所有食譜

Dongo-Dongo Poisson

A flavorful and hearty okra-based stew featuring fish, often made with dried, salted, or smoked fish, and seasoned with onions, garlic, peppers, and Maggi cubes. It's a staple that showcases the importance of fish and okra in Central African cuisine.

Dongo-Dongo with Smoked Fish

A flavorful and hearty okra and smoked fish stew, considered a precursor to gumbo. This dish highlights the use of okra and the rich flavors of smoked fish, often served with starchy accompaniments.

Donkkaseu

Korean Pork Cutlet

A popular Korean-Japanese fusion dish featuring crispy, golden-brown breaded pork cutlets served with a sweet and savory donkkaseu sauce and shredded cabbage. This is a beloved comfort food.

Doogh

Persian Yogurt Drink

A traditional and incredibly refreshing savory Persian yogurt drink, Doogh is a fizzy, mint-infused beverage that perfectly complements rich and spicy dishes, especially kebabs. It's a national favorite for a reason!

Doolsho

Somali Cardamom Sponge Cake

Doolsho is a beloved Somali sponge cake, known for its light and airy texture, infused with the warm, floral aroma of cardamom. Traditionally served during 'casariyo' (afternoon tea) and celebrations, it's a simple yet elegant dessert that pairs wonderfully with spiced tea or coffee.

Doornikse Appeltaart

Tournai Apple Tart

A rich and custardy Belgian apple tart with a simple shortcrust pastry, based on a 16th-century recipe from Tournai (Doornik). It features tart apples baked with a sweet, spiced filling.

Doraji Namul

Seasoned Bellflower Root

Doraji Namul is a classic Korean banchan (side dish) made from seasoned bellflower root. This preparation highlights the root's unique crunchy texture and slightly bitter, earthy flavor, often enjoyed during holidays and special occasions. The salting process is key to mellowing its bitterness.

Dorayaki

Dorayaki are traditional Japanese sweet pancakes, typically filled with a sweet red bean paste (anko). This recipe yields fluffy, golden-brown pancakes that are perfect for a snack or dessert. Doraemon's favorite!

Dorée en Sauce Arachide Épicée

A flavorful whole fish (Dorée, often Tilapia or similar white fish) prepared with a spicy peanut sauce, showcasing a common yet adaptable preparation method in Burkinabé cuisine.

Doro Wat

Ethiopian Spicy Chicken Stew

A deeply flavorful and celebratory Ethiopian chicken stew, rich with the complex spice blend of berbere and slow-cooked onions. Traditionally served with injera, a sour flatbread.

Doro Wot

Authentic Ethiopian Chicken Stew

Ethiopia's celebratory chicken stew, often called the 'crown jewel' of Ethiopian cuisine. This rich, slow-cooked dish features tender chicken and hard-boiled eggs simmered in a deeply flavorful, spiced berbere sauce. Essential for holidays and special occasions, traditionally served with injera.

Doro Wot

Ethiopian Spicy Chicken Stew

Ethiopia's quintessential celebratory chicken stew, slow-cooked to tender perfection with the complex, warming spice blend of berbere and infused with aromatic niter kibbeh. Traditionally served with hard-boiled eggs nestled within the rich sauce, this dish is a holiday essential.

Doro Wot with Injera

Ethiopia's quintessential celebration dish: a rich, deeply spiced chicken stew featuring tender chicken pieces and hard-boiled eggs, traditionally served with spongy, tangy injera bread for scooping.

Dorset Apple Cake

A moist and flavourful cake from Dorset, packed with apples and warm spices, often with a delightful crunchy sugar topping. It's a perfect accompaniment to a cup of tea.

Dorset Knobs

Dorset Knobs are very hard, spherical, twice-baked bread rolls from Dorset, traditionally made with bread dough, sugar, and butter. They are known for their long shelf life and unique texture, often enjoyed with cheese or dunked in tea.

Dosa

A crispy, fermented crepe made from rice and lentils, a quintessential South Indian breakfast dish. It's characterized by its delicate crispness on the outside and a soft, slightly chewy interior.

Dotorimuk

Korean Acorn Jelly

A unique and refreshing Korean banchan (side dish) made from nutty acorn starch, this Dotorimuk is a jiggly, translucent jelly that's typically served chilled and dressed with a savory soy-sesame sauce. It's a healthy and satisfying appetizer or side.

Dou Chi Pai Gu

Steamed Spare Ribs with Fermented Black Beans

Tender, succulent Cantonese-style steamed spare ribs coated in a savory and aromatic sauce made with fermented black beans, garlic, and a hint of chili. A classic dim sum favorite.

Dou Hua

Silken Tofu Pudding

A delicate and comforting Chinese street snack, Dou Hua features incredibly silky smooth tofu served warm in a fragrant ginger-infused brown sugar syrup. Its gentle texture and subtly sweet flavor make it a perfect light dessert or snack.

Doubles

A popular street food in Trinidad and Tobago, Doubles consists of two pieces of fried flatbread (bara) filled with curried chickpeas (channa) and various chutneys and toppings.

Dounguouri Soko

Lamb and White Bean Stew

Dounguouri Soko is a simple yet hearty stew made from tender lamb and creamy white beans, simmered with aromatic vegetables. It's a nourishing dish that showcases the staple ingredients of Nigerien cuisine.

Dovi ne Huku Yakagochwa

Tender, slow-cooked chicken in a rich and savory peanut butter sauce (Dovi), served alongside grilled chicken pieces marinated in traditional Zimbabwean spices.

Dovlecei Umpluți cu Carne

Dovlecei Umpluți cu Carne (Stuffed Zucchini with Meat) is a classic Romanian dish where hollowed-out zucchini are filled with a savory mixture of ground meat, rice, and herbs, then baked in a tomato-based sauce.

Draadjesvlees

Slow-Cooked Beef

Draadjesvlees, meaning 'thready meat,' is a quintessential Dutch comfort food. This dish features a cut of beef, typically brisket or chuck, slow-braised for hours in a rich, aromatic gravy until it becomes incredibly tender and easily shreds into succulent strands. It's often seasoned with classic spices like cloves, bay leaf, cinnamon, and juniper berries, with a touch of vinegar or wine for tanginess. Traditionally served with mashed potatoes and red cabbage, it's a hearty and warming meal perfect for colder days.