Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

PotjiekosPotjiekoslayered meat and vegetable stew slow-cooked in cast-iron potPoul an sosPoul an sosChicken stewed in tomato-onion creole saucePoule dudonPoule dudonChicken caramelised in burnt sugar and coconut, dark and stickyPoulet a la moambePoulet a la moambeChicken simmered in thick palm-nut pulp, eaten with cassava or ricePoulet au cocoPoulet au cocochicken simmered in coconut milk and turmericPoulet bicyclettePoulet bicycletteLean free-range chicken charcoal-grilled with lime and chiliPoulet braiséPoulet braiséCharcoal-grilled marinated chicken, maquis classic with attiékéPoulet DGPoulet DGDirecteur Général chicken sautéed with ripe plantains and vegetablesPoulet FishPoulet FishPrized deep-water snapper, grilled or steamed, named for chicken-tender fleshPoulet moambéPoulet moambéChicken stewed in moambé palm butter, with rice or chikwanguePoulet téléviséPoulet téléviséWhole chickens turning on spits behind glass-fronted roadside ovensPoulet yassaPoulet yassaChicken marinated in lemon, mustard and onion, grilled then simmered in the onionsPourgouri pilafiPourgouri pilafiBulgur pilaf toasted with vermicelli and tomato, served with yoghurt.PoutinePoutineFries topped with cheese curds and hot gravy; Quebecois late-night classicPozharsky cutletPozharsky cutletbreaded minced chicken cutlet, crisp outside and juicy withinPrebranacPrebranacbaked beans and caramelised onions, lenten staplePrego no pãoPrego no pãogarlicky steak sandwich in a Portuguese rollPrintsesaPrintsesaOpen toast baked with minced meat or cheese topping, eaten hot.ProvoletaProvoletaProvolone round grilled molten and crusty, the asado openerPryanikPryanikspiced honey gingerbread, Tula's stamped classicPtitimPtitimtoasted pasta pearls, austerity-era invention turned comfort foodPucheroPucheroBeef, vegetables and chickpea boil, broth served firstPudding and sousePudding and sousePickled pork with steamed sweet-potato pudding, Saturday ritualPukacapasPukacapasRound baked pie of cheese with red locoto chilli, eaten hotPunjene paprikePunjene paprikepeppers stuffed with meat and rice in tomato saucePuntarellePuntarelleCurled chicory shoots in cold water, dressed with anchovy, garlic and vinegar.Purica s mlincimaPurica s mlincimaroast turkey with mlinci, torn sheets of baked dough softened in juicesPwason griyePwason griyegrilled catch-of-the-day with garlic, ginger and chili bastePyachystaPyachystafestive whole-roasted pork or fowlPyongyang ManduPyongyang ManduBig thin-skinned dumplings of pork, tofu and kimchi, steamed or in clear brothPyongyang NaengmyeonPyongyang NaengmyeonChewy buckwheat noodles in icy beef-radish broth, the capital's signature dishQassatatQassatatRound open pastries filled with ricotta, peas or spinach and anchovy.QebapaQebapagrilled minced-meat fingers with flatbread and onionQeemaQeemaminced meat and chickpea stew ladled over plain riceQidrehQidrehHebron rice and lamb with whole garlic, baked in copper potsQofteQoftefried herbed meatballs, often with feta and bread

  • Dipain frire

    Slices of bread dipped in batter and fried, eaten with chutney. Ready in 10 minutes prep and 15 minutes cooking.…

  • Dimlama

    Meat and vegetables steamed under a sealed lid. Ready in 25 min prep and 2 hr cooking. 6 servings. A…

  • Dinawa

    Cowpeas boiled soft and served with their leaves as relish. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Dinuguan

    Pork offal simmered in pig’s blood with vinegar and chilli, served with rice cakes. Ready in 30 min prep and…

  • Digaag qumbe

    Chicken braised in coconut milk with xawaash spice, eaten with rice. Ready in 30 minutes prep and 50 minutes cooking.…

  • Dolmades

    Vine leaves stuffed with rice, herbs, lemon. Ready in 1 hr prep and 50 min cooking. 60 dolmades. A snack…

  • Dibi

    Seasoned mutton grilled over coals with onions and mustard, wrapped in paper. Ready in 20 min prep and 30 min…

  • Dobladas

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

  • Doodo

    Amaranth leaves stewed with onion, tomato and groundnut paste. Ready in 20 min prep and 25 min cooking. 4 servings.…

  • Döner kebab

    Spit-roasted meat in flatbread with salad; Berlin’s Turkish-German staple. Ready in 40 min prep and 1 hr cooking. 4 sandwiches.…