Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

TatankaTatankaŻubrówka bison grass vodka lengthened with cloudy apple juiceTatrateaTatrateaHerbal tea liqueur bottled in strengths from mild to overproofTau HuayTau HuaySilken soybean pudding served warm or cold with sugar syrupTaucoTaucoSalty paste of fermented yellow soybeans stirred into stir-fries and sambalsTavče gravčeTavče gravčebeans baked in a skillet with paprika, mint; national dishTavë me groshëTavë me groshëbaked bean stew served bubbling in earthenwareTaybeh beerTaybeh beerGerman-style lager brewed in the Christian hill village of TaybehTchapaloTchapaloCloudy sorghum beer ladled from calabashes in northern courtyardsTcharekTcharekCrescent almond cookies scented with orange-flower water, dusted with icing sugarTchoukouTchoukouFulani and Tuareg dried cheese sheets sold along desert routesTchoukoutouTchoukoutouCloudy sour sorghum beer drunk warm from calabashesTe BeroTe BeroDense flat cakes of flour and grated coconut, baked or fried.Té con téTé con téStrong black tea laced with singani, sugar and lemon, drunk hotTe KabubuTe KabubuPandanus flour whisked into water or coconut cream; sweet, malty and filling.Tea breadTea breadSoft, faintly sweet white loaf torn open for tea, eggs or margarineTeh TaluaTeh TaluaStrong tea whipped with raw egg yolk, sugar and lime into a foamTeh TarikTeh TarikFrothy pulled milk tea served at kopitiamsTejTejgolden honey wine fermented with gesho leavesTejasTejasFondant-wrapped sweets filled with pecans, dried fruit and manjar blancoTejuinoTejuinoFermented corn masa drink served cold with lime, salt and lime sorbetTelbaTelbaRoasted flaxseed ground and whisked with water into a thick nutty drinkTelemeaTelemeawhite brined cheese sliced onto bread with tomatoesTellaTellahomebrewed dark beer of roasted barley and geshoTemjanikaTemjanikaAromatic white wine of muscat character from the Tikveš vineyards.TempehTempehSoybeans bound into a firm cake by white mould, nutty and denseTempeh GorengTempeh GorengMarinated fried fermented-soy slices, everyday proteinTempoyakTempoyakDurian flesh salted and fermented into a sour paste cooked with fish or chilliTeniliTeniliCheese pulled into fine threads and stored in a clay pot with butter.Tennessee whiskeyTennessee whiskeyWhiskey filtered through sugar maple charcoal before barrelling, mellow and sweetTennis rollTennis rollSlightly sweet soft bread roll, split and eaten with cheeseTepacheTepacheLightly fermented pineapple rind drink with piloncillo and cinnamonTequeñosTequeñosFried dough fingers wrapped around melting white cheese, party essentialTequilaTequilaBlue agave spirit from Jalisco, sipped or in cocktailsTeranTerandark, sharp Refosco red grown on the red soil of the KarstTereréTereréIce-cold yerba mate with medicinal herbs, shared from a guampaTermesTermesSalted lupin beans soaked and brined, popped from their skins by hand

  • Es Cendol

    Green rice-flour worms in coconut milk with palm sugar syrup and ice. Ready in 40 min prep and 25 min…

  • Es Teler

    Avocado, jackfruit and coconut in iced condensed-milk syrup. Ready in 20 min prep and none cooking. 4 servings. A dessert…

  • Eros Pista

    Coarse salted paste of hot paprika, spooned into soups and stews. 45 min to prepare. 1 kg. A sauce &…

  • Ersho

    Sour starter liquid saved from one injera batter to leaven the next. 10 min a day, over 4 to 5…

  • Erk sous

    Foaming liquorice-root infusion, bitter-sweet, served ice cold. Ready in 20 min prep and none cooking. 2 litres. A drink recipe…

  • Époisses

    Orange washed-rind cheese, spoonably soft and famously smelly. A cheese & dairy recipe from France.

  • Ereba

    Thin crisp flatbread of grated bitter cassava, eaten with fish. Ready in 3 hours prep and 40 minutes cooking. About…

  • Fa’alifu Kalo

    Taro chunks simmered in coconut cream with onion. Ready in 20 minutes prep and 40 minutes cooking. Serves 4. A…

  • Erguotou

    Beijing’s cheap fierce sorghum liquor, sold in small green bottles. A wine & spirit recipe from China.

  • Fa’apapa

    Dense coconut bread pressed flat and baked in the umu until the edges caramelise. Ready in 20 minutes prep and…