Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Ras el hanoutthe spice merchant's top-of-the-shop blend, sometimes thirty spices, for taginesRasamThin peppery tamarind broth with tomato and curry leaf, poured over riceRasgullaSpongy Bengali cheese balls poached in light syrupRashooflentil and bulgur soup enriched with dried jameed yoghurtRashooshVery thin crisp flatbread scattered with sesame and nigella, baked in a clay oven.RasmalaiFlattened cheese dumplings soaked in thickened saffron milk; Cumilla specialtyRaspaoShaved ice with fruit syrups and condensed milkRatafiagreen-walnut and herb liqueur steeped in the sun, drunk after mealsRatatouilleProvençal stew of eggplant, zucchini, peppers, and tomato.RatlukSoft rose or walnut jelly cubes rolled in sugar, served with coffee.wine & spiritRauchbierSmoked lager tasting of bacon, brewed with beechwood-dried malt.Rauginti agurkaiCucumbers soured in brine with dill and horseradish, eaten with potatoesRauginti kopūstaiBarrel sauerkraut eaten cold with oil or stewed with pork ribs.Ravanijasyrup-soaked semolina sponge cakeRayebNaturally soured raw milk, thick and tangy, drunk plain or with dates.RebujitoManzanilla or fino sherry lengthened with lemon soda, poured by the jug.Red borschtClear beet broth with tiny uszka dumplings, Christmas Eve.Red palm oildeep orange unrefined palm oil, the cooking fat of every stewRed redBlack-eyed pea palm-oil stew with fried ripe plantainRed RiceNutty Bhutanese red rice, the staple accompaniment to datshi disheswine & spiritRed Rooster BeerKoror-brewed lagers and ales served cold to divers and locals alike.wine & spiritRed StripePale lager in a squat bottle, drunk cold with jerkRefajoBeer mixed with Colombiana cream soda, cookout stapleReggianitoHard salty grating cheese, shaved over pasta and into ñoquisRellenitosFried plantain dumplings filled with sweetened black beansRemouladeSweet yellow mayonnaise relish squeezed over hot dogs, fish and roast beef.RepochetasTortillas filled with cheese, folded and fried, topped with cabbage and creamResbaladeraCreamy cold drink of rice and barley with cinnamon and milkRétesHungarian strudel with cherry, apple, poppy or curdwine & spiritRetsinawhite wine flavoured with Aleppo pine resin, sharply aromaticRēwena BreadMāori sourdough leavened with a fermented potato starterŘezané pivoPale and dark lager poured together into one layered glassRhum agricoleRum distilled from fresh cane juice, grassy and dryRhum arrangéRum steeped for months with vanilla, ginger, lychee or wild spiceswine & spiritRhum BarbancourtAmber aged rum, smooth and dry, sipped after dinnerRiazhankafermented baked milk, caramel-coloured and mildly sweet

  • Dahi Bara

    Lentil dumplings soaked in whipped yoghurt with tamarind and chaat masala. Ready in 30 minutes prep and 30 minutes cooking.…

  • Daiquiri

    Shaken rum-lime cocktail born near Santiago. 5 min to prepare. 1 drink. A cocktail recipe from Cuba.

  • Dakhar

    Tamarind pulp soaked, strained and sweetened into a sharp brown drink. Ready in 20 min prep and none cooking. 1.5…

  • Dabo kolo

    Crunchy bite-size fried dough nuggets, often berbere-spiced. Ready in 20 min prep and 20 min cooking. 1 large jar. A…

  • Daddawa

    Fermented locust-bean cakes, sharply pungent, dropped whole into soups. Ready in 1 hr prep and 3 hr cooking. About 20…

  • Dadih

    Buffalo milk fermented in a bamboo tube until set, eaten with rice and palm sugar. A cheese & dairy recipe…

  • Cvas

    Lightly fizzy sour drink fermented from dark rye bread, sold from barrels. Ready in 30 minutes prep and 20 minutes…

  • Cviček

    Pale, low-alcohol blend of red and white grapes from Dolenjska. A wine & spirit recipe from Slovenia.

  • Danbing

    Rolled egg crepe griddled with scallions, breakfast-shop staple with soy-chili sauce. Ready in 15 min prep and 15 min cooking.…

  • Dango

    Boiled chickpeas tossed with cumin, chilli and lime, sold in paper cones. Ready in 10 min prep and 1 hr…