Glossary D

The food glossary +++ 'Dopp i grytan', 'Domburi', 'Depouillage'
Djaja Mahamara refers to a stew made of chicken stuffed with couscous , almonds and raisins; a stewed stuffed chicken, stuffing includes raisins, couscous/semolina and almonds. Djaja Mahamara is one of Moroccos' popular dishes.

Drob refers to a Romanian special dish prepared during Easter which is cake-shaped containing fresh green vegetables and the internal organs of the lamb. During Easter, Romanians cooked varieties of dishes using lamb.

Debreceni which is also known as Debrecen or Debrecener refers to a Hungarian spicy sausage which contains pork and is flavored and spiced with paprika, garlic, pepper and marjoram. Debreceni is used as one of the ingredients for some Hungarian stews. Debreceni is one of Hungary's excellent and flavorful sausages. Debreceni was named after the Hungarian city of Debrecen.

Debrecener also known as Debreceni Kolbasz refers to Hungarian pork sausage that is heavily spiced with paprika, garlic, pepper and marjoram. Debrecener is reddish-orange in color and named after the Hungarian city of Debrecen. It is usually unsmoked or lightly smoked and baked, broiled or fried and used in many Hungarian stews and dishes like Lecso.

Dibi or simmerd, grilled lamb refers to Senegalese dish made of lamb which is simmered and then grilled.

Daube de Banane is a traditional Seychelles classic dessert made of plantains stewed in coconut milk flavored with vanilla, cinnamon and nutmeg.