Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

LoomiLoomilimes boiled in brine and dried black, crushed into rice and stewsLotokoLotokoRaw clear spirit distilled from fermented maize or cassava in oil-drum stillsLoubiaLoubiawhite beans slow-cooked with garlic, cumin and tomatoLoubieh bzeitLoubieh bzeitgreen beans braised soft in olive oil, tomato and garlic, eaten coldLoubiyaLoubiyaStewed beans in oil and tomato, scooped up with bread or frittersLouise CakeLouise CakeShortcake base spread with raspberry jam under a coconut meringue.LoukoumadesLoukoumadeshoney-soaked doughnut balls with cinnamon, walnutsLoukoumiLoukoumirosewater Cyprus delight from GeroskipouLouvanaLouvanaThick yellow split pea soup with lemon and olive oil, a Lenten dish.LouviaLouviablack-eyed peas with chard, lemon, olive oilLuchiLuchiSmall puffed white-flour bread fried in oil, eaten with potato curryLuk ChupLuk ChupMung bean paste modelled into tiny fruits, painted and dipped in clear jellyLuladaLuladaCali cooler of hand-crushed lulo fruit, lime and iceLumumbaLumumbaHot chocolate laced with brown rum and topped with creamLunu DehiLunu DehiLimes salted whole and matured in jars until soft, dark and intensely sourLuqaimatLuqaimatsyrup-soaked crisp fried dough ballsLussekattLussekattSaffron S-buns with raisins for Saint Lucia.Lvivskyi syrnykLvivskyi syrnykBaked curd cheesecake with raisins under a chocolate glaze, no base.LyutenitsaLyutenitsapepper-tomato relish spread thickly on breadM’hanchaM’hanchaCoiled snake of warqa pastry filled with almond paste and orange-flower waterMaMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.Ma-osh-shaeerMa-osh-shaeernon-alcoholic malt drink in fruit flavours, drunk with kababMaakoudaMaakoudacrisp fried potato patties stuffed into bread with harissaMaamoulMaamoulButtery semolina cookies pressed in wooden moulds around date, walnut or pistachio.MaariMaariFermented baobab seeds, sharp and salty, used like a stock cube in stewsMaasaMaasasweet fried millet-rice fritters sold at marketsMabíMabíFizzy, bitter drink fermented from tree bark with sugar and spicesMabisiMabisiSpontaneously soured milk, thick and tangy, eaten with nshimaMabuyuMabuyuBaobab seeds coated in sugar syrup dyed red and spiced with chilliMacadamiaMacadamiaRich buttery native nut in a rock-hard shell, roasted, salted or in biscuitsMacaronMacaronAlmond meringue shells sandwiching ganache in pastel flavours.Macaroni and cheeseMacaroni and cheeseBaked pasta in creamy cheddar sauceMacaroni pieMacaroni pieBaked macaroni-cheddar casserole, Bajan comfort foodMacchiatoMacchiatoSmall espresso stained with steamed milk, sipped in Asmara cafésMachu PicchuMachu PicchuLayered cocktail of pisco, orange juice, mint syrup and grenadineMacoucherie rumMacoucherie 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.…