Baku Kitchen! An independent reference of traditional food

buckwheat

117 dishes.

salad & sideAjdovi žgancibuckwheat spoonbread topped with cracklingsdessertBabă neagrădense dark baked cake, northern wedding traditionmainBeef Stroganoffsautéed beef strips in mustard-smetana saucebreakfastBlinithin pancakes with butter, smetana or caviar; Maslenitsa staplewine & spiritBourbonCorn-based whiskey aged in new charred oak, drunk neat or in cocktailsBramboračkaRustic potato soup with forest mushrooms and marjoram.bread & pastryBroadense cornmeal-rye country breadcheese & dairyBryndzaSoft, salty, spreadable sheep's cheese stirred through halušky or spread on bread.salad & sideBuckwheat kashatoasted buckwheat with butter, the everyday grainByarozaviklightly fermented birch-sap drinkCaribouHot or cold mix of red wine, whisky and maple syrup, drunk outdoors in winterCrêpeThin pancake folded around sugar, Nutella, or ham and cheese.bread & pastryCrispbreadCracker-crisp rye rounds buttered at every meal.drinkCvasLightly fizzy sour drink fermented from dark rye bread, sold from barrels.bread & pastryDark rye breadHeavy sour dark rye, the sacred everyday loaf.mainDhidoHand-stirred buckwheat or millet mush, eaten with gundruk and curriessoup & stewErwtensoepThick split-pea soup with smoked sausage, winter skating food.FiskibollurFish balls of minced haddock fried in butter with potatoesFlatkakaGriddled rye flatbread folded around smoked lamb.snackFried breadGarlic-rubbed fried rye sticks with cheese sauce; beer snack.drinkGiraLithuanian kvass brewed from rye bread or caraway.GrillimakkaraPlump sausages grilled at the summer cottage, with mustard.cheese & dairyHerve cheeseSoft washed-rind cow's cheese, sticky, orange and very pungent.HoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheesemainHolubtsicabbage rolls of rice and meat in tomato saucemainHrechanykyMeat patties bound with buckwheat porridge, fried then baked in sauce.HumarsúpaCreamy langoustine bisque, Reykjavik harbour favourite.Injeraspongy sourdough flatbread, called taita; foundation and utensil of every mealKalakukkoLoaf of rye bread baked around fish and pork.KaliEstonian kvass, a fermented dark bread soft drink.soup & stewKapusnyaksauerkraut soup with pork and milletsoup & stewKapustnicaSmoky sauerkraut soup with sausage and dried mushrooms; Christmas.Karelian pastyThin rye crust holding rice porridge, topped with egg butter.KarjalanpaistiPork, beef and lamb slow-baked with allspice and root vegetables.snackKholodetsjellied pork aspic with mustard or horseradishKhur-leBuckwheat or wheat pancake from Bumthang, eaten with cheese and chilli

  • Kapustnica

    Smoky sauerkraut soup with sausage and dried mushrooms; Christmas. Ready in 25 min prep and 1 hr 45 min cooking.…

  • Smørrebrød

    Open rye sandwiches topped with herring, egg-shrimp, or roast pork. Ready in 45 min prep and 10 min cooking. 4…

  • Ajdovi žganci

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

  • Babă neagră

    Dense dark baked cake, northern wedding tradition. Ready in 30 minutes prep and 1 hour 30 minutes cooking. One cake,…

  • Bramboračka

    Rustic potato soup with forest mushrooms and marjoram. Ready in 30 minutes prep and 50 minutes cooking. Serves 6. A…

  • Broa

    Dense cornmeal-rye country bread. Ready in 30 min prep and 1 hr cooking. 1 large loaf. A bread & pastry…

  • Buckwheat kasha

    Toasted buckwheat with butter, the everyday grain. Ready in 5 min prep and 25 min cooking. 4 servings. A salad…

  • Byarozavik

    Lightly fermented birch-sap drink. 30 min to prepare. 5 litres. A drink recipe from Belarus.

  • Crêpe

    Thin pancake folded around sugar, Nutella, or ham and cheese. Ready in 15 min prep and 25 min cooking. 12…

  • Crispbread

    Cracker-crisp rye rounds buttered at every meal. Ready in 25 min prep and 1 hr cooking. 8 rounds. A bread…