Baku Kitchen! An independent reference of traditional food

black pepper

1,888 dishes.

TzhvzhikLiver and offal fried hard with onion, eaten hot with lavash and vodka.UbuyuBaobab seeds rolled in red sugar syrup with chilli and cardamomUgroHand-cut thin noodles simmered in meat broth with herbs and sour milk.Ukhaclear fish soup with potato and dillUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by handUmbhidvo wetintsangayoung pumpkin leaves cooked with groundnutsUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedUnashthin homemade noodles in meat or bean brothUrnebesspicy spread of white cheese and roasted paprikaUsbancasings stuffed with rice, herbs and offal, steamed or simmered; festive dishUsipatiny lake sardines sun-dried or fried, served with nsimaUutsWhole boiled sheep rump and tail presented fat side up at New Year feastsVaca fritaCrisped shredded beef with lime and onionsVantrabiankaLiver and buckwheat sausage, boiled then fried in slices.VarengaZebu beef boiled then shredded and browned in its own fat until crispVarenykyboiled dumplings with potato, cheese or cherries; fried onions, smetanaVary amin’ananasoupy rice cooked with greens, often topped with kitozaVėdaraiPotato sausage: intestines stuffed with grated potato, baked.Vepřo knedlo zeloRoast pork, bread dumplings, stewed cabbage; the Sunday trinity.Vereshchakapork ribs stewed in dark rye-kvass gravyVerhackertFinely chopped cured bacon and fat spread thickly on breadVerikäkkBlood and barley dumpling boiled then fried in fatVerivorstBarley blood sausage with lingonberry jam and sauerkraut; Christmas.VesalicaThin pork neck steaks grilled over embers, salted and eaten with onion.Vetkoekfried dough cakes filled with mince or jamVi calentRed wine mulled with cinnamon, citrus peel and sugar, drunk after skiing.Viennese goulashThick paprika beef goulash with bread rolls or dumplings.Village chicken stewfree-range chicken simmered with tomato and onion for guestsVin bruleRed wine warmed with sugar, cinnamon, cloves and citrus peel.Vin fiertRed wine mulled with honey, cloves and citrus, drunk in cold months.VindalooGoan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark redVinegretbeet, potato and pickle salad with sunflower oilVitel tonéCold veal slices in tuna-caper cream, Christmas starterVoanjobory sy henakisoaBambara groundnuts slow-cooked with pork until creamyVoatsiperiferyTiny tailed wild pepper with a floral, resinous heat, gathered from forest vinesVol-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.…