Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

BrunostBrunostSweet caramel-brown whey cheese shaved onto bread and waffles.Bryndzové haluškyBryndzové haluškyPotato dumplings in tangy bryndza sheep cheese, crowned with bacon.Bryndzové pirohyBryndzové pirohyHalf-moon dumplings filled with bryndza, bacon butter.Bubur AyamBubur AyamChicken rice porridge with crullers, soy sauce and sambalBubur Cha ChaBubur Cha ChaSweet potato and yam cubes in coconut milk with chewy sago pearlsBubur PedasBubur PedasToasted rice and coconut porridge with many herbs and vegetables, served at RamadanBuckwheat kashaBuckwheat kashatoasted buckwheat with butter, the everyday grainBukariBukariStiff maize-meal mash of the east, eaten by hand with sombe and beansBukstiņputraBukstiņputraBarley and potato porridge mashed with fried bacon and onionBulaloBulaloBeef shank and bone-marrow broth from BatangasBulbianikiBulbianikiGrated potato dumplings stuffed with meat or mushrooms, boiled or baked.Bull negreBull negreFat blood sausage of pork and rice, sliced cold or fried.BullaBullaPale gelatinous enset starch cooked with butter into a springy porridgeBun Bo HueBun Bo HueSpicy lemongrass beef noodle soup from the imperial cityBun RieuBun RieuCrab-and-tomato noodle soup with silky riêu curdsBurbaraBurbaraBoiled wheat berries sweetened with sugar, cinnamon, raisins, nuts and pomegranate.Butifarra paraguayaButifarra paraguayaCoarse pork and beef sausage, boiled then grilled, sold at marketsButifarra soledeñaButifarra soledeñaSmall spiced pork-and-beef balls in casing, boiled and eaten with limeCacio e pepeCacio e pepepecorino and black pepper pasta, Roman trattoria stapleCajeta de lecheCajeta de lecheDense fudge of boiled milk and sugar, cut in squaresCajuínaCajuínaClarified cashew-apple juice, amber and still, served chilledCaldo verdeCaldo verdecollard-and-potato soup with chouriço slicesCallaloo soupCallaloo soupCreamy dasheen-leaf soup, often with crabCambuuloCambuuloSlow-cooked azuki beans finished with butter and sugar, eaten at supperCanelazoCanelazoHot cinnamon-naranjilla toddy spiked with aguardiente, highland nightsCanja de galinhaCanja de galinhaChicken simmered with rice and lemon into a light restorative soupCanjicaCanjicaWhite corn simmered with coconut milk and cinnamon; June festivalsCao LauCao LauHoi An noodles with char siu pork, greens and crispy croutonsCapeletis a la CarusoCapeletis a la CarusoFilled pasta in a cream sauce with ham, mushrooms and cheeseCapunsCapunsSpätzle dough with dried meat wrapped in chard leaves, simmered in milkCaracóisCaracóissmall snails simmered with garlic and oregano, eaten with beerCaricolesCaricolesSea snails simmered in celery broth, eaten hot from a cupCarrageen moss puddingCarrageen moss puddingLight milk pudding set with boiled seaweed, served with cream.CasareepCasareepBlack bitter-cassava syrup that flavours and preserves pepperpotCascos de guayabaCascos de guayabaGuava shells poached in syrup, served with white cheeseCepelinaiCepelinaiZeppelin-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. Ready in 15 min prep and 40 min cooking.…

  • 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…