Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

wine & spiritRuou DeClear village rice spirit distilled in the Mekong delta, sold in reused bottlesRupizaCowpeas pounded and simmered to a thick savoury mashRupjmaizes kārtojumsLayers of toasted rye crumbs, cranberry jam and whipped cream in a glass.Rwandan coffeeBright, floral washed arabica from the hills around Lake Kivu and HuyeRwandan teaBrisk high-altitude black tea grown on the Congo-Nile ridgeRyazhenkafermented baked milk, beige and mildly caramelisedRye breadDark sour rye loaf, the revered daily staple.Saagu BondibaiSago pudding with coconut milk, cardamom and rose waterwine & spiritSabajónCreamy liqueur of egg yolks, milk and aguardiente, poured at ChristmasSabayalayered pastry sheets baked with cream and drenched in honeySabayadflaky layered griddle flatbread served sweet or savorySabichpita of fried eggplant, egg and amba; Iraqi-Jewish Shabbat legacywine & spiritSabra liqueurDark liqueur of bitter orange and chocolate, drunk neat or over ice.SachertorteGlossy chocolate torte with apricot jam layer, Vienna icon.SachimaFried dough strands bound with sugar syrup into a soft, chewy slab.SachlavHot sweet milk pudding-drink topped with coconut, cinnamon and nuts.Sada rotiPlain thick griddle flatbread torn and eaten with curries or fried fishSada roti and chokaSoft roti with roasted tomato or eggplant chokaSadzastiff white maize porridge at the center of every mealSafouViolet African plum roasted until buttery, eaten with roast maizeSafúBoiled butterfruit eaten warm with saltSaganakipan-seared cheese finished with a lemon squeezeSago PancakeGriddled starch cakes from sago palm pith, Sepik River stapleSago’t GulamanBrown sugar and pandan water with tapioca pearls and cubes of jellySagusago pearl pudding with saffron, cardamom and rosewaterSahawiqfresh green chili-tomato relish, ancestor of zhugSaheenaSplit-pea batter layered with dasheen leaves, fried in slicesSahlabwarm thickened milk drink topped with cinnamon, coconut and nutswine & spiritSahtiCloudy unhopped farmhouse ale flavoured with juniper, sweet and banana-like.SaisonDry, peppery farmhouse ale, bottle-conditioned and highly carbonated.Saka madesuCassava leaves stewed with beans and palm oil, eaten with chikwangueSakauPohnpei's ceremonial kava, pounded on stones and strained through hibiscus bastSakayfiery chili, ginger and garlic paste added to tastewine & spiritSakeBrewed rice wine served warm or chilledSakhanawheat porridge cooked with dates and butter, eaten during RamadanŠakotisSpiky spit-baked 'tree cake' for weddings and celebrations.

  • Darabeel

    Rolled crepes with cardamom and saffron sugar. Ready in 40 minutes prep and 25 minutes cooking. About 20 rolls. A…

  • Darasa

    Grated green banana wrapped in banana leaf and boiled, eaten with fish. Ready in 45 minutes prep and 45 minutes…

  • Darfiyeh

    Goat cheese aged inside a goatskin, dense and strongly flavoured. A cheese & dairy recipe from Lebanon.

  • Dia

    Banana or taro simmered in thick coconut cream until soft and sweet. Ready in 20 min prep and 40 min…

  • Danish pilsner

    Crisp pale lager drunk cold with herring and smørrebrød. A wine & spirit recipe from Denmark.

  • Danwake

    Bean-flour dumplings boiled, then tossed with oil, pepper and grated cassava. Ready in 25 min prep and 30 min cooking.…

  • Danyin Thee

    Boiled or grilled djenkol seeds with a strong sulphurous smell, eaten with salt. Ready in 10 minutes prep and 1…

  • Dhokla

    Steamed fermented gram-flour sponge tempered with mustard seeds; Gujarati. Ready in 20 min prep and 25 min cooking. 1 tray,…

  • Dhonkeyo Kajuru

    Ripe banana mashed with rice flour and coconut, then deep-fried into golden fritters. Ready in 20 minutes prep and 20…

  • Dhalpuri

    Soft flatbread filled with seasoned ground split peas, used to wrap curry. Ready in 40 min prep and 30 min…