Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

soup & stewGuruTripe simmered for hours with onion and tomato until softmainHaggisSpiced sheep offal and oatmeal, with neeps and tatties.fermented & pickledHákarlFermented Greenland shark cubes, ammonia-sharp; brennivín chaser.cheese & dairyHandkäse mit MusikSour-milk cheese marinated with raw onion, eaten with cider and bread.cheese & dairyHarzerFat-free sour-milk cheese in small rounds, sharp and pungentfermented & pickledHawaijarSticky, pungent fermented soybeans mashed into Manipuri chutneys and curriesmainHenakisoa sy amalonaPork belly stewed with freshwater eel and greens over ricecheese & dairyHerve cheeseSoft washed-rind cow's cheese, sticky, orange and very pungent.HilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.street foodHollandse NieuweRaw brined new herring with chopped onion, eaten whole.mainHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throatHormigas culonasToasted big-bottomed queen ants eaten salted, like nutscocktailHriatôHot spirit warmed with honey and melted lard or butterfermented & pickledHroussalted onion and dried-chili paste fermented for weeks, used like a stockfermented & pickledHtamin JinShan sour rice kneaded with fish or potato and turmeric, pressed into ballswine & spiritHtan YayToddy palm sap fermented into cloudy sour palm wine, drunk in village toddy hutsmainHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillassauce & condimentHulbawhipped fenugreek foam stirred into stewswine & spiritHunza WaterClear home-distilled mulberry or grape spirit made in the Gilgit-Baltistan valleyscharcuterie & curedHurkaliver or blood sausage bulked with rice, fried until the skin crispssnackIfinkubalamopane caterpillars dried then fried with onion, protein-rich delicacyInhlokoCow's head singed, boiled long and shared out at ceremoniessnackInswaFlying termites fried without oil until crisp, eaten by the handfulfermented & pickledIruFermented locust beans, black and sticky, dropped into stews for deep savourstreet foodIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarsnackIshwaFlying termites gathered at dusk and dry-fried until cracklingmainIsi ewuGoat head cut up in palm-oil sauce with utazi leaves and brainstreet foodIslak burgerSteamed burger soaked in garlicky tomato sauce, held warm in a glass cabinet.fermented & pickledJaadiFish salted and packed in barrels for months until soft, sour and strong-smellingstreet foodJellied eelsChopped eels boiled and set in their own savoury jelly, served cold.fermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatJigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.street foodJogae GuiClams grilled in their shells over an open flame at seaside stalls.charcuterie & curedJumaFat sausage of minced beef, rice and spices, boiled then fried in slices

  • Black and Tan

    Pale ale layered under stout so the two stay visibly separate. 3 min to prepare. 1 pint. A cocktail recipe…

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Bokkoms

    Whole salted mullet dried in the wind, peeled and eaten with bread. A charcuterie & cured recipe from South Africa.

  • Boodog

    Goat or marmot roasted from within by hot stones placed inside the carcass. Ready in 2 hr prep and 2…

  • Boudin noir

    Blood sausage fried and served with apples or mashed potato. A charcuterie & cured recipe from France.

  • Bouden

    Creole blood sausage with rice, herbs and hot pepper, sliced hot. Ready in 1 hr prep and 1 hr cooking.…

  • Bosou

    Raw fish or meat fermented with salt and rice in a sealed jar. A fermented & pickled recipe from Malaysia.

  • Bors acru

    Sour bran ferment stirred into zeamă and other soups. A fermented & pickled recipe from Moldova.

  • Bors

    Sour liquid fermented from wheat bran, used to sharpen ciorbă soups. A fermented & pickled recipe from Romania.

  • Braga

    Thick fermented millet drink, lightly sour, sold cold from tanks. Ready in 20 min prep and 30 min cooking. 2…