Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggscheese & dairyFilmjölkThick soured milk poured over cereal at breakfast.Filter KaapiDark chicory-blended coffee decoction mixed with hot milk, pulled between tumblersFinger LimeNative citrus whose beads burst like caviar; scattered over oysters.Firfirtorn injera soaked in spicy berbere sauce and buttersalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and gheeFirneeMilk pudding thickened with cornstarch, scented with cardamom and pistachioFirnirice-flour milk pudding scented with rosewater and dusted with cinnamonFlanCaramel-topped baked custarddessertFlancatiThin knotted pastry ribbons fried crisp and buried in icing sugar.FlaounaEaster cheese-filled pastry with raisins and mintFlat WhiteEspresso with velvety steamed milk, cornerstone of Australian coffee cultureFlatkakaGriddled rye flatbread folded around smoked lamb.wine & spiritFlemish red aleSour red-brown ale aged in oak, blended and vinegary.Flialayered batter crepes baked under embers, eaten with honey, yogurtFlijalayered pancake baked under an ember-covered lid, northern highlandsFlødebollerChocolate-shelled marshmallow domes on marzipan bases.FlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.wine & spiritFlor de CañaNicaraguan aged rum, smooth and dry, drunk neat or with limeFlyLightly fermented sweet potato or cassava drink spiced with ginger and clovesFocacciaolive-oil dimpled flatbread, Ligurian classicFolereHibiscus juice, Cameroon's take on bissapbreakfastFondecracked millet cooked soft and served under sweetened soured milkmainFondueMelted Gruyère-Vacherin pot with wine; bread cubes dipped communally.dessertFoni BoakibaaBaked sweet cake of rice, coconut and palm sugar, cut into squaresFonioFouta Djallon's featherlight steamed grain with leaf or peanut saucesmainFoofoosour fermented cassava dough eaten with bitterleaf or okra saucescheese & dairyFormaggio di fossasheep cheese buried in tufa pits for months, sharp and crumblycheese & dairyFormatge de tupípungent cheese fermented in a clay pot with brandyForralt borRed wine heated with cloves, cinnamon and orange, sold in mugs.Foufouelastic pounded cassava balls with slippery sauces; Forest Region stapledessertFougasse monégasqueorange-blossom flatbread topped with nuts, anise candiesFoul mdammasstewed fava beans with lemon, garlic and olive oilFoutiRice cooked with okra, eggplant and peppers, finished with fried onionFoutouElastic pounded plantain or yam balls dipped in rich saucesFoutou bananePlantain pounded with cassava into a smooth elastic ball, eaten with sauce graine

  • 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…