Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

sauce & condimentLoomilimes boiled in brine and dried black, crushed into rice and stewswine & spiritLotokoRaw clear spirit distilled from fermented maize or cassava in oil-drum stillsLoubiawhite beans slow-cooked with garlic, cumin and tomatoLoubieh bzeitgreen beans braised soft in olive oil, tomato and garlic, eaten coldLoubiyaStewed beans in oil and tomato, scooped up with bread or frittersbread & pastryLouise CakeShortcake base spread with raspberry jam under a coconut meringue.Loukoumadeshoney-soaked doughnut balls with cinnamon, walnutsLoukoumirosewater Cyprus delight from GeroskipouLouvanaThick yellow split pea soup with lemon and olive oil, a Lenten dish.Louviablack-eyed peas with chard, lemon, olive oilLuchiSmall puffed white-flour bread fried in oil, eaten with potato currydessertLuk ChupMung bean paste modelled into tiny fruits, painted and dipped in clear jellyLuladaCali cooler of hand-crushed lulo fruit, lime and iceLumumbaHot chocolate laced with brown rum and topped with creamfermented & pickledLunu DehiLimes salted whole and matured in jars until soft, dark and intensely sourLuqaimatsyrup-soaked crisp fried dough ballsbread & pastryLussekattSaffron S-buns with raisins for Saint Lucia.dessertLvivskyi syrnykBaked curd cheesecake with raisins under a chocolate glaze, no base.Lyutenitsapepper-tomato relish spread thickly on breaddessertM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower waterfermented & pickledMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.Ma-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kababstreet foodMaakoudacrisp fried potato patties stuffed into bread with harissaMaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.fermented & pickledMaariFermented baobab seeds, sharp and salty, used like a stock cube in stewssnackMaasasweet fried millet-rice fritters sold at marketsMabíFizzy, bitter drink fermented from tree bark with sugar and spicescheese & dairyMabisiSpontaneously soured milk, thick and tangy, eaten with nshimaMabuyuBaobab seeds coated in sugar syrup dyed red and spiced with chilliMacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuitsMacaronAlmond meringue shells sandwiching ganache in pastel flavours.salad & sideMacaroni and cheeseBaked pasta in creamy cheddar sauceMacaroni pieBaked macaroni-cheddar casserole, Bajan comfort foodMacchiatoSmall espresso stained with steamed milk, sipped in Asmara caféscocktailMachu PicchuLayered cocktail of pisco, orange juice, mint syrup and grenadinewine & spiritMacoucherie rumCane juice rum, grassy and raw, drunk neat or with coconut water

  • Cane juice

    Sweet green juice pressed from fresh sugar cane and served over ice. Ready in 20 min prep and none cooking.…

  • Canadian whisky

    Smooth blended grain whisky, widely called rye, drunk neat or in highballs. A wine & spirit recipe from Canada.

  • Canchánchara

    Cane spirit with honey and lime, served in a small clay cup. Ready in 5 min prep and none cooking.…

  • Cana

    Artisanal sugarcane rum distilled in villages. A wine & spirit recipe from Guinea-Bissau.

  • Caña con butiá

    Cane spirit steeped with butia palm fruit, amber and sweet. 30 min to prepare. Makes about 1.5 litres. A wine…

  • Caña paraguaya

    Sugarcane spirit drunk neat or with lemon, Paraguay’s national liquor. A wine & spirit recipe from Paraguay.

  • Camel cheese

    Soft white cheese made from camel milk, a Nouakchott dairy speciality. A cheese & dairy recipe from Mauritania.

  • Camel milk

    Fresh camel milk drunk warm, slightly salty, in the desert south. A drink recipe from Libya.

  • Camel milk chocolate

    Praline bars made with camel milk, dates and Arabian spices. Ready in 40 minutes prep and 20 minutes cooking. About…

  • Cambuulo

    Slow-cooked azuki beans finished with butter and sugar, eaten at supper. Ready in 10 minutes prep and 2 hours cooking.…