Baku Kitchen! An independent reference of traditional food

boiled

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Rasmalai

    Flattened cheese dumplings soaked in thickened saffron milk; Cumilla specialty. Ready in 40 min prep and 1 hr cooking. 12…

  • Red Rice

    Nutty Bhutanese red rice, the staple accompaniment to datshi dishes. Ready in 5 min prep and 30 min cooking. 6…

  • Red borscht

    Clear beet broth with tiny uszka dumplings, Christmas Eve. Ready in 1 hour prep and 2 hours cooking. 8 servings.…

  • Red palm oil

    Deep orange unrefined palm oil, the cooking fat of every stew. Ready in 1 hr prep and 2 hr cooking.…

  • Rice pap

    Thin sour porridge of fermented rice, drunk hot with sugar and milk. Ready in 20 minutes prep and 20 minutes…

  • Rice with Tinned Fish

    Imported rice with tinned mackerel and onion, the everyday modern atoll meal. Ready in 10 minutes prep and 25 minutes…

  • Ribollita

    Tuscan twice-boiled bread, bean and cavolo nero soup. Ready in 30 min prep and 2 hr 30 min cooking. 8…

  • Rice and peas

    Coconut rice with kidney beans, the Sunday essential. Ready in 15 min prep and 1 hr 30 min cooking. 8…

  • Riskrem

    Cold rice pudding folded with whipped cream, served with red berry sauce. Ready in 15 min prep and 1 hr…

  • Rihaakuru

    Thick brown paste from long-boiled tuna, intensely savory. Ready in 20 min prep and 12 hr cooking. About 500 g.…