Glossary D

The food glossary +++ Popular Articles: 'Drink', 'Dessert', 'Delicacy'

Diples refers to a deep-fried, Greek pastry made from thin strips of sweet dough formed into bows or circles. Diples are usually coated with honey, cinnamon and nuts. Moreover, Diples refers to Greek food made of thin strips of dough tied, folded, or twisted into bows or loops and deep-fried, then dipped in a honey syrup and topped with chopped nuts

Dagens Ret is a term found on Denmark's restaurant signs and menus which means "meal of the day" which often translates to a filling plate of hot food for a reasonable price.

Daigo is the Chamorro's word for "pickled white radish"; refers to Daikon. The Chamorro the language which is spoken throughout the Mariana Islands, including Guam is an Austronesian language.

Diri et Djondjon refers to one of the national foods of Haiti that is made with rice and black mushrooms.

Dabileni refers to Mali's drink made of water, sugar, and sorrel. Dabileni often served to celebrate life-cycle rituals, like naming ceremonies, weddings and other ceremonial and festive events in Mali.

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.

  1. Dodo
  2. Drob
  3. Diós
  4. Debreceni Kolbasz / Debrecen

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