Baku Kitchen! An independent reference of traditional food

fruit

556 dishes.

snackEembeTiny sweet-sour bird plum berries eaten fresh or dried into cakessnackEendungaMakalani palm fruit chewed for its sweet fibrous fleshdrinkEghajirapounded millet, dates, cheese and milk whisked into a thick festival drinkEmaganuMarula fruit sucked from the skin, sharp and resinousEnsaladaChilled fruit punch of chopped apple, pineapple and lettuce in juiceEs TelerAvocado, jackfruit and coconut in iced condensed-milk syrupEspumillaGuava meringue cream scooped like ice cream on the streetdessertEton messCrushed meringue folded with strawberries and cream.Faya datesdates from the northern Borkou oases, dried and traded southsnackFeijoaAromatic green autumn fruit scooped from the skin, tasting of pineapple and guavadessertFekkasTwice-baked almond, sesame and raisin biscuits sliced thin for dunking in teawine & spiritFeniGoan spirit triple-distilled from cashew apples or coconut toddy, drunk with lime sodafermented & pickledFermented BreadfruitBreadfruit sealed in leaf-lined pits for months; sour paste baked into cakes.Fesenjanvelvety walnut-pomegranate stew with chicken or duckdessertFiaduLayered pastry cake filled with almond paste, raisins and citrus peelFifteensNo-bake traybake of digestives, marshmallows and cherries rolled in coconutFinger LimeNative citrus whose beads burst like caviar; scattered over oysters.mainFish Ambul ThiyalSour dry tuna curry preserved with goraka fruitFlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.mainFouga deyaychicken buried under spiced rice with dried lime and raisinsdessertFreezitSweet fruit-flavoured ice frozen in a long plastic sleeveFresco de casSour tropical guava blended with water and sugar, served in a jugFreskoShaved ice in a cup drenched with bright fruit syrup and condensed milkFritulerum-scented mini doughnuts with raisins, festive treatstreet foodFruit ChaatChopped seasonal fruit tossed with chaat masala, lemon and a little syrupsnackFruits confitsGreen mango, pineapple and tamarind steeped in brine, dusted with chili saltsoup & stewGaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconutGazozSoda water poured over fermented fruit and herb syrups, garnished in the glass.Gelado de múcuacreamy ice cream made from baobab fruitGermknödelSteamed yeast dumpling filled with plum jam under poppy seed and butterGhalyeh mahisouthern fish stew heavy with tamarind, coriander and fenugreekGhapamapumpkin baked with rice, dried fruit and honey; celebrated in songmainGhuziroast lamb over rice with raisins and nutswine & spiritGinjinhasour-cherry liqueur sipped from shot glasses or chocolate cupswine & spiritGlöggMulled wine with almonds and raisins through Advent.GlögiHot spiced wine or blackcurrant drink with raisins and almonds

  • Ástarpungar

    Small raisin doughnut balls fried in fat and eaten with coffee. Ready in 20 minutes prep and 20 minutes cooking.…

  • Asure

    Pudding of grains, pulses, dried fruit and nuts, shared with neighbours. Ready in 30 minutes prep and 2 hours cooking.…

  • Asinan

    Vegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackers. Ready in 25 min prep and 10 min…

  • Avakaya

    Andhra mango pickle heavy with mustard powder, chilli and sesame oil. A fermented & pickled recipe from India.

  • Bajan black cake

    Very dark fruit cake made with fruit soaked for months in rum and falernum. Ready in 1 hour prep and…

  • Bahraini dates

    Khunaizi and khasab dates from island groves, eaten with coffee. Ready in 5 minutes prep and none cooking. A bowl…

  • Baek Kimchi

    Chili-free white kimchi in clear brine with pear, jujube and chestnut. A fermented & pickled recipe from South Korea.

  • Bakewell tart

    Shortcrust pastry with jam and frangipane, sometimes iced with a cherry. Ready in 35 min prep and 45 min cooking.…

  • Bajtra

    Sweet liqueur made from prickly pears that grow on rubble walls. A wine & spirit recipe from Malta.

  • Bambangan

    Wild mango pickled with salt and grated seed until sour and fibrous. A fermented & pickled recipe from Brunei.