Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Tamal pisqueCorn tamale mixed with mashed beans, eaten with cream and cheeseTamales de eloteSweet young-corn tamales served with cremaTamalitos de chipilínSmall corn tamales flecked with chipilín leaves, steamed in husksTamarind ballsSour tamarind pulp rolled with sugar and salt into sticky ballsbread & pastryTameesgiant Afghan-style tandoor bread, Hejazi breakfast partner for fulstreet foodTamiaFried chickpea-fava fritters, the local falafelTaminatoasted semolina bound with butter and honey, made to celebrate birthsTamr hindichilled tamarind sharbat, dark and tart, a Ramadan coolerstreet foodTamriyehFried pastry pockets of sweet semolina cream, dusted heavily with icing sugar.Tansalty yogurt drink, refreshing beside grilled meatTandir breadblistered flatbread slapped onto hot clay tandir wallsTandyr nanRound flatbread stamped in the centre and baked on a clay oven wall.TangawisiPungent ginger juice, prized as medicinalTanghuluSkewered hawthorn berries in a crackling candied sugar shellTangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.drinkTanna CoffeeArabica grown on volcanic ash slopes below Mount Yasur, roasted in Port Vilawine & spiritTannatDark tannic red wine, Uruguay's national grape, drunk with asadofermented & pickledTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashTapalapadense chewy village baguette baked in clay ovensTapiocaCassava-starch crepe folded over coconut, cheese or condensed milkdessertTapioca CakeGrated cassava baked with coconut cream and sugar into a sticky slab.cheese & dairyTaragThick soured yoghurt from cow, yak or camel milk, eaten by the bowlTaratorcold yogurt soup with cucumber, dill, walnutssauce & condimentTaratortahini loosened with lemon, garlic and water, poured over fish and falafelfermented & pickledTarhanayoghurt, flour and vegetables fermented then sun-dried into flakes, cooked as soupdessertTaro BallsChewy taro and sweet-potato dumplings in iced syrup with beans and jellyTarragon lemonadebright green tarragon soda, sweet and herbal, drunk ice-coldTarrazú coffeeBright high-altitude arabica from the Los Santos mountainsdessertTarta de Santiagoalmond cake stenciled with the cross of Saint JamesTarte au rizYeasted pastry case filled with baked cinnamon rice puddingTarte au sucreShallow pie filled with brown sugar or maple and cream, baked until setTarte TatinCaramelised upside-down apple tart, served warm.TaryRoasted millet grains eaten by the spoonful with tea, butter or cream.wine & spiritTasmanian WhiskySingle malt matured in small ex-fortified casks; rich and honeyed.salad & sideTastirafried green peppers, tomato and garlic scrambled with eggTataleSpiced overripe-plantain pancakes

  • 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…