Baku Kitchen! An independent reference of traditional food

sugar

1,314 dishes.

bread & pastryUl BoovSole-shaped fried cakes stacked into a tower and topped with cream and sweetswine & spiritUlanziSweet fizzy wine from bamboo sap, tapped fresh in the rainy seasondessertUmegiKaesong fried rice-cake balls glazed with syrup, a holiday sweetwine & spiritUmeshuGreen ume plums steeped with rock sugar in spirit, sweet and tartwine & spiritUzbek winesweet dessert wines from Samarkand vineyards, poured in small glassesVakaloloSticky grated cassava pudding with coconut caramel, wrapped in leaveswine & spiritVana TallinnSweet dark rum liqueur with citrus and vanilla, poured into coffee.snackVanuatu ChocolateDark single-origin bars made from island-grown cocoa, often smoke-dried.snackVarškės sūrelisSweet curd bar coated in chocolate, sold chilledbread & pastryVatrushkaRound bun with a well of sweetened tvorog curd in the centre.dessertVerhunyTwisted strips of dough fried crisp and dusted with icing sugar.dessertVermicellesSweet chestnut purée piped in strands over meringue and creamdessertVerwurelterTwisted knot of fried dough dusted with sugar, eaten warm.dessertVictoria spongeLight sponge cake filled with raspberry jam and cream.cheese & dairyViiliRopy, mildly sour fermented milk eaten with cinnamon and sugar.drinkVimtoDark berry cordial mixed with cold water, poured to break the Ramadan fast.cocktailVin bruleRed wine warmed with sugar, cinnamon, cloves and citrus peel.wine & spiritVin de ConstanceGolden sweet Muscat from Constantia, unfortified and honeyedwine & spiritVino de coyolSap tapped from the felled coyol palm, fermented in the trunk and drunk cloudyVisinadaSour cherry syrup diluted with cold water, deep red and tart.wine & spiritVișinatăsour-cherry liqueur macerated with sugar and spiritVispipuuroSemolina whipped with lingonberry until pink and airy, served with milk.VitumbuaSmall fried cakes of rice flour and coconut milk, crisp edged and spongy insidesnackVitumbuwasweet fried dough balls sold at roadsidesVudi VakasosoPlantains simmered and mashed with coconut cream and sugar.WajidGlutinous rice cooked down with coconut milk and palm sugar, wrapped in leafsalad & sideWambatu MojuCaramelized pickled eggplant relish for festive riceWanglaChewy bar of toasted sesame seed set in cane syrupWargaGreen tea brewed in three sweet rounds and poured foaming into small glassesdessertWatalappanSteamed jaggery-coconut custard with cardamom and cashewscocktailWeng WengSeveral white and dark spirits mixed with orange juice and grenadineWhite coffeehot water scented with orange blossom, drunk after dinner; no coffee at alldrinkWinter Melon TeaCaramelized winter-melon sugar drink, old-school street refresherWonjosweet crimson hibiscus juice, served chilledXalwogelatinous sugar, ghee and cardamom sweet served at celebrationsXocolata desfetaThick drinking chocolate, spoon-standing dense, dunked with fried pastry.

  • Ting

    Sharp carbonated grapefruit soda with pulp, drunk very cold. A drink recipe from Jamaica.

  • Rob

    Thick dark date syrup poured over asida, bsisa and fresh bread. Ready in 15 min prep and 1 hour 30…

  • Quesillo

    Caramel flan made with condensed milk and whole eggs. Ready in 20 min prep and 1 hr 15 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…

  • Cane juice

    Potent home-distilled sugarcane spirit. A wine & spirit recipe from Liberia.

  • Bounty rum

    Dark blended rum drunk with coconut water or in punch. A wine & spirit recipe from Saint Lucia.

  • Basi

    Ilocano sugarcane wine fermented in earthen jars with tree bark and herbs. A wine & spirit recipe from Philippines.

  • Akara

    Sweet fried rice-flour and banana cakes; street breakfast. Ready in 20 min prep and 20 min cooking. Makes about 20.…

  • Yomari

    Steamed rice-flour dumpling filled with molasses and sesame; Newari sweet. Ready in 1 hour prep and 25 minutes cooking. About…

  • Vin de Constance

    Golden sweet Muscat from Constantia, unfortified and honeyed. Ready in 15 min to serve prep and 3 to 4 years…