Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

ÎnvârtităÎnvârtităcoiled pastry with cheese, pumpkin or appleIqtIqthard dried buttermilk, grated into wheat porridges such as jareeshIraqi teaIraqi teastrong sweet tea in istikan glasses, brewed dark over samovarIrimshikIrimshikcaramel-hued dried curd cheese, crumbled or nibbledIrioIriomashed potatoes with peas and whole maize kernelsIrish apple cakeIrish apple cakeSpiced apple cake served warm with custard.Irish butterIrish butterDeep yellow butter from grass-fed herds, salted and spread thickly.Irish coffeeIrish coffeeHot coffee, Irish whiskey, sugar, floated cream.Irish cream liqueurIrish cream liqueurCream and whiskey liqueur poured over ice or into coffee.Irish mossIrish mossThick sweet drink of sea moss blended with milk, spices and vanillaIrish stoutIrish stoutDry black beer with creamy head; the classic Guinness pint.Irish whiskeyIrish whiskeyTriple-distilled whiskey, often single pot still, drunk neat or with water.IruIruFermented locust beans, black and sticky, dropped into stews for deep savourIsla flotanteIsla flotantePoached meringue floating on custard under a caramel drizzleIsland CabbageIsland CabbageBroad tender hibiscus-family leaves boiled in coconut milk.IsombeIsombecassava leaves pounded and simmered with palm oil and peanutsIsraeli saladIsraeli saladfinely diced cucumber-tomato salad with lemon and olive oilIsraeli wineIsraeli wineMediterranean reds and whites from the Galilee, Golan and Judean hillsItal stewItal stewSaltless vegan stew of coconut milk, vegetables and dumplingsIuIuSpongy sweet coconut embryo scooped from a sprouting nut, eaten rawIzaquenteIzaquenteFestive pudding of African breadnut seeds with palm oil and spicesJachnunJachnunYemenite rolled dough baked overnight, with grated tomato, zhug and eggJack IronJack IronVery high proof rum drunk in Carriacou, famously dense enough to sink iceJaffa orangeJaffa orangethick-skinned sweet Shamouti orange, easy to peel and to shipJagacidaJagacidaRice cooked with beans and bay leafJägermeisterJägermeisterDark bitter herbal liqueur of 56 botanicals, drunk ice cold.JagerteeJagerteeHot black tea with overproof rum, spices and sugarJajuJajuMilk and butter soup with turnip or spinach, mild against the national chilli heatJalaoJalaoBall of grated coconut boiled with molasses or honey until stickyJalebiJalebiCrisp fermented-batter spirals fried and dunked in saffron syrupJallabJallabdate-grape molasses drink with rosewater, pine nuts and crushed iceJaloviinaJaloviinaCut brandy blending grain spirit with grape brandy, a Finnish standardJamaican Christmas cakeJamaican Christmas cakeBlack cake of dried fruit steeped for months in rum and portJameedJameeddried goat-yogurt balls reconstituted into mansaf sauce; Karak's finestJamuJamuHerbal tonics of turmeric, ginger and tamarind, sold bottledJangajjiJangajjiVegetables cured in soy sauce or soybean paste; salty long-keeping side dish.

  • Bogobe

    Sorghum porridge, often soured as ting, eaten morning and night. Ready in 5 min prep and 50 min cooking. 6…

  • Bogobe jwa lerotse

    Sorghum porridge cooked with lerotse melon until sweet and orange. Ready in 20 min prep and 1 hr 20 min…

  • Bocadillo veleño

    Dense guava paste blocks eaten with white farmer cheese. Ready in 40 minutes prep and 1 hour 30 minutes cooking.…

  • Boeber

    Warm milk drink with vermicelli, sago, rose water and almonds. Ready in 10 min prep and 30 min cooking. 6…

  • Bob chorba

    Monastery-style bean soup with mint and savory. Ready in 20 min prep and 1 hr 30 min cooking. 6 servings.…

  • Bobolo

    Fermented cassava sticks wrapped in leaves. Ready in 1 hr prep and 2 hr cooking. 6 batons. A salad &…

  • Bolo-rei

    Candied-fruit brioche crown eaten from Christmas to Epiphany. Ready in 45 min prep and 40 min cooking. 1 large ring.…

  • Bolo de mel

    Dark spiced Madeira cake of sugarcane molasses, nuts and candied peel, broken by hand. Ready in 40 min prep and…

  • Bolo de rolo

    Paper-thin sponge rolled around guava paste into a tight spiral. Ready in 40 min prep and 40 min cooking. 1…

  • Bolo do caco

    Round Madeiran flatbread cooked on a stone, split and slathered with garlic butter. Ready in 25 min prep and 30…