Baku Kitchen! An independent reference of traditional food

bell pepper

321 dishes.

salad & sideKapunataMaltese ratatouille of eggplant, tomatoes, capersbreakfastKatogoone-pot matooke with beans, offal or beef, morning favoriteKavarmaclay-pot pork with peppers, mushrooms, onionsKebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollsKesmehand-cut noodle soup with lamb, potato and herbsKhorovatsskewered pork or lamb barbecued over coals; national feast centerpiecesalad & sideKisirbulgur salad with pepper paste, pomegranate molasses and herbsmainKoftegrilled minced-meat patties with onion and spices; countless regional stylesKoktalfish hot-smoked with vegetables in a metal box over smouldering woodmainKouchalamb shoulder baked in a clay dish with potatoes, turmeric and peppersKurban chorbaLamb or mutton soup cooked in a cauldron and shared at village feasts.mainKuru fasulyewhite beans stewed with tomato and pepper paste, served with riceLa BanderaDaily plate of rice, red beans, and stewed meatLaghmanhand-pulled noodles fried or in broth with peppers; Dungan heritageLagmanhand-pulled noodles in meat-vegetable broth, Uyghur-influencedbread & pastryLahm bi ajinthin Aleppo flatbread baked with minced lamb, pomegranate molasses and pepperstreet foodLahmacunthin crisp flatbread topped with spiced minced meat; rolled with parsley and lemonLahmajoPaper-thin round of dough spread with minced meat, rolled up with lemon.mainLambiConch stewed in creole seasoningLambi an sosTenderized conch simmered in creole sauceLambi souseConch pickled with lime, cucumber, hot pepper; Fish Friday favoritesoup & stewLentil soupsmooth red-lentil soup with lemon and chili butter; everyday starterLocrio de polloOne-pot seasoned rice and chicken, Dominican 'paella'LocroHominy, squash and meat stew eaten on patriotic May 25Luwombochicken, beef or groundnuts steamed in banana leaves; royal Buganda dishMabangaSmall lagoon clams cooked with garlic, onion and palm oilMachucaGarifuna mashed plantains with coconut fish soupMajaditoSanta Cruz rice with shredded charque, fried plantain and eggMakayabuSalted cod fried or stewed with peppers and onionfermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilMakhlamaEggs broken over minced lamb, tomato and onion in a hot pan.sauce & condimentMalidzanoaubergine and walnut spread with garlic and white cheeseMariscadaCreamy seafood soup loaded with shellfishsoup & stewMarmitakoBasque tuna, potato and pepper stew cooked in one potsoup & stewMastavasour rice soup with meat and vegetablessoup & stewMastobaRice and vegetable soup with lamb, finished with plenty of sour milk.

  • Cataplana de marisco

    Seafood and clams steamed in a copper clamshell pan. Ready in 30 minutes prep and 35 minutes cooking. Serves 4.…

  • Catibías

    Empanadas made with cassava flour, filled with seasoned meat and fried. Ready in 45 minutes prep and 25 minutes cooking.…

  • Cazuela de mariscos

    Creamy coconut-milk seafood casserole from the Caribbean coast. Ready in 40 min prep and 45 min cooking. 6 servings. A…

  • Chakalaka

    Spicy relish of grated carrot, beans, onion and curry powder. Ready in 20 min prep and 30 min cooking. 8…

  • Chalop

    Cold soup of suzma, herbs, radish and cucumber in iced water. Ready in 20 minutes prep and none cooking. Serves…

  • Chekdirme

    Lamb fried with potato, tomato and onion in a deep pot. Ready in 20 min prep and 1 hr 15…

  • Chenchén

    Cracked corn steamed with coconut milk until fluffy, served with goat stew. Ready in 15 min prep and 1 hr…

  • Chicago deep-dish pizza

    Tall buttery crust layered with cheese and chunky tomato. Ready in 40 min prep and 40 min cooking. 1 large…

  • Chipa so’o

    Corn cake stuffed with seasoned minced beef and egg. Ready in 40 min prep and 25 min cooking. 16 chipas.…

  • Chimole

    Black recado chicken soup, the ‘black dinner’. Ready in 20 min prep and 1 hr cooking. 6 servings. A soup…