Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

ShrakShrakpaper-thin Bedouin bread baked on domed saj griddleShubatShubattangy fermented camel's milkShwe Yin AyeShwe Yin AyeCoconut milk dessert with sago, jelly and bread over iceSibebeSibebePale lager named after the granite dome above MbabaneSichuan PeppercornSichuan PeppercornHusks of prickly ash that numb and tingle, the ma half of Sichuan's malaSidecarSidecarCognac, orange liqueur and lemon juice in a sugar-rimmed glassSidr honeySidr honeydark aromatic honey from jujube blossom, eaten by the spoonfulSidvudvuSidvudvupumpkin mashed into soft maize porridgeSigdaSigdaPressed sesame cake fermented into savoury balls, dried and added to saucesSijingiSijingiPumpkin cooked down and stirred with maize meal into a thick sweet porridgeSikarniSikarniStrained yoghurt whipped with sugar, cardamom, saffron and chopped nutsSikhyeSikhyeSweet cloudy rice punch with floating grains, served ice-cold after mealsSilsiSilsislow-fried tomato, onion and berbere sauce eaten with injera or kitchaSim sim ballsSim sim ballsSesame seeds bound with caramelised sugar into hard sweet barsSimaSimaHome-brewed lemon mead with raisins for May Day.SimboroSimboroGrated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milkSimitSimitsesame-crusted bread ring sold from carts; eaten with tea and cheeseSinganiSinganiAromatic brandy distilled from high-altitude Muscat of Alexandria grapesSingchangSingchangCloudy home-brewed millet or maize beer, drunk warm from a bowlSinkiSinkiRadish taproots fermented in a pit for weeks, dried, then cooked into sour soupSiphuphe setindlubuSiphuphe setindlubuJugo beans boiled and mashed to a dense savoury pasteSir i vrhnjeSir i vrhnjeFresh crumbly cheese with sour cream, spread on bread with paprika.SiraSiraLightly fermented grape must, cloudy and sweet-sour, drunk cold at kebab houses.Sirap BandungSirap BandungRose syrup with evaporated milk over ice, bright pink and very sweetSireneSirenewhite brined cheese crumbled over salads and baked into pastriesSirnicaSirnicaCoiled filo pie filled with fresh soft cheese, eaten hot with yoghurt.SishwalaSishwalathick maize and sorghum porridge eaten with meat or sour milkSitfubiSitfubiSoured milk thickened with cooked maize meal, eaten with a spoonSjenički sirSjenički sirwhite brined cheese from the high Pešter plateau, salty and crumblySkābēti gurķiSkābēti gurķiCucumbers soured in brine with dill, blackcurrant and oak leavesSkābēti kāpostiSkābēti kāpostiBarrel-fermented sauerkraut eaten cold or stewed with pork.SkābputraSkābputraSoured barley porridge thinned with milk, eaten cold in summer.SklandrausisSklandrausisSweet rye tartlet of carrot and potato, Courland heritage.SkolebrødSkolebrødCardamom bun with a vanilla custard centre, iced and rimmed with coconutSkordaliaSkordaliathick garlic purée bound with potato, bread or almondsSkorupSkorupsalted clotted cream skimmed from milk and matured in wooden vessels

  • Doodo

    Amaranth leaves stewed with onion, tomato and groundnut paste. Ready in 20 min prep and 25 min cooking. 4 servings.…

  • Doolsho

    Layered sponge cake, brightly iced, cut at weddings and Eid. Ready in 45 minutes prep and 40 minutes cooking. One…

  • Donat

    Rings of fried sweet dough sold warm from market trays. Ready in 25 min prep and 25 min cooking. About…

  • Dongchimi

    Whole radishes fermented in cold salty water, the tangy brine drunk as well. 40 min to prepare. Fills a 4-litre…

  • Dominican cake

    Airy celebration cake with pineapple filling and meringue. Ready in 45 min prep and 35 min cooking. 1 cake, 12…

  • Doma

    Areca nut with betel leaf and slaked lime, chewed after meals and offered to guests. Ready in 2 min prep…

  • Domiati cheese

    Soft white brined cheese, Egypt’s everyday breakfast cheese with ful and bread. A cheese & dairy recipe from Egypt.

  • Drop

    Salty liquorice sweets, often with ammonium chloride, chewed all day. Ready in 20 min prep and 30 min cooking. About…

  • Dua Chua

    Mustard greens or bean sprouts brined until sour, served with rich braises. Ready in 30 min prep and 5 min…

  • Dubu-bap

    Fried tofu pockets stuffed with rice and spicy sauce, market snack of the 1990s. Ready in 30 minutes prep and…