Baku Kitchen! An independent reference of traditional food

Main

1,134 dishes.

SeychellesKari pwasonfish curry with coconut and masala, daily staple with riceSeychellesKari sousourifruit bat curry, an old island delicacySeychellesKari zouritoctopus curry in creamy coconut milk, Creole signatureKarjalanpaistiPork, beef and lamb slow-baked with allspice and root vegetables.Kärntner KasnudelnLarge pasta pockets of curd cheese, potato and mint, crimped by handPolandKarp smażonyFried carp fillets served cold or hot on Christmas Eve.MyanmarKat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cakeKati katiFire-grilled chicken finished in palm oil, eaten with corn fufuSeychellesKatkat banannGreen plantain simmered in coconut milk with salted or fresh fishKatse troutRainbow trout raised in cold dam water, grilled or smokedKavarmaclay-pot pork with peppers, mushrooms, onionsUzbekistanKazan kaboblamb and potatoes fried crisp in cauldron fatSyriaKebab karazAleppo meatballs simmered with sour cherries, served on flatbreadKebapchegrilled minced pork-beef rolls seasoned with cuminMoroccoKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggsKenkeySour steamed corn dough in husks, eaten with fried fish and shitoKewa DatshiPotatoes simmered with cheese and chiliesKhangalwide boiled dough squares with fried meat, onions and garlic yoghurtThailandKhanom JeenSoft fermented rice vermicelli served cold under curry sauces and raw vegetablesThailandKhao Man GaiPoached chicken on garlic rice with fermented-bean ginger sauceThailandKhao PadThai fried rice with egg, served with lime and cucumberThailandKhao SoiChiang Mai coconut curry noodles topped with crispy noodles and picklesKharangCoarse maize grits steamed and eaten in place of rice with cheese stewKhashilThick wheat-flour porridge served with melted butter and dark grape syrup.Khinkalitwisted soup dumplings of spiced meat, slurped by handMongoliaKhorkhogMutton slow-cooked in a sealed pot with fire-heated stones and vegetablesKhorovatsskewered pork or lamb barbecued over coals; national feast centerpieceKhua MeeRice noodles fried dark with palm sugar and soy, topped with egg stripsPalestineKhubeizehWild mallow leaves stewed with onion and olive oil, eaten with flatbread.Kibbehnational dish of pounded bulgur and lamb, fried, baked or rawKibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacyKichiri QurootMung bean and rice porridge topped with qurut sauce and minced meatKikandaBambara groundnuts and peanuts ground, wrapped in leaves and steamed into a cakeNew ZealandKinaSea urchin roe scooped raw from the spiny shell, briny and custard-softKitfominced raw beef warmed with mitmita chili and clarified butterNorwayKjøttkakerRustic beef patties in brown gravy with pea stew.

  • Manti

    Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…

  • Kurt

    Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.

  • Chow mein

    Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…

  • ‘Umu

    Earth oven of hot stones baking pork, taro and lu parcels underground. Ready in 1 hr 30 min prep and…

  • Harissa

    Wheat and chicken slowly beaten into savory porridge; dish of resilience. Ready in 20 min prep and 5 hr cooking.…

  • Kačamak

    Potato-cornmeal porridge beaten with kajmak and cheese. Ready in 15 min prep and 40 min cooking. 4 servings. A main…

  • Yong Tau Foo

    Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…

  • Vindaloo

    Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…

  • Vindaye

    Fish or octopus pickled in mustard, turmeric and vinegar. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Milanesa

    Breaded fried cutlet; a la napolitana adds ham, cheese, tomato. Ready in 30 min prep and 20 min cooking. 4…