Baku Kitchen! An independent reference of traditional food

vegetarian

0 dishes.

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  • Jaffa orange

    Thick-skinned sweet Shamouti orange, easy to peel and to ship. A snack recipe from Israel.

  • Ital stew

    Saltless vegan stew of coconut milk, vegetables and dumplings. Ready in 30 minutes prep and 50 minutes cooking. Serves 6.…

  • Iu

    Spongy sweet coconut embryo scooped from a sprouting nut, eaten raw. Ready in 10 min prep and none cooking. 1…

  • Jarma

    Cool barley drink thickened with ground grain and soured milk. Ready in 20 min prep and 40 min cooking. 2…

  • Jarlsberg

    Mild, sweet, holey cow’s cheese sliced for open sandwiches. A cheese & dairy recipe from Norway.

  • Jangajji

    Vegetables cured in soy sauce or soybean paste; salty long-keeping side dish. Ready in 30 min prep and 10 min…

  • Jāņu alus

    Home-brewed barley beer drunk through the midsummer Jāņi night. A wine & spirit recipe from Latvia.

  • Jameed

    Dried goat-yogurt balls reconstituted into mansaf sauce; Karak’s finest. Ready in 12 hr soaking prep and 1 hr cooking. Sauce…

  • Jamu

    Herbal tonics of turmeric, ginger and tamarind, sold bottled. Ready in 20 min prep and 20 min cooking. 4 glasses.…

  • Jibna beida

    Salty white brined cheese, squeaky and firm, eaten at breakfast with ful. Ready in 40 min prep and 20 min…