Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

Tamal pisqueCorn tamale mixed with mashed beans, eaten with cream and cheeseTamales de eloteSweet young-corn tamales served with cremaTamalitos de chipilínSmall corn tamales flecked with chipilín leaves, steamed in husksTamarind ballsSour tamarind pulp rolled with sugar and salt into sticky ballsTameesgiant Afghan-style tandoor bread, Hejazi breakfast partner for fulTamiaFried chickpea-fava fritters, the local falafelTaminatoasted semolina bound with butter and honey, made to celebrate birthsTamr hindichilled tamarind sharbat, dark and tart, a Ramadan coolerTamriyehFried pastry pockets of sweet semolina cream, dusted heavily with icing sugar.Tansalty yogurt drink, refreshing beside grilled meatTandir breadblistered flatbread slapped onto hot clay tandir wallsTandyr nanRound flatbread stamped in the centre and baked on a clay oven wall.TangawisiPungent ginger juice, prized as medicinalTanghuluSkewered hawthorn berries in a crackling candied sugar shellTangyuanGlutinous rice balls with sesame or peanut filling in sweet soup.Tanna CoffeeArabica grown on volcanic ash slopes below Mount Yasur, roasted in Port VilaTannatDark tannic red wine, Uruguay's national grape, drunk with asadoTapaiCassava or glutinous rice fermented with yeast into a sweet, slightly boozy mashTapalapadense chewy village baguette baked in clay ovensTapiocaCassava-starch crepe folded over coconut, cheese or condensed milkTapioca CakeGrated cassava baked with coconut cream and sugar into a sticky slab.TaragThick soured yoghurt from cow, yak or camel milk, eaten by the bowlTaratorcold yogurt soup with cucumber, dill, walnutsTaratortahini loosened with lemon, garlic and water, poured over fish and falafelTarhanayoghurt, flour and vegetables fermented then sun-dried into flakes, cooked as soupTaro BallsChewy taro and sweet-potato dumplings in iced syrup with beans and jellyTarragon lemonadebright green tarragon soda, sweet and herbal, drunk ice-coldTarrazú coffeeBright high-altitude arabica from the Los Santos mountainsTarta de Santiagoalmond cake stenciled with the cross of Saint JamesTarte au rizYeasted pastry case filled with baked cinnamon rice puddingTarte au sucreShallow pie filled with brown sugar or maple and cream, baked until setTarte TatinCaramelised upside-down apple tart, served warm.TaryRoasted millet grains eaten by the spoonful with tea, butter or cream.Tasmanian WhiskySingle malt matured in small ex-fortified casks; rich and honeyed.Tastirafried green peppers, tomato and garlic scrambled with eggTataleSpiced overripe-plantain pancakes

  • Elarji

    Stiff cornmeal beaten with sulguni cheese until elastic; Samegrelo specialty. Ready in 10 min prep and 50 min cooking. 6…

  • Engadiner Nusstorte

    Shortcrust tart of caramel-walnut filling from the Engadin. Ready in 40 min prep and 45 min cooking. 1 tart, 12…

  • English breakfast tea

    Strong black tea with milk, the national brew. Ready in 2 min prep and 5 min cooking. 1 pot, 4…

  • Ensalada

    Chilled fruit punch of chopped apple, pineapple and lettuce in juice. Ready in 30 min prep and none cooking. 2…

  • Ensaymada

    Soft brioche coil brushed with butter, sugar and grated cheese. Ready in 1 hr prep and 20 min cooking. 12…

  • Encurtido

    Carrot, onion, cabbage and chile soured in vinegar, spooned onto everything. Ready in 25 min prep and 10 min cooking.…

  • Empanadas de chiverre

    Pastry turnovers filled with stringy candied fig-leaf gourd jam. Ready in 1 hour prep and 40 minutes cooking. About 16…

  • Empanadas de plátano

    Fried plantain dumplings filled with milk custard. Ready in 45 minutes prep and 30 minutes cooking. About 12 empanadas. A…

  • Empanada de viento

    Puffy fried cheese empanada dusted with sugar. Ready in 30 minutes prep and 25 minutes cooking. Makes about 12. A…

  • Escalivada

    Catalan salad of peppers and aubergines roasted whole in embers. Ready in 20 min prep and 50 min cooking. 6…