Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Mandazilightly sweet cardamom fried doughnut squares, chai companionsalad & sideMandi’o chyryryBoiled cassava fried with egg, onion and cheesestreet foodMandocaFried ring of maize and ripe plantain dough with papelón and cheesefermented & pickledMango atcharShredded green mango cured in oil, chili and fenugreek, sour and hotsnackMango chowGreen mango in lime, garlic, pepper, chadon benidessertMango Shaved IceMountain of shaved ice piled with fresh mango and condensed milkdessertMango Sticky RiceRipe mango with coconut-cream sticky rice, hot-season treatcocktailManhattanRye whiskey stirred with sweet vermouth and bitters, garnished with a cherrysalad & sideManiokeBoiled cassava served in thick chunks alongside meat and coconut creamMann al-samawhite nougat of wild manna whipped with egg white and pistachiosMannavahtSemolina whipped with berry juice into a pink foam, served with milkcheese & dairyMantequilla cremaThick soured cream, saltier and tangier than butter, spread inside baleadassauce & condimentManuka HoneyDark thixotropic honey from manuka blossom, medicinal and intensely herbalMaple syrupBoiled maple sap poured over pancakes; Quebec makes most of the world's supplyMaple taffyHot maple syrup poured on snow, rolled onto a sticksnackMaputipopped maize kernels, Zimbabwe's popcorn, often with peanutsMaramiya teablack tea steeped with wild sage and sweetened heavilydessertMaras dondurmasiStretchy goat-milk ice cream thickened with salep, cut with a knife.wine & spiritMaraschinoZadar sour-cherry liqueur distilled since the 1700swine & spiritMaratheftikorare native red grape giving deep, spicy winescocktailMargaritaTequila, lime, and orange liqueur with salted rimsauce & condimentMarie Sharp’sHabanero and carrot hot sauce set on nearly every Belizean tableMarillenknödelApricots inside potato dough, rolled in buttered crumbs.fermented & pickledMarineeritud kõrvitsSweet-sour pickled pumpkin cubes served cold beside roast meat.fermented & pickledMarineeritud seenedForest mushrooms preserved in spiced vinegar, served with onion and creamfermented & pickledMarinētas sēnesBoletus and chanterelles preserved in vinegar with onion and pepperfermented & pickledMarinuoti grybaiForest mushrooms jarred in vinegar with onion, opened for guestsMariquitasPaper-thin fried green plantain chips eaten with mojosauce & condimentMaritaScarlet oily pandanus sauce squeezed from cooked fruit, poured over greens and kaukaubread & pastryMaritozzosoft sweet bun split and filled with whipped creamdrinkMarkusaCold sweetened passionfruit juice, sold at roadside stallswine & spiritMarlborough Sauvignon BlancPungent grassy white with passionfruit and cut-grass aromas, poured cold everywheresauce & condimentMarmiteSticky black yeast extract, spread very thinly on buttered toast.MaroniSweet chestnuts roasted in a drum and sold in paper conesMarquesoteLight cornstarch and egg sponge cake eaten with morning coffeeMarraquetaCrackly-crusted double bread roll, the national daily loaf

  • 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…