Baku Kitchen! An independent reference of traditional food

Portugal

Portugal’s food is built around atlantic salt cod, grilled sardines, hearty stews and custard pastries, seasoned with olive oil, garlic and saudade. Look for Bacalhau à Brás (shredded salt cod scrambled with eggs, onions, matchstick potatoes), Pastel de nata (caramelized custard tart with cinnamon, best warm from Belém) and Caldo verde (collard-and-potato soup with chouriço slices). Named for a tavern keeper called Brás in Lisbon’s Bairro Alto, where the dish is said to have been created in the nineteenth century. This atlas has 52 Portugal dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

52 dishes.

Açorda alentejanaAçorda alentejanagarlic-coriander bread soup topped with poached eggAguardente de medronhoAguardente de medronhoFiery clear spirit distilled from wild arbutus berries in the Algarve hills.AlheiraAlheiragarlicky bread-and-game sausage, fried with egg and friesAmêijoas à Bulhão PatoAmêijoas à Bulhão Patoclams in garlic, coriander and white wineArroz de mariscoArroz de mariscobrothy tomato rice loaded with shellfishArroz doceArroz docelemon-scented rice pudding dusted with cinnamonBacalhau à BrásBacalhau à Brásshredded salt cod scrambled with eggs, onions, matchstick potatoesBacalhau à Gomes de SáBacalhau à Gomes de Sásalt cod baked with potatoes, onions, olives and boiled eggBifanaBifanathin garlic-marinated pork cutlets in a soft rollBola de BerlimBola de BerlimFried sugared doughnut split and filled with egg custard, hawked along beaches.Bolo de melBolo de melDark spiced Madeira cake of sugarcane molasses, nuts and candied peel, broken by hand.Bolo do cacoBolo do cacoRound Madeiran flatbread cooked on a stone, split and slathered with garlic butter.Bolo-reiBolo-reicandied-fruit brioche crown eaten from Christmas to EpiphanyBroaBroadense cornmeal-rye country breadCaldo verdeCaldo verdecollard-and-potato soup with chouriço slicesCaracóisCaracóissmall snails simmered with garlic and oregano, eaten with beerCarne de porco à alentejanaCarne de porco à alentejanamarinated pork cubes fried with clams, coriander and cubed potatoesCataplana de mariscoCataplana de mariscoseafood and clams steamed in a copper clamshell panChouriçoChouriçopaprika-and-garlic pork sausage, smoked, often flamed at the tableCozido à portuguesaCozido à portuguesaboiled dinner of meats, sausages, cabbage, potatoesEscabecheEscabecheFried fish or rabbit steeped in vinegar, onion and bay, eaten cold.FarinheiraFarinheirasmoked sausage of wheat flour, pork fat, paprika and wineFarturasFarturasLong ridged fritters fried at fairs, dusted with cinnamon sugar, sold by the metre.FrancesinhaFrancesinhaPorto sandwich layered with meats, melted cheese, spicy beer sauceGinjinhaGinjinhasour-cherry liqueur sipped from shot glasses or chocolate cupsLeitão da BairradaLeitão da Bairradacrackly roast suckling pig with peppery garlic pasteLicor BeirãoLicor Beirãoamber herb-and-seed liqueur drunk chilled or in cocktailsMadeira wineMadeira winefortified wine heated and oxidised, from dry Sercial to sweet MalmseyMolho de piri-piriMolho de piri-piriBird's eye chilies crushed with garlic, lemon and oil into a stinging sauceMorcelaMorcelapork blood sausage, grilled or dropped into cozidoMoscatel de SetúbalMoscatel de Setúbalamber fortified muscat aged on skins, honeyed and orange-scentedNikitaNikitaMadeiran blend of beer, white wine, pineapple and vanilla ice cream, blended cold.Ovos molesOvos molesAveiro wafer shells filled with sweet egg-yolk creamPao de loPao de loAiry egg sponge, often deliberately underbaked so the centre stays molten.Pastéis de bacalhauPastéis de bacalhaufried salt-cod and potato frittersPastel de nataPastel de natacaramelised custard tart with cinnamon, best warm from Belém

  • Bacalhau à Brás

    Shredded salt cod scrambled with eggs, onions, matchstick potatoes. Ready in 30 min prep and 25 min cooking. 4 servings.…

  • Açorda alentejana

    Garlic-coriander bread soup topped with poached egg. Ready in 15 minutes prep and 10 minutes cooking. Serves 4. A soup…

  • Aguardente de medronho

    Fiery clear spirit distilled from wild arbutus berries in the Algarve hills. A wine & spirit recipe from Portugal.

  • Alheira

    Garlicky bread-and-game sausage, fried with egg and fries. Ready in 1 hour prep and 1 hour cooking. Makes 10 sausages.…

  • Amêijoas à Bulhão Pato

    Clams in garlic, coriander and white wine. Ready in 15 min prep and 8 min cooking. 2 as a main,…

  • Arroz de marisco

    Brothy tomato rice loaded with shellfish. Ready in 40 min prep and 50 min cooking. 6 servings. A main recipe…

  • Arroz doce

    Lemon-scented rice pudding dusted with cinnamon. Ready in 10 min prep and 45 min cooking. 8 servings. A dessert recipe…

  • Bacalhau à Gomes de Sá

    Salt cod baked with potatoes, onions, olives and boiled egg. Ready in 25 min prep and 50 min cooking. 4…

  • Bifana

    Thin garlic-marinated pork cutlets in a soft roll. Ready in 15 min prep and 20 min cooking. 4 sandwiches. A…

  • Bolo-rei

    Candied-fruit brioche crown eaten from Christmas to Epiphany. Ready in 45 min prep and 40 min cooking. 1 large ring.…