Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

soup & stewPotjiekoslayered meat and vegetable stew slow-cooked in cast-iron potPoul an sosChicken stewed in tomato-onion creole saucemainPoule dudonChicken caramelised in burnt sugar and coconut, dark and stickyPoulet a la moambeChicken simmered in thick palm-nut pulp, eaten with cassava or ricePoulet au cocochicken simmered in coconut milk and turmericPoulet bicycletteLean free-range chicken charcoal-grilled with lime and chiliPoulet braiséCharcoal-grilled marinated chicken, maquis classic with attiékéPoulet DGDirecteur Général chicken sautéed with ripe plantains and vegetablesmainPoulet FishPrized deep-water snapper, grilled or steamed, named for chicken-tender fleshPoulet moambéChicken stewed in moambé palm butter, with rice or chikwanguePoulet téléviséWhole chickens turning on spits behind glass-fronted roadside ovensPoulet yassaChicken marinated in lemon, mustard and onion, grilled then simmered in the onionsPourgouri pilafiBulgur pilaf toasted with vermicelli and tomato, served with yoghurt.PoutineFries topped with cheese curds and hot gravy; Quebecois late-night classicmainPozharsky cutletbreaded minced chicken cutlet, crisp outside and juicy withinmainPrebranacbaked beans and caramelized onions, lenten staplestreet foodPrego no pãogarlicky steak sandwich in a Portuguese rollPrintsesaOpen toast baked with minced meat or cheese topping, eaten hot.ProvoletaProvolone round grilled molten and crusty, the asado openerdessertPryanikspiced honey gingerbread, Tula's stamped classicPtitimtoasted pasta pearls, austerity-era invention turned comfort foodsoup & stewPucheroBeef, vegetables and chickpea boil, broth served firstPudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualPukacapasRound baked pie of cheese with red locoto chilli, eaten hotPunjene paprikepeppers stuffed with meat and rice in tomato saucesalad & sidePuntarelleCurled chicory shoots in cold water, dressed with anchovy, garlic and vinegar.Purica s mlincimaroast turkey with mlinci, torn sheets of baked dough softened in juicesPwason griyegrilled catch-of-the-day with garlic, ginger and chili bastePyachystafestive whole-roasted pork or fowlmainPyongyang ManduBig thin-skinned dumplings of pork, tofu and kimchi, steamed or in clear brothPyongyang NaengmyeonChewy buckwheat noodles in icy beef-radish broth, the capital's signature dishstreet foodQassatatRound open pastries filled with ricotta, peas or spinach and anchovy.Qebapagrilled minced-meat fingers with flatbread and onionQeemaminced meat and chickpea stew ladled over plain ricemainQidrehHebron rice and lamb with whole garlic, baked in copper potsQoftefried herbed meatballs, often with feta and bread

  • Salpicón

    Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…

  • Pastelitos

    Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…

  • Meat pie

    Small pastry cups filled with seasoned minced beef and gravy. Ready in 45 min prep and 35 min cooking. Makes…

  • Manti

    Steamed dumplings plump with lamb and onion, dabbed with sour cream. Ready in 1 hr 15 min prep and 45…

  • Fufú

    Coconut milk fish soup with green plantain and tubers. Ready in 30 min prep and 45 min cooking. Serves 6.…

  • Escargots

    Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…

  • Chow mein

    Guyanese-Chinese noodles stir-fried with vegetables and chicken. Ready in 25 min prep and 15 min cooking. Serves 4. A main…

  • Callaloo

    Dasheen leaves, okra, and coconut milk swizzled silky. Ready in 25 min prep and 50 min cooking. Serves 6. A…

  • Bajiya

    Maldivian samosa stuffed with tuna, coconut and onion. Ready in 45 min prep and 20 min cooking. Makes 16. A…

  • Ajiaco

    Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…