Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

KonparètKonparètDense spiced coconut bread with ginger and nutmeg, sliced thickKonyagiKonyagiClear sugarcane spirit in a square bottle, drunk with soda and limeKooseKooseFried bean-flour fritters, morning partner to Hausa kokoKopiKopiKopitiam coffee roasted with butter, ordered in coded shorthandKopi LuwakKopi LuwakCoffee from beans passed through a civet, once wild-collected, now largely farmedKopstootjeKopstootjeBrimming tulip glass of jenever sipped hands-free, chased with beerKorbáčikyKorbáčikyBraided threads of smoked or fresh sheep cheese, eaten as a snack.KörözöttKörözöttsheep-curd spread whipped with paprika, onion and carawayKorvapuustiKorvapuustiButter-cardamom cinnamon buns named 'slapped ears'.KosKosThick set sheep or cow yoghurt, eaten plain or under baked dishes.KoshariKosharirice, lentils, macaroni and chickpeas under spiced tomato sauce and crispy onionsKosher dill pickleKosher dill pickleGarlicky barrel-fermented cucumber, sour or half-sour, eaten with deli sandwichesKoskenkorvaKoskenkorvaClear barley spirit drunk ice cold or mixed with juice.KossaiKossaipuffy black-eyed-pea fritters fried at dawn, eaten with chiliKotikaljaKotikaljaLightly fermented rye small beer drunk at table with foodKotoKotoSlow-cooked stew of moringa leaves, pumpkin and seasonal greensKotorska tortaKotorska tortaRich almond and citrus cake from the Bay of Kotor, served in thin slices.Kouign-amannKouign-amannLaminated Breton cake of butter and sugar caramelised to a crustKoulouriKoulourisesame-crusted bread ring sold from morning cartsKourabiedesKourabiedesButtery almond shortbread buried under thick icing sugar.KoutoukouKoutoukouHarsh clear spirit distilled from palm wine in village stillsKovászos uborkaKovászos uborkacucumbers soured in the summer sun with bread and dillKozunakKozunakSweet braided Easter bread pulled apart in strands, with raisins.Kpokpo gariKpokpo gariCoarse crunchy grains of fermented cassava, soaked in water or eaten with fried fishKpokpoiKpokpoiSteamed fermented maize meal loosened with palm oil, eaten with palm nut soupKrachelKrachelSweet rolls scented with anise, orange-flower water and sesame, served warm at breakfastKralanKralanSticky rice with beans and coconut roasted in bamboo tubesKrampampuliKrampampuliRum burned over sugar and dried fruit in a darkened room, ladled hot.KransekageKransekageTower of marzipan rings cracked open at New Year and weddingsKrem karameleKrem karameleSet caramel custard turned out of its mould, the standard restaurant sweet.KremasKremasCreamy coconut-rum holiday liqueurKremboKrembochocolate-coated marshmallow cream on biscuit, winter-only treatKremesKremesThick vanilla custard between puff pastry, dusted with icing sugar.KremówkaKremówkaTwo sheets of puff pastry filled with thick custard cream.KrempitaKrempitaCustard slab between pastry sheets, dusted white and cut in squares.KremšnitaKremšnitaSamobor custard-cream slice between puff pastry

  • Buko Pie

    Flaky double-crust pie filled with strips of young coconut in sweet custard. Ready in 45 min prep and 50 min…

  • Bukari

    Stiff maize-meal mash of the east, eaten by hand with sombe and beans. Ready in 5 min prep and 25…

  • Bui

    Creamy baobab-fruit drink, tangy and pale, served over ice. Ready in 20 min prep and none cooking. 6 glasses. A…

  • Burčák

    Cloudy, sweet, still-fermenting grape must drunk cold in autumn. A wine & spirit recipe from Czechia.

  • Burbara

    Boiled wheat berries sweetened with sugar, cinnamon, raisins, nuts and pomegranate. Ready in 15 min prep and 2 hr cooking.…

  • Bunuk

    Casamance palm wine tapped from oil and ronier palms, drunk fresh. A wine & spirit recipe from Senegal.

  • Buñuelos de yuca

    Yuca-cheese fritters drenched in cinnamon syrup. Ready in 40 minutes prep and 30 minutes cooking. About 30 fritters. A dessert…

  • Bunuelos de viento

    Hollow choux fritters filled with cream, custard or chocolate. Ready in 40 minutes prep and 25 minutes cooking. About 30…

  • Buñuelos de anís

    Figure-eight fritters of yuca and boniato dough soaked in anise syrup. Ready in 1 hour prep and 30 minutes cooking.…

  • Buñuelos de algas

    Fritters of seaweed picked from Atlantic rocks, fried and salted. Ready in 30 minutes prep and 20 minutes cooking. About…