Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

KunservaKunservaDark sun-dried tomato paste, sweet and salty, spread on bread with oil.Kunu ayaKunu ayaMilky drink of blended tigernuts with dates and coconut, served chilledKunu zakiKunu zakiChilled spiced millet gruel, tangy and thin, drunk by the tumblerKunun ayaKunun ayaSweet milky drink of ground tiger nuts with dates and gingerKunun gyadaKunun gyadaCreamy millet and groundnut drink, thin enough to drink from a bowlKunun zakiKunun zakilightly fermented millet drink spiced with ginger and tamarind, served coldKurmaKurmaCrunchy fried dough sticks glazed with ginger sugarKurtKurtrock-hard salty dried yogurt balls, nomad travel foodKürtőskalácsKürtőskalácsspit-roasted chimney cake rolled in caramelized sugarKuru fasulyeKuru fasulyewhite beans stewed with tomato and pepper paste, served with riceKurutKurutdried sour yogurt balls, portable shepherd foodKutiaKutiaChristmas wheat porridge with poppy seeds, honey, nutsKuurma chaiKuurma chaiTea made with flour browned in butter, milk and salt, thick and savoury.Kuvano vinoKuvano vinoRed wine simmered with sugar, cloves and citrus, served hot.KvasKvasfermented rye-bread drink, sour and lightly sparklingKvashanaya kapustaKvashanaya kapustacabbage salted and fermented in barrels for the winterKvashanyya agurkiKvashanyya agurkiCucumbers fermented in brine with dill, horseradish and oak leaves.Kvashena kapustaKvashena kapustacabbage salted and fermented in barrels, eaten as salad or in soupKvashenaya kapustaKvashenaya kapustasalted shredded cabbage fermented in barrels, dressed with oilKvasheni kavunyKvasheni kavunySmall whole watermelons fermented in salt brine, sour and fizzy.Kvasheni ohirkyKvasheni ohirkybrine-fermented cucumbers with dill, horseradish and blackcurrant leafKvassKvassFermented rye bread drink once sold from street tanks.KwacocoKwacocoGrated cocoyam steamed in banana leaves, coastal partner to banga soupKwangaKwangaFermented cassava paste wrapped in leaves and steamed into a firm sour loafKwas chlebowyKwas chlebowyLightly fermented rye bread drink, cloudy and faintly sourKwasoKwasoHarsh home-distilled spirit made from yeast, sugar and fruit in bush stillsKwatiKwatiSoup of nine sprouted beans, eaten once a year at the Janai Purnima full moonKwek KwekKwek KwekQuail eggs in orange batter, deep-fried and dipped in spiced vinegarKweteKweteCloudy home-brewed beer of fermented maize and millet, drunk freshKyauk KyawKyauk KyawFirm coconut-milk jelly set with agar and cut into cool white squaresKyiv cakeKyiv cakehazelnut meringue layers with chocolate buttercreamKyrgyz honeyKyrgyz honeypale mountain honey from sainfoin and alpine wildflowersKyseloKyseloSour soup of rye sourdough starter with mushrooms, potato and eggKyslá kapustaKyslá kapustaFermented cabbage, the base of the Christmas kapustnica soupKysliakKysliakNaturally soured raw milk, thick and tangy, eaten with potatoes or bread.L&PL&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.