Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

sauce & condimentLoomilimes boiled in brine and dried black, crushed into rice and stewswine & spiritLotokoRaw clear spirit distilled from fermented maize or cassava in oil-drum stillsLoubiawhite beans slow-cooked with garlic, cumin and tomatoLoubieh bzeitgreen beans braised soft in olive oil, tomato and garlic, eaten coldLoubiyaStewed beans in oil and tomato, scooped up with bread or frittersbread & pastryLouise CakeShortcake base spread with raspberry jam under a coconut meringue.Loukoumadeshoney-soaked doughnut balls with cinnamon, walnutsLoukoumirosewater Cyprus delight from GeroskipouLouvanaThick yellow split pea soup with lemon and olive oil, a Lenten dish.Louviablack-eyed peas with chard, lemon, olive oilLuchiSmall puffed white-flour bread fried in oil, eaten with potato currydessertLuk ChupMung bean paste modelled into tiny fruits, painted and dipped in clear jellyLuladaCali cooler of hand-crushed lulo fruit, lime and iceLumumbaHot chocolate laced with brown rum and topped with creamfermented & pickledLunu DehiLimes salted whole and matured in jars until soft, dark and intensely sourLuqaimatsyrup-soaked crisp fried dough ballsbread & pastryLussekattSaffron S-buns with raisins for Saint Lucia.dessertLvivskyi syrnykBaked curd cheesecake with raisins under a chocolate glaze, no base.Lyutenitsapepper-tomato relish spread thickly on breaddessertM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower waterfermented & pickledMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.Ma-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kababstreet foodMaakoudacrisp fried potato patties stuffed into bread with harissaMaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.fermented & pickledMaariFermented baobab seeds, sharp and salty, used like a stock cube in stewssnackMaasasweet fried millet-rice fritters sold at marketsMabíFizzy, bitter drink fermented from tree bark with sugar and spicescheese & dairyMabisiSpontaneously soured milk, thick and tangy, eaten with nshimaMabuyuBaobab seeds coated in sugar syrup dyed red and spiced with chilliMacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuitsMacaronAlmond meringue shells sandwiching ganache in pastel flavours.salad & sideMacaroni and cheeseBaked pasta in creamy cheddar sauceMacaroni pieBaked macaroni-cheddar casserole, Bajan comfort foodMacchiatoSmall espresso stained with steamed milk, sipped in Asmara caféscocktailMachu PicchuLayered cocktail of pisco, orange juice, mint syrup and grenadinewine & spiritMacoucherie rumCane juice rum, grassy and raw, drunk neat or with coconut water

  • 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…