Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

breakfastHto Hpu NweWarm chickpea-flour tofu porridge topped with rice noodles, chilli oil and crispssoup & stewHu TieuSouthern pork-and-seafood noodle soup, served clear or dryHummus el ShamHot chickpea broth with cumin and lemon, drunk from a cup on winter streetsmainIbihazapumpkin chunks simmered together with beansIbijumbaBoiled sweet potatoes eaten plain with tea or with beansIbitokegreen bananas boiled or stewed, served with beansIcelandic hot dogLamb-pork hot dog 'with everything': crispy onions, remoulade, sweet mustard.mainIdrijski žlikrofipotato-filled dumpling pockets from Idrija, sauced with baconIgikomaLoose sorghum or maize porridge drunk hot, sometimes soured overnightImbuyaWild amaranth leaves boiled and cooked with onion and groundnutIncwancwasour fermented mealie-meal porridgeInhlokoCow's head singed, boiled long and shared out at ceremoniesIriomashed potatoes with peas and whole maize kernelsdessertIsla flotantePoached meringue floating on custard under a caramel drizzlesalad & sideIsland CabbageBroad tender hibiscus-family leaves boiled in coconut milk.dessertIzaquenteFestive pudding of African breadnut seeds with palm oil and spicesJagacidaRice cooked with beans and bay leafJajuMilk and butter soup with turnip or spinach, mild against the national chilli heatJalaoBall of grated coconut boiled with molasses or honey until stickyJamuHerbal tonics of turmeric, ginger and tamarind, sold bottledmainJareeshcracked wheat cooked creamy with meat and yogurt; Najdi comfort fooddessertJazariyehcarrot paste cooked with sugar and pistachio, cut into squaressauce & condimentJekmaiCoconut sap boiled into amber syrup for drizzling and sweeteningstreet foodJellied eelsChopped eels boiled and set in their own savoury jelly, served cold.JiaoziBoiled or pan-fried pork-and-cabbage dumplings, essential at Lunar New YearJiggs dinnerBoiled salt beef with cabbage, root vegetables and a cloth-boiled pease puddingsoup & stewJoraengi TteokgukKaesong soup of bottle-gourd-shaped rice cakes in clear brothmainJudd mat GaardebounenSmoked pork collar with broad beans in cream sauce; national dish.Jug jugChristmas dish of guinea corn and pigeon peas cooked with salt meatcharcuterie & curedJumaFat sausage of minced beef, rice and spices, boiled then fried in slicesK’ala phurkaThick maize soup served with a fire-heated volcanic stone dropped indessertKa’i ladrilloPeanut and molasses sweet set hard in brick-like blocksKabatoStiff maize or millet paste eaten by hand with okra sauceKaçamakcornmeal porridge with butter and white cheesemainKačamakpotato-cornmeal porridge beaten with kajmak and cheesedessertKaguyjySweet maize porridge with milk or molasses, eaten warm

  • Black pudding

    Rice-stuffed blood sausage, weekend delicacy. A snack recipe from Saint Kitts and Nevis.

  • Boil up

    Kriol boil of ground foods, fish, and eggs with tomato sauce. Ready in 40 minutes prep and 50 minutes cooking.…

  • Boiled breadfruit

    Starchy breadfruit boiled or fried as staple side. Ready in 20 min prep and 30 min cooking. 6 servings. A…

  • Bogobe jwa lerotse

    Sorghum porridge cooked with lerotse melon until sweet and orange. Ready in 20 min prep and 1 hr 20 min…

  • Bogobe

    Sorghum porridge, often soured as ting, eaten morning and night. Ready in 5 min prep and 50 min cooking. 6…

  • Bobor

    Rice porridge with fried garlic, herbs and pickles, eaten before dawn. Ready in 20 minutes prep and 1 hour cooking.…

  • Bocadillo veleño

    Dense guava paste blocks eaten with white farmer cheese. Ready in 40 minutes prep and 1 hour 30 minutes cooking.…

  • Boeber

    Warm milk drink with vermicelli, sago, rose water and almonds. Ready in 10 min prep and 30 min cooking. 6…

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Bollos

    Boiled corn-dough rolls wrapped in husks. Ready in 30 min prep and 2 hr cooking. 12 bollos. A snack recipe…