Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

bread & pastryMacsharoGround rice and coconut batter baked into a soft sweet cakecocktailMacuáNational cocktail of white rum and guava juiceMadaricaMany thin pastry sheets layered with dark chocolate cream, glazed on top.snackMaddtart wild saba fruit eaten with salt and chili or blended into juicewine & spiritMadeira winefortified wine heated and oxidised, from dry Sercial to sweet MalmseyMadesuBeans stewed in palm oil with onions, served over ricebreakfastMadidaWarm sweet sorghum or peanut porridge for morningscheese & dairyMadilathick soured milk, drunk alone or with bogobefermented & pickledMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.cheese & dairyMafiThick soured milk poured over papa or drunk cold from a cupMafroukeCrumbled semolina dough in syrup, buried under ashta and toasted nuts.street foodMagenbrotChocolate-glazed spiced gingerbread pieces sold by the bag at fairsdrinkMageuThin sour maize drink, barely fermented, sold cold in cartonsMagroodfried semolina and date pastries soaked in honeyMagwinyagolden fat cakes, deep-fried dough sold everywheredessertMahalabiyarosewater milk pudding topped with pistachiosMahamriCardamom-scented fried dough puffs eaten with tea or beanssalad & sideMaharage ya nazikidney beans simmered in coconut milkdrinkMaheuthick fermented maize-meal beverage, lightly sweetdrinkMahewufermented maize drink often made from leftover sadzawine & spiritMahiaMoroccan Jewish eau-de-vie distilled from figs or dates and flavoured with anisesalad & sideMahrPit-fermented breadfruit preserved for months, then baked before eatingMahshivine leaves, peppers and zucchini stuffed with herbed ricewine & spiritMahuaClear spirit distilled from dried mahua flowers, central to Adivasi ritual lifecocktailMai TaiAged rum with lime, orange curaçao and orgeat over crushed iceMaibowleWhite wine punch infused with woodruff and lifted with sparkling wineMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMaitrankMoselle wine infused with woodruff, sugar and orange, drunk in MayMaizes zupaSweet rye-bread soup with dried fruits, whipped cream.MajareteSilky corn pudding with coconut milk and cinnamon, served coldbread & pastryMakai ki RotiCoarse maize flatbread patted by hand, cooked on a griddle with buttermainMakandeMaize kernels and beans boiled together for hours into a hearty one-potMakaraFried leavened dough rounds sold at marketsfermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilMakembaPlantains boiled or fried beside every stewwine & spiritMakgeolliMilky lightly fizzy rice wine, traditionally paired with pancakes on rainy days

  • 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…