Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

Firnirice-flour milk pudding scented with rosewater and dusted with cinnamonFish teaPeppery clear fish broth drunk from a cup as a restorativesoup & stewFish waterThin peppery fish broth with green fig, dumplings and provisionsbreakfastFondecracked millet cooked soft and served under sweetened soured milkForralt borRed wine heated with cloves, cinnamon and orange, sold in mugs.Foufouelastic pounded cassava balls with slippery sauces; Forest Region stapleFoutouElastic pounded plantain or yam balls dipped in rich saucesFoutou bananePlantain pounded with cassava into a smooth elastic ball, eaten with sauce grainecharcuterie & curedFrankfurter WürstchenSlender smoked pork sausage warmed in water, eaten with mustard and bread.Fransk hotdogSausage pushed into a hollowed baguette filled with dressingFrittatensuppeClear beef broth with sliced-pancake ribbons.FufuStiff cassava-corn flour swallow rolled to scoop stewsFufú de plátanoMashed plantains with garlic and pork cracklingsFungeglossy cassava-flour paste swirled into stewsFungee and pepperpotNational dish: cornmeal-okra ball with leafy meat stewsalad & sideFungiStiff cornmeal and okra porridge turned in a pot and served with saltfishsalad & sideFutalisweet potato or pumpkin mashed with groundnut flourFužihand-rolled Istrian pasta quills with truffles or game sauceGa’atstiff barley porridge crater filled with spiced butter and yogurtGado-GadoBlanched vegetables, tofu, tempeh and egg under peanut dressingGaroobeysoothing oat porridge cooked with milk and cuminGarudhiyaClear tuna broth over rice with lime, chili and onioncheese & dairyGaymakThick clotted cream from cow or camel milk, eaten with bread and tea.soup & stewGaynatmaClear boiled soup of mutton or fish with potato and tomato.GeebeeCassava pounded to a stiff dough, torn and dipped into soupGefilte fishpoached patties of minced carp or pike, served cold with horseradishGenfothick barley porridge with a well of spiced butter and berberecheese & dairyGeymarthick buffalo-milk clotted cream eaten with honey and breadGhomiThick unsalted cornmeal porridge eaten hot with cheese instead of bread.salad & sideGiant Swamp TaroHuge starchy corms grown in dug pits; boiled and served in slabs.Githeriboiled maize and beans, often fried with vegetables; Kikuyu staplecheese & dairyGjizëfresh whey curd eaten with bread and honey or baked into piescocktailGlintveinRed wine heated with honey, cloves, cinnamon and orange.cocktailGlintveinasMulled red wine with honey and spices at Christmas marketswine & spiritGlöggMulled wine with almonds and raisins through Advent.cocktailGløggHot spiced red wine with raisins, almonds and a shot of spirit

  • Balkaimak

    Cream cooked down with honey and flour into a rich pourable sweet. Ready in 10 minutes prep and 40 minutes…

  • Bakso

    Springy beef meatball soup with noodles, sold from carts. Ready in 40 min prep and 1 hr 15 min cooking.…

  • Balut

    Boiled fertilized duck egg with salt and vinegar, evening street ritual. Ready in 5 min prep and 25 min cooking.…

  • Banh Canh

    Thick chewy tapioca noodles in pork or crab broth, slippery and rich. Ready in 40 min prep and 2 hr…

  • Banh Chung

    Square Tet cake of sticky rice, mung bean and pork in leaves. Ready in 1 hr 30 min prep and…

  • Banh Da Cua

    Brick-red flat rice noodles in freshwater crab broth with tomato and greens. Ready in 45 minutes prep and 45 minutes…

  • Bandrek

    Hot ginger drink with palm sugar, cinnamon, clove and sometimes coconut shreds. Ready in 10 min prep and 20 min…

  • Bansh

    Small boiled mutton dumplings, often dropped into milk tea or broth. Ready in 1 hr 30 min prep and 20…

  • Bantan

    Thin gruel of flour rubbed into meat broth, given to the sick and hungover. Ready in 10 min prep and…

  • Banosh

    Hutsul cornmeal cooked in sour cream with bryndza, cracklings. Ready in 10 min prep and 35 min cooking. 4 servings.…