Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

Witchetty GrubFat wood-moth larva dug from roots, eaten raw or roasted until nutty and crispcocktailWściekły piesLayered shot of vodka, raspberry syrup and Tabascofermented & pickledXinochondrosCracked wheat soured with goat's milk, dried and cooked into porridge or stews.wine & spiritYa DongRice spirit infused with roots, bark and herbs, sold by the shot at street cartsYaguarlocroPotato soup with lamb offal, topped with fried blood and avocadofermented & pickledYeetfermented sea snail, dried hard and intensely pungent, added to rice dishescocktailYorshVodka dropped into beer and drunk fast, harshly strong.mainYukhoeRaw seasoned beef strips with pear, pine nuts and a raw egg yolkZamnèTiny wild acacia seeds boiled soft and served with fried fish or meatfermented & pickledÞorramaturMidwinter platter of soured ram testicles, blood pudding, shark and dried fish.

  • Feuerzangenbowle

    Mulled wine under a rum-soaked sugarloaf set alight above the bowl. Ready in 20 min prep and 40 min cooking.…

  • Feseekh

    Fermented salted grey mullet eaten with onions at the Sham el-Nessim festival. A fermented & pickled recipe from Egypt.

  • Flying Fox

    Fruit bat stewed with island cabbage and coconut cream, gamey and dark-fleshed. A main recipe from Vanuatu.

  • Flaki

    Tripe strips simmered with marjoram and root vegetables in beef broth. Ready in 30 min prep and 4 hr cooking.…

  • Formaggio di fossa

    Sheep cheese buried in tufa pits for months, sharp and crumbly. A cheese & dairy recipe from San Marino.

  • Foie gras

    Rich fattened duck liver, festive starter with brioche and chutney. A charcuterie & cured recipe from France.

  • Gadeed

    Eid mutton salted with turmeric and chili, sun-dried and packed in fat. A charcuterie & cured recipe from Libya.

  • Furu

    Cubes of tofu fermented in brine and rice wine, pungent and cheese-like on congee. A fermented & pickled recipe from…

  • Funazushi

    Lake Biwa crucian carp packed in rice and fermented for years, cheese-sharp. A fermented & pickled recipe from Japan.

  • Gamalost

    Grainy brown sour-milk cheese, sharp and strongly smelling. A cheese & dairy recipe from Norway.