Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

‘AvaKava root infusion served in a coconut-shell cup at formal ceremony.wine & spirit2MCrisp pale lager poured with grilled prawns and piri-piri chickenwine & spirit42 BelowWheat vodka flavoured with feijoa, manuka honey or kiwifruit.fermented & pickledAam ka AcharUnripe mango salted and matured in mustard oil with fenugreek and chilliAam PannaTart green-mango cooler seasoned with roasted cumin, black salt and mintcheese & dairyAartsThick sour curd paste from skimmed milk, eaten fresh or dried further.cheese & dairyAaruulRock-hard sun-dried sour milk curds, herders' travel foodAb-e havij bastanifresh carrot juice with a scoop of saffron ice cream floating in itsalad & sideAbachaShredded dried cassava tossed with ugba, palm oil and garden eggsAbalaSteamed pudding of ground beans or rice wrapped and cooked in banana leavesAbgoraSour juice pressed from unripe grapes, used instead of lemon in stews.AbloSteamed sweet fermented rice cakes sold with fried fishAboboeBoiled bambara beans doused in palm oil and pepper, sold in bowlsAboloSoft steamed cakes of fermented maize batter, faintly sweet, sold with fried fishfermented & pickledAbrehFermented sorghum batter dried into thin flakes and stored for drinkswine & spiritAbsintheGreen anise and wormwood spirit clouded with iced water.Açaí na tigelaFrozen açaí blended thick, topped with granola and bananafermented & pickledAcarCucumber, carrot and shallot pickled in vinegar with turmeric and chillistreet foodAccarablack-eyed-pea fritters with spicy kaani tomato sauce, often in baguetteAceto balsamico di Modenasyrupy aged vinegar from cooked grape must, used by the dropfermented & pickledAcharGreen mango or lime cured with mustard oil, chilli and fenugreek.sauce & condimentAchardmustard-dressed pickled vegetables eaten with breadfermented & pickledAchardsShredded vegetables or green mango salted and steeped in spiced oilfermented & pickledAchari ya embeGreen mango cured with salt, chilli and spices until soft and sourfermented & pickledAchcharuVegetables or fruit steeped in vinegar, mustard and chilli, sweet and soursalad & sideAchichukthin-sliced tomato-onion salad served beside plovAchirasCrisp cheese biscuits made from achira arrowroot starch, eaten with coffeecheese & dairyAckawimild brined white cheese, soaked to desalt then melted into pastriessoup & stewAçorda alentejanagarlic-coriander bread soup topped with poached eggdrinkAdeni teamilky cardamom-clove tea, Aden's sweet signaturewine & spiritAdvocaatThick egg-yolk liqueur eaten with a spoon under whipped cream.ÆbleskiverSphere pancake puffs with jam and icing sugar, December treat.snackAfghan BiscuitChocolate cornflake biscuit topped with chocolate icing and a walnutAfghan BreadLong tandoor-baked flatbread dusted with nigella seeds, served at every mealfermented & pickledAfitinFermented African locust bean seeds, dark and pungent, dropped whole into saucescheese & dairyAgaranthick camel cream skimmed off fermenting chal

  • Tuak

    Cloudy Iban rice wine served in glasses at longhouse celebrations. A wine & spirit recipe from Malaysia.

  • Ting

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

  • Tarator

    Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…

  • Samsa

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

  • Rob

    Thick dark date syrup poured over asida, bsisa and fresh bread. A sauce & condiment recipe from Libya.

  • Quesillo

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

  • Potato bread

    Flat potato farls griddled then fried, part of an Ulster fry. Ready in 20 min prep and 15 min cooking.…

  • Natilla

    Pourable sour cream spooned over rice, beans and tortillas. A cheese & dairy recipe from Costa Rica.

  • Masato

    Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.

  • Horchata

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