Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Kaka pizonKaka pizonSmall knobbly fritters of fried sweetened dough, sold by the bagfulKakadu PlumKakadu PlumTart green native fruit eaten fresh or made into jam and saucesKakakeKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.KakigoriKakigoriFeather-fine shaved ice drenched in syrup, often with condensed milk and beansKakloKakloBalls of mashed overripe plantain spiked with pepper and ginger, deep friedKalaKalasweet fried dough puffs sold in the morningsKalahari trufflesKalahari trufflesdesert truffles unearthed after rains, boiled or grilledKalamata olivesKalamata olivesAlmond-shaped purple olives cured in brine and vinegar, salty and fruity.Kalb el louzKalb el louzsyrup-soaked semolina and almond squares, beloved during RamadanKalembulaKalembulaSweet potato leaves stewed with tomato, onion and groundnutKaleveKaleveSweet coconut toddy collected morning and evening, the staple drinkKalhu SaiKalhu SaiStrong black tea taken sweet, drunk with short eats in the afternoonKaliKaliEstonian kvass, a fermented dark bread soft drink.KalikKalikLight lager drunk cold at Junkanoo and on the beachKalimotxoKalimotxoequal parts red wine and cola over ice, drunk at street festivalsKalitsouniaKalitsouniaSmall Cretan pastries filled with mizithra cheese or wild greens.KallajKallajThin pastry sheets fried with cheese and soaked in syrup, eaten in Ramadan.KallmetKallmetnative red grape of the Lezhë hills giving soft, dark winesKaloKaloDark stiff millet bread kneaded hot and torn to scoop stewKalouKaloupalm toddy tapped from coconut trees, lightly fermentedKamaKamaRoasted barley-pea-rye flour stirred into kefir, lightly sweetened.KamaimaiKamaimaiToddy boiled into dark caramel syrup, drizzled over breadfruit or porridgeKamby arroKamby arroRice slowly boiled in sweetened milk and served coldKandoloKandoloSweet potatoes roasted on a brazier and sold hot in the morningKānga PirauKānga PirauMaize steeped in running water for months, then boiled into sour porridge.KanjiKanjiBlack carrot and mustard seed lacto-fermented into a sour purple drinkKankankanKankankanRoast peanut, chili and spice powder dusted over grilled meatKannoli tal-irkottaKannoli tal-irkottaFried pastry tubes filled with sweetened sheep ricotta and candied peel.KanyaKanyapressed peanut, rice and sugar bars; crumbly Krio sweetKanyangaKanyangaFiercely strong home-distilled banana or sorghum spiritKaokiokiKaokiokiCoconut toddy left to ferment for a day or two into a sour cloudy beerKapeng BarakoKapeng BarakoStrong, smoky liberica coffee brewed dark and drunk with sugarKappariKappariCaper shoots and buds pickled in brine and vinegar, eaten as meze.KapunataKapunataMaltese ratatouille of eggplant, tomatoes, capersKapusta kiszonaKapusta kiszonaSalt-fermented cabbage eaten raw in salads or stewed with meatKarabij HalabKarabij HalabNut-stuffed semolina domes served under a cloud of white soapwort cream.

  • Boniatillo

    Sweet potato purée cooked with sugar syrup, lime and cinnamon. Ready in 20 minutes prep and 40 minutes cooking. Serves…

  • Bougatsa

    Thessaloniki phyllo with custard or cheese, dusted with sugar. Ready in 30 min prep and 50 min cooking. 1 tray,…

  • Bossche bol

    Fist-sized cream-filled choux ball fully coated in dark chocolate. Ready in 40 min prep and 50 min cooking. 6 large…

  • Bota

    Soft morning porridge stirred with peanut butter or jam. Ready in 5 min prep and 20 min cooking. 4 servings.…

  • Botokoin

    Fried balls of sweet wheat dough, crisp outside and soft within. Ready in 20 minutes prep and 25 minutes cooking.…

  • Bosnian coffee

    Unfiltered coffee brewed in copper džezva, with rahat lokum. Ready in 5 min prep and 8 min cooking. 3 small…

  • Bors acru

    Sour bran ferment stirred into zeamă and other soups. Ready in 20 min prep and 10 min cooking. Makes about…

  • Boshi Mashuni

    Shredded banana flower with coconut, chilli, onion and lime. Ready in 40 minutes prep and 15 minutes cooking. Serves 4…

  • Borjomi

    Salty naturally carbonated mineral water from a volcanic gorge. A drink recipe from Georgia.

  • Borovička

    Clear juniper spirit drunk cold as a shot before a meal. A wine & spirit recipe from Slovakia.