Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

RibollitaRibollitaTuscan twice-boiled bread, bean and cavolo nero soupRice and peasRice and peasCoconut rice with kidney beans, the Sunday essentialRice breadRice breaddense sweet loaf of rice flour and mashed bananaRice papRice papthin sour porridge of fermented rice, drunk hot with sugar and milkRieslingRieslingAromatic white wine from slate slopes, dry to intensely sweet.Riga Black BalsamRiga Black BalsamInky bitter herbal liqueur in ceramic bottles since 1752.RigoutaRigoutaFresh unsalted whey cheese from Beja, spooned onto bread or into pastriesRiguasRiguasGrilled fresh corn cakes cooked in banana leaves, eaten with creamRisalamandeRisalamandeCold rice pudding with almonds and cherry sauce, eaten at Christmas.RiskremRiskremCold rice pudding folded with whipped cream, served with red berry sauce.RivanerRivanerLight off-dry white wine, the everyday Luxembourg Moselle pourRivellaRivellaFizzy milk-whey soft drink, uniquely Swiss.River Antoine rumRiver Antoine rumFierce overproof cane juice rum, too strong to carry on aircraftRiz bi haleebRiz bi haleebCold rice pudding scented with orange blossom or mastic, eaten from small bowls.RkatsiteliRkatsiteliwhite grape fermented on its skins in buried jars, giving amber wineRoast BreadfruitRoast BreadfruitBreadfruit roasted whole on coals, eaten with kamaimai syrupRoast KūmaraRoast KūmaraCaramelized native sweet potato, essential to a Kiwi roast dinnerRoast YamRoast YamEarth-baked yam, the prestigious staple of Tongan feastsRoasted cornRoasted cornFresh maize cobs peeled and roasted over coals at the roadsideRoasted mealiesRoasted mealiescorn cobs roasted over coals at roadside standsRobRobsoured herders' milk, drunk cold or stirred into millet porridgeRobRobthick dark date syrup poured over asida, bsisa and fresh breadRock shandyRock shandyLemonade and soda water reddened with Angostura bitters and lemonRødgrød med flødeRødgrød med flødeRed summer-berry compote with cream, a tongue-twister classic.RofRofpounded parsley, garlic and chili paste stuffed into fish before cookingRogal świętomarcińskiRogal świętomarcińskiCroissant filled with white poppy seed paste, eaten on Saint Martin's DayRogelRogelStacked thin pastry discs layered with dulce de leche under meringueRohtRohtSweet cardamom bread stamped with patterns, baked for births and NowruzRolexRolexchapati rolled around fried eggs, tomato and cabbageRomescoRomescoTarragona sauce of nyora peppers, almonds, tomato and fried breadRomeu e JulietaRomeu e JulietaSlab of guava paste eaten with a slice of fresh Minas cheeseRømmeRømmeVery thick cultured sour cream, cooked into porridge or spread on flatbreadRømmegrøtRømmegrøtSour cream porridge with butter pooling on top, cinnamon and sugarRompopoRompopoThick yellow drink of egg yolk, milk, sugar and rum, sipped smallRon AbueloRon AbueloAged Panamanian rum with vanilla and toffee notes, sipped neatRon Santa TeresaRon Santa TeresaAged Aragua valley rum, sipped neat or over ice

  • Cuxa

    Fiery clear cane and maize moonshine drunk at highland village fiestas. A wine & spirit recipe from Guatemala.

  • Dan wake

    Bean-flour dumplings tossed in oil, ground peanut and chili. Ready in 20 min prep and 30 min cooking. 6 servings.…

  • Danablu

    Sharp, salty blue cow’s milk cheese crumbled onto rye bread. A cheese & dairy recipe from Denmark.

  • Dambalkhacho

    Mould-ripened mountain curd cheese, pungent and crumbly, melted into butter dishes. A cheese & dairy recipe from Georgia.

  • Dambou

    Steamed millet couscous tossed with moringa leaves and oil. Ready in 30 min prep and 50 min cooking. 6 servings.…

  • Dammsugare

    Green marzipan roll of cake crumbs and arrack with chocolate-dipped ends. Ready in 40 minutes prep and none cooking. About…

  • Daktyla

    Finger-shaped pastries filled with almond and cinnamon, fried and syruped. Ready in 40 min prep and 30 min cooking. 24…

  • Dakuwa

    Balls of roasted peanut, millet and ginger, pressed hard and chewy. Ready in 30 min prep and 10 min cooking.…

  • Dal Makhani

    Black lentils simmered overnight with butter and cream. Ready in 20 min prep and 5 hr cooking. 8 servings. A…

  • Dalgona

    Melted sugar puffed with baking soda, pressed flat and stamped with a shape. Ready in 10 min prep and 5…