Baku Kitchen! An independent reference of traditional food

beef

468 dishes.

JapchaeJapchaeSweet-potato glass noodles stir-fried with vegetables, beef and sesameJapraciJapracicollard-leaf rolls stuffed with minced meat, riceJaprakJaprakvine or sour cabbage leaves rolled around rice and minced meatJarret de boeufJarret de boeufbeef shank braised with vegetables; Chadian celebration classicJeow BongJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJhol MomoJhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoonJiggs dinnerJiggs dinnerBoiled salt beef with cabbage, root vegetables and a cloth-boiled pease puddingJoraengi TteokgukJoraengi TteokgukKaesong soup of bottle-gourd-shaped rice cakes in clear brothJumaJumaFat sausage of minced beef, rice and spices, boiled then fried in slicesKachilaKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicesKala BhunaKala BhunaBeef fried down with onion and spice until almost black, dense and intenseKamundeleKamundeleGoat or beef skewers grilled with onion and chili, eaten with chikwangaKandaKandaSteamed squash-seed and minced-meat balls in tomato-palm sauceKansiyéKansiyétangy palm-oil and peanut stew with meat, from Upper GuineaKapanaKapanaflame-grilled beef strips sold sizzling at open markets with chili saltKapisi PuluKapisi PuluCorned beef and cabbage baked in coconut cream, the everyday umu dishKarađorđeva šniclaKarađorđeva šniclabreaded rolled veal or pork steak stuffed with kajmakKare-KareKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoongKarjalanpaistiKarjalanpaistiPork, beef and lamb slow-baked with allspice and root vegetables.KebapcheKebapchegrilled minced pork-beef rolls seasoned with cuminKefta tagineKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggsKeftedesKeftedesherbed fried meatballs, classic meze with ouzoKharchoKharchobeef soup with rice, sour plum and walnutsKhashKhashwinter dawn soup of beef feet with garlic, dried lavash, vodkaKhinkaliKhinkalitwisted soup dumplings of spiced meat, slurped by handKhliaKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinaKhliiKhliispiced beef strips sun-dried then confited in fat and kept in jarsKilishiKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againKitfoKitfominced raw beef warmed with mitmita chili and clarified butterKitozaKitozasmoked or dried zebu strips, eaten with morning riceKiwi BurgerKiwi BurgerBeef burger with beetroot, fried egg, cheese and salad in a bun.KjøttkakerKjøttkakerRustic beef patties in brown gravy with pea stew.KlepeKlepesmall meat dumplings under garlicky yoghurt sauceKobebaKobebaBulgur shells stuffed with spiced minced meat and pine nuts, deep-friedKofteKoftegrilled minced-meat patties with onion and spices; countless regional stylesKololakKololakLarge pounded meatballs poached in broth, sometimes filled with dried fruit.

  • Boat Noodles

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

  • Bo Kho

    Lemongrass beef stew mopped up with baguette. Ready in 30 min prep and 2 hr 30 min cooking. 6 servings.…

  • Bo La Lot

    Minced beef rolled in wild betel leaf and grilled until the leaf blackens. Ready in 40 minutes prep and 15…

  • Boliche

    Beef eye-round stuffed with chorizo, pot-roasted. Ready in 40 min prep and 3 hr cooking. 6 servings. A main recipe…

  • Borts

    Beef air-dried in strips through winter, then crumbled into soups and stews. A charcuterie & cured recipe from Mongolia.

  • Boulets à la liégeoise

    Pork-beef meatballs in sweet-sour Liège syrup sauce. Ready in 30 min prep and 1 hr cooking. 4 servings. A main…

  • Braġjoli

    Beef olives: thin steak rolled around egg and bacon, then braised. Ready in 40 minutes prep and 1 hour 45…

  • Braaivleis

    Wood-fire barbecue of chops, steak and sausage, weekend ritual. Ready in 1 hr prep and 40 min cooking. 8 servings.…

  • Briouat

    Triangular warqa parcels fried around minced meat, cheese or almond paste. Ready in 1 hr prep and 30 min cooking.…

  • Bresaola

    Air-dried salted beef from the Valtellina, sliced paper-thin. A charcuterie & cured recipe from Italy.