Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

fermented & pickledKiselo zeleWhole cabbages soured in barrels; leaves used for sarmi, brine drunk cold.Kitfominced raw beef warmed with mitmita chili and clarified butterKochoDense fermented flatbread from enset, the false banana, sliced with kitfoKokoWild gnetum vine leaves cooked with peanut and smoked fishstreet foodKokorecseasoned lamb intestines grilled on skewer, chopped into breadKokoretsilamb offal wrapped in intestines and turned on a spitKopi LuwakCoffee from beans passed through a civet, once wild-collected, now largely farmedwine & spiritKoutoukouHarsh clear spirit distilled from palm wine in village stillsKploBoiled cow skin cut into gelatinous strips and simmered in saucesKrampampuliRum burned over sugar and dried fruit in a darkened room, ladled hot.charcuterie & curedKroviankablood sausage bulked with buckwheat groats, fried in slicescharcuterie & curedKryviankablood sausage bulked with buckwheat groats, fried in slicesmainKuddelfleckBreaded tripe fried and served in a spiced tomato sauce.Kukurecseasoned lamb offal wrapped in intestine and roasted on a spitmainKurtRaw beef cut to order at the table, dipped in mitmita and awazecheese & dairyKurutdried sour yogurt balls, portable shepherd foodfermented & pickledKusayaFish steeped in a centuries-old brine then dried; overwhelmingly pungent.Kuyrdaksizzling fry of liver, kidney and heart with potatoesfermented & pickledKvasheni kavunySmall whole watermelons fermented in salt brine, sour and fizzy.wine & spiritKwasoHarsh home-distilled spirit made from yeast, sugar and fruit in bush stillsLabskausMash of corned beef, potato and beetroot with herring, gherkin and fried egg.charcuterie & curedLakhlaacamel or beef dried, cooked and stored under its own fat for monthsmainLamb FlapsFatty sheep belly cuts grilled or stewed; cheap and heavily salted.Lambi souseConch pickled with lime, cucumber, hot pepper; Fish Friday favoriteLampredottoFlorentine tripe simmered and served in a bun with salsa verdeLandiWhole sheep salted and air-dried on the roof, kept for eating through wintercheese & dairyLångfilRopy stretchy fermented milk from northern Sweden, eaten with breadLapasLimpets prised from the rocks and grilled in their shells with garlic butterfermented & pickledLaphetTea leaves steamed and fermented in pits until sour, eaten rather than brewedLaphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatofermented & pickledLeche agriaNaturally soured milk, thick and sharp, eaten with tortilla and gallo pintowine & spiritLotokoRaw clear spirit distilled from fermented maize or cassava in oil-drum stillsLutefiskLye-treated dried cod, translucent, with bacon and peas; Christmas.fermented & pickledMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.Maasai blood and milkFresh cattle blood mixed with milk, drunk on ceremonial daysMadoradried mopane worms fried with tomato and chili

  • Buza

    Cloudy sour drink fermented from millet or barley, thick and lightly alcoholic. A fermented & pickled recipe from Uzbekistan.

  • Buuch

    Betel nut split and chewed with lime, pepper leaf and often a shred of tobacco. Ready in 5 minutes prep…

  • Cabrales

    Pungent blue cheese ripened in Asturian limestone caves. A cheese & dairy recipe from Spain.

  • Callos a la madrileña

    Tripe stewed with chorizo, morcilla and chickpeas, thick and gelatinous. Ready in 45 min prep and 4 hr cooking. 6…

  • Caracoles

    Giant land snails grilled or stewed with tomato and hot pepper. Ready in 40 min prep and 1 hr 30…

  • Caracóis

    Small snails simmered with garlic and oregano, eaten with beer. Ready in 30 minutes prep and 40 minutes cooking. Serves…

  • Carne de monte

    Smoked forest game stewed with palm oil and chili, sold at Malabo markets. Ready in 30 minutes prep and 2…

  • Cau cau

    Tripe cubes stewed with potato, turmeric and mint, served with rice. Ready in 1 hour prep and 2 hours cooking.…

  • Casu marzu

    Sardinian sheep cheese deliberately colonised by live cheese-fly larvae. A cheese & dairy recipe from Italy.

  • Cencaluk

    Tiny shrimp fermented whole in salt and rice, served with lime, chilli and shallot. A fermented & pickled recipe from…