Dakos

This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

Bread dishes

Biscuits and gravy
Bread pudding
French toast
Khachapuri
  • Acquasale – southern Italian dish
  • Bagel and cream cheese – Common food pairing in American cuisine
  • Bibingka – Filipino baked rice cake
  • Biscuits and gravy – Breakfast dish in the United States
  • Biskotso – Twice-baked bread in the Philippines
  • Bread and butter pudding – Traditional sweet British pudding
  • Bread bowl
  • Bread dumpling – Food that consists of small pieces of dough
  • Bread pudding – Pudding made with stale bread
  • Bread sauce – Sauce made with milk and bread crumbs
  • Bruschetta – Italian appetizer
  • Bunny chow – South African dish consisting of a hollowed-out loaf of white bread filled with curry
  • Croquette – Small breaded, deep-fried food
  • Crouton – Rebaked bread
  • Egg in the basket – Egg fried in a hole in a slice of bread
  • Fairy bread – Bread topped with nonpareils
  • Fit-fit – Ethiopian-Eritrean food
  • Flummadiddle – Bread pudding from New England
  • Fondue – Swiss melted cheese dish
  • French toast – Dish of fried bread, eggs, and milk
  • Fritter – Fried pastry usually consisting of a portion of batter with a filling
  • Hushpuppy – Deep-fried savory food made from cornmeal batter
  • Khachapuri – Georgian cheese-filled bread
  • Kirschenmichel – German dessert
  • Kubdari
  • Migas – Spanish and Portuguese dish
  • Panada – bread soup
  • Pigs in a blanket – Sausage wrapped in pastry
  • Pizza bagel – Bagel with pizza toppings
  • Popara – Sweet dish made with old bread
  • Potato filling
  • Sandwich – Food made with bread and other ingredients
  • Sandwich loaf – North American dish of a sandwich made of a horizontally sliced loaf of bread
  • Sausage bread – American savory dish
  • Sausage bun – Sausage wrapped in pastry
  • Sausage roll – Savoury pastry snack
  • Skordalia – Thick garlic sauce in Greek cuisine
  • Smörgåstårta – Savory cake of Swedish origin found in Eastern Europe
  • Sooji toast – Indian snack food
  • Sop – Piece of bread or toast that is drenched in liquid and then eaten.
  • Spoonbread – Cornmeal pudding from the Southern United States
  • Stuffing – Edible mixture filling a food's cavity
  • Tarte flambée – Food speciality of the Alsace region
  • Toast sandwich – Sandwich with toast filling
  • Torrija – Dish of fried bread, eggs, and milk
  • Welsh rarebit – British dish of cheese sauce on toast

Bread salads

Panzanella

Bread soups

Acquacotta is a type of bread soup.

Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth.

  • Acquacotta – Italian soup with stale bread as a primary ingredient
  • Açorda – Portuguese bread soup
  • Garbure – Stew in French cuisine
  • Salmorejo – Cold soup made with tomatoes and bread
  • Paomo – Chinese traditional dish from Xi'an
  • Wodzionka – Silesian and Central Poland bread soup
  • Tyurya – Russian cold bread soup
  • Zuppa pavese – Italian soup

Jeon

Jeon refers to many pancake-like dishes in Korean cuisine.

  • Bindaetteok – Korean fried mung bean pancake
  • Gamjajeon – Korean potato dish
  • Hwajeon – Korean pan-fried rice cake
  • Kimchijeon – Kimchi Pancake
  • Meat jun – Hawaii-adapted Korean pan-fried beef dish
  • Memiljeon – Korean buckwheat pancake
  • Pajeon – Korean pan-fried scallion dish

Pancakes

Scallion pancakes

Paratha

Paratha is a flatbread that originated in the north of the Indian subcontinent.

  • Aloo paratha – Bread dish from South Asia
  • Chili parotha – Flatbread originating in South Asia
  • Gobhi paratha – Cauliflower Flatbread

Sandwiches

Tableware

Toast

Tortilla dishes

See also

References

  1. ↑ Meads, Chris (2001). Banquets set forth: banqueting in English Renaissance drama. Manchester University Press. p. 47. ISBN 0-7190-5567-9.
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