Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Pão de queijoPão de queijoChewy cassava-and-cheese puffs from Minas, breakfast standardPapPapmaize porridge served stiff with braai or soft with sugarPapaPapastiff maize porridge, the Basotho staple with morohoPapa a la huancaínaPapa a la huancaínaBoiled potatoes under creamy ají amarillo and cheese saucePapa de milhoPapa de milhomaize or millet porridge sweetened and sharpened with limePapa le mafiPapa le mafiStiff maize porridge eaten with thick soured milkPapanașiPapanașifried curd-cheese doughnuts with sour cream, sour-cherry jamPapaya MilkPapaya MilkPapaya blended with chilled milk and sugar; thick night-market shake.Papelón con limónPapelón con limónRaw cane sugar dissolved with lime juice over icePaprenjakPaprenjakHard honey and black pepper biscuit stamped with folk patterns.ParacucaParacucacaramelized peanuts sold in paper cones on the streetParagaParagaRoadside shots of local gin infused with roots, bark and bitter herbsParakariParakariCloudy fermented cassava beer brewed in Amerindian villagesParaoa ParaiParaoa ParaiPuffy Maori fry bread torn hot and spread with butter and golden syrupParbo BierParbo BierPale lager shared from a one-litre djogo bottlePardubický perníkPardubický perníkDark honey gingerbread from Pardubice, decorated or filled with jamParené buchtyParené buchtySteamed jam-filled yeast buns with cocoa and butter.ParenicaParenicaSteamed sheep's cheese rolled into a smoked spiral, pulled apart in strips.ParippuParippuCreamy coconut-milk red lentil curry, the everyday companionParmigiana di melanzaneParmigiana di melanzanefried eggplant baked with tomato, mozzarella, basilParmigiano ReggianoParmigiano Reggianohard cow's-milk cheese aged one to three years, grated or eaten in shardsParvardaParvardaSmall pillow-shaped caramel sweets dusted with flour, sucked with green tea.PascaPascaSweet Easter bread with a braided rim holding sweetened cheese and raisins.PascualinaPascualinaSpinach and egg double-crust pie, home lunch classicPaskaPaskatall glazed Easter bread blessed in basketsPaški sirPaški sirpiquant sheep cheese from salty Pag island pasturesPasta al sugo e berberePasta al sugo e berbereAsmara's Italian legacy: pasta in berbere-spiked tomato saucePasta e ceciPasta e ceciThick chickpea soup with short pasta, rosemary and olive oil.PastafrolaPastafrolaShort pastry tart filled with quince or sweet potato paste, latticedPastel de nataPastel de natacaramelized custard tart with cinnamon, best warm from BelémPastelitosPastelitosFried laminated squares with quince, syrup-glazed; patriotic holidaysPastelitos de guayabaPastelitos de guayabaFlaky puff pastries with guava and cream cheesePastilaPastilaChewy layers of whipped baked apple purée, sliced into bars.PastisPastisAnise spirit poured over ice and clouded with cold water.PastizziPastizziflaky diamond pastries filled with ricotta or mushy peasPataconesPataconesTwice-fried green plantain discs with salt, cheese or hogao

  • Chvishtari

    Cornmeal cakes packed with sulguni and fried until the cheese pulls. Ready in 20 minutes prep and 20 minutes cooking.…

  • Chura gerteh

    Millet porridge with peanut paste and sour milk, eaten from a bowl. Ready in 20 minutes prep and 40 minutes…

  • Chuño

    Freeze-dried potatoes, black or white, rehydrated into soups and stews. Ready in overnight soaking prep and 50 min cooking. 6…

  • Chukauni

    Boiled potatoes dressed with yoghurt, fenugreek, sesame and chilli. Ready in 20 min prep and 25 min cooking. 6 servings.…

  • Chugo

    Yak cheese cubes dried rock-hard and strung on thread, chewed slowly for hours. Ready in 5 minutes prep and none…

  • Chuhai

    Shochu with soda and citrus, served long and dry; izakaya default. 3 min to prepare. 1 drink. A cocktail recipe…

  • Chuflay

    Singani lengthened with ginger ale and lime over ice. 3 min to prepare. 1 drink. A cocktail recipe from Bolivia.

  • Chuchitos

    Small firm corn tamales with tomato sauce and cheese. Ready in 1 hr prep and 1 hr 30 min cooking.…

  • Club Beer

    Pale lager brewed in Monrovia, Liberia’s own beer. A wine & spirit recipe from Liberia.

  • Clotted cream

    Thick scalded cream with a golden crust, spread on scones beneath jam. Ready in 10 min prep and 12 hours…