Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

SemitaLayered sweet bread, a bakery and coffee-time stapleSemita de piñaLayered shortbread pastry filled with pineapple jam, cut in squaresdessertSemlaCardamom bun stuffed with almond paste, whipped cream; Lent.SemmelknödelBread dumplings partnering goulash and roasts.SenchaSteamed green leaf tea, grassy and slightly astringent, Japan's everyday cupfermented & pickledSenfgurkenPeeled cucumber chunks pickled with mustard seed, dill and onionSenfurrLight yeast-leavened loaf sold beside the denser tapalapaSepikHalf-wholemeal wheat loaf, lighter than black rye but still denseSept cariSeven vegetable curries served together on a banana leaf with riceSerabiSmall rice-flour pancakes cooked in clay pans, eaten with coconut or palm sugardessertSericaiaBaked cinnamon egg pudding cracked on top, served with Elvas candied plums.dessertSernikVelvety baked cheesecake of twaróg curd, sometimes raisins.Seven Colour TeaLayered tea of different densities poured into a glass in visible bandsSeven currySeven vegetarian curries with rice served on a folded water lily leafwine & spiritSeven DaysHome-brewed maize beer fermented about a week, cloudy and sourwine & spiritSeyBrewCrisp pale lager, the standard beer on every islandSfenjRough rings of yeasted dough deep-fried and sold hot by the stringSfinzyeasted fried dough disc with an egg cracked onto it, eaten with honeySfogliatellaRibbed shell of crisp layered pastry filled with semolina and ricotta.Sfoufgolden turmeric-semolina cake studded with pine nutsSgroppinoWhipped lemon sorbet with Prosecco and vodka, served as a frothy palate cleanser.Sh’aybiyatfilo triangles filled with sweet cream, fried and soaked in syrupwine & spiritSha’aMilky sap of the raffia palm, drunk fresh and lightly fermented from calabashesShaabiyatTriangles of crisp filo filled with ashta cream and drowned in syrup.drinkShaah cadaysmilky spiced tea with cardamom and clovesShaah hawaashsweet tea brewed with cardamom, cinnamon and gingersalad & sideShafutlahoh soaked in minty spiced buttermilk, served coldShaistrong sweet tea, often with mint, closing every mealShakar lamaCrumbly cardamom shortbread cookies eaten with tea at Eid.salad & sideShakarobtomato, onion and herb salad dressed with sour milkShakshoukaEggs poached in a spiced tomato and pepper sauce, eaten from the panShakshukaeggs poached in spiced tomato-pepper sauce; North African Jewish importShalapayran or shubat thinned with cold water and salted for summerfermented & pickledShametaThick fermented porridge of barley or maize enriched with butter and milkShamishiFried pastry pockets of semolina custard, sugared and eaten hot.Shamu DatshiMushrooms stewed in melted local cheese with chillies, ladled over rice

  • 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…