Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Turšijamixed winter vegetables soured in brine and packed into jarsTursuvegetables brined with garlic and vinegar; the sour juice drunk from glassesTuskerPale lager with an elephant on the label, the default Kenyan beerTutovkaclear mulberry vodka distilled in the northern mountainsTuwomillet paste with baobab-leaf or okra sauce; the daily stapleTuwo shinkafaSoft northern rice swallow for miyan kuka and other soupsTuxum barakboiled dough parcels filled with beaten egg and butterwine & spiritTuzemákRum-style spirit distilled from sugar beet, used in grog and bakingTvarogfresh curd cheese eaten with sour cream or baked into pancakesTvorogfresh curd cheese eaten with sour cream or baked into syrnikiTwarógFresh white curd cheese eaten with radish and chives or baked into cheesecake.Tzatzikistrained yogurt, cucumber and garlic dipTzfat cheesesalty semi-soft sheep cheese marked by its draining basket, grilled or crumbledUbe HalayaPurple-yam jam eaten straight or crowning halo-haloUbugalistiff cassava paste scooped with bean and fish stewswine & spiritUbukiFermented honey wine, amber and strong, poured at ceremoniesUbunyobwaThick roasted groundnut paste stirred into cassava leaves or fishUbusheraLightly soured sorghum drink, sweet and grainy, given to children tooUbuyuBaobab seeds rolled in red sugar syrup with chilli and cardamomUgalistiff maize-meal staple molded by hand to scoop stews and greensUgandan coffeeRobusta from the Lake Victoria basin, heavy-bodied and chocolateyfermented & pickledUgbaShredded fermented oil-bean seeds, sour and oily, eaten with abacha or stockfishUjeqeSoft steamed bread cooked in a pot, torn and dipped into stewUjitangy fermented millet and sorghum porridge, morning stapleUl BoovSole-shaped fried cakes stacked into a tower and topped with cream and sweetsUlamPlatter of raw jungle leaves and shoots eaten with sambal and riceUlanziSweet fizzy wine from bamboo sap, tapped fresh in the rainy seasonUmbhidvo wetintsangayoung pumpkin leaves cooked with groundnutswine & spiritUmcombotsitraditional sorghum beer brewed for ceremoniesUmeboshiFiercely sour salt-pickled plums dyed red with shiso, one per rice boxUmegiKaesong fried rice-cake balls glazed with syrup, a holiday sweetUmeshuGreen ume plums steeped with rock sugar in spirit, sweet and tartUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedwine & spiritUmqombothicreamy sorghum and maize beer brewed for ceremoniesUmsoboBlack nightshade leaves boiled with a little salt, faintly bitterUmutsimaDough of cassava and maize flour, stiffer and paler than ubugali

  • Fatteh

    Chickpeas, torn pita and warm yogurt topped with fried nuts. Ready in 20 min prep and 1 hr 30 min…

  • Fifteens

    No-bake traybake of digestives, marshmallows and cherries rolled in coconut. 20 min to prepare. 15 slices. A dessert recipe from…

  • Figolli

    Almond-filled pastry figures iced and given at Easter to children. Ready in 1 hr prep and 25 min cooking. About…

  • Fiji Bitter

    Cold lager in a stubby bottle, the standard beer at weddings and rugby matches. A wine & spirit recipe from…

  • Fiaker

    Black coffee with rum or kirsch, sugar and whipped cream. Ready in 5 min prep and 2 min cooking. 1…

  • Fiddleheads

    Coiled ostrich fern shoots boiled or sauteed, a two-week spring vegetable. Ready in 15 min prep and 20 min cooking.…

  • Fetira

    Layered dough folded around egg, fried in butter and eaten with honey. Ready in 40 minutes prep and 25 minutes…

  • Feuerzangenbowle

    Mulled wine under a rum-soaked sugarloaf set alight above the bowl. Ready in 20 min prep and 40 min cooking.…

  • Fiadu

    Layered pastry cake filled with almond paste, raisins and citrus peel. Ready in 1 hour prep and 50 minutes cooking.…

  • Festival

    Sweet fried cornmeal dumplings, jerk’s sidekick. Ready in 20 min prep and 20 min cooking. 10 dumplings. A bread &…