Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

ChismolChismolChopped tomato, onion, green pepper and cilantro relish for grilled meatChitoi PithaChitoi PithaPlain steamed rice cakes from a loose fermented batter, eaten with fiery bhortaChiyaChiyaSweet milky spiced tea drunk throughout the dayChocao panameñoChocao panameñoRipe plantain cooked in coconut milk with ginger into a loose porridgeChoco bananoChoco bananoFrozen banana on a stick dipped in chocolate and rolled in nutsChocolate chip cookieChocolate chip cookieChewy butter cookie studded with chocolate chipsChocolate de mesaChocolate de mesaHot chocolate whisked from ground cacao tablets with cinnamon and sugarChocolate FishChocolate FishPink marshmallow fish coated in chocolate; given as a small reward.Chocolate santafereñoChocolate santafereñoHot chocolate served with cheese dropped in to melt, plus breadChocotortaChocotortaNo-bake cake of chocolate cookies, dulce de leche, cream cheeseCholadoCholadoCali shaved ice piled with fruit, condensed milk, blackberry syrupChole BhatureChole BhatureSpicy chickpea curry with puffy fried bread, Punjabi favouriteChomchomChomchomOblong chhena sweet soaked in syrup and dusted with dried milkChop upChop upMashed eggplant, okra, and spinach medleyChorekChorekround tamdyr bread, sacred daily stapleChorreadasChorreadasFresh corn pancakes griddled and topped with natilla or cheeseChotpotiChotpotiTangy pea-and-potato stew topped with grated egg and tamarindChow-chowChow-chowChopped green tomato, cabbage and pepper relish spooned over beans and greensChrouk SpeyChrouk SpeyMustard greens and cabbage soured in brine, served alongside grilled meat and riceChuchitosChuchitosSmall firm corn tamales with tomato sauce and cheeseChuflayChuflaySingani lengthened with ginger ale and lime over iceChugoChugoYak cheese cubes dried rock-hard and strung on thread, chewed slowly for hoursChuhaiChuhaiShochu with soda and citrus, served long and dry; izakaya default.ChukauniChukauniBoiled potatoes dressed with yoghurt, fenugreek, sesame and chilliChukuchukChukuchukWarm rice balls rolled in fresh grated coconutChuñoChuñoFreeze-dried potatoes, black or white, rehydrated into soups and stewsChura gertehChura gertehmillet porridge with peanut paste and sour milk, eaten from a bowlChurchkhelaChurchkhelastrung walnuts dipped in thickened grape must, dried into chewy candlesChurrosChurrosFried ridged dough rolled in cinnamon sugar, dipped in chocolateChurros con chocolateChurros con chocolatefried dough sticks dipped in thick hot chocolateChvishtariChvishtaricornmeal cakes packed with sulguni and fried until the cheese pullsChwee KuehChwee KuehSteamed rice cakes topped with salty preserved radish and chilliCiambella romagnolaCiambella romagnolaDense lemon-scented ring cake dunked in sweet wine after dinner.Ciambelline al vinoCiambelline al vinoSmall crunchy wine and anise rings, dunked in a glass at the end of a meal.CicvaraCicvararich creamy cornmeal and young cheese porridgeCig kofteCig koftespicy kneaded bulgur with pepper paste, served in lettuce with lemon

  • Araki

    Raw clear spirit distilled from dates, sorghum or cassava in drum stills. A wine & spirit recipe from South Sudan.

  • Aradeib

    Tamarind pods steeped and sweetened into a tart brown drink served cold. Ready in 20 minutes prep and none cooking.…

  • Aragh-e nana

    Distilled mint water drunk for the stomach, alone or stirred into doogh. Ready in 30 minutes prep and 2 hours…

  • Arak

    Aniseed grape spirit poured with water and ice until it turns cloudy. A wine & spirit recipe from Jordan.

  • Aquavit

    Caraway potato spirit; linie barrels age crossing the equator. A wine & spirit recipe from Norway.

  • Ara

    Homemade distilled spirit of fermented rice, maize or wheat. Ready in none prep and none cooking. Not made at home;…

  • Aradeb

    Tamarind pressed into hard cakes, dissolved in water as a tart cooler. Ready in 20 minutes prep and none cooking.…

  • Arroz de coco

    Rice cooked in coconut milk until creamy, served with grilled fish. Ready in 10 minutes prep and 30 minutes cooking.…

  • Appleton Estate rum

    Aged pot-still rum with heavy fruit and molasses character. A wine & spirit recipe from Jamaica.

  • Arroz con guandú

    Coconut rice with pigeon peas, a holiday staple. Ready in 20 minutes prep and 45 minutes cooking. Serves 8. A…