Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Meggyleveschilled sour-cherry soup with sour cream, served before the main courseMeghlispiced rice pudding with caraway and cinnamon, buried under nuts and coconutfermented & pickledMeigan CaiMustard greens salted, fermented and sun-dried; steamed with pork belly.fermented & pickledMejuBlocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang.wine & spiritMekhongAmber sugarcane and rice spirit, the base of the Thai bucket and Sabai SabaibreakfastMekicifried dough rounds with cheese or jamMekitsifried dough rounds with powdered sugar, jam or sireneMel de canaThick dark sugarcane molasses poured over cuscuz or stirred into ponchedessertMelktertsilky cinnamon-dusted milk custard tartwine & spiritMelnik winedense red from the far southwest, aged in cliff-cut cellarsMelomakaronaSpiced honey and orange biscuits drenched in syrup and walnut crumbs.MelonpanSoft bun under a crisp cookie crust scored into a melon pattern.bread & pastryMelouiCoiled semolina pancake flattened and griddled in oil, eaten with honey or jamsnackMenakelyring-shaped fried rice-flour doughnuts, market staplebreakfastMenemeneggs scrambled with tomatoes and green peppers, scooped with breadMerengónBaked meringue layered with cream and guanabana, strawberry or mangowine & spiritMerissaCloudy sour sorghum beer brewed at home and drunk from shared jarsMerkénSmoked ground cacho de cabra chilli with toasted coriander seed and saltMerveilleuxTwo meringue shells joined with whipped cream and coated in chocolate shavingswine & spiritMesfermented honey wine shared at celebrationsMesaqa’afried eggplant baked in tomato sauce, with or without minced meatMesfoufsweet steamed couscous with raisins, dates and butter, eaten before dawnsalad & sideMeslallaCooked olive salad with preserved lemon, garlic, paprika and coriandercheese & dairyMessmörSoft caramelised whey spread, sweet and salty on crispbreadcheese & dairyMetata ayibFresh curd cheese packed with spices and matured in a sealed clay potwine & spiritMéthode Cap ClassiqueBottle-fermented sparkling wine from Cape vineyardsMets de pistacheGround squash seeds steamed in leaf parcels into a dense savoury loafwine & spiritMezcalSmoky agave spirit sipped neat with orange and chili saltMhadjebsemolina crepes folded around spiced tomato-onion filling, griddled to orderMhalbirose-scented rice-flour milk pudding dusted with cinnamonMharagué ya nadziRed beans stewed slowly in coconut milk, served with ricefermented & pickledMiangTea leaves fermented in bamboo tubes and chewed with salt in the northern hillsdrinkMichael JacksonCold soy milk poured over black grass jelly, stirred to a marbled swirlcocktailMicheladaCold beer built with lime, salt, chili sauce and a rimmed glasswine & spiritMichiuCheap rice cooking wine splashed into sesame chicken, braises and postpartum soupswine & spiritMidusAncient Baltic honey mead, a ceremonial strong drink.

  • 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…