Baku Kitchen! An independent reference of traditional food

Snack

436 dishes.

A PingWhole tarantulas fried with garlic and salt until crisp outside and soft insideAbalaSteamed pudding of ground beans or rice wrapped and cooked in banana leavesAçaí na tigelaFrozen açaí blended thick, topped with granola and bananaSaint LuciaAccraSalt-cod fritters sold at Friday fish friesNew ZealandAfghan BiscuitChocolate cornflake biscuit topped with chocolate icing and a walnutAkraSpiced malanga fritters, a street favoriteAlborotoBall of popped corn bound with red panela syrup, sold in bagsNigerAlkakiTwisted ropes of fried wheat dough soaked in sugar syrupPanamaAlmojábanosS-shaped corn fritters with fresh cheeseTrinidad and TobagoAloo pieFried dough pockets stuffed with spiced potatoAmandazisweet fried dough balls taken with teaPortugalAmêijoas à Bulhão Patoclams in garlic, cilantro and white wineAnafresRefried beans and cheese bubbling in a clay brazier, scooped with tortilla chipsAntigua black pineappleThe island's famously sweet small pineapple, eaten freshAnzac BiscuitsChewy oat, golden-syrup and coconut biscuits commemorating WWI soldiersAshamParched corn ground fine with sugar, eaten dry by the spoonfulAtangaBoiled bush-butter fruit, salted, spread on baguetteTogoAtchomonCrunchy fried dough nibbles, Togolese chin chinAttoukpouFlat round steamed cassava cake, denser cousin of attiékéNew ZealandBacon and Egg PieShortcrust pie of bacon rashers and whole eggs, eaten cold at picnicsBafasSmall plates of fried fish, sausage or offal set out to drink grogue withBahraini dateskhunaizi and khasab dates from island groves, eaten with coffeeBajan fish cakesFluffy salt-cod fritters dipped in pepper sauceBajiyablack-eyed pea fritters spiced with garlic and chiliMaldivesBajiyaMaldivian samosa stuffed with tuna, coconut and onionSurinameBakabanaBattered fried plantain dipped in spicy peanut sauceBambapeanut-butter puffed corn snack, national childhood iconVietnamBanh BeoHue steamed rice discs topped with dried shrimp and scallion oilVietnamBanh Bot LocTranslucent tapioca dumplings holding shrimp and pork belly, steamed in leafVietnamBanh ChungSquare Tet cake of sticky rice, mung bean and pork in leavesVietnamBanh GioPyramid of rice flour paste with pork and wood-ear mushroom, steamed in leafBankye krakroGrated cassava kneaded with pepper, onion and ginger, fried into crisp ballsBaoziFluffy steamed buns stuffed with seasoned pork or vegetablesNepalBaraThick black-lentil pancake fried on a griddle, often topped with egg or minced buffaloMonacoBarbagiuanfried pastry stuffed with Swiss chard and ricotta, national biteSwitzerlandBasler LäckerliChewy spiced honey-almond squares from Basel.

  • Pastelitos

    Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…

  • Cheese Roll

    Southland toasted bread roll filled with cheesy onion sauce, ‘southern sushi’. Ready in 20 min prep and 15 min cooking.…

  • Bara

    Thick black-lentil pancake fried on a griddle, often topped with egg or minced buffalo. Ready in 20 min prep and…

  • Bajiya

    Maldivian samosa stuffed with tuna, coconut and onion. Ready in 45 min prep and 20 min cooking. Makes 16. A…

  • Yoltamal

    Fresh young corn tamal steamed in its own husk, eaten with cream. Ready in 45 minutes prep and 1 hour…

  • Bajan fish cakes

    Fluffy salt-cod fritters dipped in pepper sauce. Ready in 25 min plus overnight soaking prep and 30 min cooking. 4…

  • Chikanda

    Wild orchid tuber and peanut ‘African polony’, sliced and shared. Ready in 30 min prep and 50 min plus 2…

  • Goi Cuon

    Fresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip. Ready in 45 min prep and 20 min cooking.…

  • Abala

    Steamed pudding of ground beans or rice wrapped and cooked in banana leaves. Ready in 30 min prep and 45…

  • A Ping

    Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…