Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

cheese & dairyBrunostSweet caramel-brown whey cheese shaved onto bread and waffles.mainBryndzové haluškyPotato dumplings in tangy bryndza sheep cheese, crowned with bacon.mainBryndzové pirohyHalf-moon dumplings filled with bryndza, bacon butter.Bubur AyamChicken rice porridge with crullers, soy sauce and sambaldessertBubur Cha ChaSweet potato and yam cubes in coconut milk with chewy sago pearlsBubur PedasToasted rice and coconut porridge with many herbs and vegetables, served at Ramadansalad & sideBuckwheat kashatoasted buckwheat with butter, the everyday grainBukariStiff maize-meal mash of the east, eaten by hand with sombe and beansBukstiņputraBarley and potato porridge mashed with fried bacon and onionsoup & stewBulaloBeef shank and bone-marrow broth from BatangasBulbianikiGrated potato dumplings stuffed with meat or mushrooms, boiled or baked.charcuterie & curedBull negreFat blood sausage of pork and rice, sliced cold or fried.BullaPale gelatinous enset starch cooked with butter into a springy porridgesoup & stewBun Bo HueSpicy lemongrass beef noodle soup from the imperial citysoup & stewBun RieuCrab-and-tomato noodle soup with silky riêu curdsdessertBurbaraBoiled wheat berries sweetened with sugar, cinnamon, raisins, nuts and pomegranate.charcuterie & curedButifarra paraguayaCoarse pork and beef sausage, boiled then grilled, sold at marketscharcuterie & curedButifarra soledeñaSmall spiced pork-and-beef balls in casing, boiled and eaten with limeCacio e pepepecorino and black pepper pasta, Roman trattoria stapledessertCajeta de lecheDense fudge of boiled milk and sugar, cut in squaresCajuínaClarified cashew-apple juice, amber and still, served chilledsoup & stewCaldo verdecollard-and-potato soup with chouriço slicesCallaloo soupCreamy dasheen-leaf soup, often with crabCambuuloSlow-cooked azuki beans finished with butter and sugar, eaten at supperCanelazoHot cinnamon-naranjilla toddy spiked with aguardiente, highland nightsCanja de galinhaChicken simmered with rice and lemon into a light restorative soupCanjicaWhite corn simmered with coconut milk and cinnamon; June festivalsmainCao LauHoi An noodles with char siu pork, greens and crispy croutonsmainCapeletis a la CarusoFilled pasta in a cream sauce with ham, mushrooms and cheesemainCapunsSpätzle dough with dried meat wrapped in chard leaves, simmered in milksnackCaracóissmall snails simmered with garlic and oregano, eaten with beerCaricolesSea snails simmered in celery broth, eaten hot from a cupCarrageen moss puddingLight milk pudding set with boiled seaweed, served with cream.CasareepBlack bitter-cassava syrup that flavours and preserves pepperpotCascos de guayabaGuava shells poached in syrup, served with white cheesemainCepelinaiZeppelin-shaped potato dumplings stuffed with meat, bacon-cream sauce; national dish.

  • Aklui

    Granular millet porridge taken with sugar or soured milk. Ready in 30 minutes prep and 40 minutes cooking. Serves 6.…

  • Ajdovi žganci

    Buckwheat spoonbread topped with cracklings. Ready in 10 min prep and 35 min cooking. 4 servings. A salad & side…

  • Aljotta

    Garlicky fish soup with rice, marjoram, lemon. Ready in 30 min prep and 50 min cooking. 6 servings. A soup…

  • Amateke

    Taro corms boiled and served in their skins beside beans or stew. Ready in 15 minutes prep and 40 minutes…

  • Amala

    Dark yam-flour swallow served with ewedu and gbegiri. Ready in 5 min prep and 15 min cooking. 4 servings. A…

  • Anushabur

    Sweet porridge of hulled wheat with dried fruit, nuts and cinnamon. Ready in 20 min plus overnight soaking prep and…

  • Ampesi

    Boiled yam, cocoyam or plantain served with garden-egg or kontomire stew. Ready in 20 minutes prep and 35 minutes cooking.…

  • Anari

    Soft whey cheese eaten fresh with honey or dried and grated. A cheese & dairy recipe from Cyprus.

  • Arroz de coco

    Rice cooked in coconut milk until creamy, served with grilled fish. Ready in 10 minutes prep and 30 minutes cooking.…

  • Arroz con guandú

    Coconut rice with pigeon peas, a holiday staple. Ready in 20 minutes prep and 45 minutes cooking. Serves 8. A…