Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

Ben-saalgaBen-saalgaThin sour gruel of fermented pearl millet, drunk warm, often given to small childrenBengaBengaRice cooked with beans, dressed in oil and pepperBenny cakeBenny cakeChewy sesame and molasses candy sold in small squaresBeshbarmakBeshbarmakboiled horse or lamb over wide noodles with onion broth; eaten by handBiandaBiandaboiled cassava, yam or plantain served under a sauce or stewBienmesabeBienmesabeThick sweet of milk, rice flour and sugar cooked slowly and spooned coldBisschopswijnBisschopswijnRed wine mulled with orange, cloves and cinnamon at SinterklaasBlack puddingBlack puddingRice-stuffed blood sausage, weekend delicacyBlue drawersBlue drawersSweet cornmeal and coconut pudding tied in banana leaf and boiledBoat NoodlesBoat NoodlesIntense pork or beef noodle soup enriched with blood, in small bowlsBoborBoborRice porridge with fried garlic, herbs and pickles, eaten before dawnBocadillo veleñoBocadillo veleñoDense guava paste blocks eaten with white farmer cheeseBoeberBoeberWarm milk drink with vermicelli, sago, rose water and almondsBogobeBogobesorghum porridge, often soured as ting, eaten morning and nightBogobe jwa lerotseBogobe jwa lerotseSorghum porridge cooked with lerotse melon until sweet and orangeBoil upBoil upKriol boil of ground foods, fish, and eggs with tomato sauceBoil-upBoil-upMāori pot of pork bones, watercress or pūhā, potatoes and doughboysBoiled breadfruitBoiled breadfruitStarchy breadfruit boiled or fried as staple sideBoiled cassavaBoiled cassavaBoiled cassava root accompanying sauces and grillsBoiled fishBoiled fishGrouper broth with lime, onion, potato; eaten with gritsBoiled TapiocaBoiled TapiocaBoiled cassava root, the everyday starch beside fish and crabBollosBollosBoiled corn-dough rolls wrapped in husksBonbon cocoBonbon cocoGrated coconut cooked with caramelised sugar and set into chewy squaresBondiBondiWhite sticks of grated coconut cooked with sugar and rolled firmBoniatilloBoniatilloSweet potato purée cooked with sugar syrup, lime and cinnamonBosnian coffeeBosnian coffeeunfiltered coffee brewed in copper džezva, with rahat lokumBossamBossamBoiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjangBotaBotasoft morning porridge stirred with peanut butter or jamBoudenBoudenCreole blood sausage with rice, herbs and hot pepper, sliced hotBouillieBouilliehot millet porridge with milk, sugar and peanutBouillon brèdesBouillon brèdeslight greens broth poured over riceBouleBoulesmooth millet or sorghum dough ball dipped into okra and meat saucesBouyon bredBouyon bredquick broth of local greens and gingerBouzaBouzathick sorghum or hazelnut cream pudding topped with crushed nutsBoxbolBoxbolMasa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauceBrakBrakGiant swamp taro, dense and slightly itchy; long-boiled and served in slices.

  • Salpicón

    Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…

  • Rob

    Thick dark date syrup poured over asida, bsisa and fresh bread. Ready in 15 min prep and 1 hour 30…

  • Boil-up

    Māori pot of pork bones, watercress or pūhā, potatoes and doughboys. Ready in 30 min prep and 2 hr cooking.…

  • Gløgg

    Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…

  • Kačamak

    Potato-cornmeal porridge beaten with kajmak and cheese. Ready in 15 min prep and 40 min cooking. 4 servings. A main…

  • Yong Tau Foo

    Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…

  • Vinegret

    Beet, potato and pickle salad with sunflower oil. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…

  • Talbina

    Soothing barley flour porridge cooked in milk, sweetened with honey or dates. Ready in 5 minutes prep and 15 minutes…

  • Ogi

    Soured fermented maize starch cooked to a smooth pap, eaten with akara or moin moin. Ready in 20 min prep…

  • Guava duff

    Boiled guava-swirled dough with rum-butter sauce. Ready in 35 min prep and 1 hr 20 min cooking. 8 servings. A…