, baked until the outside cracks and the middle stays chewy. Egg, vegetarian.
• Aachener Printen, sourced from Germany. A blockade took the honey away, so the sweetener is sugar-beet syrup and it stayed that way. vegetarian.
• Aboukir Almonds, sourced from Egypt. A whole roasted almond is wrapped in marzipan, shaped back into an almond, and dipped in hot syrup. Egg, vegetarian.
• Acquasale, sourced from Italy. Stale bread wetted at the tap and dressed raw, with nothing cooked at any point. vegan.
• Ada, sourced from India. A rice-flour parcel steamed inside a banana leaf, which is the mould. vegan.
• Ada pradhaman, sourced from India. Rice flakes in a sauce of coconut milk cooked with jaggery. vegetarian.
• Adhirasam, sourced from India. The dough ferments for three to five days in the sun before anything is fried. vegetarian.
• Affogato, sourced from Italy. A shot of espresso poured over cold ice cream, eaten in the minute it survives. vegetarian.
• Agliata, sourced from Italy. A raw garlic sauce thickened with bread rather than egg, pounded rather than blended. vegan.
• Aish as-Saraya, sourced from Lebanon. There is no egg and no butter in it at all — the body is breadcrumbs soaked in caramel syrup. vegetarian.
• Akki rotti, sourced from India. A rice-flour flatbread from Karnataka, finished over an open flame so its edges char. vegetarian.
• Albaloo Polo, sourced from Iran. The cherries are cooked down with sugar and their syrup is held back to pour over at the end. vegan.
• Alegrías, sourced from Mexico. The amaranth popped a spoonful at a time on a bone-dry pan, because a handful steams itself and nothing pops. vegetarian.
• Allerheiligenstriezel, sourced from Germany. It is the plaited one, and the article's own comparison is an unplaited cake with a similar recipe. Egg, vegetarian.
• Aloo Chap, sourced from India. No peas in it, a batter round the outside, and puffed rice alongside. vegan.
• Aloo chokha, sourced from India. Mashed boiled potato taking its mustard oil raw, the side that goes with litti. vegan.
• Aloo Gobhi, sourced from India. Cauliflower is the other half, and turmeric is what makes it yellow. vegetarian.
• Aloo Mutter, sourced from India. The gravy is tomato made creamy, and the spicing is mild on purpose. vegetarian.
• Aloo paratha, sourced from India. A wheat flatbread whose spiced potato filling goes inside a ball of dough before it is rolled. vegetarian.
• Aloo Tikki, sourced from India. The peas go inside the potato and it is shaped into a cutlet. vegetarian.
• Amaretti di Saronno, sourced from Italy. Crisp almond macaroons with a bitter note, dried before baking so the tops craze. Egg, vegetarian.
• Ampaw, sourced from the Philippines. Leftover rice dried hard, puffed in hot oil, and bound into bars with caramel. vegan.
• Amygdalopita, sourced from Greece. An almond and semolina syrup cake soaked in two goes rather than one, because semolina takes syrup more slowly than breadcrumb does. Egg, vegetarian.
• Amygdalota, sourced from Greece. Almond sweets shaped and dried rather than baked, where the only cooking is a brief set in a low oven. Egg, vegetarian.
• Anarsa, sourced from India. It is rolled in white poppy seeds and fried poppy-side down first. vegetarian.
• Angel Wings, sourced from Italy. Pastry rolled until you can see through it, knotted and fried for seconds. Egg, vegetarian.
• Anpan, sourced from Japan. A soft enriched bun round bean paste, with a cooked flour paste in the dough for softness. Egg, vegetarian.
• Apas, sourced from the Philippines. Rolled thin enough to see light through, and sugared before it goes in, not after. Egg, vegetarian.
• Apfelküchle, sourced from Germany. The batter is closer to a pancake than a fritter, and the article has it as a whole meal. Egg, vegetarian.
• Arrabbiata Sauce, sourced from Italy. Tomato, garlic and chilli cooked fast in oil, with no meat and no cheese anywhere in it. vegan.
• Ashoka Halwa, sourced from India. A Thanjavur halwa in which moong dal stands in for the wheat that was scarce. vegetarian.
• Assidat Zgougou, sourced from Tunisia. The pine seed is ground and then strained through muslin, because the husk will never soften. vegetarian.
• Aşure, sourced from Turkey. Every grain and pulse is cooked separately before they meet, because none of them cooks at the same rate. vegan.
• Aush Reshteh, sourced from Iran. The noodles go in at the end and the kashk is stirred in off the heat so it cannot split. vegetarian.
• Avial, sourced from India. The vegetables are boiled rather than fried, and only crisp ones go in. vegetarian.
• Ayva Tatlısı, sourced from Turkey. The seeds and cores go into the pan with the fruit, because that is where the pectin is that sets the syrup. vegetarian.
• Babà al Rum, sourced from Italy. A very wet yeasted sponge, soaked cool in warm syrup until it stops taking any more. Egg, vegetarian.
• Baba au Rhum, sourced from France. A dry yeast cake soaked in warm syrup while it is completely cold, because that temperature difference is what makes it drink. Egg, vegetarian.
• Baba Ghanoush, sourced from Lebanon. Charred whole over a bare flame until the skin blisters black, then bound smooth with tahini. vegan.
• Baci di Dama, sourced from Italy. Two hazelnut domes joined with chocolate, baked flat-side down so they stay round. vegetarian.
• Bağaça, sourced from Turkey. Leavened with a chickpea ferment started half a day ahead, not with yeast. vegetarian.
• Baghali Ghatogh, sourced from Iran. The eggs are cracked in whole at the end and there is no meat in it at all. Egg, vegetarian.
• Baghrir, sourced from Morocco. Pancakes cooked on one side only, where the holes open across the surface and are the point of the whole thing. vegetarian.
• Baguette, sourced from France. Four ingredients and a cold overnight rise, baked with steam in the first ten minutes and none after. vegan.
• Baicoli, sourced from Italy. Venetian biscuits baked as a loaf, chilled a day, then sliced thin and dried out. Egg, vegetarian.
• Baingan Bharta, sourced from India. The aubergine is charred whole over a flame until the skin blackens, and that smoke is the dish. vegan.
• Bakarkhani, sourced from India. A hard-crusted Mughlai bread whose sheet is stretched and folded back over ghee again and again. vegetarian.
• Baklava, sourced from Greece. Layered filo and nuts where cold syrup meets hot pastry, which is the only combination that does not go soggy. vegetarian.
• Bal mithai, sourced from India. Roasted khoya cut into fudge and rolled in sugar-coated poppy seeds. vegetarian.
• Balikucha, sourced from the Philippines. Dark sugar boiled to a hard ball and then pulled by hand until it turns pale and opaque. vegan.
• Bambalouni, sourced from Tunisia. A hole is pushed through with the thumb and widened by spinning it on the finger, so the ring is thin and uneven. vegetarian.
• Banana chip, sourced from the Philippines. Sliced thin across and fried twice, so they stay crisp under the glaze. vegan.
• Bananacue, sourced from the Philippines. Saba bananas fried in sugar that caramelises around them in the pan. vegan.
• Baozi, sourced from China. A baozi, also known as bao or bau, is a type of steamed, filled bun or. vegan.
• Barazek, sourced from Lebanon. Sesame on one face and pistachios on the other, put on by pressing each side into its own tray before baking. Egg, vegetarian.
• Barbunya Pilaki, sourced from Turkey. It is cooled in its own liquid, which sets to a light jelly around the beans. vegan.
• Barfi, sourced from India. Khoa and sugar cooked to a fudge and cut cold, with nothing set in syrup. vegetarian.
• Barquillos, sourced from the Philippines. Paper-thin wafers rolled round a dowel in the seconds before they set. Egg, vegetarian.
• Barquiron, sourced from the Philippines. A wafer roll packed with polvoron crumb, which has to go in while the roll is still warm. Egg, vegetarian.
• Basbousa, sourced from Egypt. Desiccated coconut goes into the batter, and it is cut only after all the syrup has gone in. vegetarian.
• Bastani, sourced from Iran. Flakes of frozen clotted cream are stirred in at the end and stay solid in the finished ice cream. Egg, vegetarian.
• Basundi, sourced from India. It is stirred constantly so that no skin forms at all, which is the opposite of what rabri wants. vegetarian.
• Batata Harra, sourced from Lebanon. The garlic and coriander go in off the heat, after the potatoes are already crisp. vegan.
• Bati, sourced from India. The bread that uses the least water, which is why it keeps in a desert. vegetarian.
• Baumkuchen, sourced from Germany. Every layer is browned before the next is poured, and the lift comes from eggs because there is no baking powder in it. Egg, vegetarian.
• Bebinca, sourced from India. Between seven and sixteen layers, each one baked before the next is poured on. Egg, vegetarian.
• Beguni, sourced from India. Aubergine cut the long way, in a gram flour batter, fried in mustard oil. vegan.
• Bensone, sourced from Italy. A dense S-shaped ring cake made deliberately dry, because it exists to be dipped in wine. Egg, vegetarian.
• Berlingozzo, sourced from Italy. A light ring cake raised on whipped eggs and scented with anise, soft enough to tear. Egg, vegetarian.
• Bethmännchen, sourced from Germany. Three almonds, because the fourth was taken off when a son died. Egg, vegetarian.
• Beyaynetu, sourced from Ethiopia. It is an assortment on one injera, and the fasting version leaves out dairy as well as meat. vegan.
• Bhakri, sourced from India. Millet flour and hot water, flattened by hand rather than rolled. vegan.
• Bhel puri, sourced from India. Built one ingredient at a time, with no dahi anywhere in it. vegan.
• Biangbiang Noodles, sourced from China. Dough ripped by hand into wide belts and finished by pouring smoking oil over dry chilli and garlic in the bowl. vegan.
• Bibimbap, sourced from South Korea. A rice bowl whose every vegetable is cooked and seasoned separately, arranged in sections and mixed only at the table. Egg, vegetarian.
• Bibingkoy, sourced from the Philippines. Filled rice balls boiled in a ginger coconut syrup, so the filling is the surprise. vegan.
• Bici Bici, sourced from Turkey. A plain starch block is cut into cubes and served over ice shaved fine enough to melt on the tongue. vegan.
• Bienenstich, sourced from Germany. The almond topping goes on before it bakes, and the cake is split only once it is cold. Egg, vegetarian.
• Bikaneri bhujia, sourced from India. Moth bean flour with the gram flour, which is why it is crunchier than sev. vegan.
• Biko, sourced from the Philippines. A sticky rice slab with whole grains and a caramel top, cut in squares. vegan.
• Binagol, sourced from the Philippines. Grated taro cooked to a stiff paste and baked back inside half a coconut shell. Egg, vegetarian.
• Binaki, sourced from the Philippines. Grated fresh corn steamed in its own husks, with cornmeal added only to hold it together. vegetarian.
• Binangkal, sourced from the Philippines. Dense flour balls coated in sesame and fried low and slow so the middle cooks through. Egg, vegetarian.
• Binatog, sourced from the Philippines. Dried white corn soaked overnight and boiled until the kernels burst open, with fresh coconut. vegan.
• Bingsu, sourced from South Korea. Shaved frozen milk rather than crushed ice, which is a texture you cannot get from a blender. vegetarian.
• Binignit, sourced from the Philippines. Root crops and sago in coconut milk, added in order of hardness. vegan.
• Bionico, sourced from Mexico. The cream thinned with condensed milk and poured on at the table, so the fruit never sits in it. vegetarian.
• Bisciola, sourced from Italy. A dark rye loaf packed with nuts and dried fruit, nearer bread than cake. Egg, vegetarian.
• Biscocho, sourced from the Philippines. Bread baked once, sliced, buttered and baked again until it is dry all the way through. vegetarian.
• Biscotti, sourced from Italy. Tuscan almond biscuits with no fat at all, baked as a log and cut on the diagonal. Egg, vegetarian.
• Bisi Bele Bhath, sourced from India. Rice, dal and vegetables cook in one pot, and the masala has its own name. vegetarian.
• Bissara, sourced from Morocco. Split dried broad beans cooked to a thick purée with nothing in it but garlic, eaten with more oil than seems reasonable. vegan.
• Black Forest gateau, sourced from Germany. The kirsch is one of the six main ingredients, not a flavouring you can leave out and keep the dish. Egg, vegetarian.
• Black Sesame Soup, sourced from China. A hot sweet soup ground from toasted sesame and soaked rice, thickened by the rice alone and by nothing else. vegan.
• Bombay mix, sourced from India. A dozen separately fried things tossed together, each kept crunchy. vegan.
• Bombolone, sourced from Italy. An enriched yeast doughnut with no hole, filled after frying so the crumb stays dry. Egg, vegetarian.
• Bonda, sourced from India. A ball of filling dipped whole in gram flour batter, so the batter is only a coat. vegan.
• Boondi, sourced from India. Batter dropped through a slotted spoon, so it fries as separate pearls. vegan.
• Borani, sourced from Iran. The vegetable is boiled and then fried before the garlicky yogurt goes on. vegetarian.
• Bougatsa, sourced from Greece. A semolina custard in filo with no syrup anywhere, cut into squares with a blade and dusted at the moment it is served. Egg, vegetarian.
• Boule, sourced from France. A round loaf where the shaping is the whole job, dragged against the surface until the skin is tight enough to hold a dome. vegan.
• Braised Aubergine, sourced from China. Aubergine browned hard and then braised in a sweet-sour sauce that reduces onto it. vegan.
• Brazo de Mercedes, sourced from the Philippines. A meringue sheet rolled around a yolk custard, using both halves of the same eggs. Egg, vegetarian.
• Bread pakora, sourced from India. Triangles of white bread in gram flour batter, often with potato between two slices. vegan.
• Breadsticks, sourced from Italy. Thin sticks stretched rather than rolled, baked until they snap. vegan.
• Bremer Klaben, sourced from Germany. It is the one that is not dusted with sugar afterwards, and that is the stated difference. vegetarian.
• Brenntar, sourced from Germany. The flour is roasted before it is cooked, and the names record what happens if you roast it too far. vegetarian.
• Brioche, sourced from France. A dough with its own weight in butter, beaten until it leaves the bowl before any butter goes in, and chilled overnight. Egg, vegetarian.
• Broas, sourced from the Philippines. Dry sponge fingers baked twice, so they snap instead of bending. Egg, vegetarian.
• Bruschetta, sourced from Italy. Bread grilled over fire, rubbed with raw garlic while hot, and oiled before anything else. vegan.
• Brutti ma Buoni, sourced from Italy. A nut meringue cooked in the pan before it is baked, which is what makes it chewy rather than crisp. Egg, vegetarian.
• Bua loi, sourced from Thailand. Small rice-flour balls coloured with real vegetables, boiled apart from the coconut milk. vegan.
• Buccellato, sourced from Italy. A yeasted sweet ring with anise and raisins, proved twice and barely sweet. Egg, vegetarian.
• Bûche de Noël, sourced from France. A fatless sponge rolled while it is still hot inside a cloth, then unrolled to fill, which is what stops it cracking. Egg, vegetarian.
• Buchteln, sourced from Germany. They are baked touching in one pan so they stick together and are pulled apart. Egg, vegetarian.
• Buckwheat gateau, sourced from Germany. The layer between the cakes is yoghurt and cranberries rather than cream. Egg, vegetarian.
• Buddha's Delight, sourced from China. A braise built almost entirely from dried things, where the water they soaked in is the only stock there is. Tofu, vegan.
• Budino, sourced from Italy. A stirred custard set with egg alone, cooked just to the point where it coats a spoon. Egg, vegetarian.
• Bukayo, sourced from the Philippines. Coconut strips cooked in muscovado until the syrup will hold them in a heap. vegan.
• Buko pandan, sourced from the Philippines. Green pandan jelly cubes and coconut strips in sweetened cream, with the pandan actually infused. vegetarian.
• Buko pandan cake, sourced from the Philippines. A green pandan sponge rolled warm in a cloth round coconut cream, so it never cracks. Egg, vegetarian.
• Buko salad, sourced from the Philippines. Young coconut and tinned fruit in sweetened cream, with no gelatine and no pandan in it. vegetarian.
• Bülbül Yuvası, sourced from Turkey. The sheet is wrapped round a thin rod and pushed together to pleat before it is coiled, with the centre left hollow. vegetarian.
• Bungeoppang, sourced from South Korea. A thin batter in a fish-shaped mould filled halfway, the paste laid in, and more batter poured over before it is closed. Egg, vegetarian.
• Buñuelos, sourced from Mexico. Stretched over the back of the hand until it is translucent, because a rolling pin cannot take it that thin. Egg, vegetarian.
• Bustrengo, sourced from Italy. A dense wet cake of leftover bread, cornmeal and fruit, with nothing to raise it. Egg, vegetarian.
• Butterkuchen, sourced from Germany. The holes are flakes of butter that melted out, and the trade minimum is 30 parts butter to 100 of flour. Egg, vegetarian.
• Calissons, sourced from France. Almond and candied melon paste on rice paper, where the melon is dried until it is barely tacky before it is ground. Egg, vegetarian.
• Camachile cookie, sourced from the Philippines. A firm biscuit rolled and curled into a ridged crescent, cut from a rope rather than stamped. Egg, vegetarian.
• Camote cue, sourced from the Philippines. Sweet potato slices fried through first, then sugar thrown into the oil to glaze them. vegan.
• Camote halaya, sourced from the Philippines. Sweet potato cooked down much further than a yam halaya needs, then dried out in the oven. vegetarian.
• Camporelli, sourced from Italy. Ring biscuits bound with wine and oil instead of egg and butter, so they stay crisp for weeks. vegan.
• Canestrelli, sourced from Italy. Flower-shaped shortbread made short with potato starch and yolks only. Egg, vegetarian.
• Caponata, sourced from Italy. Aubergine and celery fried separately and brought together in a sweet-sour sauce, eaten cold. vegan.
• Carciofi alla Giudia, sourced from Italy. Whole artichokes fried twice until the leaves open and crisp like petals. vegan.
• Carciofi alla Romana, sourced from Italy. Artichokes stuffed with mint and garlic and braised standing up in oil and water. vegan.
• Cascaron, sourced from the Philippines. Fried first, then turned in a caramel that sets hard and crackles. vegan.
• Castagnaccio, sourced from Italy. Chestnut flour and water with rosemary on top, and no sugar, egg or raising agent. vegan.
• Castella, sourced from Japan. A honey sponge with no butter and no raising agent, lowered in temperature as it bakes. Egg, vegetarian.
• Cavallucci, sourced from Italy. Sienese spiced biscuits built on a sugar syrup, baked once and left soft inside. vegetarian.
• Cavatelli, sourced from Italy. Eggless pasta dragged into shells with a thumb, two ingredients and no machine. vegan.
• Cevizli İrmik Tatlısı, sourced from Turkey. The walnuts go into the batter rather than on top, and the syrup is spiced with cloves and orange zest. Egg, vegetarian.
• Cezerye, sourced from Turkey. Grated carrot is boiled and then roasted dry with sugar until the paste comes away from the pan in one mass. vegan.
• Chadachadi, sourced from India. It comes off the heat when the charring sizzles, and the crust is stirred back in. vegan.
• Chakuli Pitha, sourced from India. Rice flour and black gram, not soaked and ground rice, and hours of fermenting rather than a night. vegetarian.
• Chana Masala, sourced from India. The chickpeas are soaked overnight and amchoor is what sharpens the sauce. vegetarian.
• Chandrakanti, sourced from India. The flour is split green gram as well as rice, and the shape is a choice the source does not make. vegetarian.
• Chapssaltteok, sourced from South Korea. Rice dough steamed before it is shaped and then beaten glossy, wrapped round red bean paste and dusted to stop it sticking. vegan.
• Chausson aux Pommes, sourced from France. Puff turnovers filled with a thick cold apple compote, scored in curves and sealed with water rather than egg. Egg, vegetarian.
• Chebakia, sourced from Morocco. Dough cut and threaded into a rose, fried, and dropped straight from the oil into warm honey where it hisses. Egg, vegetarian.
• Chhena Gaja, sourced from India. The water is squeezed out and the dough dried before it is cut into rectangles and boiled in a thick syrup. vegetarian.
• Chhena Jalebi, sourced from India. The curds are rolled into pretzel shapes and deep-fried, not piped as a batter. vegetarian.
• Chhena Jhili, sourced from India. Wheat flour is worked into the curds before they are fried, which is what makes it hold its shape. vegetarian.
• Chhena Kheeri, sourced from India. The fried cubes go into the milk and the milk is then boiled down around them to a rabri. vegetarian.
• Chhena Poda, sourced from India. It is baked for hours and its flavour comes from the sugar caramelising, with no syrup anywhere in it. vegetarian.
• Chhenabara, sourced from India. It is fried to a burnt brown crust over a centre that stays soft. vegetarian.
• Chikki, sourced from India. A jaggery syrup made with as little water as possible, rolled to six or eight millimetres. vegetarian.
• Chinese bhel, sourced from India. Fried noodles and raw cabbage, tossed the way a bhel is tossed. vegan.
• Chitranna, sourced from India. It is lemon rather than tamarind, and the seasoning has its own name. vegan.
• Chocolate Mousse, sourced from France. Chocolate and eggs with no cream in it at all, where the chocolate must be warm when the whites go in or it seizes into grains. Egg, vegetarian.
• Chole bhature, sourced from India. The chole takes its dark colour from amla or tea rather than from spice. vegetarian.
• Churma, sourced from India. Baked bread crushed back into ghee and sugar. vegetarian.
• Churros, sourced from Mexico. The flour cooked into boiling water before anything else, which is the only reason the dough can be piped. vegetarian.
• Ciabatta, sourced from Italy. A very wet dough folded rather than kneaded, handled as little as possible. vegan.
• Ciambella, sourced from Italy. A plain ring cake raised with baking powder, mixed in one bowl in five minutes. Egg, vegetarian.
• Ciambotta, sourced from Italy. Summer vegetables fried apart and stewed together, so each keeps its own character. vegan.
• Ciceri e Tria, sourced from Italy. Chickpeas with pasta of which a third is fried rather than boiled. vegan.
• Çiğ Köfte, sourced from Turkey. Nothing is cooked and nothing is heated — the bulgur is worked by hand for half an hour until it binds. vegan.
• Cocadas, sourced from Mexico. Cooked until a spoon drawn across the pan leaves a dry trail that does not close, or they will not hold their shape. Egg, vegetarian.
• Cold Sesame Noodles, sourced from China. Noodles rinsed cold and turned through a loosened sesame paste sauce. vegan.
• Colomba Pasquale, sourced from Italy. A two-day enriched dough baked in a dove mould under a raw almond crust. Egg, vegetarian.
• Congee, sourced from China. Rice cooked in twelve times its volume of water until the grains burst and thicken it. vegan.
• Cornetto, sourced from Italy. A laminated breakfast pastry, softer and sweeter than a croissant, folded three times. Egg, vegetarian.
• Cornick, sourced from the Philippines. Dried corn soaked, dried again and deep-fried until it splits and goes hard. vegan.
• Crème Brûlée, sourced from France. A baked yolk custard chilled hard and burnt under sugar at the last minute, where the contrast only exists for about twenty minutes. Egg, vegetarian.
• Crispy kangkóng, sourced from the Philippines. Water spinach leaves fried in a thin cornflour batter, with every leaf completely dry first. vegan.
• Croissants, sourced from France. A laminated dough folded three times with long chilled rests, where everything depends on the butter staying solid and separate. Egg, vegetarian.
• Croquembouche, sourced from France. Filled choux buns built into a cone with caramel as the only glue, which gives you about ninety seconds a batch. Egg, vegetarian.
• Crostata, sourced from Italy. Pasta frolla handled cold and as little as possible, under a lattice of jam. Egg, vegetarian.
• Cuccidati, sourced from Italy. Sicilian biscuits enclosing a dark fig and nut paste, left to mature before baking. Egg, vegetarian.
• Cupeta, sourced from Italy. A hard almond brittle poured between wafers or onto lemon leaves while still molten. vegetarian.
• Curd Rice, sourced from India. The rice is cooled to room temperature before the curd goes in, or it ferments. vegetarian.
• Çılbır, sourced from Turkey. The eggs are poached and laid on yoghurt warmed to blood heat, with foaming pepper butter poured over. Egg, vegetarian.
• Dabeli, sourced from India. The name means pressed, and the potato goes into the bun under pomegranate and peanuts. vegetarian.
• Dabo kolo, sourced from Ethiopia. The dough is rolled into ropes and cut into small pieces before any of it is fried. vegetarian.
• Dahi baigana, sourced from India. Built so it can be made without onion or garlic, for the festivals that forbid them. vegetarian.
• Dahi vada, sourced from India. Fried lentil balls dropped into water first, and only then into thick yoghurt. vegetarian.
• Dahibara Aloodum, sourced from India. The fried baras soak in water first and then in thin yoghurt for hours, and two separate curries go on top. vegetarian.
• Daifuku, sourced from Japan. A soft rice dough made in a microwave in three bursts, wrapped round bean paste while hot. vegan.
• Daktyla, sourced from Cyprus. The ends pinched shut before frying, because the filling boils and will push its way out of an open one. vegetarian.
• Dal badam chakki, sourced from India. Dal flour and ground almond set as a fudge and cut in slices, which is what chakki means. vegetarian.
• Dal bati, sourced from India. A bread dough kneaded with yoghurt and rolled to tennis-ball size, with a rai-jeera dal. vegetarian.
• Dal Makhani, sourced from India. Some of the lentils are mashed as it simmers, and kasuri methi and butter go in at the end. vegetarian.
• Dampfnudel, sourced from Germany. The bottom fries to a crust as the liquid boils away and the tops stay white. Egg, vegetarian.
• Dango, sourced from Japan. Two rice flours together, boiled then grilled, with a glaze thickened by starch. vegan.
• Daral, sourced from the Philippines. Thin green rice-flour crepes rolled round a sweet coconut filling cooked dry first. Egg, vegetarian.
• Deep Fried Tofu, sourced from China. Firm tofu pressed, dried and fried twice, with a dry salt to dip it in. Tofu, vegan.
• Dhebra, sourced from India. A Gujarati pearl-millet bread fried until small brown spots appear, which keeps for days. vegan.
• Dhokla, sourced from India. The batter is rice and chana dal, fermented at least four hours before it is steamed. vegan.
• Dhoper chop, sourced from India. An egg-shaped potato cutlet in a jacket of white bread, whose name means a lie. vegetarian.
• Dibile, sourced from Turkey. The strips are folded in the hot oil itself and then dipped in syrup, where the dry version is only dusted. Egg, vegetarian.
• Diples, sourced from Greece. Unleavened dough rolled until it is translucent and folded in the hot oil with two forks, then dipped in honey. Egg, vegetarian.
• Dolmades, sourced from Greece. Vine leaves rolled around rice that is only half cooked, weighted down with a plate so they cannot unroll. vegan.
• Dolsot Bibimbap, sourced from South Korea. Bibimbap in a stone bowl heated empty until it smokes, so the rice pressed against it forms a crust you scrape up as you eat. Egg, vegetarian.
• Domates Mücveri, sourced from Turkey. You cannot wring out a tomato, so the tomatoes are crushed into the batter and flour does the drying instead of the hands. Egg, vegetarian.
• Dominostein, sourced from Germany. Four layers built down from a gingerbread base, made as a cheap stand-in for a praline. vegetarian.
• Donauwelle, sourced from Germany. The cherries sink as it bakes and drag the chocolate layer down with them, which is the wave. Egg, vegetarian.
• Dondurma, sourced from Turkey. Salep and mastic make it chewy enough to pull, and it is beaten rather than churned. vegetarian.
• Doodhpak, sourced from India. The milk is slow-boiled down before serving and it is eaten with puris rather than on its own. vegetarian.
• Dorayaki, sourced from Japan. Two pancakes browned evenly on one side only, rested so the batter goes glossy. Egg, vegetarian.
• Double Ka Meetha, sourced from India. It is leavened double roti, and it soaks in sugar syrup rather than milk. vegetarian.
• Duchess Potatoes, sourced from France. Piped rosettes of mash dried in the oven before the egg goes in, so they hold their ridges instead of slumping. Egg, vegetarian.
• Duck Pancakes, sourced from China. Thin wheat pancakes rolled in pairs and steamed, then peeled apart. vegan.
• Dum Aloo, sourced from India. Small potatoes are deep-fried whole first, then cooked slowly sitting in the sauce rather than above water. vegetarian.
• Éclairs, sourced from France. Choux fingers pierced the instant they leave the oven, filled cold and dipped rather than spooned. Egg, vegetarian.
• Egg Fried Rice, sourced from China. Day-old rice fried hard in a dry pan, with the egg poured over the rice rather than cooked first. Egg, vegetarian.
• Egg Pancake, sourced from China. A thin batter spread on a hot pan with an egg cracked straight onto it. Egg, vegetarian.
• Egg pie, sourced from the Philippines. A deep custard tart with a browned top, baked hot then cool so it sets without splitting. Egg, vegetarian.
• Eggah, sourced from Egypt. The egg is there to bind the filling rather than the filling to fill the egg — it is far firmer than an omelette. Egg, vegetarian.
• Eierschecke, sourced from Germany. Three layers, because the name is a garment that had three parts. Egg, vegetarian.
• Ekmek Kadayıfı, sourced from Turkey. Made from a dried bread round and no threads at all, soaked until it swells to twice its thickness. vegetarian.
• Enduri Pitha, sourced from India. It is wrapped in a turmeric leaf and steamed, and the leaf is the flavour. vegetarian.
• Erissery, sourced from India. Grated coconut is toasted to deep brown in the final tempering, and its article calls that the signature. vegan.
• Espasol, sourced from the Philippines. A soft rice-flour log rolled in more rice flour, toasted, so it never feels wet. vegan.
• Ezogelin Çorbası, sourced from Turkey. Three starches at once — red lentils, bulgur and rice — each breaking down to a different degree. vegetarian.
• Fakthong kaeng buat, sourced from Thailand. Pumpkin poached uncovered in salted coconut milk, cut large so the pieces survive the cooking. vegan.
• Falafel, sourced from Lebanon. The chickpeas are soaked raw and never cooked before grinding, which is the one rule that cannot be broken. vegan.
• Falooda, sourced from India. Nothing in it is cooked at the point of serving: it is layered cold in a glass. vegetarian.
• Faloodeh, sourced from Iran. The cooked starch batter is pressed through a sieve straight into iced water. vegan.
• Fanouropita, sourced from Greece. A spiced cake with no egg, butter or milk in it, where orange juice and bicarbonate do the lifting. vegan.
• Fanta cake, sourced from Germany. Part of the rise is the fizz in the drink, which the article says outright. Egg, vegetarian.
• Far Breton, sourced from France. A batter rather than a custard, poured cold over soaked prunes, which sets dense and slightly chewy instead of wobbling. Egg, vegetarian.
• Farinata, sourced from Italy. A chickpea batter rested for hours and baked in a fierce oven in a pan of hot oil. vegan.
• Fasolada, sourced from Greece. A bean soup whose body comes from a quantity of olive oil that looks like a mistake, and from beans salted only at the end. vegan.
• Fatayer, sourced from Lebanon. Folded into a three-cornered pyramid and sealed on three seams, so it is closed where the open pie is not. vegan.
• Fatteh, sourced from Lebanon. Three layers built in the dish and never stirred together, so each spoonful goes down through all of them. vegetarian.
• Fava, sourced from Turkey. It sets firm in a tray and is cut into cubes, not served as a dip. vegan.
• Filone, sourced from Italy. A long plain loaf shaped by rolling, slashed once down its length. vegan.
• Fit-fit, sourced from Ethiopia. The sauce is made first and the torn bread is folded into it, never the other way round. vegetarian.
• Flamiche, sourced from France. A leek tart whose whole difficulty is the water inside the leeks, squeezed out in a cloth before they go in. Egg, vegetarian.
• Flan cake, sourced from the Philippines. Sponge batter poured onto raw custard and baked in one tin, which separates as it cooks. Egg, vegetarian.
• Florentine Biscuits, sourced from Italy. Lace biscuits of caramel and nuts with a chocolate base combed into waves. vegetarian.
• Focaccia, sourced from Italy. A wet oily dough dimpled under salted water, so the holes stay open. vegan.
• Focaccia Pugliese, sourced from Italy. A focaccia with boiled potato in the dough, topped with raw tomatoes and olives. vegan.
• Food for the gods, sourced from the Philippines. A dense date and walnut bar underbaked on purpose, so it stays chewy rather than cakey. Egg, vegetarian.
• Fougasse, sourced from France. A flat olive-oil bread cut right through to the tray and then pulled open, so the slits stay open and every edge crisps. vegan.
• Frankfurter Kranz, sourced from Germany. The name is protected and it requires buttercream, so a margarine one must be called something else. Egg, vegetarian.
• Franzbrötchen, sourced from Germany. Each slice is pressed in the middle with a spoon handle so the filling squeezes out at the sides. vegetarian.
• French Toast, sourced from France. Stale bread soaked right through rather than dipped, fried in butter and oil together so the butter cannot burn. Egg, vegetarian.
• Frittelle, sourced from Italy. Fritters built on rice cooked soft in milk, with no yeast and no rolling. Egg, vegetarian.
• Ful Medames, sourced from Egypt. The beans cook overnight in a narrow-necked pot, so almost nothing evaporates and they collapse in their own liquid. Egg, vegetarian.
• Ful Nabet, sourced from Egypt. The beans are sprouted for two days before they are cooked at all, which changes them into something else entirely. vegan.
• Gajar Ka Halwa, sourced from India. The carrots are grated and cooked down in milk, and the nuts are fried in ghee before they go on. vegetarian.
• Galaktoboureko, sourced from Greece. A hot semolina custard poured into filo and baked, so the pastry sets around a filling that is already thick. Egg, vegetarian.
• Gavvalu, sourced from India. Dough rolled on a ridged tool so each piece curls into a cowrie shell. vegetarian.
• Gaz, sourced from Iran. An egg-white nougat whose original sweetener is an insect honeydew, now usually replaced with glucose syrup. Egg, vegetarian.
• Gazelle Ankles, sourced from Morocco. Almond paste in pastry rolled thin enough to see through, baked pale and pricked so the crescents do not split. Egg, vegetarian.
• Gelato, sourced from Italy. A churned custard with more milk than cream and less air than ice cream. Egg, vegetarian.
• Gelo di Melone, sourced from Italy. Watermelon juice thickened with starch and set in the fridge, never frozen. vegan.
• Genfo, sourced from Ethiopia. It is served as a mound with a hole in the middle, and the hole is the sauce bowl. vegetarian.
• Ghari, sourced from India. A puri dough closed round a mawa filling and coated in ghee. vegetarian.
• Ghevar, sourced from India. The batter is poured into hot ghee and sets as a honeycomb disc. vegetarian.
• Ghugni, sourced from India. Coconut and tamarind go in the gravy, and it is eaten with puffed rice. vegan.
• Gianduiotto, sourced from Italy. A hazelnut and chocolate paste set in an ingot shape, with no added cocoa butter. vegan.
• Gigandes Plaki, sourced from Greece. Big flat beans baked uncovered in tomato until the top ones go leathery and the sauce goes sticky. vegan.
• Ginataang Mais, sourced from the Philippines. A warm sweet corn and glutinous rice porridge in coconut milk. vegan.
• Ginataang saba, sourced from the Philippines. Saba and sago in sweet coconut milk, with the sago cooked apart so it does not cloud the pot. vegan.
• Giurgiulena, sourced from Italy. Toasted sesame set in cooked honey and cut into strips while still warm. vegetarian.
• Gnocchi, sourced from Italy. Potato dumplings with as little flour as will hold them together. Egg, vegetarian.
• Gosh-e Fil, sourced from Iran. The dough is rolled thin, pinched into an elephant's ear and deep-fried with no filling in it. Egg, vegetarian.
• Graffe, sourced from Italy. Yeasted potato dough in rings, fried and rolled in sugar. Egg, vegetarian.
• Granita, sourced from Italy. A syrup frozen without a machine and raked with a fork into coarse crystals. vegan.
• Gratin Dauphinois, sourced from France. Potatoes baked in cream with no cheese and no egg, where the slices are not rinsed because the starch is what thickens it. vegetarian.
• Grattachecca, sourced from Italy. A solid block of ice scraped by hand, with syrup poured over the shavings. vegan.
• Green tea ice cream, sourced from Japan. A custard base with the matcha sifted and pasted, never spooned straight into liquid. Egg, vegetarian.
• Guasanas, sourced from Mexico. The pods boiled whole in heavily salted water and eaten straight from the pod, so the salt has to get through the shell. vegan.
• Gulab Jamun, sourced from India. The dough is milk solids, and it fries at a low temperature. vegetarian.
• Güllaç, sourced from Turkey. Nothing is cooked — the starch sheets soften in warm sweetened milk in the dish they are served from. vegetarian.
• Gyeongdan, sourced from South Korea. Small filled balls that are boiled rather than steamed and rolled in powder the moment they come out of the water. vegan.
• Gyeranppang, sourced from South Korea. A sweet batter with a whole egg cracked straight onto it in the tin, baked until the yolk is just set. Egg, vegetarian.
• Halo-halo, sourced from the Philippines. Layers built in a specific order under shaved ice, to be mixed by whoever eats it. Egg, vegetarian.
• Halva, sourced from Greece. Semolina toasted in oil until it smells of biscuits, then flooded with hot syrup in one go and turned out of a mould. vegan.
• Handvo, sourced from India. There is a vegetable in the batter, which is what makes it a cake rather than a sponge. vegetarian.
• Harcha, sourced from Morocco. A semolina pan bread with no yeast and almost no kneading, where the semolina is left to drink the milk before it is shaped. vegetarian.
• Hilbet, sourced from Ethiopia. The pulses are ground to a powder raw, and the cooked powder is whipped to a cream. vegan.
• Himbasha, sourced from Ethiopia. It is scored into a wheel of spokes before it goes into the oven. vegetarian.
• Hot Dry Noodles, sourced from China. Noodles boiled the day before, oiled and cooled on a tray, then reheated in ten seconds and tossed with sesame paste and no broth at all. vegan.
• Hotteok, sourced from South Korea. A yeasted dough filled with sugar and nuts and pressed flat in the pan with an oiled lid, so the filling melts to a syrup. vegetarian.
• Hummus, sourced from Egypt. The chickpeas are peeled, which is the only thing that makes it genuinely smooth. vegan.
• Ice buko, sourced from the Philippines. A coconut ice block frozen solid without churning, in a cup with a stick in it. vegetarian.
• Ice scramble, sourced from the Philippines. Shaved ice beaten with milk to a pink slush, not layered like a halo-halo. vegetarian.
• Imagawayaki, sourced from Japan. Two batter discs cooked in rings and pressed together round the filling while still wet. Egg, vegetarian.
• İmam Bayıldı, sourced from Turkey. No meat at all, an extravagant amount of olive oil, and it is cooled completely before it is eaten. vegan.
• Imarti, sourced from India. The batter is black gram with saffron in it, piped as a flower with a ring in the middle. vegetarian.
• Inipit, sourced from the Philippines. Two thin sponge sheets pressed onto a thick custard and cut into bars. Egg, vegetarian.
• Injera, sourced from Ethiopia. Part of the fermented batter is boiled and stirred back in, and that is what binds it. vegan.
• Insalata di Arance, sourced from Italy. Peeled orange rounds with fennel and olives, dressed without vinegar. vegan.
• Insalata Pantesca, sourced from Italy. Warm potato with salted capers, tomato and oregano, and no mayonnaise anywhere. vegan.
• Ispanaklı Yumurta, sourced from Turkey. The eggs are broken into wells pressed into the cooked-down spinach and left whole. Egg, vegetarian.
• İzmir Bombası, sourced from Turkey. The filling goes in frozen, which is the only way the outside bakes crisp while the centre stays liquid. Egg, vegetarian.
• Jalebi, sourced from India. A plain-flour batter piped in a spiral, and it is eaten with curd or rabri. vegetarian.
• Japanese milk bread, sourced from Japan. A tall square loaf with a cooked flour paste in the dough, baked lidded for flat sides. Egg, vegetarian.
• Japchae, sourced from South Korea. Sweet potato starch noodles dressed in soy and sesame while still hot, with every vegetable cooked separately and folded in cold. vegan.
• Jeera Aloo, sourced from India. It is dry, cumin-led, and its article says it is not hot unless you make it so. vegan.
• Jhunka, sourced from India. The gram flour paste is sauteed until it stiffens, which is what separates it from the wet, mild pithla. vegan.
• Jolbhora sandesh, sourced from India. A chhena sweet with a liquid centre of date palm jaggery, which is what the name means. vegetarian.
• Kaalan, sourced from India. Pepper leads it, and the curd is stirred one way over a low heat because boiling curdles it. vegetarian.
• Kababayan, sourced from the Philippines. Small dense muffins with a sunken ring round the dome, baked in a hot oven that drops. Egg, vegetarian.
• Kabak Tatlısı, sourced from Turkey. Layered with sugar overnight, then cooked in nothing but the liquid that draws out of it. vegetarian.
• Kachori, sourced from India. A round pastry with gram flour and ghee in it, stuffed with dry dal before frying. vegetarian.
• Kadboli, sourced from India. Four flours in one dough, where kodubale uses only two. vegan.
• Kadhi, sourced from India. Yoghurt and gram flour are simmered together until the gravy thickens, and it must not be allowed to split. vegetarian.
• Kadın Göbeği, sourced from Turkey. A dimple is pressed into each ball with a wet finger before frying, and it survives the oil. Egg, vegetarian.
• Kahk, sourced from Egypt. The filling is agameya, a cooked paste of honey, ghee and nuts, made and set before the dough is touched. vegetarian.
• Kahwah, sourced from India. The spices are boiled with the green tea, and the almonds go in the cup. vegetarian.
• Kaju katli, sourced from India. A single-thread syrup poured onto ground cashews and cut into rhombuses. vegetarian.
• Kakara Pitha, sourced from India. Wheat flour rather than rice, and a pinch of edible camphor in the filling. vegetarian.
• Kakigōri, sourced from Japan. Ice shaved into ribbons from a slow-frozen block, piled high and syruped in layers. vegetarian.
• Kakinada Kaja, sourced from India. One form is a hollow cylinder holding the syrup inside it, the other a layered diamond holding it between the sheets. vegetarian.
• Kalakand, sourced from India. Two dairy preparations in one sweet: chhena kneaded soft and stirred into milk already reduced by half. vegetarian.
• Kalamay, sourced from the Philippines. Stirred without stopping until it leaves the pan clean, which takes about forty minutes. vegan.
• Kalburabastı, sourced from Turkey. The dough is pressed against a sieve to take the riddled pattern, then folded round the walnuts. Egg, vegetarian.
• Kalehjoosh, sourced from Iran. Walnuts and kashk carried by dried fenugreek and dried mint, with no noodles in it at all. vegetarian.
• Kanda kachori, sourced from India. A cooked onion filling bound with besan before it is stuffed. vegetarian.
• Kandil Simidi, sourced from Turkey. A biscuit and not a bread despite the name — there is no yeast and it is meant to snap. Egg, vegetarian.
• Kanika, sourced from India. Turmeric colours the rice and the grains stay separate, so it is not a pudding. vegetarian.
• Kansar, sourced from India. Coarse wheat flour and tepid water, with no milk and no fruit, and the sugar goes on at the table. vegetarian.
• Kar' Assaly, sourced from Egypt. A béchamel goes over the top, which is unexpected in a pumpkin dessert and is the whole point of this one. vegetarian.
• Karydopita, sourced from Greece. A syrup cake built on walnuts and dry breadcrumbs instead of flour, which is what lets it take up syrup without collapsing. Egg, vegetarian.
• Kashk Bademjan, sourced from Iran. It is a dip rather than a stew, and the kashk goes in off the heat. vegetarian.
• Kazandibi, sourced from Turkey. The pudding is deliberately burnt against the base of the pan, and that burnt layer is turned out to become the top. vegetarian.
• Kesari Bat, sourced from India. Saffron is in the name and it is what colours it. vegetarian.
• Keşkül, sourced from Turkey. The almonds are ground and steeped in the milk, then strained out — so it tastes of almond without being gritty. Egg, vegetarian.
• Khaja, sourced from India. The dough is layered like pastry before it is fried, and the syrup is called paga. vegetarian.
• Khaman, sourced from India. No rice and no fermenting: the lift comes from lemon juice and curd. vegetarian.
• Khandvi, sourced from India. The batter is cooked to a paste, spread thin and rolled tight while it is warm. vegetarian.
• Khanom chan, sourced from Thailand. Nine thin steamed layers built one at a time, each set before the next is poured. vegan.
• Khanom khai nok kratha, sourced from Thailand. Sweet potato dough balls fried twice and pressed between fries so they puff hollow. vegan.
• Khanom krok, sourced from Thailand. Two batters in one hollow, a savoury rice base and a sweet coconut top, joined in the pan. vegan.
• Khanom sot sai, sourced from Thailand. A clear tapioca wrapper round sweet coconut, with a salty cream layer sealed in beside it. vegan.
• Khanom tan, sourced from Thailand. A batter leavened by the palm fruit itself fermenting overnight, then steamed in leaf cups. vegan.
• Khanom thian, sourced from Thailand. A sticky black-sesame dough round a savoury-sweet mung bean filling, folded into a leaf pyramid. vegan.
• Khanom thuai, sourced from Thailand. Two layers steamed in small cups, a sweet base and a salty coconut top that must not merge. vegan.
• Khanom tom, sourced from Thailand. Boiled rice-flour balls round a caramelised coconut filling, rolled in coconut while wet. vegan.
• Khao mak, sourced from Thailand. Steamed sticky rice inoculated with a yeast ball and left two days until it swims in its own liquor. vegan.
• Khao niao sangkhaya, sourced from Thailand. A steamed coconut custard set over sticky rice, with the custard strained and steamed low. Egg, vegetarian.
• Khao tom mat, sourced from Thailand. Part-cooked coconut rice wrapped round a whole banana in banana leaf and steamed. vegan.
• Khatkhate, sourced from India. At least five vegetables, and tirphala -- Sichuan pepper -- is what makes it. vegan.
• Kheer, sourced from India. The rice goes in whole and the grains stay visible in the finished pudding. vegetarian.
• Khichdi, sourced from India. Rice and lentils boiled soft together until they lose their shape. vegetarian.
• Khichu, sourced from India. An alkaline salt goes in, and that is what makes the dough stretch. vegan.
• Khira Sagara, sourced from India. The chhena marbles are not fried at all: they go into the thickened milk raw. vegetarian.
• Khoya Paneer, sourced from India. Thickened milk goes into the gravy as well as the cheese, and it is meant to be hot. vegetarian.
• Kinpira, sourced from Japan. Burdock cut in matchsticks, soaked to stop it browning, and fried before any liquid goes in. vegan.
• Kitcha, sourced from Ethiopia. It is cooked free-form in a dry pan and turned by hand, and a little scorching is expected. vegan.
• Kluai buat chi, sourced from Thailand. Bananas poached briefly in salted coconut milk, where the salt is as important as the sugar. vegan.
• Kocho, sourced from Ethiopia. The pulp is fermented for months before it is ever cooked. vegan.
• Kolompeh, sourced from Iran. The date paste is enclosed completely, so it bakes like a small pie rather than a filled biscuit. vegetarian.
• Koloocheh, sourced from Iran. It is stamped with a pattern on top, and filled with dates and walnuts. Egg, vegetarian.
• Koottu, sourced from India. The lentils and the vegetables are cooked separately and then combined, thicker than sambar and looser than a stir-fry. vegan.
• Koshary, sourced from Egypt. Four starches cooked separately and layered, never cooked together, under three separate sauces. vegan.
• Kouglof, sourced from France. A yeasted sweet loaf whose mould is buttered and lined with almonds before any dough goes in, because that is the only decoration it has. Egg, vegetarian.
• Kouign Amann, sourced from France. A laminated dough with the sugar folded between the layers rather than mixed in, so it caramelises into the pastry as it bakes. vegetarian.
• Koulourakia, sourced from Greece. Twisted butter biscuits that must be shaped from cold dough, baked until deep gold rather than pale. Egg, vegetarian.
• Kourabiedes, sourced from Greece. Almond shortbread buried in icing sugar while still warm, where the butter is beaten far longer than seems reasonable. Egg, vegetarian.
• Köylü Pastası, sourced from Turkey. Four ingredients and no sugar in the dough — it is sweetened only by what goes on top. Egg, vegetarian.
• Kozhukkatta, sourced from India. A steamed rice-flour shell round coconut cooked in jaggery syrup. vegetarian.
• Kuku, sourced from Iran. There is less egg in it than a frittata and it sets slowly in a covered pan before being turned. Egg, vegetarian.
• Kulawo, sourced from the Philippines. Banana heart dressed in coconut milk made from coconut burnt black over a flame first. vegan.
• Kulfi, sourced from India. It is never churned, and the slow cooking browns the milk before it is frozen. vegetarian.
• Kutsinta, sourced from the Philippines. A steamed rice cake whose chew and colour come from a little lye water. vegan.
• Kuzhambu, sourced from India. A tamarind broth with fenugreek and toor dal, thin as a broth or thick as a gravy. vegan.
• Kwek Kwek, sourced from the Philippines. Boiled quail eggs in an orange batter that has to be thick enough to cling. Egg, vegetarian.
• Kısır, sourced from Turkey. The bulgur is soaked in tomato paste and hot water and never boiled, which is where the colour comes from. vegan.
• Laapsi, sourced from India. Broken wheat rather than flour, cooked in milk with dried fruit in it. vegetarian.
• Lablabi, sourced from Tunisia. The bowl is built at the table on torn bread, and the broth is ladled over it to order. Egg, vegetarian.
• Laddu, sourced from India. Something already cooked bound into a ball with syrup, and the name means small ball. vegetarian.
• Lagana, sourced from Greece. A flat sesame-covered loaf dimpled all over with the fingers, so it stays flat instead of rising into a loaf. vegan.
• Lagane e Ceci, sourced from Italy. Wide flat ribbons finished in the water the chickpeas cooked in. vegan.
• Lahoh, sourced from Ethiopia. A sorghum batter beaten by hand until creamy, then left overnight. vegan.
• Lassi, sourced from India. Yoghurt let down with water and blended, served in a clay cup. vegetarian.
• Laung lata, sourced from India. The fold is pinned shut with a clove, which is what the name is. vegetarian.
• Lavashak, sourced from Iran. The fruit puree is salted and spread exactly two millimetres thick. vegan.
• Layali Lubnan, sourced from Lebanon. Two distinct layers that must not merge — a set semolina pudding, chilled firm, and only then the cream. vegetarian.
• Lebkuchen, sourced from Germany. The dough is stored for weeks before baking and ferments while it waits. vegetarian.
• Lengua de gato, sourced from the Philippines. A piped batter so loose it spreads itself thin, which is why they are never rolled. Egg, vegetarian.
• Liangpi, sourced from China. Noodles made by washing the gluten out of a dough, steaming what settles, and eating the washed-out gluten alongside. vegan.
• Linga (cookie), sourced from the Philippines. Thin sesame biscuits with the seeds toasted before they go in, not after. Egg, vegetarian.
• Litti, sourced from India. A wheat ball stuffed with sattu and roasted on hot charcoal. vegetarian.
• Lokma, sourced from Turkey. A wet yeasted batter squeezed out between thumb and forefinger, so each one tears off round. vegan.
• Lokot-lokot, sourced from the Philippines. A thin batter drizzled into hot oil as a lace and rolled into a tube while it is still limp. vegan.
• Lokum, sourced from Turkey. The starch and sugar are cooked together for an hour until a drop in cold water holds a thread. vegetarian.
• Lorighittas, sourced from Italy. A thread of dough looped twice and twisted into a ring between the fingers. vegan.
• Loukoumades, sourced from Greece. A wet yeast batter dropped into hot oil, where the batter is too loose to handle and that is exactly right. vegetarian.
• Lumpiang gulay, sourced from the Philippines. The everyday fried one, and the salting step that stops it steaming itself soggy. vegan.
• Lyangcha, sourced from India. Fried hard, boiled in hot syrup, then left for hours in cold scented syrup until it goes soft. vegetarian.
• Ma'amoul, sourced from Lebanon. Each one is pressed into a carved wooden mould and knocked out, which is what prints the pattern and what sets the size. vegetarian.
• Maakouda, sourced from Morocco. Potato cakes dipped in beaten egg immediately before frying, which is what holds them together in the oil. Egg, vegetarian.
• Macarons, sourced from France. Almond meringue shells folded to exactly the right slackness and rested until they skin over before baking. Egg, vegetarian.
• Maccu, sourced from Italy. Dried split broad beans cooked until they collapse into a purée of their own accord. vegan.
• Macun, sourced from Turkey. Five flavours are cooked as five separate pastes and never mixed — they are wound onto the stick side by side. vegan.
• Madeleines, sourced from France. A rested cold batter put into a hot oven, where the shock between the two is the only thing that makes the bump. Egg, vegetarian.
• Maiz con hielo, sourced from the Philippines. Nothing is cooked and nothing is stirred: it is built in the glass in layers. vegetarian.
• Maja Blanca, sourced from the Philippines. A coconut pudding set with cornflour and topped with toasted coconut curds. vegetarian.
• Makdous, sourced from Lebanon. Boiled first, then salted and left upside down overnight to drain, because any water left in them will spoil the jar. vegan.
• Makhan Bada, sourced from India. A maida dough deep-fried in ghee and then dipped in sugar syrup. vegetarian.
• Makroudh, sourced from Tunisia. The filled rope is cut on the diagonal, which is where the diamond shape and the name come from. vegetarian.
• Malawah, sourced from Ethiopia. It is enriched with milk and eggs, unfermented, and browned on both sides. Egg, vegetarian.
• Malfouf Salad, sourced from Lebanon. The cabbage is shredded hair-fine and salted so it softens without ever being cooked. vegan.
• Malloreddus, sourced from Italy. Saffron semolina dragged down a ridged board into small ridged shells. vegan.
• Malpua, sourced from India. The batter stands for hours and is spooned into the fat as a pancake with crisp edges. vegetarian.
• Mamón, sourced from the Philippines. A tall soft chiffon sponge baked in paper cups and brushed with butter while hot. Egg, vegetarian.
• Mamon tostado, sourced from the Philippines. A sponge made, sliced thin and dried hard in a low oven until it snaps. Egg, vegetarian.
• Mamuang kuan, sourced from Thailand. Mango purée cooked down to a paste and dried in thin sheets until it peels away clean. vegan.
• Manakish, sourced from Lebanon. The za'atar is slaked with oil into a spreadable paste first, never scattered on dry. vegan.
• Manda Pitha, sourced from India. A steamed rice-flour shell around a coconut filling, and a fried semolina one in the west. vegetarian.
• Manda roti, sourced from India. A bread rolled so thin it is served folded like a handkerchief, cooked on the outside of an upturned pan. vegetarian.
• Mangalore bajji, sourced from India. A curd batter mixed stiff enough to be the ball itself, with no filling in it. vegetarian.
• Mango float, sourced from the Philippines. Layers of biscuit, whipped cream and mango set in the fridge, never baked and never gelatine. vegetarian.
• Mango sticky rice, sourced from Thailand. Steamed sticky rice dressed with salted coconut milk while hot, with a thicker salted sauce on top. vegan.
• Manjū, sourced from Japan. A thin steamed skin round bean paste, with the dough mixed soft and left barely handled. vegan.
• Maritozzo, sourced from Italy. A sweet enriched bun split and overfilled with unsweetened whipped cream. Egg, vegetarian.
• Maroi Bori Thongba, sourced from India. Chives stand in for onion and garlic entirely, and the protein is sun-dried lentil nuggets. vegan.
• Marron Glacé, sourced from Italy. Chestnuts candied over several days, the syrup strengthened a little at a time. vegan.
• Maruya, sourced from the Philippines. Saba sliced and fanned out, dipped in batter and fried flat, then sugared. Egg, vegetarian.
• Masa podrida, sourced from the Philippines. A very short crumbly cookie made with yolks only and no liquid at all. Egg, vegetarian.
• Masala Dosa, sourced from India. Poha goes into the batter, and the crepe is wrapped round a spiced potato filling. vegan.
• Masghati, sourced from Iran. It is a starch jelly, cooked until it turns transparent, with no gelatine in it at all. vegetarian.
• Matar Paneer, sourced from India. Peas and paneer in a tomato sauce, with the garam masala going in at the end. vegetarian.
• Matbucha, sourced from Tunisia. Cooked down for three hours until the oil separates and the colour goes from red to brick. vegan.
• Mazapán, sourced from Mexico. Pressed and never kneaded, because working it releases the peanut oil and it turns to paste. vegan.
• Melanzane al Cioccolato, sourced from Italy. Fried aubergine layered with chocolate sauce and served as a pudding. vegetarian.
• Melomakarona, sourced from Greece. Oil-based biscuits dunked hot into cold syrup, where the temperature difference is the only thing that gets the honey inside them. vegetarian.
• Melonpan, sourced from Japan. A soft bun under a cookie lid scored in a grid, with the two doughs proved at different rates. Egg, vegetarian.
• Mercimek Köftesi, sourced from Turkey. The bulgur goes into the hot lentils off the heat and swells in the residual heat, never on the stove. vegan.
• Mesaqa'ah, sourced from Egypt. No béchamel and no meat, and it is as good cold as hot — which is the opposite of the dish it shares a name with. vegan.
• Mesfouf, sourced from Tunisia. Steamed three times with the grains rubbed between the hands in between, and finished sweet rather than savoury. vegetarian.
• Mesir Macunu, sourced from Turkey. The spices are infused into the syrup and then strained out again, so what sets is clear of grit. vegetarian.
• Mfarakeh, sourced from Lebanon. The egg is broken up through the crisp potatoes rather than set around them, which is what the name means. Egg, vegetarian.
• Mihidana, sourced from India. The batter goes through a perforated ladle so it fries as separate grains. vegetarian.
• Mille-feuilles, sourced from France. Puff pastry deliberately held down under a weight so it stays flat and dense, then caramelised under a fierce heat. Egg, vegetarian.
• Minatamis na saging, sourced from the Philippines. Saba simmered in dark syrup made before the fruit goes in, so the slices stay whole. vegan.
• Minestra di Ceci, sourced from Italy. Chickpea soup thickened by puréeing half of itself, with rosemary infused in oil. vegan.
• Mirchi bada, sourced from India. A stuffed chilli fried once with the potato and then battered and fried again. vegan.
• Mirchi ka salan, sourced from India. Chillies in a ground peanut sauce that is deliberately grainy. vegan.
• Mirza Ghassemi, sourced from Iran. The aubergines are grilled whole until the skins blacken, so the finished dish tastes smoked. Egg, vegetarian.
• Misal, sourced from India. The tarri is the heart of it, and its colour comes from the spices and nothing else. vegan.
• Mishti Doi, sourced from India. It ferments overnight in earthenware, whose porous walls both thicken it and hold the temperature. vegetarian.
• Modak, sourced from India. Two versions, one fried and one steamed, and the shell can take khoya. vegetarian.
• Mohanthal, sourced from India. A besan sweet into which a sugar syrup is poured, which is what separates it from magas. vegetarian.
• Mooncake, sourced from China. A baked pastry with a moulded pattern on top that comes out hard and pale and is not ready for two days. Egg, vegetarian.
• Moron, sourced from the Philippines. Two rice doughs, one plain and one chocolate, rolled together so the finished log is striped. vegan.
• Moustalevria, sourced from Cyprus. Set with flour and nothing else — no gelatine, no cornflour, no egg. vegan.
• Msabbaha, sourced from Lebanon. The chickpeas are left whole and warm, swimming in the tahini rather than mashed into it. vegetarian.
• Msemen, sourced from Morocco. Square laminated flatbreads folded around oil and semolina, stretched on an oiled surface until the dough is translucent. vegetarian.
• Muğla Halkası, sourced from Turkey. The fat is olive oil rather than butter, and lemon juice is what brings the dough together. Egg, vegetarian.
• Muhallebi, sourced from Lebanon. Set with starch alone and flavoured with nothing but blossom water, so any fault in it has nowhere to hide. vegetarian.
• Mujaddara, sourced from Lebanon. The onions are fried until they are almost burnt, and half of them go in while half stay on top. vegetarian.
• Murukku, sourced from India. Rice and urad flour piped into coils, and the name means twisting. vegetarian.
• Mustacciuoli, sourced from Italy. Spiced honey diamonds glazed in dark chocolate, rested before baking. vegetarian.
• Mysore pak, sourced from India. Steam escaping through the greased flour is what makes it porous. vegetarian.
• Nabadwip-er Lal Doi, sourced from India. The milk is boiled over wood until it turns red, three litres down to one, before it is set at all. vegetarian.
• Namkhaeng sai, sourced from Thailand. Shaved ice heaped over toppings put in the glass first, with a syrup poured at the table. vegetarian.
• Nan-e Berenji, sourced from Iran. It is rice flour, and the cookies are kept white rather than allowed to brown. Egg, vegetarian.
• Nan-e Nokhodchi, sourced from Iran. It is made entirely from chickpea flour, with no wheat in it at all. vegetarian.
• Nankhatai, sourced from India. A shortbread of three flours: refined, chickpea and semolina. vegetarian.
• Nargesi, sourced from Iran. The only seasoning is salt, garlic and pepper, and the eggs go in last onto spinach already cooked down. Egg, vegetarian.
• Neer dosa, sourced from India. A rice batter thinned with water and never fermented. vegan.
• Nettle Soup, sourced from Iran. Pomegranate paste is in every version, and the water the nettles boiled in is kept back as a tea. vegan.
• Nevzine Tatlısı, sourced from Turkey. The syrup is grape molasses rather than sugar, and a splash of vinegar sets the bicarbonate working. Egg, vegetarian.
• Neyyappam, sourced from India. Fried in ghee, which is exactly what its name says. vegetarian.
• Nicuatole, sourced from Mexico. It sets on its own as it cools, because the masa is the only setting agent — no gelatine and no egg. vegan.
• Nilagang saging, sourced from the Philippines. Saba boiled in their skins in salted water and eaten plain, with nothing added at all. vegan.
• Nocciolini di Chivasso, sourced from Italy. Hazelnut meringues the size of a peppercorn, dried rather than baked. Egg, vegetarian.
• Noghl, sourced from Iran. Roasted almonds are turned in boiling rose syrup until a white shell builds up on them. vegan.
• Noon chai, sourced from India. Soda turns it burgundy, cold water holds the colour, and the milk makes it pink. vegetarian.
• Nougat, sourced from France. Whipped whites taken to a hard set by honey and sugar syrup poured in one after the other, never together. Egg, vegetarian.
• Olan, sourced from India. There is no tempering at all: the coconut oil and curry leaves go in raw at the end. vegan.
• Om Ali, sourced from Egypt. The pastry is baked dry and broken up before any milk touches it, so it swells rather than dissolving. vegetarian.
• Orecchiette, sourced from Italy. Dragged flat with a knife and turned inside out over the thumb. vegan.
• Oshiruko, sourced from Japan. A sweet bean soup with the sugar added only after the beans are soft, and grilled mochi in it. vegan.
• Osmania biscuit, sourced from India. Salty as well as sweet, which is what the Nizam asked for. Egg, vegetarian.
• Otap, sourced from the Philippines. Laminated like a puff pastry, then flattened hard so the layers bake out instead of up. vegetarian.
• Paciencia, sourced from the Philippines. Tiny dropped cookies baked dry in a cool oven until they lift off the paper on their own. Egg, vegetarian.
• Paddu, sourced from India. An idli batter cooked in the indentations of a special pan, so each one is a ball. vegan.
• Pain au Chocolat, sourced from France. Laminated dough folded round two chocolate batons rather than chips, so the chocolate sits at the folds and cannot leak out. Egg, vegetarian.
• Pain aux Raisins, sourced from France. A spiral of laminated dough rolled round pastry cream, cut with a thread rather than a knife. Egg, vegetarian.
• Pain d'Épices, sourced from France. Rye flour and honey with no butter and no egg in it at all, raised with bicarbonate and left three days before cutting. vegetarian.
• Pain de Campagne, sourced from France. A country loaf built on a poolish fermented overnight with a third of the flour, which is where its sourness and its keeping come from. vegan.
• Pajeon, sourced from South Korea. A thin batter poured over whole spring onions in a pan hotter and shallower-filled than feels right, so the edges go lacy and crisp. Egg, vegetarian.
• Pakhala, sourced from India. Rice washed or lightly fermented in water, and the liquid is the dish as much as the rice. vegetarian.
• Pakora, sourced from India. Whatever is dipped, the batter is gram flour, sometimes cut with rice flour. vegan.
• Palak Paneer, sourced from India. The spinach is boiled and pureed before anything else, and only spinach goes in. vegetarian.
• Palathalikalu, sourced from India. The strands are cooked in milk rather than water, which is what pala means. vegetarian.
• Paletas, sourced from Mexico. The mould filled in two goes with the fruit pieces added between, so they do not all float to one end. vegan.
• Palitaw, sourced from the Philippines. Flat rice discs that tell you they are cooked by floating, which is the name. vegan.
• Pan de coco, sourced from the Philippines. Filled before the second prove, so the coconut sets inside the crumb rather than on it. Egg, vegetarian.
• Pan de monggo, sourced from the Philippines. Soft rolls filled with a sweet mung bean paste cooked down until it leaves the pan. Egg, vegetarian.
• Pan de regla, sourced from the Philippines. A soft roll split and filled with a thick red bread-and-milk paste, cooked until it holds. Egg, vegetarian.
• Pan Meino, sourced from Italy. Small Lombard maize-flour buns scented with dried elderflower. Egg, vegetarian.
• Panchratna Dal, sourced from India. Five dals in equal quantities, and the name counts them. vegetarian.
• Pancotto, sourced from Italy. Stale bread boiled to collapse with potatoes and bitter greens. vegan.
• Pandoro, sourced from Italy. A Veronese star-moulded sweet bread with no fruit in it at all. Egg, vegetarian.
• Paneer Tikka, sourced from India. It is threaded on a skewer with peppers and onion and grilled until the surface singes. vegetarian.
• Panelle, sourced from Italy. Chickpea batter cooked to a paste, set thin and cut into squares to fry. vegan.
• Panettone, sourced from Italy. A Milanese fruited sweet bread hung upside down to cool so the crumb survives. Egg, vegetarian.
• Panforte, sourced from Italy. Nuts and candied fruit bound by cooked honey, with barely any flour and a lot of pepper. vegetarian.
• Panipuri, sourced from India. A hollow semolina puri punctured with a finger, filled, and eaten in one bite. vegan.
• Panjiri, sourced from India. It stays dry and loose, and the spices are cumin, coriander, dry ginger and fennel rather than cardamom. vegetarian.
• Panocha mani, sourced from the Philippines. Roasted peanuts set in muscovado boiled to the hard crack, poured thin and snapped when cold. vegetarian.
• Panta Bhat, sourced from India. Leftover rice soaked overnight and eaten in the morning, with mashed potato beside it. vegan.
• Pantua, sourced from India. The colour is decided by how long it fries, from pale brown to nearly black. vegetarian.
• Panyalam, sourced from the Philippines. A loose batter deep-fried so it puffs and frills at the edge like a dark flower. vegan.
• Panzanella, sourced from Italy. Bread soaked and squeezed dry, dressed with the juice the tomatoes give up. vegan.
• Papadam, sourced from India. Thin discs of black gram dough dried hard before they are fried or flipped over a flame. vegan.
• Papadzules, sourced from Mexico. The green oil pressed out of the pumpkin seed paste and drizzled back over the top, which nothing else here does. Egg, vegetarian.
• Pappa al Pomodoro, sourced from Italy. Bread cooked into tomato until it is a thick porridge, eaten warm. vegan.
• Parrozzo, sourced from Italy. An Abruzzese almond dome baked in a bowl and coated in dark chocolate. Egg, vegetarian.
• Paruppusilli, sourced from India. Two dals are soaked and ground rather than boiled, and the beans are cooked dry. vegan.
• Pashti, sourced from India. A rice-flour flatbread kneaded in hot water and cut into circles with the rim of a plate. vegetarian.
• Pasta â Paolina, sourced from Italy. A Lenten Neapolitan pasta with no meat, fish or cheese in it at all. vegan.
• Pasta al Pomodoro, sourced from Italy. The sauce finished in the pan with the pasta and its water, not ladled over it. vegan.
• Pastafrola, sourced from Greece. A soft biscuit-dough tart with a lattice on top, where the dough is handled as little as possible and the jam is boiled down first. Egg, vegetarian.
• Pastel de Camiguin, sourced from the Philippines. The sweet one: a soft bun filled with yema custard, and not the chicken pie. Egg, vegetarian.
• Pasteli, sourced from Greece. Two ingredients boiled to a precise temperature and cut while hot, where the thermometer is the whole recipe. vegetarian.
• Pastillas, sourced from the Philippines. Milk boiled down to a paste and rolled, with no flour and no setting agent at all. vegetarian.
• Pathiri, sourced from India. A wheat flatbread remade in rice flour, which is what its name records. vegan.
• Patoleo, sourced from India. A rice paste and a coconut filling steamed inside a turmeric leaf, and the leaf is not eaten. vegan.
• Patrode, sourced from India. Colocasia leaves spread with a tamarind paste, rolled and steamed until the leaves are cooked through. vegan.
• Pav bhaji, sourced from India. Cooked and mashed on a flat griddle, with the pav soaked in butter on the same iron. vegetarian.
• Peach Melba, sourced from France. Poached peaches cooled in their own syrup with a raspberry sauce that is never cooked. vegetarian.
• Peda, sourced from India. Khoa cooked on until it browns, then pressed into thick semi-soft balls. vegetarian.
• Peperonata, sourced from Italy. Peppers stewed down slowly in their own liquid, finished with a little vinegar. vegan.
• Pesaha appam, sourced from India. A rice cake made unleavened on purpose, like the matzo it is said to come from. vegan.
• Petha, sourced from India. Ash gourd cured in lime water before it is boiled, which is what makes it crunchy. vegan.
• Pevarini, sourced from Italy. Stiff honey and pepper biscuits, rolled and cut rather than pressed. vegetarian.
• Pheni, sourced from India. Finer strands than seviyan, and sutar means thread. vegetarian.
• Phirni, sourced from India. The rice is ground to a powder first, so it sets smooth with no grains in it at all. vegetarian.
• Piada dei Morti, sourced from Italy. A flat enriched bread studded with nuts and dried fruit, rolled thin and baked quickly. vegan.
• Piaya, sourced from the Philippines. Unleavened, filled with muscovado and cooked dry on a griddle, not baked. vegan.
• Picarones, sourced from Peru. A yeasted squash batter too wet to roll, shaped in the air with wet hands and dropped straight into the oil. vegan.
• Pici, sourced from Italy. Thick uneven strands rolled under the palms, with no egg in the dough. vegan.
• Pickled Cabbage, sourced from China. Cabbage left to sour under its own brine, with no vinegar in it at all. vegan.
• Pickled Cucumber, sourced from China. Cucumber salted until it gives up its water, then dressed, so it stays crisp instead of going limp in the bowl. vegan.
• Pickled Garlic, sourced from China. Whole cloves kept under vinegar, which turns them green and then blue-green before they settle. vegan.
• Pickled Ginger, sourced from China. Young ginger sliced thin and dressed in a sweet vinegar, ready to eat the same afternoon. vegan.
• Pickled Mustard Greens, sourced from China. Mustard greens wilted in the sun and packed dry, so they sour without sitting in liquid. vegan.
• Pickled Radish, sourced from China. Daikon salted to draw its water out, then dressed sweet and sour and eaten within the week. vegan.
• Pickled Turnip, sourced from China. Turnip salted and then dried until leathery, so it keeps its chew instead of softening. vegan.
• Pignolata, sourced from Italy. Small fried dough knots turned in warm honey and piled into a cone. Egg, vegetarian.
• Pinagong, sourced from the Philippines. A dense domed roll scored into plates across the top, baked hard and rolled in breadcrumbs. Egg, vegetarian.
• Pinasugbo, sourced from the Philippines. Banana cut in long strips, fried, then glazed in muscovado caramel with sesame. vegan.
• Pinni, sourced from India. It is rolled into a ball and keeps for weeks without refrigeration. vegetarian.
• Pinolate, sourced from Italy. Almond paste rolled in pine nuts and baked soft, with no flour at all. Egg, vegetarian.
• Pinza Bolognese, sourced from Italy. A short pastry roll enclosing dark quince and apple jam, slashed along the top. Egg, vegetarian.
• Pionono, sourced from the Philippines. A thin sponge rolled while warm and cut across, so every slice is a spiral. Egg, vegetarian.
• Pipérade, sourced from France. Peppers cooked down for forty minutes until they are a jam, with the eggs stirred in off the heat so they stay loose. Egg, vegetarian.
• Pita, sourced from Greece. A soft flatbread with no pocket in it, cooked in a dry pan rather than an oven so it stays foldable. vegetarian.
• Piyaz, sourced from Turkey. The onion is salted and rinsed before it goes in, and the dressing is a tahini tarator rather than oil and lemon. Egg, vegetarian.
• Pizza al Taglio, sourced from Italy. A wet tray dough proved cold for two days, baked in steel and cut with scissors. vegetarian.
• Pizza Margherita, sourced from Italy. Three toppings on a napoletana base, with the basil tucked under the cheese. vegetarian.
• Pizza Marinara, sourced from Italy. The pizza with no cheese on it, which changes how it bakes. vegan.
• Pizza Napoletana, sourced from Italy. A slack 24-hour dough baked in about a minute, with almost nothing on it. vegetarian.
• Pizza Rossini, sourced from Italy. A baked margherita finished with chopped egg and mayonnaise off the heat. Egg, vegetarian.
• Pizzelle, sourced from Italy. A thin batter pressed flat in a hot patterned iron, a few at a time. Egg, vegetarian.
• Plátanos Congelados, sourced from Mexico. The banana frozen solid before it is dipped, so the chocolate sets on contact instead of sliding off. vegan.
• Podo Pitha, sourced from India. It bakes overnight and the crust is meant to come out burnt. vegetarian.
• Poee, sourced from India. A Goan leavened pocket bread fermented with toddy and baked on the floor of the oven. vegan.
• Polvoron, sourced from the Philippines. Toasted flour pressed into moulds, with no baking at any point. vegetarian.
• Pomegranate Soup, sourced from Iran. Pomegranate juice is the liquid and the seeds go in whole at the very end. vegan.
• Pommes Dauphine, sourced from France. Equal weights of choux paste and very dry mashed potato, deep fried, which is what makes them hollow rather than solid. Egg, vegetarian.
• Pongal, sourced from India. The rice is cooked in boiling milk, and the name means boil over. vegetarian.
• Poolaki, sourced from Iran. Vinegar goes into the syrup, which is what lets it set as a thin clear disc instead of going grainy. vegan.
• Poornalu, sourced from India. A fried dumpling whose filling has its own name, poornam. vegan.
• Pootharekulu, sourced from India. A sheet of rice starch thin as paper, folded round sugar and ghee. vegetarian.
• Poqui poqui, sourced from the Philippines. Charred aubergine broken up and scrambled through egg, soft rather than set. Egg, vegetarian.
• Poriyal, sourced from India. It is a stir-fry, and the coconut goes on at the end as a dressing rather than into the dish. vegan.
• Portokalopita, sourced from Greece. A cake with no flour in it at all, built from filo dried out and torn into shreds, then soaked in orange syrup. Egg, vegetarian.
• Pretzel, sourced from Germany. The dip before baking is what makes the skin, not the oven. vegetarian.
• Pritong saging, sourced from the Philippines. The plain one: halved lengthways, fried soft in a little butter, nothing added. vegetarian.
• Pulihora, sourced from India. The souring paste is made in advance and keeps for months, then stirred through cooked rice. vegan.
• Pumpernickel, sourced from Germany. It bakes for sixteen hours or more in a lidded tin, and the colour is the bake, not an additive. vegan.
• Puran poli, sourced from India. A sweet stuffed flatbread rolled out in rice flour, or in oil with no flour at all. vegetarian.
• Puri bhaji, sourced from India. Deep-fried rounds of flour with a spiced potato that may be dry or in gravy. vegan.
• Purtumute, sourced from Peru. Beans and hulled maize cooked apart because they take different times, then brought together with raw coriander. vegan.
• Puto bumbong, sourced from the Philippines. Purple glutinous rice steamed loose in bamboo tubes, never packed, with butter and coconut. vegetarian.
• Puto Calasiao, sourced from the Philippines. Tiny steamed rice cakes from a batter left to ferment for days, with nothing on top of them. vegan.
• Puto mamon, sourced from the Philippines. Steamed like a puto but built like a sponge: whisked whites, no rice flour at all. Egg, vegetarian.
• Puto seco, sourced from the Philippines. Not steamed and not a cake: a dry cornflour biscuit that collapses on the tongue. Egg, vegetarian.
• Putok, sourced from the Philippines. A hard close-crumbed roll slashed in a cross so it bursts open in a hot oven. vegetarian.
• Qatayef, sourced from Lebanon. Cooked on one side only, so the uncooked upper face is tacky enough to seal itself without egg or water. vegetarian.
• Qottab, sourced from Iran. The almond turnover is deep-fried rather than baked, and dusted thickly afterwards. Egg, vegetarian.
• Quarkkäulchen, sourced from Germany. Two parts mashed potato to one part quark, and it is fried as pancakes rather than boiled. Egg, vegetarian.
• Rabri, sourced from India. The skin of cream is lifted off as it forms and set aside, again and again, until the milk is used up. vegetarian.
• Ragi rotti, sourced from India. A finger-millet breakfast bread spread onto the hot griddle by hand and cooked crisp. vegan.
• Raheb, sourced from Lebanon. No tahini goes in at all, and the aubergine is torn into pieces rather than mashed — it is a salad, not a dip. vegan.
• Raita, sourced from India. The name is black mustard, and the mustard is fried before it meets the yoghurt. vegetarian.
• Rajma, sourced from India. The spices go in whole rather than ground, and the gravy is thick enough to sit on rice. vegetarian.
• Ras Malai, sourced from India. The discs are cooked in syrup and then lifted out of it into milk, which is what they are served in. vegetarian.
• Rasabali, sourced from India. The patties are flattened so they can absorb the thickened milk more readily. vegetarian.
• Rasam, sourced from India. The lentils are optional and the tart stock is not, which is why it is thinner than sambar. vegetarian.
• Rasgulla, sourced from India. The balls are simmered in a light syrup until it has permeated them, and are never fried. vegetarian.
• Ratatouille, sourced from France. Each vegetable fried separately and combined at the end, so the pieces stay distinct instead of collapsing into a paste. vegan.
• Red Bean Paste, sourced from China. Vegetables | Beans | Chinese Cuisine. vegan.
• Red Bean Soup, sourced from China. Adzuki beans simmered until they collapse of their own accord, with the sugar kept out until they have. vegan.
• Reshteh Khoshkar, sourced from Iran. Rice batter is poured through a cup with holes in it onto a hot plate, making a lace sheet that is then filled and folded. vegan.
• Ribollita, sourced from Italy. A bean and cavolo nero soup with bread, boiled again the next day. vegan.
• Ricciarelli, sourced from Italy. Almond paste rested overnight and baked low, so the icing sugar crust cracks. Egg, vegetarian.
• Rosquillo, sourced from the Philippines. A hard sweet ring with a scalloped edge, baked dry enough to keep for weeks. Egg, vegetarian.
• Roti sai mai, sourced from Thailand. A paper-thin cooked-on-one-side wrapper rolled round spun sugar, assembled at the last second. Egg, vegetarian.
• Sabudana khichri, sourced from India. Coarsely ground peanuts mixed through the drained sago before anything is heated. vegetarian.
• Sabzi Polo, sourced from Iran. Fenugreek is the herb that makes it, and it goes in at a fraction of the weight of the others. vegan.
• Sachima, sourced from China. Strands of egg dough fried crisp and then bound in a sugar syrup, where the syrup temperature decides whether it sets or sags. Egg, vegetarian.
• Sago with coconut milk, sourced from Thailand. Sago hydrated off the heat rather than boiled, so the milk stays loose instead of turning to glue. vegan.
• Sai bhaji, sourced from India. Dal and greens cooked to one smooth mass, and the name means green vegetables. vegan.
• Sakinalu, sourced from India. Rice flour alone, trailed into concentric circles and fried. vegan.
• Şakşuka, sourced from Turkey. There are no eggs in it, and the vegetables are fried separately and only then put under sauce. vegetarian.
• Salata Baladi, sourced from Egypt. Everything is cut to the same small dice, and the dressing is lemon, oil and salt with nothing else in it. vegan.
• Samanu, sourced from Iran. There is no sugar in it at all: the sweetness comes entirely from sprouted wheat. vegan.
• Şambali, sourced from Turkey. It is cut into diamonds before it bakes, not after, so the syrup runs down the cuts. vegetarian.
• Sambar, sourced from India. Pigeon peas and a tamarind broth, with the vegetables cooked in it rather than beside it. vegan.
• Samosa, sourced from India. A maida pastry folded round a filling that was cooked and cooled first. vegetarian.
• Sana thongba, sourced from India. A paneer curry whose gravy is milk rather than tomato or onion. vegetarian.
• Sandesh, sourced from India. The curds are tossed with sugar over a low heat and never boiled or fried. vegetarian.
• Sanna, sourced from India. It is fermented with toddy or coconut water rather than yeast. vegan.
• Sans rival, sourced from the Philippines. Four full-size cashew meringue layers under buttercream, trimmed square and chilled not frozen. Egg, vegetarian.
• Sapin-sapin, sourced from the Philippines. Three layers steamed one at a time, each set before the next is poured on. vegan.
• Sarbhaja, sourced from India. The skins of milk stacked and then fried, which is what the name says. vegetarian.
• Sarpuria, sourced from India. The same milk skins layered rather than fried, with chhena and cream between them. vegetarian.
• Sarson ka saag, sourced from India. Mustard greens cooked down in ghee with garlic, ginger and chilli, and little else. vegetarian.
• Sauerkraut, sourced from Germany. Nothing goes in but cabbage and salt, because the bacteria are already on the leaves. vegan.
• Scallion Pancake, sourced from China. A coiled flatbread with oil and flour rolled through it, so it cooks into separate layers rather than one slab. vegan.
• Seffa, sourced from Morocco. Fine couscous steamed with butter instead of broth and built into a mound with cinnamon drawn down the sides. vegetarian.
• Şekerpare, sourced from Turkey. Each ball is pressed with the thumb and an almond set in the hollow, which is also what stops it doming. Egg, vegetarian.
• Sekihan, sourced from Japan. Glutinous rice steamed in the beans' own cooking water, aerated to keep the colour red. vegan.
• Sellou, sourced from Morocco. Flour toasted in a dry oven until it is the colour of sand, then bound with butter and honey and never cooked again. vegetarian.
• Semifreddo, sourced from Italy. A frozen mousse that stays spoonable because the air goes in before the freezer. Egg, vegetarian.
• Semmelknödel, sourced from Germany. Stale bread is softened with hot milk, and the breadcrumb is a correction for how dry it was. Egg, vegetarian.
• Serviettenknödel, sourced from Germany. The same dough as semmelknödel, rolled in a cloth and steamed as one log, then sliced. Egg, vegetarian.
• Sev puri, sourced from India. Flat papri topped with potato and chickpeas and buried in sev, served without sauce. vegan.
• Sevai, sourced from India. The rice paste is steamed as lumps before it is pressed into threads. vegan.
• Sfenj, sourced from Morocco. Wet unsweetened dough shaped with a wet hand and pulled open with a finger, fried and eaten within the hour. vegetarian.
• Sfouf, sourced from Lebanon. It is not soaked in syrup, which is what separates it from the semolina cakes that are. vegetarian.
• Sgabeo, sourced from Italy. Strips of bread dough deep fried and salted, eaten with cured meat. vegan.
• Shahi Paneer, sourced from India. Ground cashews and cream are emulsified into the sauce, and no whole spices go in. vegetarian.
• Shahi Tukra, sourced from India. White bread is fried and then milk and sugar are added to it. vegetarian.
• Shakoy, sourced from the Philippines. A twisted yeasted dough fried slowly and rolled in sugar, chewy rather than crisp. Egg, vegetarian.
• Shakshouka, sourced from Egypt. The sauce is cooked until the oil separates out of it before any egg goes near the pan. Egg, vegetarian.
• Shamishi, sourced from Cyprus. The custard set firm and chilled before it is wrapped, because a warm one tears the pastry from inside. vegetarian.
• Shankarpali, sourced from India. Semolina in the dough with the maida, which is what makes it snap. vegetarian.
• Shaobing, sourced from China. A baked layered flatbread whose layers come from a cooked flour-and-oil paste rolled through it rather than from folding alone. vegetarian.
• Sheer Khurma, sourced from India. The vermicelli is fried in ghee before any milk goes near it. vegetarian.
• Sheermal, sourced from India. A mildly sweet saffron bread in which warm sweetened milk replaces the water of a naan dough. vegetarian.
• Shirazi Salad, sourced from Iran. Everything is diced very fine and dressed with verjuice, then left to sit for an hour. vegan.
• Shirin Polo, sourced from Iran. The fruit and nuts go on after the steaming, never during it. vegetarian.
• Shiro, sourced from Ethiopia. It is built on pulse flour rather than whole pulses, so it thickens as it comes to the boil. vegan.
• Sholezard, sourced from Iran. There is no milk or cream in it: the rice is cooked in water until it goes creamy by itself. vegetarian.
• Shrikhand, sourced from India. The yoghurt is hung in cloth for hours and nothing is cooked at any point. vegetarian.
• Shukto, sourced from India. Deliberately bitter, and a version without bitter vegetables uses fenugreek to keep it. vegetarian.
• Sili ice cream, sourced from the Philippines. Coconut ice cream infused with chilli, where the heat is set by steeping time and tasted for. vegetarian.
• Silvana, sourced from the Philippines. Two cashew meringue discs round buttercream, rolled in crumbs and eaten frozen. Egg, vegetarian.
• Singori, sourced from India. A cone of sweetened khoya wrapped in a maalu leaf, which gives it its shape and its scent. vegetarian.
• Sirabij, sourced from Iran. It is made with garlic leaves rather than cloves, fried first, with the eggs scrambled into them. Egg, vegetarian.
• Sitabhog, sourced from India. Pressed into threads that look like rice, with small jamun through it. vegetarian.
• Siwa, sourced from Ethiopia. It is brewed from baked bread rather than raw grain, and the bread floats in the glass. vegan.
• Soan papdi, sourced from India. A pulled sugar dough whose name means golden flaky layer. vegetarian.
• Sohan, sourced from Iran. It is thickened with wheat sprout and egg yolk, which is what makes it a brittle rather than a caramel. Egg, vegetarian.
• Sohan Asali, sourced from Iran. It is built on honey with no cereal in it at all, and sets hard enough to shatter into shards. vegetarian.
• Sohan halwa, sourced from India. A halwa set with cornflour, boiled until solid, and brittle rather than fudgy. vegetarian.
• Songpyeon, sourced from South Korea. Half-moons of scalded rice dough shaped round a sesame filling and then steamed, on pine needles if you have them. vegetarian.
• Sorbetes, sourced from the Philippines. A coconut and milk ice thickened with cornflour instead of eggs, so it scoops soft from a tub. vegetarian.
• South Indian parotta, sourced from India. Maida where the northern paratha is atta, and the dough is coiled into a spiral. Egg, vegetarian.
• Soutzoukos, sourced from Cyprus. The strung walnuts dipped and dried over and over, a dozen times, because one thick coat will not set. vegan.
• Soy Egg, sourced from China. Eggs peeled before they go into the braise, so the colour is even and the white takes the liquid directly. Egg, vegetarian.
• Spaghetti Aglio e Olio, sourced from Italy. Garlic brought slowly to blond in cold oil, emulsified with pasta water. vegan.
• Spaghetti all'Assassina, sourced from Italy. Raw spaghetti cooked in an iron pan in tomato water until it chars. vegan.
• Spanakorizo, sourced from Greece. Spinach and rice cooked in one pan where the spinach water is the cooking liquid and nothing else is added. vegan.
• Spanish bread, sourced from the Philippines. A soft roll wound from a triangle round a butter and breadcrumb filling that must not be overfilled. Egg, vegetarian.
• Spätzle, sourced from Germany. The dough is scraped off a wet board into the water, and the eggs are counted by the servings. Egg, vegetarian.
• Spumone, sourced from Italy. Three frozen layers set one at a time in a mould, then sliced to show them. Egg, vegetarian.
• Sticky rice in bamboo, sourced from Thailand. Rice and coconut milk sealed in green bamboo and roasted over a fire until the tube chars through. vegan.
• Stir-fried ice cream, sourced from Thailand. A liquid base spread on a frozen steel plate and scraped into rolls as it sets. vegetarian.
• Stir-fried Tomato and Egg, sourced from China. Two ingredients cooked separately and brought back together, where the eggs leave the pan before the tomatoes go in. Egg, vegetarian.
• Stollen, sourced from Germany. The butter and sugar go on the instant it leaves the oven, and that is what makes it keep. Egg, vegetarian.
• Stracciatella Gelato, sourced from Italy. A milk gelato with warm chocolate trickled into the churn so it shatters. Egg, vegetarian.
• Strozzapreti, sourced from Italy. Strips rolled between both palms into twisted ropes and snapped off. vegan.
• Struffoli, sourced from Italy. Pea-sized fried dough balls in citrus honey, built into a ring. Egg, vegetarian.
• Stuffed Peppers, sourced from Greece. Peppers and tomatoes filled with half-cooked rice and baked on potatoes that catch the juices. vegan.
• Sugolo, sourced from Italy. Grape juice thickened with flour and set in the fridge, made at the vintage. vegan.
• Suji Ka Halwa, sourced from India. The semolina is toasted in fat before any liquid, and the sweetener can be syrup, honey or jaggery. vegetarian.
• Sukhdi, sourced from India. The jaggery goes in equal to the flour and only once the pan is off the heat, then it sets and is cut. vegetarian.
• Suman, sourced from the Philippines. Glutinous rice part-cooked in coconut milk, wrapped in wilted banana leaves and boiled. vegan.
• Supangle, sourced from Turkey. A layer of plain cake goes in the bottom of each glass and the hot chocolate pudding is poured straight onto it. Egg, vegetarian.
• Surnoli, sourced from India. Cooked on one side only, under a lid, so it stays yellow and full of holes. vegetarian.
• Sütlü Nuriye, sourced from Turkey. Hot milk is poured over it instead of syrup, which is what makes it pale. vegetarian.
• Şıllık, sourced from Turkey. Thin crepes rather than pastry, folded over ground walnuts and then soaked. Egg, vegetarian.
• Ta'ameya, sourced from Egypt. Fava beans and not chickpeas, which is why the inside is bright green rather than pale. vegan.
• Tabbouleh, sourced from Lebanon. A parsley salad with bulgur in it, not a bulgur salad with parsley on top — the proportion is the dish. vegan.
• Tabrizi Lovuez, sourced from Iran. There is no baking at all: the syrup is beaten until it loses its gloss and then almond is worked in. vegan.
• Tacu-tacu, sourced from Peru. Yesterday's rice and beans pressed into the pan, left to crust, and then rolled over on itself. Egg, vegetarian.
• Tahinli Pide, sourced from Turkey. The tahini is swirled onto the shaped dough with the fingertips, never rolled up inside it. vegetarian.
• Tahinopita, sourced from Cyprus. Rolled thin, spread, and coiled flat like a snail so the layers separate rather than baking into one. vegan.
• Tahinopita, sourced from Greece. A coiled sweet bread with tahini rolled through it, made with no dairy and no egg at all. vegan.
• Taho, sourced from the Philippines. Warm silken tofu in brown syrup with sago, scooped in sheets rather than spooned in lumps. Tofu, vegan.
• Taiyaki, sourced from Japan. A thin batter in a hot fish mould, filled on a half-set base and closed before it rises. Egg, vegetarian.
• Taktouka, sourced from Morocco. Roasted green peppers and tomato cooked down together, where the peppers are charred and skinned rather than fried raw. vegan.
• Tamago kake gohan, sourced from Japan. A raw egg beaten into rice hot enough to thicken it but not to cook it. Egg, vegetarian.
• Tamriyeh, sourced from Egypt. The semolina filling is set firm and chilled before it is wrapped, or it bursts out in the oil. vegetarian.
• Tan ngang, sourced from India. A puri made with curd instead of water. vegetarian.
• Taralli, sourced from Italy. Wine-and-oil rings boiled before they are baked, which is what makes them snap. vegan.
• Tarte à l'Oignon, sourced from France. An onion tart whose case is blind-baked and sealed before a wet custard goes anywhere near it. Egg, vegetarian.
• Tarte aux Mirabelles, sourced from France. Small plums laid cut side up on a layer of ground almonds, which is there to drink the juice before the pastry can. Egg, vegetarian.
• Tarte Tropézienne, sourced from France. A sugar-crusted brioche split horizontally while completely cold and filled with pastry cream lightened with whipped cream. Egg, vegetarian.
• Tartufo di Pizzo, sourced from Italy. Two gelati shaped by hand round a molten chocolate centre and rolled in cocoa. vegetarian.
• Tea Egg, sourced from China. Boiled eggs cracked all over and steeped for a day, so the liquid reaches the white through the shell and leaves it marbled. Egg, vegetarian.
• Tej, sourced from Ethiopia. One part honey to five parts water, and gesho does the bittering. vegetarian.
• Teja, sourced from Peru. A milk caramel cooked down until it holds a shape, wrapped round a pecan and coated in hard white fondant. vegetarian.
• Tel Kadayıf, sourced from Turkey. The butter is rubbed through every strand by hand before any of it is laid in the tray. vegetarian.
• Tella, sourced from Ethiopia. The clay pot is washed with grawa before anything goes into it. vegan.
• Thai tea, sourced from Thailand. Tea brewed far stronger than drinkable, then cut with two milks and poured over a full glass of ice. vegetarian.
• Thalipeeth, sourced from India. The flour is roasted before it is ground, and it has legumes and spices in it already. vegan.
• Thapthim krop, sourced from Thailand. Diced water chestnut coated in tapioca flour and boiled, so each piece sets in a slippery shell. vegan.
• Theeyal, sourced from India. The name means burnt dish, and the colour comes from roasting the coconut before grinding it. vegan.
• Thong muan, sourced from Thailand. A coconut wafer pressed between irons and rolled round a stick in the seconds before it hardens. Egg, vegetarian.
• Thua khiao tom namtan, sourced from Thailand. Whole mung beans boiled soft before any sugar goes near them, then sweetened and rested. vegetarian.
• Tibok-tibok, sourced from the Philippines. A milk pudding set with rice flour, where the milk and not coconut carries the whole dish. vegetarian.
• Tilkut, sourced from India. Sesame pounded into the sugar rather than stirred into a syrup. vegan.
• Tokneneng, sourced from the Philippines. Whole boiled chicken eggs in orange batter, with the boiling and the frying set by the larger egg. Egg, vegetarian.
• Tokoroten, sourced from Japan. Seaweed boiled to a jelly, set, and pushed through a box to make noodles. vegan.
• Tomatokeftedes, sourced from Greece. Tomato fritters held together by flour alone, with no egg and no binder, where the batter is mixed at the last possible moment. vegan.
• Torrone, sourced from Italy. Honey and whipped whites cooked for hours to a white nougat, set between wafers. Egg, vegetarian.
• Torrone Nurzia, sourced from Italy. A soft chocolate nougat from L'Aquila, cut rather than snapped. Egg, vegetarian.
• Torta 900, sourced from Italy. Two thin cocoa layers and one thick chocolate cream, chilled hard and cut cold. Egg, vegetarian.
• Torta Barozzi, sourced from Italy. Flourless, shallow and deliberately underbaked, so it sets as it cools rather than in the oven. Egg, vegetarian.
• Torta Caprese, sourced from Italy. A flourless almond and chocolate cake, deliberately damp in the middle. Egg, vegetarian.
• Torta della Nonna, sourced from Italy. A double-crusted pastry case of lemon crema under toasted pine nuts. Egg, vegetarian.
• Torta delle Rose, sourced from Italy. A brioche rolled, cut and stood on end so it bakes into a bunch of roses. Egg, vegetarian.
• Torta Mimosa, sourced from Italy. Covered in crumbled sponge so the surface looks like mimosa blossom. Egg, vegetarian.
• Torta Monferrina, sourced from Italy. Pumpkin and apple cooked down together before they ever meet the flour. Egg, vegetarian.
• Torta Paesana, sourced from Italy. Stale bread soaked to a slurry in milk, baked into a dense dark cake. Egg, vegetarian.
• Tortang kalabasa, sourced from the Philippines. Grated squash salted and squeezed dry before it meets the egg, so the fritter sets crisp. Egg, vegetarian.
• Tres Leches Cake, sourced from Mexico. Pricked all over and soaked while still warm, because a cold sponge refuses the milk and sits in a puddle. Egg, vegetarian.
• Trileçe, sourced from Turkey. Three different milks soak one sponge, and a caramel is poured over the top to set as a lid. Egg, vegetarian.
• Trofie, sourced from Italy. Small spindles rolled under one palm, with a twist running the length. vegan.
• Tsokolate, sourced from the Philippines. Thick drinking chocolate from pure cacao tablets, whisked until it foams on top. vegetarian.
• Tsoureki, sourced from Greece. An enriched braided bread that pulls apart in strands, risen three times and scented with two things nothing else uses. Egg, vegetarian.
• Tulumba, sourced from Turkey. The dough is piped straight into the oil and snipped to length with wet scissors. Egg, vegetarian.
• Tumact me Tulëz, sourced from Italy. Arbëreshë tagliatelle under pounded walnuts and toasted crumbs, with no cheese. Egg, vegetarian.
• Tupig, sourced from the Philippines. A flat rice and coconut batter grilled inside banana leaves until the leaf scorches through. vegan.
• Türlü, sourced from Turkey. Everything goes in raw and all at once, and nothing is browned first. vegan.
• Turon, sourced from the Philippines. Banana and jackfruit rolled and fried in sugar that caramelises onto the wrapper. vegan.
• Ube cake, sourced from the Philippines. A sponge carrying a heavy yam purée, which changes the fold, the oven and the test for done. Egg, vegetarian.
• Ube ice cream, sourced from the Philippines. Ube ice cream thinned deliberately, because halaya freezes far harder than a plain base. vegetarian.
• Ube macapuno, sourced from the Philippines. Purple yam cooked down to a stiff jam with macapuno strings folded in at the end. vegetarian.
• Ulava charu, sourced from India. The horse gram is boiled and then taken out, so only its broth is served. vegan.
• Ummak Huriyya, sourced from Tunisia. The carrots are boiled and then crushed with a fork, not grated raw — it is a warm salad, closer to a mash. Egg, vegetarian.
• Undhiyu, sourced from India. It finishes dry, with every chunk keeping its shape, so it is barely stirred. vegan.
• Unni appam, sourced from India. Mashed ripe banana in the batter, cooked in the moulds of an unniyappakaara. vegetarian.
• Uraro, sourced from the Philippines. Arrowroot cookies that collapse to powder in the mouth, baked pale and stamped with a mould. Egg, vegetarian.
• Vada pav, sourced from India. A potato fritter in a bun cut almost through, with a dry garlic and coconut chutney. vegan.
• Vasilopita, sourced from Greece. An orange butter cake with a wrapped coin baked into it, where the coin goes in from underneath after the batter is in the tin. Egg, vegetarian.
• Wonton Wrappers, sourced from China. Wonton wrappers are thin pasta-like wrappers used for wontons. They are suitable for wonton soup. Oversize (7-inch / 45 cm square) wrappers may be used as egg roll wrappers. Round wrappers are best for making potstickers. Egg, vegetarian.
• Yahni, sourced from Greece. Beans cooked in oil and tomato until they are soft right through, which is deliberate and is not overcooking. vegan.
• Yakgwa, sourced from South Korea. A dense wheat pastry fried gently from cold oil and then left to soak in warm syrup for hours. vegetarian.
• Yanıksı Dondurma, sourced from Turkey. The milk is deliberately scorched against the base of the pan, and the burnt layer is stirred back in. vegetarian.
• Yazdi Cake, sourced from Iran. It is raised with yogurt and three separate raising agents, which is what makes it so open. Egg, vegetarian.
• Yema, sourced from the Philippines. A firm egg-yolk and milk candy cooked to the point where it holds a shape, wrapped in paper. Egg, vegetarian.
• Yōkan, sourced from Japan. Bean paste set with agar and boiled hard after it dissolves, which gelatine cannot do. vegan.
• Youtiao, sourced from China. A fried dough stick that is hollow inside, because two strips are jointed down the middle so they pull each other open in the oil. vegan.
• Yugwa, sourced from South Korea. Dough dried hard and then fried at two temperatures so it puffs hollow, glazed and rolled in puffed rice. vegetarian.
• Zaalouk, sourced from Morocco. Aubergine and tomato cooked right down to a rough paste and then crushed in the pan, served cold rather than hot. vegan.
• Zabaione, sourced from Italy. Yolks, sugar and marsala whisked over water until they treble in volume. Egg, vegetarian.
• Zalabiyeh, sourced from Egypt. A poured batter rather than a dough, which is what separates it from the squeezed fritters it resembles. vegan.
• Zelten, sourced from Italy. A flat Trentino fruit loaf that is mostly fruit, with the dough as binding. vegetarian.
• Zeppole, sourced from Italy. Yeasted dough rings dropped into hot oil and rolled in sugar. vegan.
• Zerde, sourced from Turkey. Made with water and no milk at all, which is what lets the saffron colour show. vegan.
• Zeytoon Parvardeh, sourced from Iran. The olives are dressed with pomegranate molasses and ground walnuts and served cold. vegan.
• Zhaliang, sourced from China. A fried dough stick wrapped in a soft steamed rice sheet, where the contrast only survives if the two meet at the last moment. vegan.

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