Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

wine & spiritRuou DeClear village rice spirit distilled in the Mekong delta, sold in reused bottlessoup & stewRupizaCowpeas pounded and simmered to a thick savoury mashRupjmaizes kārtojumsLayers of toasted rye crumbs, cranberry jam and whipped cream in a glass.Rwandan coffeeBright, floral washed arabica from the hills around Lake Kivu and HuyedrinkRwandan teaBrisk high-altitude black tea grown on the Congo-Nile ridgecheese & dairyRyazhenkafermented baked milk, beige and mildly caramelisedRye breadDark sour rye loaf, the revered daily staple.dessertSaagu BondibaiSago pudding with coconut milk, cardamom and rose waterwine & spiritSabajónCreamy liqueur of egg yolks, milk and aguardiente, poured at ChristmasdessertSabayalayered pastry sheets baked with cream and drenched in honeySabayadflaky layered griddle flatbread served sweet or savorySabichpita of fried eggplant, egg and amba; Iraqi-Jewish Shabbat legacywine & spiritSabra liqueurDark liqueur of bitter orange and chocolate, drunk neat or over ice.SachertorteGlossy chocolate torte with apricot jam layer, Vienna icon.SachimaFried dough strands bound with sugar syrup into a soft, chewy slab.SachlavHot sweet milk pudding-drink topped with coconut, cinnamon and nuts.Sada rotiPlain thick griddle flatbread torn and eaten with curries or fried fishbreakfastSada roti and chokaSoft roti with roasted tomato or eggplant chokaSadzastiff white maize porridge at the center of every mealSafouViolet African plum roasted until buttery, eaten with roast maizesnackSafúBoiled butterfruit eaten warm with saltSaganakipan-seared cheese finished with a lemon squeezebread & pastrySago PancakeGriddled starch cakes from sago palm pith, Sepik River stapledrinkSago’t GulamanBrown sugar and pandan water with tapioca pearls and cubes of jellydessertSagusago pearl pudding with saffron, cardamom and rosewatersauce & condimentSahawiqfresh green chili-tomato relish, ancestor of zhugsnackSaheenaSplit-pea batter layered with dasheen leaves, fried in slicesSahlabwarm thickened milk drink topped with cinnamon, coconut and nutswine & spiritSahtiCloudy unhopped farmhouse ale flavoured with juniper, sweet and banana-like.wine & spiritSaisonDry, peppery farmhouse ale, bottle-conditioned and highly carbonated.soup & stewSaka madesuCassava leaves stewed with beans and palm oil, eaten with chikwangueSakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastsauce & condimentSakayfiery chili, ginger and garlic paste added to tastewine & spiritSakeBrewed rice wine served warm or chilledsoup & stewSakhanawheat porridge cooked with dates and butter, eaten during RamadanŠakotisSpiky spit-baked 'tree cake' for weddings and celebrations.

  • 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…