Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

GløggHot spiced red wine with raisins, almonds and a shot of spiritGlögiHot spiced wine or blackcurrant drink with raisins and almondswine & spiritGlühweinHot spiced red wine warming Christmas markets.Glyko tou koutaliouwhole fruits preserved in syrup, served by the spoon to guestsGoat soupPeppery broth of goat meat and offal with hot pepper and seasoningGozinakihoney-caramelized walnut brittle, essential at New YearGozoCassava-flour paste, the everyday swallow for saucesGrater cakeGrated coconut boiled with sugar and set in squares, topped pinksoup & stewGreen borschtspring sorrel soup with boiled egg, potatomainGreen fig and saltfishNational dish of green bananas with sautéed salt codsalad & sideGreen fig saladBoiled green bananas dressed cold with onion, herbs and vinegarGreyano vinoRed wine warmed with honey, cloves and orange, drunk in winter.GriotCitrus-marinated pork chunks boiled then fried crispGrogHot water with rum, sugar and lemon, ordered in pubscocktailGrzaniec galicyjskiMulled wine with honey, cloves and cinnamon, drunk in mountain innsGuava cheeseGuava pulp boiled with sugar to a firm paste, cut and rolled in sugarGuava duffBoiled guava-swirled dough with rum-butter saucesoup & stewGuriltai ShulHearty mutton soup with hand-rolled noodle stripsGurzaSmall pinched dumplings of minced lamb, left open at one end.Habichuelas con dulceSweet spiced cream-of-beans dessert for LentmainHaggisSpiced sheep offal and oatmeal, with neeps and tatties.mainHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger saucedessertHalawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama origindessertHalua ya ZanzibarSticky translucent sweet of wheat starch, ghee, cardamom and nutsHamhung NaengmyeonExtra-chewy potato-starch noodles in fiery sauce, often topped with raw skateHareesvelvety wheat-meat porridge topped with gheecharcuterie & curedHasipsheep intestine stuffed with rice, offal and fat, boiled and slicedHausa kokoSpiced fermented millet porridge sold at dawnmainHeri heriBoiled cassava, plantain, sweet potato and egg with bakkeljauwmainHilib ariGoat meat boiled then fried in its own fat, piled on rice with bananaHlintveinMulled red wine with honey, cinnamon and citrus, served hot.HõõgveinMulled wine with spices, sold in mugs at Tallinn's Christmas marketHot and Sour SoupPeppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and eggHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesHræringurSkyr stirred into oat porridge and eaten with milk and sugarcocktailHriatôHot spirit warmed with honey and melted lard or butter

  • 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. A sauce & condiment recipe from Libya.

  • 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…