Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

fermented & pickledLaba GarlicGarlic cloves steeped in vinegar until jade green; eaten with dumplings.drinkLabanSalted drinking yoghurt served ice cold with machboos and grilled fish.fermented & pickledLaban rayebRaw milk left to sour and set into a tangy curd, eaten coldLablabiHot chickpeas in cumin broth, ladled into bowls on cold evenings.cheese & dairyLabnehstrained yoghurt eaten with olive oil, za'atar and cucumber at breakfastLabouyi bannannCreamy porridge of green plantain with milk, cinnamon and aniseLabuWhole beetroots steamed until dark and sweet, sold hot by the slice.LacquemantThin waffle wafer split and filled with orange-blossom syrupLadobplantain and sweet potato poached in vanilla coconut milkLadutoasted rice-flour and sugar balls with cardamom for festivalsLaffaLarge soft flatbread baked on a taboon wall, wrapped around shawarma or falafel.wine & spiritLagbidate-palm sap tapped in the oases, sweet fresh and alcoholic within a dayLagidze waterSyrup soda made to order, including a famous chocolate and cream flavour.Lahohspongy fermented pancake eaten with honey, ghee or stewcheese & dairyLait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over milletfermented & pickledLaker turshiWhole cabbage heads soured in brine, the leaves rolled for sarma.breakfastLakhmillet porridge under sweetened curdled milk and orange-blossom creambread & pastryLakhamariHard, deep-fried wheat cake, sometimes latticed, cracked apart and sharedwine & spiritLakkaSweet amber cloudberry liqueur poured over ice cream or sipped after dinner.LakrorKorça pan pie with leek, tomato and herbswine & spiritLambanogClear coconut spirit distilled from palm sap, strong and faintly sweetwine & spiritLambicSour wheat beer fermented by wild yeasts, flat and tart.LamingtonSponge cake cubes dipped in chocolate and rolled in desiccated coconutLamuginChilled millet-flour drink sharp with ginger and cloves, sold in sachetscheese & dairyLångfilRopy stretchy fermented milk from northern Sweden, eaten with breadLángosdeep-fried dough slathered with garlic, sour cream, cheeseLangošDeep-fried dough disc rubbed with garlic, topped with cheese and ketchupLao CoffeeDense dark-roast coffee from the southern highlands, drunk with condensed milkwine & spiritLao HaiRice wine fermented in a clay jar and drunk communally through bamboo strawswine & spiritLao-LaoPotent homemade rice whisky poured at every celebrationfermented & pickledLaphetTea leaves steamed and fermented in pits until sour, eaten rather than brewedLaphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatodrinkLaphet YaySweet, strong milk tea central to teashop cultureLapis LegitDense spiced butter cake built up layer by layer under a grill, eighteen or more deepLaplapNational dish of grated root-crop pudding with coconut cream, baked in leavesfermented & pickledLapte batutTangy cultured buttermilk drunk cold with mămăligă.

  • 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…