Baku Kitchen! An independent reference of traditional food

Main

1,134 dishes.

ChurrascoSkewer-grilled meats, salty picanha carved tableside, gaucho styleMontenegroCicvararich creamy cornmeal and young cheese porridgeMexicoCochinita pibilYucatecan achiote pork slow-roasted in banana leavesCoconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.Vatican CityCoda alla vaccinaraoxtail braised for hours with celery, tomato and pine nutsMoldovaColțunașiboiled dumplings filled with cheese, potato or cherriesVietnamCom HenCold rice with tiny river clams, herbs, crackling and clam brothVietnamCom TamSaigon broken rice with grilled pork chop, egg and pork skinSan MarinoConiglio in porchettaBoned rabbit rolled with wild fennel, garlic and pancetta, then roasted.Cook-up riceOne-pot rice, black-eyed peas and meats in coconut milkCoq au vinChicken braised in red wine with lardons, mushrooms, onions.Cordero patagónicoWhole lamb splayed on an iron cross and roasted for hours by the fireCorn chaffBoiled corn and beans stewed with palm oil and spicesCorn fufu and njama njamaGrassfields corn dough with sautéed huckleberry greensCou-cou and flying fishNational dish: cornmeal-okra mash with steamed flying fishCountry chopmixed greens, meat and fish cooked down together in palm oil, over riceCouscoushand-rolled steamed semolina with vegetable and meat broth; the national dishCow footStewed cow's feet, sticky with gelatine, with broad beans and spinnersPortugalCozido à portuguesaboiled dinner of meats, sausages, cabbage, potatoesTrinidad and TobagoCrab and dumplingCurried crab with flat boiled dumplings, Tobago's prideCrab and riceLand crab cooked down with rice, thyme and tomato until darkCracked conchPounded conch battered and fried, with peas n' riceCurantoChiloé pit-cooked shellfish, meats and potato breads over hot stonesTrinidad and TobagoCurry duckDuck curried with green seasoning, river-lime favoriteCurry goatGoat slow-cooked in Jamaican curry, party stapleCuy asadoWhole guinea pig roasted crisp, Andean festival delicacyPeruCuy chactadoGuinea pig flattened under stone and fried crisp, Arequipa specialtyTanzaniaDagaaSun-dried lake sardines fried with onion, tomato and chiliSouth KoreaDakgalbiChuncheon stir-fry of chicken, cabbage and rice cakes in gochujangDal BhatTwice-daily platter of rice, lentil soup, curries and picklesDal MakhaniBlack lentils simmered overnight with butter and creamNigerDambousteamed millet couscous tossed with moringa leaves and oilTajikistanDamlamalayered meat and vegetables steamed in their own juicesNigerDan wakebean-flour dumplings tossed in oil, ground peanut and chiliMyanmarDanbaukBurmese biryani of chicken and rice, festive favouriteUkraineDerunypotato pancakes with sour cream or mushroom sauce

  • 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…