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

  • 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.…