Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

SemitaLayered sweet bread, a bakery and coffee-time stapleSemita de piñaLayered shortbread pastry filled with pineapple jam, cut in squaresdessertSemlaCardamom bun stuffed with almond paste, whipped cream; Lent.SemmelknödelBread dumplings partnering goulash and roasts.SenchaSteamed green leaf tea, grassy and slightly astringent, Japan's everyday cupfermented & pickledSenfgurkenPeeled cucumber chunks pickled with mustard seed, dill and onionSenfurrLight yeast-leavened loaf sold beside the denser tapalapaSepikHalf-wholemeal wheat loaf, lighter than black rye but still denseSept cariSeven vegetable curries served together on a banana leaf with riceSerabiSmall rice-flour pancakes cooked in clay pans, eaten with coconut or palm sugardessertSericaiaBaked cinnamon egg pudding cracked on top, served with Elvas candied plums.dessertSernikVelvety baked cheesecake of twaróg curd, sometimes raisins.Seven Colour TeaLayered tea of different densities poured into a glass in visible bandsSeven currySeven vegetarian curries with rice served on a folded water lily leafwine & spiritSeven DaysHome-brewed maize beer fermented about a week, cloudy and sourwine & spiritSeyBrewCrisp pale lager, the standard beer on every islandSfenjRough rings of yeasted dough deep-fried and sold hot by the stringSfinzyeasted fried dough disc with an egg cracked onto it, eaten with honeySfogliatellaRibbed shell of crisp layered pastry filled with semolina and ricotta.Sfoufgolden turmeric-semolina cake studded with pine nutsSgroppinoWhipped lemon sorbet with Prosecco and vodka, served as a frothy palate cleanser.Sh’aybiyatfilo triangles filled with sweet cream, fried and soaked in syrupwine & spiritSha’aMilky sap of the raffia palm, drunk fresh and lightly fermented from calabashesShaabiyatTriangles of crisp filo filled with ashta cream and drowned in syrup.drinkShaah cadaysmilky spiced tea with cardamom and clovesShaah hawaashsweet tea brewed with cardamom, cinnamon and gingersalad & sideShafutlahoh soaked in minty spiced buttermilk, served coldShaistrong sweet tea, often with mint, closing every mealShakar lamaCrumbly cardamom shortbread cookies eaten with tea at Eid.salad & sideShakarobtomato, onion and herb salad dressed with sour milkShakshoukaEggs poached in a spiced tomato and pepper sauce, eaten from the panShakshukaeggs poached in spiced tomato-pepper sauce; North African Jewish importShalapayran or shubat thinned with cold water and salted for summerfermented & pickledShametaThick fermented porridge of barley or maize enriched with butter and milkShamishiFried pastry pockets of semolina custard, sugared and eaten hot.Shamu DatshiMushrooms stewed in melted local cheese with chillies, ladled over rice

  • Difo dabo

    Huge yeasted wheat loaf baked in embers, torn at family celebrations. Ready in 40 minutes prep and 1 hour 30…

  • Dijon mustard

    Smooth sharp mustard used in vinaigrettes, sauces and on cold meats. 15 min to prepare. 1 jar, about 300 g.…

  • Dikgobe

    Samp or whole corn boiled together with beans. Ready in 15 min prep and 2 hr 30 min cooking. 8…

  • Dolmades

    Vine leaves stuffed with rice, herbs, lemon. Ready in 1 hr prep and 50 min cooking. 60 dolmades. A snack…

  • Dolo

    Home-brewed sorghum beer served in calabashes. A wine & spirit recipe from Burkina Faso.

  • Dom Pedro

    Vanilla ice cream blended with whisky or Kahlúa, drunk with a straw. Ready in 5 min prep and none cooking.…

  • Dodo

    Fried sweet plantain slices alongside rice and stews. Ready in 10 min prep and 15 min cooking. 4 servings. A…

  • Dodol

    Sticky dark toffee of coconut milk, palm sugar and rice flour, stirred for hours. Ready in 20 min prep and…

  • Dokounou

    Fermented maize dough steamed in leaf parcels, unwrapped hot and eaten with sauce. Ready in 40 minutes prep and 1…

  • Doce de coco

    Grated coconut candy cooked with sugar. Ready in 20 minutes prep and 40 minutes cooking. Makes about 30 pieces. A…