Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Burundian teaStrong black tea from the high ridges, drunk sweet with milkwine & spiritBusaaThick sour maize beer drunk warm through a shared straw from a potwine & spiritBush rumWhite rum steeped with roots, barks, herbs and fruit in large jarsdrinkBush teaHot infusion of lemongrass, soursop leaf or mint, drunk morning and nightdrinkBusheralightly sour fermented millet and sorghum drinkbread & pastryBuss up shutShredded 'busted shirt' paratha roti for mopping curriesdessertBustrengodense cornmeal cake with apples, figs, raisinsButter tartGooey butter-sugar filling in flaky pastry, sometimes with raisinscheese & dairyButtermilkTangy soured milk drunk plain and used to raise soda breadbread & pastryButtermilk rusksTwice-baked dry biscuits dunked in morning coffeesnackBuuchBetel nut split and chewed with lime, pepper leaf and often a shred of tobaccofermented & pickledBuzaCloudy sour drink fermented from millet or barley, thick and lightly alcoholic.BwiroFermented breadfruit paste wrapped in leaves and baked, festive stapleByarozaviklightly fermented birch-sap drinkcheese & dairyByaslagMild unsalted cheese pressed from yak or cow milkfermented & pickledCa Phao MuoiSmall white eggplants brined until crunchy and sour, eaten with rice and fish saucedrinkCa Phe Cot DuaRobusta coffee blended with frozen coconut milk into an icy slushdrinkCa Phe MuoiFilter coffee over a salted whipped-cream topping, stirred before drinkingdrinkCa Phe Sua DaStrong drip robusta coffee over condensed milk and icedrinkCa Phe TrungEgg yolk whipped with condensed milk into a foam poured over black coffeeCaano geelFresh camel milk drunk warm and unpasteurised, the herder's daily sustenancecheese & dairyCabralespungent blue cheese ripened in Asturian limestone cavessalad & sideCacanaBitter vine leaves cooked with coconut milk or groundnut as relishCacaoBioko cocoa roasted and ground for thick sweet hot chocolatedessertCacciatellomilk-and-egg caramel custard, rustic crème caramelCachaçaSugarcane spirit distilled from fresh juice, drunk neat or in caipirinhasstreet foodCachapaSweet fresh-corn pancake folded over soft queso de manowine & spiritCacharambaStrong local sugarcane spiritwine & spiritCachinaBarely fermented grape must drunk young during the Ica harvestCacio e pepepecorino and black pepper pasta, Roman trattoria stapleCafé angolanoStrong dark robusta, served short and sweet in Luanda cafésCafé chorreadoCoffee drip-brewed through a cloth chorreadorCafé cubanoSweet espresso whipped with sugar foamCafé de MarcalaHigh-grown washed coffee from the mountains of La PazCafé do FogoArabica grown on volcanic slopes, roasted dark and drunk strongdrinkCafé ToubaMouride coffee spiced with grains of Selim pepper

  • 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. 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.…

  • 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. 10 min to prepare. Makes about 600 ml. A cheese &…

  • 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…