Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

wine & spiritPresidentePale lager served frozen cold, dressed as a bride with frostwine & spiritPrestigePale lager drunk cold with griot and fried plantainPrestiñosThin fried dough sheets folded and drenched in panela syrupPretzelLye-glazed knotted bread with coarse salt, beer-garden essential.snackPriganicefried dough puffs served with honey or cheesewine & spiritPrimusPale lager sold in large brown bottles, Burundi's everyday beerdessertPrincess cakeDome of sponge, cream, custard under green marzipan.dessertPrinjolataDome of sponge, buttercream and pine nuts, streaked with chocolate.PristiñosRibbon-edged fried dough rings soaked in panela and fig syrupbread & pastryProjacornbread with white cheese, everyday sidewine & spiritProkupacnative Serbian red grape giving spicy wines and roséwine & spiritProseccodry sparkling Glera wine from the Veneto hills, made in tanksfermented & pickledProstokvashaMilk left to sour naturally into a thick clabber, eaten with sugar or bread.ProvoletaProvolone round grilled molten and crusty, the asado openerPru orientalDark fizzy drink fermented from roots, bark and spices, sold in bottlesdessertPryanikspiced honey gingerbread, Tula's stamped classicdessertPtichye molokosoufflé-like marshmallow layer under dark chocolate, cut in squaresPtitimtoasted pasta pearls, austerity-era invention turned comfort foodPu-erh TeaYunnan dark tea pressed into cakes and aged for years, earthy and mellowfermented & pickledPubaCassava soaked for days until sour, then pressed into a doughPuff-puffFried dough with beans and corn pap, the beignets-haricot comboPulakaSwamp taro from communal pits, boiled or baked in coconut creamPulqueMilky, viscous fermented agave sap, lightly sour and mildly alcoholicPumpernickelDense black Westphalian rye bread, steam-baked for hours.cocktailPunch cocoRum blended with coconut milk, condensed milk and vanillawine & spiritPuncheon rumOverproof white rum at 75 percent, drunk in small shotsPunschkrapfenPink-glazed cube of cake crumbs soaked in rum, jam and chocolatewine & spiritPuntasStrong clear sugarcane moonshine from the valleys, drunk in shotsPuriniDense steamed pudding of cassava or flour, served with coconut cream.PutaBumthang buckwheat noodles tossed in mustard oilsnackPutoFluffy steamed rice cakes, classic partner to dinuguandessertPutu PiringSteamed rice-flour discs filled with palm sugar, served on pandan with coconutwine & spiritPyongyang SojuState-distilled clear spirit from rice or maize, poured at official banquetsbread & pastryQaghaq tal-AppostliRing loaf crusted with almonds and sesame, eaten around Lent.dessertQagħaq tal-għaselhoney rings filled with dark treacle, spicesQamar al-dinApricot leather dissolved into a thick sweet juice, drunk to break the fast.

  • 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…