Baku Kitchen! An independent reference of traditional food

vegetarian

3,767 dishes.

wine & spiritTorrontésAromatic white wine, floral on the nose and dry on the palatefermented & pickledTorshisalt-brined turnips, carrots, limes and peppers, stained pink with beetrootfermented & pickledTorshi liftTurnips pickled with vinegar and beetroot, served alongside couscous and sandwichesfermented & pickledTorshi litehDark aubergine pickle pounded with herbs, garlic and vinegar into a rough paste.fermented & pickledTorshi seerWhole garlic heads aged in vinegar until soft, sweet and nearly black.Torta chilenaMany thin pastry layers stacked with dulce de leche between themTorta de mil hojasMany thin pastry layers stacked with manjar and cut into squaresTorta de yemaEgg-yolk sponge soaked in sweet syrup, eaten in small squaresdessertTorta TitanoLayered wafer cake with chocolate and hazelnut cream, named for Mount Titano.dessertTorta Tre Montiwafer layers with hazelnut-chocolate cream, honoring three towersTostadasCrisp tortillas topped with guacamole, beans, or salsaTostonesTwice-fried smashed green plantainsTotoSmall dense coconut cake, spiced and cut in squaresstreet foodToubaniSteamed cakes of ground cowpea or bean flour, eaten with chilli oildessertToucinho do ceuDense almond and egg-yolk cake, once enriched with lard as its name implies.Toumfluffy whipped garlic emulsion served with grilled chickenfermented & pickledTourshiVegetables brined with garlic and dill, served beside grilled meat and vodka.fermented & pickledToursiBrined peppers, cabbage and green tomatoes eaten with meat and ouzo.dessertTourte de blettessweet pie of chard leaves with raisins, pine nuts and appleTrahanasfermented cracked wheat and yogurt soup with halloumiwine & spiritTranpeClairin steeped with bark, roots and spices, taken by the small glasswine & spiritTrappist beerStrong abbey ales brewed by monks: Westmalle, Chimay, Westvleteren.wine & spiritTravaricagrape brandy infused with Dalmatian mountain herbs, drunk as aperitifbread & pastryTrdelníkSpit-roasted sugar-walnut pastry cylinder from Skalica.wine & spiritTrejos devyneriosBitter herbal liqueur made from twenty-seven herbs, roots and spiceswine & spiritTremboCoconut palm sap collected and left to ferment into a cloudy winesnackTremoçosbrined lupini beans nibbled with cold beerdessertTres leches cakeSponge soaked in three milks with whipped toppingdessertTrifleLayers of sponge, jelly, custard, fruit, and cream.Trileçethree-milk sponge with caramel top, wildly popularTrovi ya nadziGreen bananas simmered in thick coconut milk until they collapseTruites de carrerolesomelette of wild mushrooms gathered in Andorra's high woodscheese & dairyTsagaan TosWhite butter whipped with flour, sugar and berries; sliced as a sweet.salad & sideTsaramasowhite beans stewed with tomato and ginger over riceTsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstaywine & spiritTsinandaliDry white blend of Rkatsiteli and Mtsvane from eastern Kakheti.

  • Fastelavnsbolle

    Cream-filled bun eaten before Lent, iced on top. Ready in 40 min prep and 25 min cooking. 12 buns. A…

  • Farturas

    Long ridged fritters fried at fairs, dusted with cinnamon sugar, sold by the metre. Ready in 20 min prep and…

  • Fari masa

    Small fried cakes of fermented rice batter, eaten with pepper sauce or sugar. Ready in 30 minutes prep and 25…

  • Farine

    Toasted cassava meal eaten with fish, milk or sugar. Ready in 3 hr prep and 30 min cooking. About 1…

  • Faro

    Lambic sweetened with candy sugar, low in alcohol and lightly sour. Ready in 3 minutes prep and none cooking. Serves…

  • Fánky

    Thin fried carnival pastries dusted with icing sugar. Ready in 40 minutes prep and 25 minutes cooking. About 30 pastries.…

  • Fanti bread

    Dense sweet loaf sold in slices, eaten with roasted peanuts. Ready in 30 minutes prep and 50 minutes cooking. One…

  • Farata

    Flaky layered flatbread torn to scoop curries. Ready in 25 min prep and 25 min cooking. 8 breads. A bread…

  • Fermented Breadfruit

    Breadfruit sealed in leaf-lined pits for months; sour paste baked into cakes. A fermented & pickled recipe from Solomon Islands.

  • Fermented Toddy

    Coconut sap left to ferment into a sour, lightly alcoholic drink. A wine & spirit recipe from Nauru.