Glossary D

The food glossary +++ Popular Articles: 'Dahon ng sili', 'Depouillage', 'Drink'

Darázsfészek refers to "Wasp Nest", a Hungarian homestyle dessert that us made up of yeast-raised buns with almonds or walnuts and is served with sprinkles of vanilla sugar. Darázsfészek is also known in Hungary as Rózsatészta and Ferdinánd Tekercs. Darázsfészek is pronounced as "dar-aj-fay-seck".

Darált is the Hungarian word for "ground or minced", often ground/minced meat, but also of Mák, Hungarian for "Poppy Seed" Darált is pronounced as "dah-rahlt".

Dorada a la Sal refers to a popular fish dish from Murcia, Spain. Fish is covered with coarse salt, baked and served with a garlic sauce, parsley and oil or garlic Mayonnaise.

Daging is the general Malaysian for "meat" (or flesh). Specifically meats are: Daging Lembu is Beef Daging Kambing is Mutton Daging Babi is Pork Daging Asin is Corn Beef Daging Anak Lembu is Veal Daging Babi Cincang is Chinese Sausage Daging Paha Babi is Ham

Dirty Rice refers to New Orleans rice recipe which is said to be a "cousin of Jambalaya". Dirty Rice is made by adding bits of meats, such as giblets or sausages, spices and seasonings to white rice before cooking.

Dauphine is a term that usually designates a method of preparing potatoes. Dauphine refer to little puffs made of potato puree, that are mixed with choux paste and then deep fried.

  1. Dende Oil / Dendê Oil
  2. Dumboy
  3. Dinde
  4. Dindonneau