Baku Kitchen! An independent reference of traditional food

vanilla

447 dishes.

Varené vínoVarené vínoMulled red wine with cloves and citrus at Christmas marketsVarškės sūrelisVarškės sūrelisSweet curd bar coated in chocolate, sold chilledVatrushkaVatrushkaRound bun with a well of sweetened tvorog curd in the centre.VermicellesVermicellesSweet chestnut purée piped in strands over meringue and creamVictoria spongeVictoria spongeLight sponge cake filled with raspberry jam and cream.VínartertaVínartertaLayered cake with prune filling, cut in thin slices with coffee.VitumbuwaVitumbuwasweet fried dough balls sold at roadsidesWatalappanWatalappanSteamed jaggery-coconut custard with cardamom and cashewsWonjoWonjosweet crimson hibiscus juice, served chilledYoltamalYoltamalFresh young corn tamal steamed in its own husk, eaten with creamYovo dokoYovo dokoSweet fried dough balls sold roadsideZabanZabansour wild saba fruit sucked from the pod or blended into juiceZefirZefirLight apple and egg-white confection piped into shells and set firm.ŽemľovkaŽemľovkaBread pudding layered with apples, cinnamon and curd, then bakedZumo de jengibreZumo de jengibreFresh ginger blended with water, lime and sugar, strained and served cold

  • Fa’ausi

    Grated taro or bread squares drowned in thick caramelised coconut sauce. Ready in 20 minutes prep and 40 minutes cooking.…

  • Fastelavnsbolle

    Cream-filled bun eaten before Lent, iced on top. Ready in 40 min prep and 25 min cooking. 12 buns. A…

  • Fanti bread

    Dense sweet loaf sold in slices, eaten with roasted peanuts. Ready in 30 minutes prep and 50 minutes cooking. One…

  • Festival

    Sweet fried cornmeal dumplings, jerk’s sidekick. Ready in 20 min prep and 20 min cooking. 10 dumplings. A bread &…

  • Flødeboller

    Chocolate-shelled marshmallow domes on marzipan bases. Ready in 1 hour prep and 20 minutes cooking. Makes about 20. A snack…

  • Flan

    Caramel-topped baked custard. Ready in 20 minutes prep and 1 hour cooking. Serves 8. A dessert recipe from Cuba.

  • Forralt bor

    Red wine heated with cloves, cinnamon and orange, sold in mugs. Ready in 10 minutes prep and 25 minutes cooking.…

  • Fonde

    Cracked millet cooked soft and served under sweetened soured milk. Ready in 15 min prep and 45 min cooking. 6…

  • Folere

    Hibiscus juice, Cameroon’s take on bissap. Ready in 10 minutes prep and 20 minutes cooking. About 2 litres. A drink…

  • Fresco de cebada

    Pink cooler of toasted barley or rice flour with milk and cinnamon. Ready in 20 minutes prep and 30 minutes…