Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Darabaokra, greens, tomato and peanut butter stewDarabeelrolled crepes with cardamom and saffron sugarDarasaGrated green banana wrapped in banana leaf and boiled, eaten with fishcheese & dairyDarfiyehGoat cheese aged inside a goatskin, dense and strongly flavoured.bread & pastryDark rye breadHeavy sour dark rye, the sacred everyday loaf.snackDatesajwa, sukkari and khalas varieties served with every coffeeDawaVodka, honey and lime crushed with a honey-coated swizzle stickfermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury basedrinkDawetIced coconut-milk drink with syrup, Javanese market refresherDebessmannaCranberry semolina whipped until pale and airy, served with milk.dessertDeblaRibbons of dough fried into rose shapes, dipped in honey and sesameDebs w rashigrape molasses swirled into tahini and scooped up with breadDebyazaPumpkin cooked down with dates, dried fruit, nuts and spices into a thick preservedessertDebyazahDried apricot and fruit compote cooked with nuts, served in small dishes.DèguèMillet couscous in sweetened yogurtsalad & sideDeleleslippery okra relish cooked with traditional soda ashsoup & stewDemikátBryndza sheep-cheese soup poured over croutons.Dersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucesmainDerunypotato pancakes with sour cream or mushroom sauceDesayuno chapínEggs, black beans, fried plantains, cheese, and tortillasDesiSweet saffron rice with butter and raisins, served in small portions at ceremoniesDhal puriSplit-pea-stuffed flatbread wrapped around curriesDhallësalty churned yogurt drinkbread & pastryDhalpuriSoft flatbread filled with seasoned ground split peas, used to wrap currymainDhidoHand-stirred buckwheat or millet mush, eaten with gundruk and curriesDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujaratistreet foodDholl purisoft split-pea flatbreads with curry, rougaille and pickles; island icondessertDhonkeyo KajuruRipe banana mashed with rice flour and coconut, then deep-fried into golden frittersdessertDiaBanana or taro simmered in thick coconut cream until soft and sweet.Dibisdark date syrup, stirred into tahini or drizzled over breadDifo daboHuge yeasted wheat loaf baked in embers, torn at family celebrationsDijon mustardSmooth sharp mustard used in vinaigrettes, sauces and on cold meats.Dikgobesamp or whole corn boiled together with beansDinawaCowpeas boiled soft and served with their leaves as relishwine & spiritDingačconcentrated Plavac Mali red from steep Pelješac slopes above the seastreet foodDipain frireSlices of bread dipped in batter and fried, eaten with chutney

  • Atay

    Three ritual rounds of foamy green mint tea, bitter to sweet. Ready in 10 min prep and 45 min cooking.…

  • Ástarpungar

    Small raisin doughnut balls fried in fat and eaten with coffee. Ready in 20 minutes prep and 20 minutes cooking.…

  • Asure

    Pudding of grains, pulses, dried fruit and nuts, shared with neighbours. Ready in 30 minutes prep and 2 hours cooking.…

  • Assidat zgougou

    Aleppo-pine cream pudding layered with custard and nuts for Mouled. Ready in 40 min prep and 45 min cooking. 8…

  • Assyrtiko

    Bone-dry, mineral white grown on Santorini’s volcanic soil. A wine & spirit recipe from Greece.

  • Asinan

    Vegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackers. Ready in 25 min prep and 10 min…

  • Ayib be gomen

    Collard greens simmered soft and folded through fresh curd cheese. Ready in 20 minutes prep and 45 minutes cooking. Serves…

  • Ayib

    Fresh crumbly curd cheese heaped beside stew to cool the berbere heat. Ready in 15 min prep and 20 min…

  • Awameh

    Crisp fried dough balls rolled in syrup and sesame. Ready in 20 min prep and 25 min cooking. About 40…

  • Awaze

    Berbere loosened with tej or wine into a dark dipping paste for grilled meat. Ready in 10 minutes prep and…