Baku Kitchen! An independent reference of traditional food

Salad & Side

293 dishes.

Hummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppingsRwandaIbishyimboRed beans simmered long with onion, celery and palm oilIbitokegreen bananas boiled or stewed, served with beansImbuyaWild amaranth leaves boiled and cooked with onion and groundnutZambiaImpwaSmall pale bitter eggplants stewed whole or pounded with groundnutIriomashed potatoes with peas and whole maize kernelsVanuatuIsland CabbageBroad tender hibiscus-family leaves boiled in coconut milk.Israeli saladfinely diced cucumber-tomato salad with lemon and olive oilSwedenJansson’s temptationCreamy potato-anchovy gratin on Christmas tables.South KoreaJapchaeSweet-potato glass noodles stir-fried with vegetables, beef and sesameNepalKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicesKachumbarifresh tomato, onion and chili salad squeezed with limeSolomon IslandsKakakeGiant swamp taro, dense and starchy; boiled or baked in the motu.NamibiaKalahari trufflesdesert truffles unearthed after rains, boiled or grilledZambiaKalembulaSweet potato leaves stewed with tomato, onion and groundnutMaltaKapunataMaltese ratatouille of eggplant, tomatoes, capersKartoffelsalatPotato salad dressed with broth-vinegar in the south, mayonnaise northward.KartulisalatCreamy potato salad with sausage, peas, pickles; every celebration.Kashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnutsZambiaKatapaCassava leaves pounded fine and simmered long with groundnutTimor-LesteKatupaRice steamed in woven palm-leaf pouchesPapua New GuineaKaukauRoasted or boiled sweet potato, the highlands' daily stapleMalaysiaKetupatRice cakes woven in palm leaves, served with rendang at RayaKhatemBitter gourd sliced thin and fried with chilli until the edges crispMyanmarKhauk Swe ThokeWheat noodles tossed cold with dried shrimp, chickpea flour, lime and oilPhilippinesKinilawRaw fish cured in vinegar, calamansi, ginger and coconutTanzaniaKisamvuCassava leaves pounded and simmered with coconut milk or groundnutTurkeyKisirbulgur salad with pepper paste, pomegranate molasses and herbsParaguayKiveveCreamy pumpkin-cornmeal puree with cheese, sweet-savoryKizakacassava leaves pounded and cooked with peanutsKnedlíkySliced boiled bread dumplings made for soaking sauce.KnödelBoiled potato or bread dumplings mopping up roast gravy.PalauKukauBoiled swamp taro, ceremonial staple tended in women's gardensTongaKumalaSweet potato boiled or baked in the 'umu; served with meat and fish.Laphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatoLarbNational minced-meat salad with herbs, lime and roasted rice powder

  • Salpicón

    Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…

  • Yorkshire pudding

    Puffed baked batter served with roast beef and gravy. Ready in 10 minutes prep and 25 minutes cooking. 12 puddings.…

  • Vinegret

    Beet, potato and pickle salad with sunflower oil. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…

  • Taktouka

    Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…

  • Fiambre

    Vast chilled salad of meats and pickled vegetables for Day of the Dead. Ready in 3 hr prep and 1…

  • Muriwo unedovi

    Leafy greens simmered in creamy peanut butter. Ready in 10 min prep and 20 min cooking. 4 servings as a…

  • Rösti

    Golden fried cake of grated potatoes. Ready in 20 min prep and 35 min plus overnight cooling cooking. 4 servings.…

  • Abacate recheado com atum

    Halved avocado filled with tuna, lime and grated coconut. Ready in 20 minutes prep and none cooking. Serves 4. A…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Achichuk

    Thin-sliced tomato-onion salad served beside plov. Ready in 15 minutes prep and none cooking. Serves 6. A salad & side…