Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Gongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishstreet foodGonjaSweet plantains roasted whole over charcoal at roadside stallsGonréSteamed cowpea cakes in leaves, eaten with oil and chilidrinkGoombay PunchSweet carbonated pineapple soda, drunk cold or mixed with rumGoombay SmashCoconut rum, pineapple and juices in a tall, deceptively strong glasscheese & dairyGorgonzolacreamy blue cow's-milk cheese, sold mild young or piccante agedGosh-e FilCrisp elephant-ear pastry dusted with powdered sugar and ground pistachiosalad & sideGotu Kola SambolaFinely shredded pennywort leaf with coconut, lime, onion and green chillicheese & dairyGouda cheeseNutty aged wheel cheese, sliced for bread or cubed with mustard.Gozinakihoney-caramelized walnut brittle, essential at New YearGozoCassava-flour paste, the everyday swallow for sauceswine & spiritGrappaclear brandy distilled from the pomace left after winemakingwine & spiritGrappamielGrappa blended with honey, countryside winter warmerwine & spiritGrasă de Cotnarigolden sweet wine from Moldavian Cotnari made from shrivelled grapesdessertGrass JellyHerb jelly served iced with syrup or hot as a thick sweet soup.Grater cakeGrated coconut boiled with sugar and set in squares, topped pinkGratin dauphinoisSliced potatoes baked slowly in cream and garlic until soft.dessertGrattacheccaIce shaved by hand from a block, drenched in fruit syrup and fresh fruit.cheese & dairyGravierahard, nutty gruyère-style cheese from Crete, Naxos and EpirusGreek coffeeFinely ground coffee boiled in a briki, served with grounds and cold water.Greek saladtomato, cucumber, olives, feta slab, oregano, olive oilcheese & dairyGreek yogurtstrained yoghurt, thick and tart, eaten with honey and walnutssalad & sideGreen fig saladBoiled green bananas dressed cold with onion, herbs and vinegardrinkGreen teagreen tea opening and closing every mealGrenada chocolateDark bars made from local trinitario cacao, fruity and intenseGreyano vinoRed wine warmed with honey, cloves and orange, drunk in winter.Griwechribboned sesame pastry knots fried and dipped in honeyGrogHot water with rum, sugar and lemon, ordered in pubswine & spiritGrogueArtisanal sugarcane rum distilled in island trapichesstreet foodGromperekichelcherCrispy shredded-potato fritters with onion and parsley; funfair essential.sauce & condimentGroundnut saucesmooth peanut sauce poured over matooke and sweet potatoeswine & spiritGrüner VeltlinerPeppery dry white wine, Austria's signature grape, drunk young.cheese & dairyGruyèreDense hard cheese, salty and fruity, the base of fondue and gratins.snackGrybukaiSpiced biscuits shaped and glazed to look like little mushroomscocktailGrzaniec galicyjskiMulled wine with honey, cloves and cinnamon, drunk in mountain innsfermented & pickledGrzyby marynowaneBoletus and honey fungus jarred in spiced vinegar for the winter table

  • 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…