Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

ŠkripavacŠkripavacyoung Lika cheese that squeaks against the teeth, often friedSkruzdėlynasSkruzdėlynasAnthill cake of fried dough strips heaped with honey and poppy seeds.Sky juiceSky juiceGin and coconut water with condensed milkSkyrSkyrThick tangy cultured dairy with berries or cream.SlatkoSlatkoWhole fruit in thick syrup, a spoonful offered with water to guests.Slippery KabisSlippery KabisIsland cabbage cooked in coconut milk, the everyday greenSlivovitzSlivovitzdouble-distilled plum rakija, the national drinkŠljivovicaŠljivovicaplum brandy distilled from Požegača plums, poured before mealsSlovak TokajSlovak TokajSweet golden botrytised wine from vineyards on the Hungarian border.SmântânăSmântânăthick sour cream spooned onto mămăligă, soups and plăcinteSmažený sýrSmažený sýrThick breaded fried cheese with tartar sauce and fries.SmenSmensalted butter aged for months until cheesy and pungent, stirred into couscousSmetanaSmetanathick sour cream stirred into soups and spooned over everythingSnakebiteSnakebiteHalf lager and half cider, often reddened with blackcurrant cordialSnezhankaSnezhankastrained yoghurt with cucumber, garlic, dill and walnutsSnúðurSnúðurCinnamon roll under a thick lid of chocolate or caramel glazeSobiaSobiathick sweet milky drink of rice or coconut, served very coldSoboloSoboloHibiscus drink brewed with ginger and pineappleSocatăSocatăfizzy elderflower drink fermented for a few days in summerSoccaSoccaChickpea flour pancake baked in a copper pan, peppered and torn apartSoda breadSoda breadButtermilk quick bread risen with baking soda.SodabiSodabiArtisanal palm liquor born in Benin, poured at ceremoniesSohanSohansaffron and pistachio brittle, snapped in pieces from a copper traySohan HalwaSohan HalwaDense disc of reduced wheat sprout, ghee and nuts, cut in wedgesSoibumSoibumBamboo shoots fermented for months in sealed pots until sour and softSõirSõirFresh curd cheese with caraway, pressed firm and sliced coldSojuSojuClear distilled spirit drunk in shots, Korea's ubiquitous social drinkSolBrewSolBrewPale lager brewed in Honiara, the standard bottle at any gatheringSoleni hrybySoleni hrybyForest mushrooms salted in layers with dill and garlic, eaten with oil.Solyonye gruzdiSolyonye gruzdisalted milk-cap mushrooms, slippery and pungent, served with sour creamSom PhakSom PhakMustard greens and cabbage soured in brine, eaten with sticky rice and larbSomaekSomaekSoju dropped or poured into beer; the standard office-dinner drink.SombiSombirice simmered in sweetened milk, served warm at ceremoniesSomlói galuskaSomlói galuskarum-soaked sponge with walnuts, chocolate sauce, whipped creamSomóSomóThick cold drink of boiled cracked maize with cinnamon and clovesSomunSomunpuffy Ottoman flatbread, beloved during Ramadan

  • Drømmekage

    Vanilla sponge under a baked coconut and brown sugar topping. Ready in 25 minutes prep and 35 minutes cooking. One…

  • Droo

    Warm sorghum porridge with milk, sugar and chopped nuts. Ready in 10 minutes prep and 40 minutes cooking. Serves 6.…

  • Dovga

    Hot yogurt-herb soup with rice and chickpeas, stirred constantly. Ready in 20 min prep and 40 min cooking. 6 servings.…

  • Douzhi

    Sour grey fermented mung-bean broth, a Beijing breakfast few outsiders finish. Ready in 20 min prep and 20 min cooking.…

  • Douchi

    Black soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes. A fermented & pickled recipe from…

  • Douhua

    Silken tofu pudding in ginger or brown-sugar syrup with peanuts or tapioca. Ready in 20 min prep and 30 min…

  • Doum

    Infusion of the gingerbread palm fruit, drunk hot or iced with a gingerbread taste. Ready in 10 min prep and…

  • Džiugas

    Hard aged cow’s cheese, crystalline and salty, shaved over salads. A cheese & dairy recipe from Lithuania.

  • Eba

    Garri swallow stirred from toasted cassava with hot water. Ready in 2 min prep and 8 min cooking. 4 servings.…

  • Doubanjiang

    Fermented broad-bean and chili paste, the ruddy soul of Sichuan cooking. A sauce & condiment recipe from China.