Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Marraqueta paceñaMarraqueta paceñaCrusty twin roll of La Paz, eaten hot with cheese or apiMarshallese DoughnutsMarshallese DoughnutsFried wheat-flour rings sold warm at stores and roadside tables all morningMartín FierroMartín FierroQuince paste with a slice of fresh cheese, simple finishMaruvoMaruvoPalm sap tapped and left to ferment, sweet in the morning, sour by nightMary PickfordMary PickfordWhite rum shaken with pineapple juice, grenadine and maraschinoMarynavanyya hrybyMarynavanyya hrybyForest mushrooms preserved in vinegar brine with peppercorns and bay.MasaMasaslightly sour rice cakes griddled in dimpled pans, with sauce or honeyMasala ChaiMasala ChaiMilky black tea boiled with ginger and warming spicesMasala DosaMasala DosaCrisp fermented rice-lentil crepe with spiced potato, chutney and sambarMasatoMasatoLightly fermented rice or maize drink sweetened with panela and cinnamon, served coldMasatoMasatoAmazonian fermented cassava drink, sour and milky, served in gourdsMasauMasauSmall tart wild jujube fruit eaten fresh or dried into cakesMasauraMasauraBlack gram paste mixed with taro, hand-rolled into nuggets and sun-driedMascara wineMascara winedeep, robust red from the Mascara highlands, Algeria's best-known appellationMasiMasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.Masi SamoaMasi SamoaCrumbly coconut shortbread biscuit, dry and lightly sweet; dunked in koko.MasoubMasoubmashed banana with crumbled bread, cream and honeyMassaMassaSmall spongy pancakes of fermented rice or millet batter, fried in dimpled pansMassiniMassiniSponge layered with cream and topped with burnt-sugar custardMast-e chekideMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.Mast-e MusirMast-e MusirThick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice.Mast-o khiarMast-o khiaryoghurt with cucumber, mint, walnuts and dried rose petalsMasukuMasukuWild loquat-like fruit sucked from the skin, sweet and stickyMatabalaMatabalaBoiled tannia cocoyam tubers accompanying fishMatapaMatapacassava leaves ground with peanuts, garlic and coconut milkMatbuchaMatbuchacooked Moroccan tomato-pepper relish opening every mezze spreadMatchaMatchaWhisked powdered green tea, heart of the tea ceremonyMateMateBitter yerba infusion sipped through a bombilla, endlessly sharedMate cocidoMate cocidoToasted yerba mate brewed hot with sugar, drunk with milk at breakfastMate de cocaMate de cocaInfusion of whole coca leaves drunk hot against altitude sicknessMate geladoMate geladoIced roasted yerba mate tea, sold on beaches from metal canistersMatembeleMatembeleSweet potato leaves stewed with onion and palm oilMatevžMatevžmashed beans and potatoes topped with fried onionMatnakashMatnakashSoft oval loaf marked with deep finger-drawn ridges across the top.MatóMatófresh unsalted curd cheese eaten with honeyMatookeMatookegreen bananas steamed in leaves and mashed, served with groundnut sauce

  • Cassava pone

    Dense baked pudding of grated cassava, coconut and spices, cut in squares. Ready in 30 min prep and 1 hr…

  • Cassava sticks

    Dense fermented cassava sticks steamed in leaves. Ready in 1 hour prep and 1 hour cooking. About 12 sticks. A…

  • Cendol

    Pandan jelly noodles in iced coconut milk and gula melaka. Ready in 30 min prep and 20 min cooking. 6…

  • Central Otago Pinot Noir

    Perfumed cherry-scented red from the world’s southernmost commercial vineyards. A wine & spirit recipe from New Zealand.

  • Caxiri

    Fermented cassava beer of Amazonian villages, drunk at festivals. A wine & spirit recipe from Brazil.

  • Ceylon Tea

    World-famous highland black tea, drunk plain or milky. Ready in 2 min prep and 5 min cooking. 1 pot. A…

  • Ceylon Arrack

    Golden spirit distilled from coconut palm toddy and aged in halmilla barrels. A wine & spirit recipe from Sri Lanka.

  • Cerveza Balboa

    Pale lager named for the conquistador, drunk cold in the heat. A wine & spirit recipe from Panama.

  • Cerveza Cristal

    Pale lager served ice cold, Cuba’s mainstream beer. A wine & spirit recipe from Cuba.

  • Cerasee tea

    Very bitter tea brewed from the dried bitter melon vine. Ready in 5 minutes prep and 10 minutes cooking. Serves…