Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Qamar el-DinApricot leather soaked and blended into a thick sweet juice, drunk chilledQatayefStuffed pancakes filled with nuts or cream, fried or served fresh in syrupQatiqthick sour yoghurt eaten with herbs and stirred into soups and dough dishesQaxwoCoffee brewed with ginger and cardamom, poured sweet in small cupsQaymoqThick clotted cream eaten at breakfast with hot bread, honey and tea.Qishrspiced coffee-husk infusion with ginger; homeland of coffeeQizhaBlack nigella seed paste, dark and bitter, spread in festive pastries.Queen’s Park SwizzleRum, lime, sugar and mint swizzled over crushed ice, dashed with AngosturaQueijadas de Sintratiny crisp-shelled tarts of fresh cheese, sugar and cinnamoncheese & dairyQueijo CanastraRaw-milk cow's cheese from Minas, tangy and firm, eaten with guava pastecheese & dairyQueijo CoalhoSqueaky rennet cheese grilled on a stick and sold on the beachcheese & dairyQueijo de Azeitãosmall, oozing thistle-set sheep cheese eaten with a spoonQueijo de cabraFresh tangy goat cheese eaten with papaya jam or grilledcheese & dairyQueijo Serra da Estrelabuttery sheep cheese curdled with thistle, scooped from its rindQueimadaGalician orujo burned with sugar, coffee beans and lemon peel while a spell is read.QuentãoHot cachaça mulled with ginger, cloves, cinnamon and sugarQuesadillaFolded tortilla griddled with melting cheese and fillingsQuesadilla salvadoreñaSweet cheese pound cake sprinkled with sesameQuesilloSoft cheese and pickled onion in a tortilla with creamQuesilloCaramel flan made with condensed milk and whole eggsQueso campesinoFresh unsalted curd cheese, dropped into hot chocolate until it meltscheese & dairyQueso ChancoSemi-soft cow's cheese with small holes, melted into sandwichescheese & dairyQueso ColoniaSemi-hard cow's cheese with small holes, mild and butteryQueso costeñoSalty pressed white cheese, crumbled over arepas and rice or eaten friedcheese & dairyQueso CotijaHard, salty aged cow's cheese crumbled over beans, elote and soupsQueso de hojaFresh white cheese that peels apart in soft leaves, eaten with casabecheese & dairyQueso de manoStretched fresh cheese shaped by hand into soft folded discsQueso guayanésSoft mild white cheese that melts into arepas and cachapasQueso heladoFrozen spiced milk scraped into cups, containing no cheese at allQueso llaneroHard salty white cheese from the plains, grated over arepas and pastaQueso OaxacaMild white cheese wound into a ball of ribbons, melted into quesadillascheese & dairyQueso PaipaSemi-hard ripened cow's cheese with a firm rind, from Boyacacheese & dairyQueso palmitoMild string cheese wound into a ball and pulled apart in strandsQueso ParaguayFresh salty cow's cheese that melts into chipa and sopa paraguayaQueso pariaSemi-hard cow's cheese from the altiplano, fried or sliced onto potatoesQueso TurrialbaFresh white cow's cheese, mild and springy, eaten with tortillas

  • Crispbread

    Cracker-crisp rye rounds buttered at every meal. Ready in 25 min prep and 1 hr cooking. 8 rounds. A bread…

  • Crema catalana

    Chilled citrus custard under crackly burnt sugar. Ready in 20 min prep and 25 min cooking. 8 servings. A dessert…

  • Crémant de Luxembourg

    Traditional-method sparkling wine from the Luxembourg Moselle. A wine & spirit recipe from Luxembourg.

  • Crème brûlée

    Chilled vanilla custard beneath crackling burnt-caramel crust. Ready in 20 min prep and 40 min cooking. 6 servings. A dessert…

  • Crème fraîche

    Thick cultured cream, spooned into sauces without curdling. Ready in 5 min prep and 5 min cooking. Makes 500 ml.…

  • Cușma lui Guguță

    Crepe stack with sour cherries and cream, ‘Guguță’s hat’. Ready in 1 hour prep and 30 minutes cooking. Serves 10.…

  • Custard block

    Frozen block of sweet spiced custard, sold from home freezers. Ready in 20 minutes prep and 15 minutes cooking. About…

  • Custard Square

    Slab of set custard between flaky pastry, iced on top. Ready in 1 hour prep and 30 minutes cooking. 12…

  • Cususa

    Clear maize and cane moonshine distilled in rural backyards. A wine & spirit recipe from Nicaragua.

  • Curtido

    Lightly fermented cabbage slaw served with pupusas. Ready in 25 min prep and 5 min cooking. Fills a 1-litre jar.…