Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

dessertKavumDeep-fried treacle oil cakes made for Sinhala New YeardrinkKawakawa TeaInfusion of heart-shaped native pepper leaves; peppery and slightly bitter.fermented & pickledKawalWild senna leaves pounded and fermented into dark pungent balls for stewssauce & condimentKayaJam of coconut milk, egg and pandan, stirred slowly until thick and fragrantbreakfastKaya ToastCharcoal toast with coconut jam and butter, soft-boiled eggs, kopicheese & dairyKaymakthick clotted cream from the summer pastures, eaten with bread and honeyKazakh teablack tea drunk with milk or cream, poured into half-filled bowlsdessertKazandibiMilk pudding deliberately scorched on the pan base, rolled and served in caramelised slices.Kecap ManisThick sweet soy syrup heavy with palm sugar, brushed on satay and stirred into ricefermented & pickledKefirtart, slightly fizzy fermented milk drunk plain from the bottledessertKek Lapis SarawakLayer cake built up grill by grill into intricate patterns, sliced to show the designbread & pastryKeke ‘IsiteGolden yeast doughnuts fried in coconut oil, sold hot by the bagful at marketsKeleweleRipe plantain cubes fried with ginger, chili and nutmegKelupisGlutinous rice steamed in nyirik leaves, eaten with rendangKenkeySour steamed corn dough in husks, eaten with fried fish and shitowine & spiritKenya GoldCoffee liqueur made with Kenyan arabica, drunk over ice or in coffeeKenyan chaistrong milky tea boiled with sugar, drunk all dayKenyan coffeeBright, blackcurrant-sharp arabica from the volcanic slopes around Mount KenyaKeriboSweet malted barley drink, dark and lightly fizzy but unfermentedcheese & dairyKesong PutiSoft fresh white cheese of carabao milk, salty and squeaky, eaten with pandesalKesragriddle-baked semolina flatbread, torn to scoop stewsKeteRound pastry filled with sweetened butter-and-flour crumb, cut into wedges.KetoprakRice cake, tofu, vermicelli and bean sprouts under thick peanut and garlic saucesalad & sideKetupatRice cakes woven in palm leaves, served with rendang at RayaKewa DatshiPotatoes simmered with cheese and chiliesdessertKey lime pieTart custard of key lime and condensed milk in a graham crustKhabeesToasted flour beaten with ghee, sugar, saffron and cardamom into a soft paste.KhabzeyDeep-fried wheat-flour twists and knots dusted with sugar, stacked for guestsKhachapurimolten cheese-filled bread; Adjarian boat version crowned with egg and butterKhadiCountry brew of wild grewia berries fermented with sugar, sharp and cloudydessertKhailmagCaramelized clotted cream cooked with flour, sugar and raisinsKhajoorDeep-fried oval dough pastries, faintly sweet and crumbly, eaten with green teaKhakshirTiny seeds soaked in iced water with sugar or rosewater, drunk as coolant.snackKhalas datesAmber caramel-flavoured dates served with coffee to arriving guests.bread & pastryKhaliat al-nahlhoneycomb of dough balls stuffed with cream cheese and glazed with syrupbread & pastryKhameerSoft slightly sweet yeasted bread topped with sesame, split and filled.

  • 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…