Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Meggyleveschilled sour-cherry soup with sour cream, served before the main courseMeghlispiced rice pudding with caraway and cinnamon, buried under nuts and coconutfermented & pickledMeigan CaiMustard greens salted, fermented and sun-dried; steamed with pork belly.fermented & pickledMejuBlocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang.wine & spiritMekhongAmber sugarcane and rice spirit, the base of the Thai bucket and Sabai SabaibreakfastMekicifried dough rounds with cheese or jamMekitsifried dough rounds with powdered sugar, jam or sireneMel de canaThick dark sugarcane molasses poured over cuscuz or stirred into ponchedessertMelktertsilky cinnamon-dusted milk custard tartwine & spiritMelnik winedense red from the far southwest, aged in cliff-cut cellarsMelomakaronaSpiced honey and orange biscuits drenched in syrup and walnut crumbs.MelonpanSoft bun under a crisp cookie crust scored into a melon pattern.bread & pastryMelouiCoiled semolina pancake flattened and griddled in oil, eaten with honey or jamsnackMenakelyring-shaped fried rice-flour doughnuts, market staplebreakfastMenemeneggs scrambled with tomatoes and green peppers, scooped with breadMerengónBaked meringue layered with cream and guanabana, strawberry or mangowine & spiritMerissaCloudy sour sorghum beer brewed at home and drunk from shared jarsMerkénSmoked ground cacho de cabra chilli with toasted coriander seed and saltMerveilleuxTwo meringue shells joined with whipped cream and coated in chocolate shavingswine & spiritMesfermented honey wine shared at celebrationsMesaqa’afried eggplant baked in tomato sauce, with or without minced meatMesfoufsweet steamed couscous with raisins, dates and butter, eaten before dawnsalad & sideMeslallaCooked olive salad with preserved lemon, garlic, paprika and coriandercheese & dairyMessmörSoft caramelised whey spread, sweet and salty on crispbreadcheese & dairyMetata ayibFresh curd cheese packed with spices and matured in a sealed clay potwine & spiritMéthode Cap ClassiqueBottle-fermented sparkling wine from Cape vineyardsMets de pistacheGround squash seeds steamed in leaf parcels into a dense savoury loafwine & spiritMezcalSmoky agave spirit sipped neat with orange and chili saltMhadjebsemolina crepes folded around spiced tomato-onion filling, griddled to orderMhalbirose-scented rice-flour milk pudding dusted with cinnamonMharagué ya nadziRed beans stewed slowly in coconut milk, served with ricefermented & pickledMiangTea leaves fermented in bamboo tubes and chewed with salt in the northern hillsdrinkMichael JacksonCold soy milk poured over black grass jelly, stirred to a marbled swirlcocktailMicheladaCold beer built with lime, salt, chili sauce and a rimmed glasswine & spiritMichiuCheap rice cooking wine splashed into sesame chicken, braises and postpartum soupswine & spiritMidusAncient Baltic honey mead, a ceremonial strong drink.

  • Chakalaka

    Spicy relish of grated carrot, beans, onion and curry powder. Ready in 20 min prep and 30 min cooking. 8…

  • Chak-chak

    Fried dough sticks bound with hot honey into a sticky mound. Ready in 40 min prep and 30 min cooking.…

  • Chajá

    Sponge, peaches, cream and crushed meringue; Paysandú creation. Ready in 1 hr prep and 2 hr 30 min cooking. 12…

  • Chairman’s Reserve

    Aged Saint Lucian rum blending pot and column distillates. A wine & spirit recipe from Saint Lucia.

  • Changaa

    Harsh clear spirit distilled from maize or millet mash, potent and cheap. A wine & spirit recipe from Kenya.

  • Chana Chaat

    Boiled chickpeas with onion, chilli and tamarind, a standard Ramadan iftar plate. Ready in 20 minutes prep and 45 minutes,…

  • Chamutzim

    Barrel-brined cucumbers and vegetables, sold by weight and eaten with everything. 30 min to prepare. Fills a 3-litre jar. A…

  • Champús

    Cold maize drink with lulo, pineapple, panela, clove and cinnamon. Ready in 20 min prep and 2 hr 20 min…

  • Champurradas

    Large flat sesame cookies dunked in coffee or chocolate. Ready in 30 minutes prep and 15 minutes cooking. About 20…

  • Champola

    Soursop pulp blended with milk, sugar and ice into a cold froth. Ready in 20 minutes prep and none cooking.…