Baku Kitchen! An independent reference of traditional food

beef

468 dishes.

Riz grasRich one-pot rice cooked in tomato broth with meat and vegetablesmainRocoto rellenoArequipa's hot rocoto pepper stuffed with beef, baked with cheeseRomazavazebu beef and tongue-tingling anamalao greens broth; national dishRopa viejaShredded beef braised with tomato, peppers, olivesstreet foodRoti JohnSplit baguette fried with minced meat and egg, sauced with chilli and mayonnaiseRouladenBeef rolls around bacon, onions, pickles, braised in gravy.Sach Ko AngBeef skewers grilled over coals, brushed with lemongrass marinade and eaten with ricecharcuterie & curedSalami dominicanoFirm cured beef salami sliced thick and fried for breakfastsalad & sideSalată de boeufdiced meat and vegetable mayonnaise salad for holidayssalad & sideSalpicónMinced beef tossed with radish, mint, onion and limeSalteñaBaked juicy empanada of stewed meat in sweet-spicy gravy; mid-morning ritualSaltimbocca alla romanaveal with prosciutto and sage in white winemainSamay BajiRitual Newari platter of beaten rice, buffalo, egg, soybeans, ginger and local spiritstreet foodSambosSmall triangular fried pastries stuffed with spiced meat or vegetablesSambousekFolded pastry triangles filled with cheese, meat or spinach and friedSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansstreet foodSambuuscrisp samosa filled with spiced minced meat, beloved during RamadanSánguche de milanesaBreaded steak in a crusty roll with lettuce, tomato and mayonnaisemainSanto BeefGrass-fed steak from Espiritu Santo cattle, lean and cheap by island standardssnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstsSarmasour cabbage rolls, fixture of holiday tablesSauce d’arachidePeanut sauce with chicken or beef over rice or gozoSauce grainePalm-nut sauce simmered with meat or fish, classic partner to foutouSauerbratenBeef pot roast marinated in vinegar, sweet-sour raisin gravy.mainSeekh KebabCharcoal-grilled skewers of spiced minced meat with naan and chutneycharcuterie & curedSegwapaStrips of beef or game salted, spiced and air-dried in the desert windsoup & stewSeolleongtangMilky ox-bone broth with brisket and noodles, seasoned at the tableSeswaabeef boiled until falling apart, pounded and salted; national dishShabalayHalf-moon pastry stuffed with minced beef and cabbage, fried until blisteredShabu-shabuPaper-thin beef swished through kombu broth, dipped in ponzu or sesameShakam PaaSun-dried beef stir-fried with dried chilies and radishsnackShami KebabShallow-fried patties of minced meat and chana dalcharcuterie & curedSharmoutStrips of beef or goat sun-dried to leather, then pounded into soupssoup & stewShchicabbage or sauerkraut soup, ancient everyday staplecharcuterie & curedSien SavanhBeef strips marinated with sesame and sugar, sun-dried then fried until chewySilpanchoThin breaded beef over rice and potatoes with fried egg, Cochabamba

  • Cow foot soup

    Gelatinous stewed cow’s feet with yam, cassava and dumplings. Ready in 40 minutes prep and 3 hours 30 minutes cooking.…

  • Cozido à portuguesa

    Boiled dinner of meats, sausages, cabbage, potatoes. Ready in 30 min prep and 2 hr 30 min cooking. 8 servings.…

  • Cow foot

    Stewed cow’s feet, sticky with gelatine, with broad beans and spinners. Ready in 30 min prep and 4 hr cooking.…

  • Country chop

    Mixed greens, meat and fish cooked down together in palm oil, over rice. Ready in 40 minutes prep and 1…

  • Coupé-coupé

    Roadside chopped grilled meat, often stuffed into baguette. Ready in 30 minutes prep and 40 minutes cooking. Serves 6. A…

  • Doktorskaya kolbasa

    Pale, finely ground boiled sausage sliced for sandwiches. A charcuterie & cured recipe from Russia.

  • Dobladas

    Folded tortillas stuffed with meat or potato, fried and topped with salsa and cabbage. Ready in 40 min prep and…

  • Donair

    Halifax spiced beef in pita with sweet condensed-milk sauce. Ready in 20 min prep and 1 hr 30 min cooking.…

  • Dry meat

    Smoke-dried meat and fish, hard as wood, simmered soft in soups. A charcuterie & cured recipe from Liberia.

  • Droëwors

    Thin coriander-spiced sausage air-dried until brittle, snapped and eaten dry. A charcuterie & cured recipe from Namibia.