Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

KuurdakKuurdakfried mutton and potatoes with onionsKuurma chaiKuurma chaiTea made with flour browned in butter, milk and salt, thick and savoury.KuyrdakKuyrdaksizzling fry of liver, kidney and heart with potatoesKvashanaya kapustaKvashanaya kapustacabbage salted and fermented in barrels for the winterKvashanyya agurkiKvashanyya agurkiCucumbers fermented in brine with dill, horseradish and oak leaves.Kwacoco bibleKwacoco bibleGrated cocoyam and smoked fish parcelled in banana leaves and steamed firmKwek KwekKwek KwekQuail eggs in orange batter, deep-fried and dipped in spiced vinegarKyay OhKyay OhClear pork and offal noodle soup, cooked to order in a copper potKyseloKyseloSour soup of rye sourdough starter with mushrooms, potato and eggKyuftaKyuftapounded beef whipped smooth, boiled and sliced with butterLa BanderaLa BanderaDaily plate of rice, red beans, and stewed meatLabskausLabskausMash of corned beef, potato and beetroot with herring, gherkin and fried egg.LaghmanLaghmanhand-pulled noodles fried or in broth with peppers; Dungan heritageLagmanLagmanhand-pulled noodles in meat-vegetable broth, Uyghur-influencedLagoon ClamsLagoon ClamsSmall cockles gathered from lagoon sand flats, boiled or eaten raw.Lahm bi ajinLahm bi ajinthin Aleppo flatbread baked with minced lamb, pomegranate molasses and pepperLahmacunLahmacunthin crisp flatbread topped with spiced minced meat; rolled with parsley and lemonLahmajoLahmajoPaper-thin round of dough spread with minced meat, rolled up with lemon.LäiwerkniddelenLäiwerkniddelenPork liver dumplings poached and served with sauerkraut and potatoesLakrorLakrorKorça pan pie with leek, tomato and herbsLamb FlapsLamb FlapsFatty sheep belly cuts grilled or stewed; cheap and heavily salted.Lamb in milkLamb in milklamb slow-simmered in milk with potatoes, highland dishLambiLambiConch stewed in creole seasoningLambi an sosLambi an sosTenderized conch simmered in creole sauceLambi souseLambi souseConch pickled with lime, cucumber, hot pepper; Fish Friday favoriteLambie waterLambie waterPeppery broth of conch with provisions and dumplings, drunk hotLampredottoLampredottoFlorentine tripe simmered and served in a bun with salsa verdeLampuki pieLampuki pieautumn dorado fish pie with spinach, capers, olivesLamuginLamuginChilled millet-flour drink sharp with ginger and cloves, sold in sachetsLancashire hotpotLancashire hotpotLamb and onion casserole under sliced potatoes, baked slowly in a tall pot.LandiLandiWhole sheep salted and air-dried on the roof, kept for eating through winterLangouste à la vanilleLangouste à la vanillespiny lobster in vanilla-scented butter sauce, celebratory specialtyLanzhou Beef Noodle SoupLanzhou Beef Noodle SoupHand-pulled noodles in clear beef broth with radish, chili oil and corianderLapasLapasLimpets prised from the rocks and grilled in their shells with garlic butterLasagne alla bologneseLasagne alla bolognesebaked pasta sheets with ragù, béchamel, ParmigianoLasopyLasopyClear vegetable soup puréed smooth, served before the main rice course

  • Cassava leaf stew

    Pounded cassava leaves with palm oil and smoked fish. Ready in 1 hour prep and 2 hours cooking. Serves 8.…

  • Cassava Chips

    Thin cassava slices deep-fried crisp and salted; sold in market bags. Ready in 30 minutes prep and 20 minutes cooking.…

  • Cau cau

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

  • Causa

    Layered lime-and-ají potato terrine filled with tuna or chicken. Ready in 40 min prep and 30 min cooking. 8 servings.…

  • 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.…

  • Čeburekai

    Deep-fried half-moon pastry of minced meat, eaten hot from markets. Ready in 45 minutes prep and 25 minutes cooking. About…

  • Cazuela de mariscos

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

  • Cha Gio

    Crisp fried spring rolls wrapped in lettuce and dipped in nuoc cham. Ready in 1 hr prep and 30 min…

  • Ceviche de chochos

    Lupin beans in lime and tomato with plantain chips and pork rind. Ready in 30 minutes prep and none cooking.…