Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Baklavawalnut phyllo in syrup, New Year's favoriteBaklawalayered nut-filled pastry cut in lozenges, drenched in honey syrupsalad & sideBakoulacooked mallow-leaf salad with preserved lemon, olives, garlic and paprikaBalah el ShamRidged fingers of choux dough fried and steeped in cold syrupBaleadaThick flour tortilla folded over beans, cheese, and cremaBalilaWarm chickpeas dressed with lemon, garlic, cumin and olive oil.BalkaimakCream cooked down with honey and flour into a rich pourable sweet.Ballokumegiant Elbasan cornmeal-butter cookies for Summer DayBambapeanut-butter puffed corn snack, national childhood iconstreet foodBambalouniairy fried doughnut ring showered with sugar; Sidi Bou Said treatfermented & pickledBambanganWild mango pickled with salt and grated seed until sour and fibrousBamboo CocktailDry sherry and dry vermouth stirred with bitters; light aperitif.BambusRed wine topped with cola, served long over ice.dessertBamkuchRing-shaped tree cake baked layer by layer on a turning spit.BammyCassava flatbread soaked in coconut milk, then friedbread & pastryBanana breadMoist loaf from the island's banana cropstreet foodBanana CueSaba bananas deep-fried in caramelising brown sugar and threaded on sticksBandrekHot ginger drink with palm sugar, cinnamon, clove and sometimes coconut shredsdrinkBandungEvaporated milk turned bright pink with rose syrup and served over icewine & spiritBangchangCloudy home-brewed beer of fermented maize, rice or millet, served warmwine & spiritBanguiNaturally fizzy fresh palm winedessertBanh FlanCaramel egg custard served in a cup, often with iced coffee poured overBanitsaphyllo whirls with sirene cheese and egg, breakfast iconwine & spiritBanksPale lager drunk cold at rum shops and cricket groundswine & spiritBanks BeerPale lager brewed in Georgetown, the standard beer with fried fishBankuFermented corn-cassava dough with grilled tilapia and fresh pepper sauceBankye krakroGrated cassava kneaded with pepper, onion and ginger, fried into crisp ballsBannann pezeTwice-fried flattened plantain slicesBannockIndigenous fried or baked flatbread, campfire stapleBaraSpiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snackdessertBarazekthin crisp Damascene cookies pressed with sesame and pistachiosnackBarbagiuanfried pastry stuffed with Swiss chard and ricotta, national biteBarbarithick ridged breakfast flatbread topped with sesameBarmbrackSweet fruit loaf hiding charms at Halloween.wine & spiritBarolopowerful Piedmontese Nebbiolo aged for years, the king of winesBasbaasGreen chili, coriander and lime relish set on every table

  • Ablo

    Steamed sweet fermented rice cakes sold with fried fish. Ready in 20 min prep and 20 min cooking. 12 cakes.…

  • Aboboe

    Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…

  • Abolo

    Soft steamed cakes of fermented maize batter, faintly sweet, sold with fried fish. Ready in 30 minutes prep and 25…

  • Abreh

    Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.

  • Abala

    Steamed pudding of ground beans or rice wrapped and cooked in banana leaves. Ready in 30 min prep and 45…

  • Abgora

    Sour juice pressed from unripe grapes, used instead of lemon in stews. Ready in 45 minutes prep and none cooking.…

  • Aaruul

    Rock-hard sun-dried sour milk curds, herders’ travel food. Ready in 40 min prep and 30 min cooking. Makes about 500…

  • Ab-e havij bastani

    Fresh carrot juice with a scoop of saffron ice cream floating in it. Ready in 10 minutes prep and none…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Aarts

    Thick sour curd paste from skimmed milk, eaten fresh or dried further. Ready in 15 min prep and 20 min…