Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Baklavawalnut phyllo in syrup, New Year's favoriteBaklawalayered nut-filled pastry cut in lozenges, drenched in honey syrupsalad & sideBakoulacooked mallow-leaf salad with preserved lemon, olives, garlic and paprikaBalah el ShamRidged fingers of choux dough fried and steeped in cold syrupBaleadaThick flour tortilla folded over beans, cheese, and cremaBalilaWarm chickpeas dressed with lemon, garlic, cumin and olive oil.BalkaimakCream cooked down with honey and flour into a rich pourable sweet.Ballokumegiant Elbasan cornmeal-butter cookies for Summer DayBambapeanut-butter puffed corn snack, national childhood iconstreet foodBambalouniairy fried doughnut ring showered with sugar; Sidi Bou Said treatfermented & pickledBambanganWild mango pickled with salt and grated seed until sour and fibrousBamboo CocktailDry sherry and dry vermouth stirred with bitters; light aperitif.BambusRed wine topped with cola, served long over ice.dessertBamkuchRing-shaped tree cake baked layer by layer on a turning spit.BammyCassava flatbread soaked in coconut milk, then friedbread & pastryBanana breadMoist loaf from the island's banana cropstreet foodBanana CueSaba bananas deep-fried in caramelising brown sugar and threaded on sticksBandrekHot ginger drink with palm sugar, cinnamon, clove and sometimes coconut shredsdrinkBandungEvaporated milk turned bright pink with rose syrup and served over icewine & spiritBangchangCloudy home-brewed beer of fermented maize, rice or millet, served warmwine & spiritBanguiNaturally fizzy fresh palm winedessertBanh FlanCaramel egg custard served in a cup, often with iced coffee poured overBanitsaphyllo whirls with sirene cheese and egg, breakfast iconwine & spiritBanksPale lager drunk cold at rum shops and cricket groundswine & spiritBanks BeerPale lager brewed in Georgetown, the standard beer with fried fishBankuFermented corn-cassava dough with grilled tilapia and fresh pepper sauceBankye krakroGrated cassava kneaded with pepper, onion and ginger, fried into crisp ballsBannann pezeTwice-fried flattened plantain slicesBannockIndigenous fried or baked flatbread, campfire stapleBaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snackdessertBarazekthin crisp Damascene cookies pressed with sesame and pistachiosnackBarbagiuanfried pastry stuffed with Swiss chard and ricotta, national biteBarbarithick ridged breakfast flatbread topped with sesameBarmbrackSweet fruit loaf hiding charms at Halloween.wine & spiritBarolopowerful Piedmontese Nebbiolo aged for years, the king of winesBasbaasGreen chili, coriander and lime relish set on every table

  • 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…