Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

sauce & condimentKunservaDark sun-dried tomato paste, sweet and salty, spread on bread with oil.drinkKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilleddrinkKunu zakiChilled spiced millet gruel, tangy and thin, drunk by the tumblerdrinkKunun ayaSweet milky drink of ground tiger nuts with dates and gingerdrinkKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowldrinkKunun zakilightly fermented millet drink spiced with ginger and tamarind, served coldsnackKurmaCrunchy fried dough sticks glazed with ginger sugarcheese & dairyKurtrock-hard salty dried yogurt balls, nomad travel foodKürtőskalácsspit-roasted chimney cake rolled in caramelized sugarmainKuru fasulyewhite beans stewed with tomato and pepper paste, served with ricecheese & dairyKurutdried sour yogurt balls, portable shepherd fooddessertKutiaChristmas wheat porridge with poppy seeds, honey, nutsKuurma chaiTea made with flour browned in butter, milk and salt, thick and savoury.cocktailKuvano vinoRed wine simmered with sugar, cloves and citrus, served hot.Kvasfermented rye-bread drink, sour and lightly sparklingfermented & pickledKvashanaya kapustacabbage salted and fermented in barrels for the winterfermented & pickledKvashanyya agurkiCucumbers fermented in brine with dill, horseradish and oak leaves.fermented & pickledKvashena kapustacabbage salted and fermented in barrels, eaten as salad or in soupfermented & pickledKvashenaya kapustasalted shredded cabbage fermented in barrels, dressed with oilfermented & pickledKvasheni kavunySmall whole watermelons fermented in salt brine, sour and fizzy.fermented & pickledKvasheni ohirkybrine-fermented cucumbers with dill, horseradish and blackcurrant leafKvassFermented rye bread drink once sold from street tanks.KwacocoGrated cocoyam steamed in banana leaves, coastal partner to banga soupfermented & pickledKwangaFermented cassava paste wrapped in leaves and steamed into a firm sour loafdrinkKwas chlebowyLightly fermented rye bread drink, cloudy and faintly sourwine & spiritKwasoHarsh home-distilled spirit made from yeast, sugar and fruit in bush stillssoup & stewKwatiSoup of nine sprouted beans, eaten once a year at the Janai Purnima full moonstreet foodKwek KwekQuail eggs in orange batter, deep-fried and dipped in spiced vinegarwine & spiritKweteCloudy home-brewed beer of fermented maize and millet, drunk freshdessertKyauk KyawFirm coconut-milk jelly set with agar and cut into cool white squaresdessertKyiv cakehazelnut meringue layers with chocolate buttercreamKyrgyz honeypale mountain honey from sainfoin and alpine wildflowersKyseloSour soup of rye sourdough starter with mushrooms, potato and eggfermented & pickledKyslá kapustaFermented cabbage, the base of the Christmas kapustnica soupfermented & pickledKysliakNaturally soured raw milk, thick and tangy, eaten with potatoes or bread.drinkL&PLemon-flavored sparkling drink from Paeroa, 'world famous in New Zealand'

  • Burong Mustasa

    Mustard greens wilted and soured in brine, eaten as a sharp side dish. 30 min to prepare. Fills a 1-litre…

  • Burrata

    Mozzarella pouch filled with cream and shredded curd, oozing when cut. A cheese & dairy recipe from Italy.

  • Buriakovyi kvas

    Sour beet brine fermented in a jar, stirred into borscht for colour and acidity. 20 min to prepare. Makes 2…

  • Ca Phe Sua Da

    Strong drip robusta coffee over condensed milk and ice. Ready in 2 min prep and 5 min cooking. 1 glass.…

  • Ca Phe Muoi

    Filter coffee over a salted whipped-cream topping, stirred before drinking. Ready in 10 minutes prep and 5 minutes cooking. Serves…

  • Ca Phe Cot Dua

    Robusta coffee blended with frozen coconut milk into an icy slush. Ready in 15 minutes prep and 5 minutes cooking.…

  • Ca Phao Muoi

    Small white eggplants brined until crunchy and sour, eaten with rice and fish sauce. Ready in 30 min prep and…

  • Byaslag

    Mild unsalted cheese pressed from yak or cow milk. Ready in 40 min prep and 25 min cooking. Makes about…

  • Byarozavik

    Lightly fermented birch-sap drink. 30 min to prepare. 5 litres. A drink recipe from Belarus.

  • Buza

    Cloudy sour drink fermented from millet or barley, thick and lightly alcoholic. A fermented & pickled recipe from Uzbekistan.