Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

GløggHot spiced red wine with raisins, almonds and a shot of spiritGlögiHot spiced wine or blackcurrant drink with raisins and almondswine & spiritGlühweinHot spiced red wine warming Christmas markets.Glyko tou koutaliouwhole fruits preserved in syrup, served by the spoon to guestsGoat soupPeppery broth of goat meat and offal with hot pepper and seasoningGozinakihoney-caramelized walnut brittle, essential at New YearGozoCassava-flour paste, the everyday swallow for saucesGrater cakeGrated coconut boiled with sugar and set in squares, topped pinksoup & stewGreen borschtspring sorrel soup with boiled egg, potatomainGreen fig and saltfishNational dish of green bananas with sautéed salt codsalad & sideGreen fig saladBoiled green bananas dressed cold with onion, herbs and vinegarGreyano vinoRed wine warmed with honey, cloves and orange, drunk in winter.GriotCitrus-marinated pork chunks boiled then fried crispGrogHot water with rum, sugar and lemon, ordered in pubscocktailGrzaniec galicyjskiMulled wine with honey, cloves and cinnamon, drunk in mountain innsGuava cheeseGuava pulp boiled with sugar to a firm paste, cut and rolled in sugarGuava duffBoiled guava-swirled dough with rum-butter saucesoup & stewGuriltai ShulHearty mutton soup with hand-rolled noodle stripsGurzaSmall pinched dumplings of minced lamb, left open at one end.Habichuelas con dulceSweet spiced cream-of-beans dessert for LentmainHaggisSpiced sheep offal and oatmeal, with neeps and tatties.mainHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger saucedessertHalawet el-jibnsweet cheese rolls filled with clotted cream, rosewater syrup; Hama origindessertHalua ya ZanzibarSticky translucent sweet of wheat starch, ghee, cardamom and nutsHamhung NaengmyeonExtra-chewy potato-starch noodles in fiery sauce, often topped with raw skateHareesvelvety wheat-meat porridge topped with gheecharcuterie & curedHasipsheep intestine stuffed with rice, offal and fat, boiled and slicedHausa kokoSpiced fermented millet porridge sold at dawnmainHeri heriBoiled cassava, plantain, sweet potato and egg with bakkeljauwmainHilib ariGoat meat boiled then fried in its own fat, piled on rice with bananaHlintveinMulled red wine with honey, cinnamon and citrus, served hot.HõõgveinMulled wine with spices, sold in mugs at Tallinn's Christmas marketHot and Sour SoupPeppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and eggHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesHræringurSkyr stirred into oat porridge and eaten with milk and sugarcocktailHriatôHot spirit warmed with honey and melted lard or butter

  • Batchoy

    Pork offal and noodle soup topped with crushed chicharon and fried garlic. Ready in 30 min prep and 2 hr…

  • Bathup

    Hand-pinched dough pieces in broth with dried meat and greens, a cold-weather staple. Ready in 30 minutes prep and 45…

  • Ben-saalga

    Thin sour gruel of fermented pearl millet, drunk warm, often given to small children. Ready in 20 minutes prep and…

  • Benga

    Rice cooked with beans, dressed in oil and pepper. Ready in 20 min prep and 1 hr 15 min cooking.…

  • Benny cake

    Chewy sesame and molasses candy sold in small squares. Ready in 15 minutes prep and 25 minutes cooking. About 24…

  • Belila

    Whole wheat berries simmered in sweetened milk with nuts and cinnamon. Ready in 10 min prep and 1 hr 30…

  • Bienmesabe

    Thick sweet of milk, rice flour and sugar cooked slowly and spooned cold. Ready in 15 min prep and 45…

  • Bianda

    Boiled cassava, yam or plantain served under a sauce or stew. Ready in 20 minutes prep and 35 minutes cooking.…

  • Bisschopswijn

    Red wine mulled with orange, cloves and cinnamon at Sinterklaas. Ready in 10 minutes prep and 30 minutes cooking. Serves…

  • Blue drawers

    Sweet cornmeal and coconut pudding tied in banana leaf and boiled. Ready in 30 min prep and 1 hr cooking.…