Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

bread & pastryMacsharoGround rice and coconut batter baked into a soft sweet cakecocktailMacuáNational cocktail of white rum and guava juiceMadaricaMany thin pastry sheets layered with dark chocolate cream, glazed on top.snackMaddtart wild saba fruit eaten with salt and chili or blended into juicewine & spiritMadeira winefortified wine heated and oxidised, from dry Sercial to sweet MalmseyMadesuBeans stewed in palm oil with onions, served over ricebreakfastMadidaWarm sweet sorghum or peanut porridge for morningscheese & dairyMadilathick soured milk, drunk alone or with bogobefermented & pickledMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.cheese & dairyMafiThick soured milk poured over papa or drunk cold from a cupMafroukeCrumbled semolina dough in syrup, buried under ashta and toasted nuts.street foodMagenbrotChocolate-glazed spiced gingerbread pieces sold by the bag at fairsdrinkMageuThin sour maize drink, barely fermented, sold cold in cartonsMagroodfried semolina and date pastries soaked in honeyMagwinyagolden fat cakes, deep-fried dough sold everywheredessertMahalabiyarosewater milk pudding topped with pistachiosMahamriCardamom-scented fried dough puffs eaten with tea or beanssalad & sideMaharage ya nazikidney beans simmered in coconut milkdrinkMaheuthick fermented maize-meal beverage, lightly sweetdrinkMahewufermented maize drink often made from leftover sadzawine & spiritMahiaMoroccan Jewish eau-de-vie distilled from figs or dates and flavoured with anisesalad & sideMahrPit-fermented breadfruit preserved for months, then baked before eatingMahshivine leaves, peppers and zucchini stuffed with herbed ricewine & spiritMahuaClear spirit distilled from dried mahua flowers, central to Adivasi ritual lifecocktailMai TaiAged rum with lime, orange curaçao and orgeat over crushed iceMaibowleWhite wine punch infused with woodruff and lifted with sparkling wineMais braiseCharcoal-roasted maize cobs, chewy and smoky, often eaten with fresh coconutMaitrankMoselle wine infused with woodruff, sugar and orange, drunk in MayMaizes zupaSweet rye-bread soup with dried fruits, whipped cream.MajareteSilky corn pudding with coconut milk and cinnamon, served coldbread & pastryMakai ki RotiCoarse maize flatbread patted by hand, cooked on a griddle with buttermainMakandeMaize kernels and beans boiled together for hours into a hearty one-potMakaraFried leavened dough rounds sold at marketsfermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilMakembaPlantains boiled or fried beside every stewwine & spiritMakgeolliMilky lightly fizzy rice wine, traditionally paired with pancakes on rainy days

  • Cambaabur

    Lacy fermented pancake dusted with sugar and yoghurt, eaten at Eid. Ready in 20 minutes prep and 20 minutes cooking.…

  • Caprese salad

    Mozzarella, tomato and basil with olive oil. 10 min to prepare. 4 servings. A salad & side recipe from Italy.

  • Capitán

    Pisco and sweet vermouth stirred with ice and served up. Ready in 3 min prep and none cooking. 1 drink.…

  • Cantarito

    Tequila with lime, orange and grapefruit juice, salt and grapefruit soda in clay. 5 min to prepare. 1 drink. A…

  • Canillitas de leche

    Small sticks of cooked milk and sugar, dusted white and sold in boxes. Ready in 20 minutes prep and 1…

  • Canjica

    White corn simmered with coconut milk and cinnamon; June festivals. Ready in 10 min prep and 2 hr 20 min…

  • Cannoli

    Crisp Sicilian shells piped with sweet ricotta. Ready in 1 hr prep and 30 min cooking. 20 cannoli. A dessert…

  • Canelé

    Small fluted rum and vanilla custard cake with a dark caramelised shell. Ready in 30 min prep and 1 hr…

  • Carib

    Crisp lager drunk cold at Carnival and on the beach. A wine & spirit recipe from Trinidad and Tobago.

  • Carciofi alla romana

    Artichokes braised with mint, garlic, olive oil. Ready in 30 min prep and 40 min cooking. 8 artichokes. A salad…