Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Karakmilky spiced tea from roadside cafeteriasKarak chaisweet cardamom milk tea sold in small paper cups day and nightKarantikasilky baked chickpea-flour custard dusted with cumin and harissa; Oran iconKarat BananaOrange-fleshed Pohnpei banana rich in carotene, traditional weaning foodbread & pastryKardemummabulleKnotted cardamom bun with pearl sugar, eaten at fikaKarelian pastyThin rye crust holding rice porridge, topped with egg butter.KareweFresh coconut-palm toddy tapped twice daily, sweet and lightly fermentingKarkadedeep-red hibiscus infusion, drunk sweet, hot or icedKarkanjiDeep red hibiscus infusion spiced with ginger and cloves, drunk chilledKarnemelkSour buttermilk drunk cold by the glass with mealsKärntner KasnudelnLarge pasta pockets of curd cheese, potato and mint, crimped by handKarskWeak coffee spiked with moonshine or vodka, a Trøndelag habitKarstvīnsMulled red wine with honey and spices, sold from market hutsKartoffelpufferCrisp potato pancakes with applesauce at Christmas markets.KartoffelsalatPotato salad dressed with broth-vinegar in the south, mayonnaise northward.KarukaOily highland pandanus nuts roasted in the shell, harvested in cold forest grovescheese & dairyKasarFirm yellow sheep or cow milk cheese, sliced for toast and pastries.dessertKashatacoconut or peanut brittle-like squares scented with cardamomKashkdried fermented whey, soaked and beaten into a tangy grey creamKashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnutsKashkavalfirm yellow cheese, sliced, breaded and fried or gratedKashmiri ChaiPink salted tea with milk, cardamom and crushed pistachio, served at winter gatheringswine & spiritKasiksiCloudy banana beer of the eastern hills, fermented with sorghum flourwine & spiritKasiriAmerindian cassava beer, sour and cloudy, drunk at village gatheringsKastinysWhipped sour cream churned with butter, poured over hot potatoes.KasundiSharp fermented mustard sauce, eaten with fried fish and raw green mangoKatakSour fermented milk spread with garlic and savory, eaten on bread.salad & sideKatapaCassava leaves pounded fine and simmered long with groundnutKategnaInjera toasted crisp and brushed with spiced butter and berberebread & pastryKatlamaLayered pan-fried flatbread brushed with fat between the folds.Kattamaflaky coiled onion flatbreadsalad & sideKatupaRice steamed in woven palm-leaf pouchesKatykthick soured milk eaten plain or stirred into soupsKaukauRoasted or boiled sweet potato, the highlands' daily stapleKavaEarthy pounded-root drink shared ceremonially from a communal tanoa bowlwine & spiritKavalan WhiskySubtropically matured single malt, fruity and fast-ageing; drunk neat or in highballs.

  • Bors

    Sour liquid fermented from wheat bran, used to sharpen ciorbă soups. Ready in 20 min prep and 10 min cooking.…

  • Boxbol

    Masa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce. Ready in 45 minutes prep and 40 minutes cooking.…

  • Bourekia tis anaris

    Fried pastry parcels of sweet anari cheese, dusted with sugar and cinnamon. Ready in 40 minutes prep and 25 minutes…

  • Bouye

    Baobab fruit pulp blended with milk, sugar and vanilla into a thick drink. Ready in 20 min prep and none…

  • Bouyon bred

    Quick broth of local greens and ginger. Ready in 20 minutes prep and 20 minutes cooking. Serves 6. A soup…

  • Bouza

    Thick sorghum or hazelnut cream pudding topped with crushed nuts. Ready in 10 min prep and 40 min cooking. 6…

  • Bounty Rum

    Sugarcane rum distilled in Lautoka; drunk with cola or coconut water. A wine & spirit recipe from Fiji.

  • Bourekas

    Balkan-origin filled puff pastries: cheese, potato or spinach. Ready in 45 min prep and 25 min cooking. 24 pastries. A…

  • Bouillie

    Hot millet porridge with milk, sugar and peanut. Ready in 10 min prep and 25 min cooking. 4 servings. A…

  • Bouillon brèdes

    Light greens broth poured over rice. Ready in 25 minutes prep and 25 minutes cooking. Serves 6. A soup &…