Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Darabaokra, greens, tomato and peanut butter stewDarabeelrolled crepes with cardamom and saffron sugarDarasaGrated green banana wrapped in banana leaf and boiled, eaten with fishcheese & dairyDarfiyehGoat cheese aged inside a goatskin, dense and strongly flavoured.bread & pastryDark rye breadHeavy sour dark rye, the sacred everyday loaf.snackDatesajwa, sukkari and khalas varieties served with every coffeeDawaVodka, honey and lime crushed with a honey-coated swizzle stickfermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury basedrinkDawetIced coconut-milk drink with syrup, Javanese market refresherDebessmannaCranberry semolina whipped until pale and airy, served with milk.dessertDeblaRibbons of dough fried into rose shapes, dipped in honey and sesameDebs w rashigrape molasses swirled into tahini and scooped up with breadDebyazaPumpkin cooked down with dates, dried fruit, nuts and spices into a thick preservedessertDebyazahDried apricot and fruit compote cooked with nuts, served in small dishes.DèguèMillet couscous in sweetened yogurtsalad & sideDeleleslippery okra relish cooked with traditional soda ashsoup & stewDemikátBryndza sheep-cheese soup poured over croutons.Dersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucesmainDerunypotato pancakes with sour cream or mushroom sauceDesayuno chapínEggs, black beans, fried plantains, cheese, and tortillasDesiSweet saffron rice with butter and raisins, served in small portions at ceremoniesDhal puriSplit-pea-stuffed flatbread wrapped around curriesDhallësalty churned yogurt drinkbread & pastryDhalpuriSoft flatbread filled with seasoned ground split peas, used to wrap currymainDhidoHand-stirred buckwheat or millet mush, eaten with gundruk and curriesDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujaratistreet foodDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island icondessertDhonkeyo KajuruRipe banana mashed with rice flour and coconut, then deep-fried into golden frittersdessertDiaBanana or taro simmered in thick coconut cream until soft and sweet.Dibisdark date syrup, stirred into tahini or drizzled over breadDifo daboHuge yeasted wheat loaf baked in embers, torn at family celebrationsDijon mustardSmooth sharp mustard used in vinaigrettes, sauces and on cold meats.Dikgobesamp or whole corn boiled together with beansDinawaCowpeas boiled soft and served with their leaves as relishwine & spiritDingačconcentrated Plavac Mali red from steep Pelješac slopes above the seastreet foodDipain frireSlices of bread dipped in batter and fried, eaten with chutney

  • 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…