Tunnbröd
Tunnbröd is Sweden’s family of thin, docked flatbreads, baked soft for immediate meals or dried crisp for the pantry. This home recipe follows a northern Swedish soft rye-and-wheat version scented with anise and fennel.
Recipes
1504 records with their sources, across 11 categories.
Filtered to
Recipes
Simmered tamarind-date chutney
A sweet-sour cooked chutney of tamarind, dates, jaggery, ginger and roasted cumin. An untested measured batch is given beside four documented Indian formulas and their storage claims.
High risk
Pipsi
Arctic char opened, scored and air-dried in the Canadian Arctic: concentrated, chewy country food recorded as pipsi in Nunavut and pitsik in Nunavik.
Tilachi chutney
A Maharashtrian dry chutney of slowly roasted sesame and coconut ground fine with garlic, chilli powder, cumin, tamarind and sugar, kept in a bottle and eaten as a winter side.
Korovai (Peremyshl-region style)
A Peremyshl-region Ukrainian wedding bread made from sweet yeast dough, shaped as a large braided round with a smaller memento loaf.
Elevated risk
Green olives lye-treated
Green olives debittered in a sodium hydroxide solution, then rinsed repeatedly and held in brine, by the University of California's published home-pickling method.
High risk
Eastern European Vinegar-Pickled Mushrooms
Small edible mushrooms are briefly cooked and packed in a seasoned vinegar marinade, a sweet-sour preserve served cold in Poland and neighbouring cuisines.
Biltong potjie with creamy pasta
Biltong, bacon and vegetables simmer in tomato-herb stock, then join cooked pasta, milk, cream and Cheddar in this outdoor potjie.
Lyutenitsa (lutenica)
A Balkan relish of cooked peppers, tomatoes, aubergine and garlic in oil, sometimes made hot, served cold and named for its spiciness.
High risk
Lonzino
Documentary account of Italian regional cured-loin traditions, including Tuscan and Marche variations; no home-cure instructions are provided because the published professional methods lack validated safety controls.
Liberian rice bread
A Liberian-inspired rice-flour loaf with ripe plantain, banana and spices, baked until set.
Kling lefser
Soft Norwegian wheat and semolina flatbreads, cooked thin on a griddle and finished with butter and sugar.
Pesto Genovese
Pesto Genovese is a Ligurian uncooked basil sauce pounded with garlic, pine nuts, salt, hard cheeses and olive oil, traditionally made in a mortar.
Tapenade (Marseille)
A Provençal olive spread built around olives and capers, with anchovy, garlic, lemon and olive oil in Marseille’s current recipe. Both coarse and finely worked versions are documented.
Fresh ponzu-shoyu
This fresh ponzu-shoyu mixes Japanese koikuchi soy sauce with yuzu or a lemon-lime blend, rice vinegar, water and sugar; optional kombu and bonito give a short chilled infusion.
Byzantine murrī
Byzantine murrī is a cooked imitation of murrī from the medieval Arabic repertoire, made from scorched honey, toasted bread, walnuts, quince, carob and spices rather than from a long grain fermentation.
Jachnun (Yemenite Jewish overnight pastry)
Jachnun is a rolled, butter-layered wheat pastry baked covered for hours at very low oven heat and served warm, often with grated tomato and schug.
Johnno’s Damper: Queensland stockcamp version
A quick stockcamp loaf of self-raising flour, powdered milk, sugar, salt and water, mixed to a soft dough and baked in an oven or camp oven.
Elevated risk
Hot-air dehydrated mushrooms
Hot-air dehydrated mushrooms are sliced mushrooms dried in a dehydrator or dryer with heated, moving air; a 2011 study dried button mushroom slices at 60 °C and compared them with microwave-vacuum and freeze-drying.
Ají de tomate de árbol
An Ecuadorian hot sauce built on tamarillo, a tart fruit that gives a sharper, fleshier base than ordinary tomato salsa.
Elevated risk
Toum
Toum is a Lebanese garlic-and-oil emulsion: raw garlic, salt, lemon and a little water are processed into a dense, pale, egg-free sauce. Slow oil addition builds its fluffy texture; it is served with grilled foods, sandwiches and mezze.
Talatouri (Cypriot tzatziki)
The Cypriot form of tzatziki: strained yogurt and grated cucumber with garlic, finished with mint and lemon juice where the Greek version uses dill and vinegar.
Elevated risk
Stockfish, chickpea and olive stew
A contemporary Mediterranean-style stew in which poached stockfish flakes are folded into a paprika-spiced tomato sauce with cooked chickpeas and olives.
Plain Ulster soda farls
A buttermilk-and-soda wheat dough cut into quarters and cooked on a griddle, following Paula's plain version for Discover Ulster-Scots.
Salsa macha
Salsa macha is a Mexican chile-and-oil condiment, often coarse with garlic, peanuts and sesame; this version follows a documented gentle-cook method and stays refrigerated.
Allam pachadi
An Andhra ginger-and-urad chutney in which browned dal and briefly fried ginger and chillies are cooled, then ground with jaggery to a coarse paste.
Japanese mayonnaise
A one-cup Japanese mayonnaise batch made in a small food processor with pasteurized room-temperature egg yolks and oil added in three stages around the seasonings and acids.
Lechon sauce with canned liver spread
A cooked Filipino roast-meat sauce thickened from canned liver spread, vinegar, water, sugar and breadcrumbs, with browned garlic and softened onion.
Pounded Thai chilli vinegar
Pailin Chongchitnant's fresh prik nam som card pounds two or three Thai chillies, optionally with garlic, before stirring in white vinegar; charring is a separate optional step.
Pinđur (pindjur)
A Balkan relish of roasted red peppers and tomatoes, often with aubergine and garlic, cooked down into a spread for the winter store.
Guasacaca
Guasacaca is a Venezuelan green sauce of avocado, herbs, sweet pepper and onion, sharpened with vinegar or lime. It is served with grilled meat, arepas and empanadas.
Daqua peanut dressing
A smooth dressing of peanut butter, oil and lime, tossed into a Sudanese-style tomato salad and served at once.
Caesar dressing (Vitamix version)
A source-specific Caesar dressing made with pasteurized egg yolks, Parmesan, lemon, anchovy, garlic, mustard and olive oil. This modern Vitamix formulation is distinct from the salad’s disputed 1924 origin accounts.
Elevated risk
Bagna cauda
A warm dip of garlic, anchovy and olive oil, often enriched with butter, that Piedmont serves over a flame with raw and cooked vegetables and bread.
Elevated risk
Bacalà alla vicentina
Stockfish from Vicenza, left barely bubbling for hours with onion, preserved anchovy, olive oil, milk and a little cheese until it is tender under a dense pale sauce, and eaten with polenta.
Tzatziki
A cold dip, soup or sauce of strained yogurt, cucumber and garlic, eaten across Greece, Turkey and the wider Balkans and Levant under names that include cacık and tarator.
High risk
Turep starch (Ainu lily-bulb starch)
Starch released from giant woodland lily bulbs by pounding, washed out in water, settled and dried: the refined fraction of an Ainu process that also yields fermented cakes from the residue.
Tirokafteri
A Greek spread of feta cheese and hot chilli, sometimes with roasted peppers, yogurt or oregano, eaten with warm pita as part of a meze.
High risk
Salted Mushrooms
Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.
Lapland barley rieska
Two barley flatbreads made with cold dough and baked rapidly on a hot sheet, following Timo Lepistö's northern Finnish formula.
Pol sambol
A Sri Lankan coconut relish made from grated coconut, aromatics, chilli, lime and optional Maldive fish; a seasoned paste is folded through the coconut by hand.
New Mexican red chile sauce
New Mexican red chile sauce is a smooth, cooked sauce of dried red chile, thickened with a little flour and loosened with water, and used to coat enchiladas and to build chile con carne.
Mchadi: Georgian pan-cooked cornbread
Unleavened cornmeal cakes mixed with cold water and cooked on both sides in a covered-then-uncovered pan. Cheese is served alongside rather than mixed into this dough.
Elevated risk
Italian salsa verde
A cold parsley sauce of capers, anchovy, garlic, olive oil and vinegar, with bread or egg in some regional versions, served across Italy with boiled meats and fish.
Hogao
A slow-cooked Colombian sauce of tomato, onion and scallion that serves as the base of many dishes and as a topping for arepas and patacones.
Gribiche
A cold French sauce of emulsified hard-boiled egg yolk and mustard, finished with chopped pickled cucumber, capers and herbs and julienned egg white.
Elevated risk
Pan-heated frozen mushrooms
Pan-heated frozen mushrooms are cut mushrooms cooked briefly in margarine or butter in an open pan, cooled and frozen as a partly cooked ingredient for later meals.
Paraguayan chipa: Laylita's version
Cassava-starch cheese rings made with mozzarella, eggs and milk, with optional anise. This modern version uses baking powder and no dough fermentation.
Achiote paste
A Yucatecan recado rojo is a brick-red seasoning paste built on annatto seed, garlic and sour orange. This measured home version shows one route into a much wider family of market and household recados.
Taramosalata
A meze of salted cured fish roe, most often cod, beaten with olive oil, lemon juice and a starchy base of bread or potato, from Greece and the eastern Mediterranean.