Baku Kitchen! An independent reference of traditional food

blended

367 dishes.

HorchataHorchatachilled Valencian tiger-nut milk, dunked with fartonsHorchata de morroHorchata de morroGround morro-seed drink with spices and milkHot whiskeyHot whiskeyIrish whiskey with hot water, sugar and lemon studded with clovesHotel NacionalHotel NacionalAged rum with apricot brandy, pineapple and lime, shaken and strainedHulbaHulbawhipped fenugreek foam stirred into stewsHummusHummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppingsʻOtaiʻOtaiRefreshing drink of shredded watermelon and coconut, feast accompanimentIce kenkeyIce kenkeyFermented kenkey blended with milk, sugar and ice, drunk cold from a bottleIlaotIlaotThick coconut cream pressed from grated flesh; poured over taro and fish.Inca KolaInca KolaBright yellow soda flavoured with lemon verbena, drunk with every mealIrish cream liqueurIrish cream liqueurCream and whiskey liqueur poured over ice or into coffee.Irish mossIrish mossThick sweet drink of sea moss blended with milk, spices and vanillaJallabJallabdate-grape molasses drink with rosewater, pine nuts and crushed iceJugo de avenaJugo de avenaOats blended with milk, sugar and cinnamon and served ice coldJungle BirdJungle BirdDark rum, Campari, pineapple juice and lime, served long over iceJus d’avocatJus d’avocatThick avocado and milk shake blended with almonds, dates and sugarJus de baobabJus de baobabChalky-tart juice from powdered baobab fruit pulp, milky and sweetenedJus de gingembreJus de gingembreBlended fresh ginger with water, sugar and lemon, served fiery and very coldJus de tamarinJus de tamarinSweet-sour tamarind pulp steeped and strained into a chilled juiceKachkéisKachkéisRunny cooked-cheese spread on buttered bread with mustard.KaffekaskKaffekaskHot coffee strengthened with brännvin or vodkaKalimotxoKalimotxoequal parts red wine and cola over ice, drunk at street festivalsKamaKamaRoasted barley-pea-rye flour stirred into kefir, lightly sweetened.KarskKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habitKavaKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlKinnieKinniebittersweet fizzy drink of bitter oranges, aromatic herbsKirKirWhite Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif.Kir RoyalKir RoyalCrème de cassis topped with champagne, drunk as an apéritifKofolaKofolaHerbal draft cola beloved since the socialist era.KörözöttKörözöttsheep-curd spread whipped with paprika, onion and carawayKremasKremasCreamy coconut-rum holiday liqueurKunu ayaKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilledKunun ayaKunun ayaSweet milky drink of ground tiger nuts with dates and gingerKunun gyadaKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowlKunun zakiKunun zakilightly fermented millet drink spiced with ginger and tamarind, served coldL&PL&PLemon-flavoured sparkling drink from Paeroa, 'world famous in New Zealand'

  • Ting

    Sharp carbonated grapefruit soda with pulp, drunk very cold. A drink recipe from Jamaica.

  • Tarator

    Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…

  • Horchata

    Chilled Valencian tiger-nut milk, dunked with fartons. Ready in 20 min prep and none cooking. Makes about 1.5 litres. A…

  • Callaloo

    Dasheen leaves, okra, and coconut milk swizzled silky. Ready in 25 min prep and 50 min cooking. Serves 6. A…

  • Lemon, Lime and Bitters

    Lemonade, lime cordial and a dash of Angostura; the standard pub soft drink. Ready in 3 min prep and 1…

  • Guaro sour

    Cane guaro shaken with lime juice and sugar, served over ice. Ready in 5 min prep and None cooking. 1…

  • Bahama Mama

    Dark and coconut rum with pineapple, orange and grenadine over ice. Ready in 5 min prep and 0 min cooking.…

  • ‘Ava

    Kava root infusion served in a coconut-shell cup at formal ceremony. Ready in 20 min prep and 15 min cooking.…

  • Fondue

    Melted Gruyère-Vacherin pot with wine; bread cubes dipped communally. Ready in 15 min prep and 20 min cooking. 4 servings.…

  • Gin and tonic

    Gin over ice with tonic water and a lime or lemon wedge. Ready in 3 min prep and 0 min…