Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggscheese & dairyFilmjölkThick soured milk poured over cereal at breakfast.Filter KaapiDark chicory-blended coffee decoction mixed with hot milk, pulled between tumblersFinger LimeNative citrus whose beads burst like caviar; scattered over oysters.Firfirtorn injera soaked in spicy berbere sauce and buttersalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and gheeFirneeMilk pudding thickened with cornstarch, scented with cardamom and pistachioFirnirice-flour milk pudding scented with rosewater and dusted with cinnamonFlanCaramel-topped baked custarddessertFlancatiThin knotted pastry ribbons fried crisp and buried in icing sugar.FlaounaEaster cheese-filled pastry with raisins and mintFlat WhiteEspresso with velvety steamed milk, cornerstone of Australian coffee cultureFlatkakaGriddled rye flatbread folded around smoked lamb.wine & spiritFlemish red aleSour red-brown ale aged in oak, blended and vinegary.Flialayered batter crepes baked under embers, eaten with honey, yogurtFlijalayered pancake baked under an ember-covered lid, northern highlandsFlødebollerChocolate-shelled marshmallow domes on marzipan bases.FlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.wine & spiritFlor de CañaNicaraguan aged rum, smooth and dry, drunk neat or with limeFlyLightly fermented sweet potato or cassava drink spiced with ginger and clovesFocacciaolive-oil dimpled flatbread, Ligurian classicFolereHibiscus juice, Cameroon's take on bissapbreakfastFondecracked millet cooked soft and served under sweetened soured milkmainFondueMelted Gruyère-Vacherin pot with wine; bread cubes dipped communally.dessertFoni BoakibaaBaked sweet cake of rice, coconut and palm sugar, cut into squaresFonioFouta Djallon's featherlight steamed grain with leaf or peanut saucesmainFoofoosour fermented cassava dough eaten with bitterleaf or okra saucescheese & dairyFormaggio di fossasheep cheese buried in tufa pits for months, sharp and crumblycheese & dairyFormatge de tupípungent cheese fermented in a clay pot with brandyForralt borRed wine heated with cloves, cinnamon and orange, sold in mugs.Foufouelastic pounded cassava balls with slippery sauces; Forest Region stapledessertFougasse monégasqueorange-blossom flatbread topped with nuts, anise candiesFoul mdammasstewed fava beans with lemon, garlic and olive oilFoutiRice cooked with okra, eggplant and peppers, finished with fried onionFoutouElastic pounded plantain or yam balls dipped in rich saucesFoutou bananePlantain pounded with cassava into a smooth elastic ball, eaten with sauce graine

  • Bamba

    Peanut-butter puffed corn snack, national childhood icon. Ready in n/a prep and n/a cooking. 1 bag, but nobody makes it…

  • Bambalouni

    Airy fried doughnut ring showered with sugar; Sidi Bou Said treat. Ready in 20 min prep and 20 min cooking.…

  • Banh Flan

    Caramel egg custard served in a cup, often with iced coffee poured over. Ready in 20 minutes prep and 45…

  • Bangui

    Naturally fizzy fresh palm wine. A wine & spirit recipe from Côte d’Ivoire.

  • Bandrek

    Hot ginger drink with palm sugar, cinnamon, clove and sometimes coconut shreds. Ready in 10 min prep and 20 min…

  • Bandung

    Evaporated milk turned bright pink with rose syrup and served over ice. 5 min to prepare. 4 glasses. A drink…

  • Bangchang

    Cloudy home-brewed beer of fermented maize, rice or millet, served warm. A wine & spirit recipe from Bhutan.

  • Basbaas

    Green chili, coriander and lime relish set on every table. Ready in 15 minutes prep and none cooking. About 300…

  • Basbousa

    Semolina cake soaked in syrup, topped with almonds. Ready in 20 min prep and 40 min cooking. 16 pieces. A…

  • Basbousa bil tamr

    Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…