Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

wine & spiritTorrontésAromatic white wine, floral on the nose and dry on the palatefermented & pickledTorshisalt-brined turnips, carrots, limes and peppers, stained pink with beetrootfermented & pickledTorshi liftTurnips pickled with vinegar and beetroot, served alongside couscous and sandwichesfermented & pickledTorshi litehDark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste.fermented & pickledTorshi seerWhole garlic heads aged in vinegar until soft, sweet and nearly black.Torta chilenaMany thin pastry layers stacked with dulce de leche between themTorta de mil hojasMany thin pastry layers stacked with manjar and cut into squaresTorta de yemaEgg-yolk sponge soaked in sweet syrup, eaten in small squaresdessertTorta TitanoLayered wafer cake with chocolate and hazelnut cream, named for Mount Titano.dessertTorta Tre Montiwafer layers with hazelnut-chocolate cream, honoring three towersTostadasCrisp tortillas topped with guacamole, beans, or salsaTostonesTwice-fried smashed green plantainsTotoSmall dense coconut cake, spiced and cut in squaresstreet foodToubaniSteamed cakes of ground cowpea or bean flour, eaten with chilli oildessertToucinho do ceuDense almond and egg-yolk cake, once enriched with lard as its name implies.Toumfluffy whipped garlic emulsion served with grilled chickenfermented & pickledTourshiVegetables brined with garlic and dill, served beside grilled meat and vodka.fermented & pickledToursiBrined peppers, cabbage and green tomatoes eaten with meat and ouzo.dessertTourte de blettessweet pie of chard leaves with raisins, pine nuts and appleTrahanasfermented cracked wheat and yogurt soup with halloumiwine & spiritTranpeClairin steeped with bark, roots and spices, taken by the small glasswine & spiritTrappist beerStrong abbey ales brewed by monks: Westmalle, Chimay, Westvleteren.wine & spiritTravaricagrape brandy infused with Dalmatian mountain herbs, drunk as aperitifbread & pastryTrdelníkSpit-roasted sugar-walnut pastry cylinder from Skalica.wine & spiritTrejos devyneriosBitter herbal liqueur made from twenty-seven herbs, roots and spiceswine & spiritTremboCoconut palm sap collected and left to ferment into a cloudy winesnackTremoçosbrined lupini beans nibbled with cold beerdessertTres leches cakeSponge soaked in three milks with whipped toppingdessertTrifleLayers of sponge, jelly, custard, fruit, and cream.Trileçethree-milk sponge with caramel top, wildly popularTrovi ya nadziGreen bananas simmered in thick coconut milk until they collapseTruites de carrerolesomelette of wild mushrooms gathered in Andorra's high woodscheese & dairyTsagaan TosWhite butter whipped with flour, sugar and berries; sliced as a sweet.salad & sideTsaramasowhite beans stewed with tomato and ginger over riceTsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstaywine & spiritTsinandaliDry white blend of Rkatsiteli and Mtsvane from eastern Kakheti.

  • 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…