Baku Kitchen! An independent reference of traditional food

nuts

450 dishes.

Fattehchickpeas, torn pita and warm yogurt topped with fried nutsdessertFekkasTwice-baked almond, sesame and raisin biscuits sliced thin for dunking in teaFesenjanvelvety walnut-pomegranate stew with chicken or duckdessertFiaduLayered pastry cake filled with almond paste, raisins and citrus peeldessertFigolliAlmond-filled pastry figures iced and given at Easter to children.FirneeMilk pudding thickened with cornstarch, scented with cardamom and pistachioFlødebollerChocolate-shelled marshmallow domes on marzipan bases.FlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.FonioFouta Djallon's featherlight steamed grain with leaf or peanut saucesdessertFougasse monégasqueorange-blossom flatbread topped with nuts, anise candiesmainFreekehsmoky green wheat pilaf with meat and toasted nutsFumbwaWild fumbwa leaves in peanut-palm sauce with smoked fishsalad & sideFutalisweet potato or pumpkin mashed with groundnut flourdessertFyrstekakeAlmond-filled tart under a lattice of pastry stripsGado-GadoBlanched vegetables, tofu, tempeh and egg under peanut dressingGajar ka HalwaGrated carrots slow-cooked in milk, ghee and nuts; winter treatsnackGalip NutButtery canarium nut, eaten raw, roasted or pressed into oil.Garash tortaFlourless walnut layers under dense dark chocolate ganache.Gari soakingsGari soaked in cold water with sugar, groundnuts and sometimes evaporated milkGazIsfahani rosewater-pistachio nougatGhorayebaPale melting butter cookie topped with a single almonddessertGhraybehPale melting shortbread of ghee and sugar, often marked with a pistachio.dessertGhribaCrackle-topped cookie of almond, coconut or semolina, piled up for feast daysmainGhuziroast lamb over rice with raisins and nutswine & spiritGlöggMulled wine with almonds and raisins through Advent.cocktailGløggHot spiced red wine with raisins, almonds and a shot of spiritGløggHot spiced red wine with raisins, almonds and a shot of spiritGlögiHot spiced wine or blackcurrant drink with raisins and almondssnackGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dipGosh-e FilCrisp elephant-ear pastry dusted with powdered sugar and ground pistachioGozinakihoney-caramelized walnut brittle, essential at New Yearsauce & condimentGroundnut saucesmooth peanut sauce poured over matooke and sweet potatoesGroundnut soupPeanut soup with chicken, ladled over fufu or omo tuostreet foodGua BaoSteamed bun folded around braised pork belly, pickled mustard greens and peanut powderGuatitaTripe stewed in peanut-potato sauce, served with ricedessertGullacSheets of starch wafer softened in sweet milk, layered with walnuts and rosewater.

  • Samsa

    Layered pastry squares of almond and sesame steeped in rose syrup. Ready in 50 min prep and 30 min cooking.…

  • Horchata

    Chilled Valencian tiger-nut milk, dunked with fartons. Ready in 20 min prep and none cooking. Makes about 1.5 litres. A…

  • Gløgg

    Hot spiced red wine with raisins, almonds and a shot of spirit. Ready in 20 min prep and 20 min…

  • Odika sauce

    Meat or fish stewed with smoky wild-mango-kernel bush chocolate. Ready in 25 min prep and 1 hr 40 min cooking.…

  • Gullac

    Sheets of starch wafer softened in sweet milk, layered with walnuts and rosewater. Ready in 30 min prep and 4…

  • Babenda

    Rice cooked down with fermented greens, fish powder and peanut. Ready in 30 min prep and 1 hr cooking. 5…

  • Chikanda

    Wild orchid tuber and peanut ‘African polony’, sliced and shared. Ready in 30 min prep and 50 min plus 2…

  • Egusi soup

    Melon-seed soup with bitterleaf and assorted meats, eaten with pounded yam. Ready in 35 min prep and 1 hr 45…

  • Goi Cuon

    Fresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip. Ready in 45 min prep and 20 min cooking.…

  • Ifisashi

    Greens or meat cooked in rich groundnut sauce, Bemba classic. Ready in 15 min prep and 30 min cooking. 4…