Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Kinkélibaleaf tea of a Sahel shrub, drunk hot after mealswine & spiritKinmen KaoliangFierce clear sorghum liquor from the frontline islands, poured at every banquetdrinkKinniebittersweet fizzy drink of bitter oranges, aromatic herbsĶiploku grauzdiņiFried strips of dark rye bread rubbed with garlic, served with cheese sauce.KirWhite Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif.Kir RoyalCrème de cassis topped with champagne, drunk as an apéritifsoup & stewKiri HodiThin coconut-milk gravy with turmeric, curry leaf and lime, poured over hoppersbreakfastKiribathCoconut milk rice cut into diamonds for new beginningswine & spiritKirschClear cherry brandy sipped neat or splashed into fondue.salad & sideKisamvuCassava leaves pounded and simmered with coconut milk or groundnutKiselFruit or oat drink thickened with starch, drunk warm or cold.fermented & pickledKisela repaShredded turnip fermented sour in barrels, cooked with pork and beans.fermented & pickledKisela zelkaWhole cabbage fermented in brine, its leaves used for sarma and salad.fermented & pickledKiseli kupuswhole cabbage heads soured in brine, the leaves used for sarmaĶīselisBerry or rhubarb juice thickened with starch, eaten with milkcheese & dairyKiselo mlekothick soured milk eaten with bread, peppers or on its ownfermented & pickledKiselo mlijekoThick soured milk drunk from a bowl with pita or burek.cheese & dairyKiselo mlyakothick Bulgarian yogurt of Lactobacillus bulgaricus famefermented & pickledKiselo zeleWhole cabbages soured in barrels; leaves used for sarmi, brine drunk cold.fermented & pickledKishksour powder of bulgur fermented with milk, cooked into breakfast soupsalad & sideKisirbulgur salad with pepper paste, pomegranate molasses and herbsfermented & pickledKisla repashredded turnip soured in barrels, cooked with beans or porkfermented & pickledKislo zeljeShredded cabbage soured in barrels, stewed with sausage or beans.Kisrathin fermented sorghum flatbread-crepes eaten with stewsKissanguahomemade fermented cornmeal drink, lightly sweetKitabaCoarse roasted peanut paste beaten with chili, spread on bread or fishKitchaThin unleavened wheat griddle bread, torn for fit-fit or brushed with spiced butterKitcha fit-fittorn unleavened kitcha tossed with spiced clarified butter and berberesauce & condimentKithul TreacleDark, smoky syrup boiled from fishtail palm sap, poured over curd and sweetssalad & sideKiveveCreamy pumpkin-cornmeal puree with cheese, sweet-savoryKivu coffeeBright high-altitude arabica grown on the volcanic hills above Lake KivusnackKiwifruitFuzzy green or gold fruit eaten halved with a spoon, tart and floralKizakacassava leaves pounded and cooked with peanutsdessertKladdkakaDense underbaked chocolate cake, sticky in the middle, served with cream.Kleichacardamom cookies spiraled with date paste; the national cookiedessertKleijaQassim spice cookies filled with date molasses

  • 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…