Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

snackEembeTiny sweet-sour bird plum berries eaten fresh or dried into cakessnackEendungaMakalani palm fruit chewed for its sweet fibrous fleshEetchbulgur cooked with tomato and pepper, eaten warm or coldcheese & dairyEezgiiMilk curds cooked until browned and crumbly, sweet and nuttyEgg ballBoiled egg wrapped in seasoned cassava, fried; eaten with sourdrinkEghajirapounded millet, dates, cheese and milk whisked into a thick festival drinkwine & spiritEgri bikavérspicy red blend from Eger, known abroad as Bull's BloodEgusi puddingGround melon seeds steamed in banana leaves into a firm savoury cakeEierpunschHot whisked egg, wine and sugar drunk at Christmas marketsEinspännerStrong black coffee in a glass under a thick cap of whipped cream.Eish baladipuffed wholemeal pocket flatbread, the bran-dusted staple of Egyptian mealsdessertEkmek kadaifSyrup-soaked bread pudding topped with thick clotted cream.wine & spiritEl Dorado RumDark Demerara rum, aged in the tropics and sipped neatEl PresidenteStirred rum, vermouth and curacao cocktail, amber and dryElarjistiff cornmeal beaten with sulguni cheese until elastic; Samegrelo specialtyfermented & pickledElies tsakistescracked green olives cured in brine with coriander, lemon and garlicEliopitaSavoury bread studded with chopped olives, onion and mint.street foodEloteGrilled corn slathered with mayo, cotija, chile, limeElotes locosBoiled corn on a stick smeared with mayonnaise, mustard, ketchup and cheeseEma DatshiNational dish of chilies cooked in melted cheese sauceEmabhontjisiSugar beans stewed soft with onion, served beside sishwalaEmaganuMarula fruit sucked from the skin, sharp and resinousEmagwinyaFried dough balls sold hot from buckets at bus ranks and roadsidesEmahewulightly tangy fermented thin maize drinkcheese & dairyEmasisoured milk, everyday accompaniment to porridgecheese & dairyEmmentalLarge wheel of mild nutty cheese pierced with big round holes.drinkEmolienteHot herbal brew of barley, flax, horsetail and lime, poured from cartsEmpanada de vientoPuffy fried cheese empanada dusted with sugarEmpanadas de chiverrePastry turnovers filled with stringy candied fig-leaf gourd jamEmpanadas de plátanoFried plantain dumplings filled with milk custardfermented & pickledEncurtidoCarrot, onion, cabbage and chile soured in vinegar, spooned onto everythingdessertEngadiner NusstorteShortcrust tart of caramel-walnut filling from the Engadin.drinkEnglish breakfast teaStrong black tea with milk, the national brew.wine & spiritEnglish Harbour rumAged Antiguan rum with dried fruit and molasses notesEnsaladaChilled fruit punch of chopped apple, pineapple and lettuce in juicebread & pastryEnsaymadaSoft brioche coil brushed with butter, sugar and grated cheese

  • 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…