Dendê is the Portuguese word for "Palm Oil". There are a number of dishes in Brazil and Portugal which are cooked using Palm Oil, such as Acaraje, Vatapa, Farofa, among others. Dendê palm oil is obtained from the oil palm (Elaeis guineensis) which orginated in Central Africa. The small, clustreed fruit of this palm goes through a variety of colors, like yellow, rust and red before finally turning black when ripe. Palm oil is extracted from the pulp of the fruit and is used extensively in the Bahian cooking of Brazil. It has a nutty flavor and deep orange-yeloow color and lend a special touch to foods. For some cooks, there is no real substitute for Palm oil. Dendê may be purchased at apecialty stores or international markets. If not available, olive oil can be a substitute although the taste of the food will not taste the same (but still be delicious) as when Palm oil is used.

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Dil Sis refers to Turkish dish made of rolled up sole (a kind of fish) that are grilled on a skewer; a grilled skewer of sole. Sis is Turkish word for "skewer".

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Dinakdakang Anangka refers to a dish from the Ilocos Region of the Philippines made from jackfruit cooked in coconut milk. Red or brown rice was served and it is a nutritious variety of rice.

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Dzhonzholi refers to Georgia's pickles made from the unblown inflorescence of Dzhonzholi tree pickled in barrel seasoned with special spices. Dzhonzholi is considered as the king of pickles in Georgia and a very tasty appetizer. Dzhondzholi or Colchis Bladdernut (Staphylea Colchica) is an edible ornamental plant with long stems of tightly furled, bead-like tendrils redolent of garlic. Georgia is found in southwestern Asia, bordering the Black Sea, between Turkey and Russia.

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Daging Masak Lada Hitam refers to Brunei's national specialty which is a dish of spicy beef cooked until the beef is very tender with potatoes and beans. Brunei is predominantly an Islamic country so eating pork is not allowed.

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Dushbarra or Dushbara is one of the typical dishes from Azerbaijan. It is a broth with small raviolis filled with lamb and herbs. Dushbara is a soup made with tiny dumplings stuffed with lamb. They look like tiny or small Raviolis which is flavored with fried onion, cilantro, mint and dried sour cherry-plums. Dushbara may be served with Gutabs as a first course. Vinegar mixed with finely chopped garlic may be added also when the soup is already served at the table if desired. Garlic and vinegar are believed to be two (2) two basic ingredients that assist in the recovery from colds in Azerbaijan. Dushbarra dumplings are made manually in Azerbaijan, they are carefully shaped by hand by placing a pinch of minced lamb into a small square of dough, folding the dough in half to make a triangle and then pinching the two ends of the dough together. Although it is a tedious job to make the small dumplings, those who make them are careful not to make the dumplings thick which change the consistency of the Dushbarra soup and sometimes, the middle of the dumplings are not cooked at all. Dushbarra is very similar to the making of the dumplings used in Pancit Molo of Iloilo, Philippines, although Pancit Molo filling is made of ground pork. Our old reliable cook, was also very careful not to make the Molo dumpling too big and too think. She just put the right amount of filling and see to it that the dumplings are shaped properly. Reading about Dushbarra made to look into the past when I was still living with my Ilonggo family. Somehow, I miss their food and the way they make them.

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