Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Ginger Beer PlantGinger Beer PlantHome-fermented ginger and sugar brew kept alive as a bubbling starter.Ginger CrunchGinger CrunchShortbread slice under a thick chewy ginger caramel icing.Ginger juiceGinger juiceSweet-spicy fresh ginger drinkGinjinhaGinjinhasour-cherry liqueur sipped from shot glasses or chocolate cupsGiraGiraLithuanian kvass brewed from rye bread or caraway.Girofle des ComoresGirofle des ComoresDried clove buds used whole in pilaou and spiced dishesGitheriGitheriboiled maize and beans, often fried with vegetables; Kikuyu stapleGizzadaGizzadaPinch-crust tart filled with spiced grated coconutGjevrekGjevrekSesame-crusted bread ring sold hot from morning street carts.GjizëGjizëfresh whey curd eaten with bread and honey or baked into piesGlintveinGlintveinRed wine heated with honey, cloves, cinnamon and orange.GlintveinasGlintveinasMulled red wine with honey and spices at Christmas marketsGlöggGlöggMulled wine with almonds and raisins through Advent.cocktailGløggHot spiced red wine with raisins, almonds and a shot of spiritGløggGløggHot spiced red wine with raisins, almonds and a shot of spiritGlögiGlögiHot spiced wine or blackcurrant drink with raisins and almondsGlühweinGlühweinHot spiced red wine warming Christmas markets.Glyko tou koutaliouGlyko tou koutaliouwhole fruits preserved in syrup, served by the spoon to guestsGnamakoudjiGnamakoudjisinus-clearing fresh ginger juice with lemon and pineappleGnamankoudjiGnamankoudjiFiery fresh ginger juice sweetened with sugar and lemonGnocchi alla romanaGnocchi alla romanabaked semolina rounds with butter and ParmesanGnomiGnomiSpongy steamed cakes of lightly soured maize batter, sold with pepper sauce or fishGochujangGochujangSweet-hot fermented paste of chili, glutinous rice and soybean, sun-aged on rooftopsGodrogodroGodrogodroDense cassava and coconut-milk slab sweetened with caramelised sugarGoen HogayGoen HogayCucumber salad with chilli, onion, coriander and crumbled datshi cheeseGofryGofryThick waffles heaped with cream and fruit at seaside stallsGogosiGogosiPuffy fried dough rounds, sugared or filled with jam, sold hot.Gol GappayGol GappayCrisp hollow shells filled with spiced potato and sour tamarind waterGolabGolabrosewater distilled from Damask roses, splashed into sweets and teaGolden GaytimeGolden GaytimeToffee and vanilla ice cream bar coated in chocolate and biscuit crumbs.GoldstarGoldstarDark amber lager poured in pubs and at street bars.GolfeadoGolfeadoSticky papelón-cinnamon bun topped with salty cheeseGomenGomencollard greens simmered with garlic, ginger and spiced oilGondo MaruGondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red riceGongoGongoFierce backyard distillate of fermented maize or cassava mashGongolezGongolezBaobab fruit pulp soaked in water and sweetened into a chalky white drink

  • Beignets haricots bouillie

    Fried dough balls with stewed beans and hot maize porridge, the office breakfast. Ready in 30 minutes prep and 1…

  • Beerenburg

    Herb-infused jenever drunk cold, a Frisian favourite. A wine & spirit recipe from Netherlands.

  • Beerlao

    Pale lager brewed with local jasmine rice, effectively the national drink. A wine & spirit recipe from Laos.

  • Beguni

    Eggplant slices in gram-flour batter, deep-fried and eaten hot with muri. Ready in 20 min prep and 20 min cooking.…

  • Beton

    Becherovka lengthened with tonic water over ice. Ready in 2 min prep and none cooking. 1 drink. A cocktail recipe…

  • Bermet

    Sweet, herb-and-spice fortified wine from Sremski Karlovci. A wine & spirit recipe from Serbia.

  • Besso

    Roasted barley flour stirred with water, butter and salt or sugar. Ready in 10 min prep and 20 min cooking.…

  • Betel Nut

    Areca nut chewed with lime and pepper leaf, ubiquitous on Yap. A snack recipe from Micronesia.

  • Berliner Weisse mit Schuss

    Sour wheat beer poured over raspberry or green woodruff syrup. Ready in 2 min prep and none cooking. 1 glass.…

  • Ben-saalga

    Thin sour gruel of fermented pearl millet, drunk warm, often given to small children. Ready in 20 minutes prep and…