Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Ron Viejo de CaldasRon Viejo de CaldasOak-aged sugarcane rum from the coffee belt, sipped neat or with sodaRon ZacapaRon ZacapaRich aged rum from cane honey, sipped neat after dinnerRooh AfzaRooh AfzaRose and herb syrup stirred into milk or water, the standard iftar coolerRooibos teaRooibos teacaffeine-free red-bush infusion from the Cederberg mountainsRoot beer floatRoot beer floatVanilla ice cream floating in frosty root beerRoots tonicRoots tonicBitter dark brew of boiled roots and barks, drunk in small glassesRoquefortRoquefortSharp blue ewe's milk cheese ripened in limestone caves, eaten with walnuts.Roscon de ReyesRoscon de ReyesOrange-scented ring loaf topped with candied fruit, hiding a bean and a figurine.Rosero quiteñoRosero quiteñoCold drink of hominy, fruit and spices, spooned from a glassRoshiRoshiThin griddled flatbread eaten with nearly every mealRosquillasRosquillasBaked corn-and-cheese rings dunked in coffeeRöstiRöstiGolden fried cake of grated potatoes.Rote GrützeRote GrützeRed-berry compote pudding with vanilla sauce or cream.Roti CanaiRoti CanaiFlaky flipped flatbread dipped in dhal or curry, mamak stapleRoti GluayRoti GluayThin dough stretched, fried in margarine with banana and egg, drizzled with condensed milkRoti PrataRoti PrataCrispy-flaky griddled flatbread served with fish curryRoubRoubsoured churned milk, drunk cold or cooked into stews and porridgesRourouRourouTaro leaves simmered in coconut milk until silkyRoz bel labanRoz bel labanchilled creamy rice pudding scented with vanilla or masticRoz mo’ammarRoz mo’ammarrice baked slowly in milk, cream and butter until a golden crust formsRožataRožataDubrovnik crème caramel perfumed with rose liqueurRüeblitorteRüeblitorteMoist carrot and almond cake topped with a marzipan carrotRúgbrauðRúgbrauðSweet dark rye bread traditionally baked in geothermal ground.RugbrødRugbrødDense seeded sourdough rye, the base of smørrebrød.RugelachRugelachchocolate-swirled crescent pastries from yeasted doughRūgpienisRūgpienisNaturally soured milk poured over hot boiled potatoes in summerRūgušpiensRūgušpiensNaturally soured milk drunk cold with boiled potatoes and herringRukhal breadRukhal breadtissue-thin crisp bread eaten with honey or curryRum and RaspberryRum and RaspberryTipo Tinto rum topped with raspberry Sparletta soda over iceRum creamRum creamJamaican rum blended with dairy cream, poured over ice or into coffeeRum punchRum punchRum, lime, syrup and water over ice, dusted with nutmeg and bittersRumi cheeseRumi cheesehard aged cow's cheese, sharp and salty, sliced onto bread or gratedRummaniyyaRummaniyyaGazan lentils and eggplant soured with pomegranateRumpopoRumpopoCreamy Christmas eggnog of local rum, condensed milk, egg and nutmegRuneberg torteRuneberg torteAlmond and rum cylinder cake topped with raspberry jam and icing.Ruou CanRuou CanJar wine of fermented rice and husk, drunk communally through long bamboo straws

  • Debessmanna

    Cranberry semolina whipped until pale and airy, served with milk. Ready in 15 minutes prep and 25 minutes cooking. Serves…

  • Debla

    Ribbons of dough fried into rose shapes, dipped in honey and sesame. Ready in 45 min prep and 45 min…

  • Debs w rashi

    Grape molasses swirled into tahini and scooped up with bread. Ready in 5 minutes prep and none cooking. Serves 4.…

  • Debyaza

    Pumpkin cooked down with dates, dried fruit, nuts and spices into a thick preserve. Ready in 45 minutes prep and…

  • Dawet

    Iced coconut-milk drink with syrup, Javanese market refresher. Ready in 30 min prep and 20 min cooking. 6 glasses. A…

  • Dark rye bread

    Heavy sour dark rye, the sacred everyday loaf. Ready in 40 min prep and 1 hr 30 min cooking. 1…

  • Dates

    Ajwa, sukkari and khalas varieties served with every coffee. Ready in 5 min prep and none cooking. A plate for…

  • Dawa

    Vodka, honey and lime crushed with a honey-coated swizzle stick. Ready in 5 min prep and none cooking. 1 drink.…

  • Dawadawa

    Fermented locust-bean cakes that give northern soups their deep savoury base. A fermented & pickled recipe from Ghana.

  • Daqqus

    Cooked tomato and garlic sauce, hot with chilli, spooned over rice. Ready in 15 minutes prep and 25 minutes cooking.…