Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

mainMegapode EggsLarge yolky eggs dug from hot volcanic sand and boiled or baked.Meggyleveschilled sour-cherry soup with sour cream, served before the main courseMeghlispiced rice pudding with caraway and cinnamon, buried under nuts and coconutMel de canaThick dark sugarcane molasses poured over cuscuz or stirred into ponchecheese & dairyMessmörSoft caramelised whey spread, sweet and salty on crispbreadmainMi QuangTurmeric noodles with shrimp, pork, peanuts and rice crackerssoup & stewMilkfish SoupClear ginger broth with fatty milkfish belly, Tainan's breakfast of choiceMinestronevegetable and bean soup with pasta or riceMiso SoupDashi and miso broth with tofu, wakame and scallions, daily staplesalad & sideMlendaJute mallow leaves cooked to a slippery green relish for ugaliMocochinchiChilled cinnamon-spiced drink of rehydrated dried peachesMohingaNational breakfast: rice noodles in catfish-lemongrass broth with crispy frittersMokopuPumpkin boiled soft and mashed with a little sugar or saltmainMoksi-alesiMixed rice cooked with salted meat, dried shrimp and coconutsnackMokwanPandanus pulp cooked and dried into a sweet preserved pastebreakfastMonipearled millet porridge with tamarind, sugar and milkMonoPlain millet porridge eaten hot, sweetened with sugar or sour milkdessertMont Lone Yay BawFloating glutinous rice balls hiding jaggery, made during ThingyanMontreal-style bagelWood-fired, sweeter, denser bagel boiled in honey waterMorabaWhole fruit preserved in thick sugar syrup, spooned onto bread or eaten with teacharcuterie & curedMorcilla dulceSweet blood sausage with orange peel, walnuts and raisinsMoro de guandulesRice cooked with pigeon peas and coconutMorochoHot drink of cracked white maize simmered in milk with cinnamon and raisinsMoros y cristianosBlack beans and rice cooked togethersoup & stewMoshhurdamung bean and rice porridge with lamb and tomatoMote con huesilloSun-dried peach nectar with husked wheat, summer street coolerMotogoLoose soft sorghum or maize porridge served with sugar and milkMotohotangy fermented sorghum porridge, sipped warmbreakfastMsetoRice and split lentils cooked soft in coconut milksalad & sideMucapataZambezia rice cooked with mung beans and coconutdessertMuceniciFigure-eight dough shapes in sweet walnut syrup or baked with honey.mainMud CrabMangrove crab boiled or cooked in coconut cream, sold live at roadside marketsMuhammarsweet date-syrup rice paired with fried or grilled fishMulgipuderBarley-potato mash with smoked bacon, Mulgimaa pride.Mumawashrice with mung beans, dried shrimp and spicessalad & sideMusabbahawarm whole chickpeas under loose tahini, lemon and cumin

  • Canjica

    White corn simmered with coconut milk and cinnamon; June festivals. Ready in 10 min prep and 2 hr 20 min…

  • Caricoles

    Sea snails simmered in celery broth, eaten hot from a cup. Ready in 20 minutes prep and 1 hour cooking.…

  • Carrageen moss pudding

    Light milk pudding set with boiled seaweed, served with cream. Ready in 10 minutes prep and 20 minutes cooking. Serves…

  • Casareep

    Black bitter-cassava syrup that flavours and preserves pepperpot. Ready in 1 hour prep and 3 hours cooking. About 500 ml.…

  • Cascos de guayaba

    Guava shells poached in syrup, served with white cheese. Ready in 30 minutes prep and 1 hour cooking. Serves 8.…

  • Česnečka

    Restorative garlic broth with croutons and cheese. Ready in 10 min prep and 20 min cooking. 4 servings. A soup…

  • Chacá

    Cracked corn simmered in coconut milk with cinnamon, cloves and raisins. Ready in 15 min prep and 2 hr 30…

  • Chanasan Makh

    Mutton boiled on the bone with little more than salt, broth drunk after. Ready in 15 minutes prep and 2…

  • Chana Chaat

    Boiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plate. Ready in 20 minutes prep and 45 minutes,…

  • Champús

    Cold maize drink with lulo, pineapple, panela, clove and cinnamon. Ready in 20 min prep and 2 hr 20 min…