Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

bread & pastryKhamirSlightly sweet fermented dough bread, soft and dark, eaten with honey or tea.KhanfarooshSmall fried cakes of rice flour, saffron, cardamom and rosewater.dessertKhanom BuangCrisp folded rice-flour taco filled with meringue and golden egg threads or coconutdessertKhanom ChanSteamed layers of coconut milk and tapioca flour, peeled apart one by onestreet foodKhanom KrokCrisp-edged coconut-rice hotcakes cooked in dimpled pansfermented & pickledKhanyanFermented grated cassava mixed with roasted ground peanuts and cane sugarKhao LamSticky rice, coconut and black beans roasted inside bamboofermented & pickledKhao MakSweet fermented glutinous rice, boozy and syrupy, eaten cold by the spoonKhao Nom KokCoconut rice batter cooked in a dimpled pan into soft-centred half spheresKhao Tom MatSticky rice with banana and mung bean, wrapped in leaf and steamedKharangCoarse maize grits steamed and eaten in place of rice with cheese stewdrinkKharroubDark chilled carob infusion, sweet and faintly bitter, poured in Ramadan.KhashilThick wheat-flour porridge served with melted butter and dark grape syrup.KhatemBitter gourd sliced thin and fried with chilli until the edges crispdessertKheerSlow-cooked rice pudding with cardamom, nuts and reduced milkfermented & pickledKhiar shoorsmall cucumbers brined with tarragon and garlic, salty rather than sourcheese & dairyKhoaMilk reduced over fire to a dense solid, the base of most Indian sweetsbread & pastryKhobzround crusty semolina loaves accompanying every meal, often baked communallyKhobz darhomestyle round semolina house bread topped with sesameKholodnikcold beet soup with cucumber, egg, dillwine & spiritKhoormogFermented camel milk, sour and lightly fizzy; drunk by the bowl.mainKhubeizehWild mallow leaves stewed with onion and olive oil, eaten with flatbread.Khubz tannourflatbread slapped onto the wall of a clay oven and eaten hotKhur-leBuckwheat or wheat pancake from Bumthang, eaten with cheese and chillicheese & dairyKhuruudFlat dried curd rounds, hard and tangy; nibbled with milk tea.wine & spiritKhvanchkarasemi-sweet mountain red from Aleksandrouli and Mujuretuli grapesKhvorostRibbons of dough fried into brittle twists and dusted with sugar.Kik alichamild yellow split-pea stew with turmeric and gingerKikandaBambara groundnuts and peanuts ground, wrapped in leaves and steamed into a cakestreet foodKikomandoChapati sliced into ribbons and tossed with fried beans, eaten from paperbread & pastryKimbula BanisRidged sugar-crusted bun shaped like a crocodile's back, eaten with plain teaKincheCracked wheat or barley boiled plain and dressed with spiced butterfermented & pickledKindirmoThick soured Fulani milk, sharp and set, eaten with millet or furawine & spiritKindzmaraulinaturally semi-sweet red made from Saperavi grapes grown at Kvarelifermented & pickledKinemaSticky fermented soybeans with a strong ammonia smell, fried with tomato and chillidessertKing KongLayered biscuit slab filled with manjar blanco, pineapple and peanut sweets

  • 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…