Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

TzhvzhikTzhvzhikLiver and offal fried hard with onion, eaten hot with lavash and vodka.UbuyuUbuyuBaobab seeds rolled in red sugar syrup with chilli and cardamomUgroUgroHand-cut thin noodles simmered in meat broth with herbs and sour milk.UkhaUkhaclear fish soup with potato and dillUlkoyUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by handUmbhidvo wetintsangaUmbhidvo wetintsangayoung pumpkin leaves cooked with groundnutsUmngqushoUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedUnashUnashthin homemade noodles in meat or bean brothUrnebesUrnebesspicy spread of white cheese and roasted paprikaUsbanUsbancasings stuffed with rice, herbs and offal, steamed or simmered; festive dishUsipaUsipatiny lake sardines sun-dried or fried, served with nsimaUutsUutsWhole boiled sheep rump and tail presented fat side up at New Year feastsVaca fritaVaca fritaCrisped shredded beef with lime and onionsVantrabiankaVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.VarengaVarengaZebu beef boiled then shredded and browned in its own fat until crispVarenykyVarenykyboiled dumplings with potato, cheese or cherries; fried onions, smetanaVary amin’ananaVary amin’ananasoupy rice cooked with greens, often topped with kitozaVėdaraiVėdaraiPotato sausage: intestines stuffed with grated potato, baked.Vepřo knedlo zeloVepřo knedlo zeloRoast pork, bread dumplings, stewed cabbage; the Sunday trinity.VereshchakaVereshchakapork ribs stewed in dark rye-kvass gravyVerhackertVerhackertFinely chopped cured bacon and fat spread thickly on breadVerikäkkVerikäkkBlood and barley dumpling boiled then fried in fatVerivorstVerivorstBarley blood sausage with lingonberry jam and sauerkraut; Christmas.VesalicaVesalicaThin pork neck steaks grilled over embers, salted and eaten with onion.VetkoekVetkoekfried dough cakes filled with mince or jamVi calentVi calentRed wine mulled with cinnamon, citrus peel and sugar, drunk after skiing.Viennese goulashViennese goulashThick paprika beef goulash with bread rolls or dumplings.Village chicken stewVillage chicken stewfree-range chicken simmered with tomato and onion for guestsVin bruleVin bruleRed wine warmed with sugar, cinnamon, cloves and citrus peel.Vin fiertVin fiertRed wine mulled with honey, cloves and citrus, drunk in cold months.VindalooVindalooGoan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark redVinegretVinegretbeet, potato and pickle salad with sunflower oilVitel tonéVitel tonéCold veal slices in tuna-caper cream, Christmas starterVoanjobory sy henakisoaVoanjobory sy henakisoaBambara groundnuts slow-cooked with pork until creamyVoatsiperiferyVoatsiperiferyTiny tailed wild pepper with a floral, resinous heat, gathered from forest vinesVol-au-ventVol-au-ventPuff-pastry case of creamy chicken, mushrooms, tiny meatballs.

  • Grilled Flying Fish

    Flying fish caught at night by torchlight, grilled whole. Ready in 20 minutes prep and 15 minutes cooking. Serves 4.…

  • Grilled Reef Fish

    Fresh lagoon fish grilled over coals, everyday protein. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A…

  • Green-Lipped Mussels

    Plump native mussels steamed or grilled, often with garlic and cream. Ready in 25 minutes prep and 15 minutes cooking.…

  • Gregada

    Hvar fisherman’s stew of white fish, potatoes and onion in wine. Ready in 20 min prep and 30 min cooking.…

  • Greyano vino

    Red wine warmed with honey, cloves and orange, drunk in winter. Ready in 10 minutes prep and 25 minutes cooking.…

  • Green borscht

    Spring sorrel soup with boiled egg, potato. Ready in 20 min prep and 30 min cooking. 6 servings. A soup…

  • Green fig salad

    Boiled green bananas dressed cold with onion, herbs and vinegar. Ready in 30 minutes prep and 25 minutes cooking. Serves…

  • Guacho

    Soupy rice stew with beans, pork tail, or seafood. Ready in 20 min prep and 1 hr 45 min cooking.…

  • Grünkohl mit Pinkel

    Stewed kale with smoked grain sausage, eaten after the first frost. Ready in 40 minutes prep and 2 hours cooking.…

  • Groundnut sauce

    Smooth peanut sauce poured over matooke and sweet potatoes. Ready in 20 minutes prep and 45 minutes cooking. Serves 6.…