10 Best Rated
Dishes with Cloves

Frejol colado is a traditional Afro-Peruvian dessert consisting of black beans, sugar, milk, and spices. The beans are skinned, mashed into a purée, then cooked with sugar, milk, and spices such as cloves, sesame seeds, and anise seeds until the dish develops a thick texture. Before serving, frejol colado is usually garnished with toasted sesame seeds. The dessert was first prepared over 400 years ago, and it is believed that it originates from Chincha and Cañete. Nowadays, it's traditionally prepared for Easter, though it can be consumed at any time of the year.Expand

Kirschenmichel is a buttery German bread pudding enriched with sweet cherries. A common dessert in southern Germany, this sweet treat is typically flavored with cinnamon, cloves, Kirsch liqueur, vanilla extract, or almond extract. Moist and sweet, this bread pudding can be enjoyed warm, at room temperature, or chilled. It is usually dusted with powdered sugar and accompanied by vanilla custard, whipped cream, or ice cream. Kirschenmichel is generally consumed as a simple after-lunch dessert, but it is sometimes eaten for lunch as well.Expand

This traditional Arabian dish is most often described as a spicy lamb stew thickened with barley bread, though the word tharīd also refers to a large earthenware bowl. According to legend and several Hadith teachings, tharīd was one of the Prophet Muhammad’s favorite dishes, even though its origins are said to date back to the pre-Islamic times. Today, this satisfying dish is prepared with a variety of halāl meats which are stewed with vegetables and ladled over thin, unleavened bread. In Islamic countries, tharīd is typically enjoyed for al'iiftar, the evening meal served at sunset when Muslims end their daily Ramadan fast.Expand

Papitas de leche are traditional sweet treats (or milk truffles) originating from Venezuela. These small desserts are made with simple ingredients such as sugar, condensed milk, powdered milk, and cloves. Papitas de leche are instantly recognizable due to the cloves that are studded into the center of each papita. The dry ingredients are first mixed in a bowl, and the condensed milk is added after that. The mixture should be smooth and firm. It’s rolled into small balls, and a clove is stuck into each papita de leche before they’re enjoyed. These small desserts are ideal for festive events and gatherings.Expand

Cumberland sauce is a traditional sauce originating from the historic county of Cumberland. This sweet and spicy sauce is usually made with a combination of orange juice, lemon juice, port, orange zest, lemon zest, mustard powder, cloves, raisins, and currant jelly. The jelly, port, orange juice, and lemon juice are heated and stirred until they all blend together and the jelly becomes liquid. The mustard powder, ground cloves, raisins, orange zest, and lemon zest are mixed in and stirred until the cloves dissolve in the sauce. The mixture is simmered over low heat for a bit more until the raisins become plump. The sauce is then chilled or used warm over slices of cooked ham, roast chicken, or salmon.Expand

Boudin noir is a traditional French blood sausage, celebrated for its rich, velvety texture and deep, savory flavor. Made primarily from pork blood, fat, and finely ground meat, this delicacy has been a staple of French charcuterie for centuries, with historical roots tracing back to medieval Europe. Unlike coarser blood sausages, boudin noir has a smooth, almost creamy consistency, achieved by blending the ingredients with onions, bread or rice, milk, and a variety of warming spices such as black pepper, nutmeg, and cloves. Each region of France offers its own interpretation of boudin noir, with variations incorporating apples, chestnuts, cream, or even Armagnac to balance the iron-rich, earthy notes of the blood with a touch of sweetness. The most famous versions can be found in Normandy, Brittany, and Alsace, where the sausage is often paired with caramelized apples, mashed potatoes, or sautéed onions, creating a perfect harmony of sweet and savory flavors. Traditionally, boudin noir is cooked before serving, either pan-fried until crispy, grilled, or gently poached, enhancing its deep, complex taste while maintaining its delicate interior. It is often served as part of a rustic meal, but also finds its way into refined French cuisine, where chefs elevate it with modern techniques and gourmet pairings.Expand

Usal is a traditional dish originating from Maharashtra. The dish can be prepared with sprouted beans, dried beans, or lentils as the main ingredient, but in Maharashtra it's usually made with sprouted moth or matki beans. A combination of coriander seeds, sesame seeds, cloves, cardamom, coconut, cinnamon, bay leaves, and peppercorns is roasted until fragrant, and the combination is then added to sautéed onions, garlic, tomatoes, chili powder, and turmeric powder. The sprouted beans are then added to the pot, and the mixture is cooked in water or coconut milk until tender, but not mushy. If desired, potatoes can be added to the dish for extra texture and flavor. Once done, usal is often garnished with coriander leaves, and the dish is typically served piping hot. There are many variations on usal, made with different additional ingredients such as curry leaves or fennel. It's recommended to serve usal with chapati, pav, or rice on the side.Expand

Garofolato is a traditional dish originating from Rome. This pot roast is prepared with a combination of beef, cloves, lard, onions, carrots, celery, garlic, parsley, red wine, tomatoes, and seasonings. The meat is studded with the cloves and it's roasted in a terracotta pot. Once browned, other ingredients are added and the combination is then slowly simmered until the meat becomes tender, but not falling apart. The pot roast is served sliced, and the slices are arranged on a platter and topped with the sauce. Garofolato is usually made with a beef cut called girello, which coresponds to the eye round or silverside. The name of the dish is a reference to the abundance of cloves used to prepare it, called garofalo in Roman dialect.Expand

Schweinepfeffer is a strongly seasoned German meat stew known in parts of the Rhineland, Palatinate, and Hesse, where marinated pork is cooked in a spiced sauce that is thickened with pig’s blood. The dish developed in regions where butchering and household cooks made use of all parts of the animal and created hearty meals suited to cold seasons, and by the nineteenth century it was established across central and southwestern German kitchens as a substantial stew. Preparation begins by cutting pork shoulder or neck into coarse cubes and marinating it with vinegar or wine, oil, onions, and spices, after which the meat is seared and simmered slowly in red wine or vinegar with additional seasonings, and the sauce is bound with pig’s blood stirred in off the heat or thickened with alternatives such as browned flour or grated dark chocolate so the sauce becomes smooth and coating. Common variations involve the substitution of blood with other thickeners, the precise mix of spices, and the balance of vinegar or wine acidity. Schweinepfeffer is eaten hot and served as a main course in homes and regional restaurants, most often accompanied by potato dumplings, boiled potatoes, red cabbage, or, in some areas of the Pfalz, salty steamed dumplings (dampfnudeln), and it is paired with hearty sides and robust regional wines or beer.Expand

Požeški fakini is a traditional cake originating from Požega. This peasant cake is made with a combination of flour, pork fat, egg yolks, cloves, cinnamon, sugar, baking soda, milk, fruit jam, and lemon juice. The flour, pork fat, milk, sugar, egg yolks, and spices are mixed into a dough that's spread out in a baking pan. The dough is then spread with a combination of fruit jam and lemon juice, and the rest of the dough is criss-crossed on top of the cake. The cake is baked in the oven, and once done, it's cut into squares and sprinkled with sugar before serving.Expand