Baku Kitchen! An independent reference of traditional food

cayenne

54 dishes.

street foodAgasheSkewered meat crusted in peanut-chili spice, grilledcharcuterie & curedBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thinbreakfastBiscuits and gravyFlaky biscuits smothered in peppery sausage cream gravyBouillabaisseMarseille saffron fish stew served with rouille toasts.snackBuffalo wingsFried wings tossed in cayenne-butter sauce, with blue cheese dipChakhchoukhatorn flatbread pieces drenched in spicy tomato-lamb sauce with chickpeasChannaChickpeas boiled then fried with salt, pepper and garlicCharosetpaste of fruit, nuts and wine eaten at the Passover sederCheese rollFlaky pastry roll filled with sharp cheddar, eaten warmsauce & condimentChermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fishChichingaSuya-style kebabs rolled in spiced peanut powderChicken footTwisted strips of fried seasoned dough, crunchy and eaten by the bagChorba friklamb and cracked green wheat soup with tomato, coriander and mintstreet foodCorn dogBatter-dipped hot dog deep-fried on a stickCracked conchPounded conch battered and fried, with peas n' riceDersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucessalad & sideDodoFried sweet plantain slices alongside rice and stewsDonairHalifax spiced beef in pita with sweet condensed-milk sauceDouaraTripe and offal stewed with chickpeas, mint and dried herbsEma DatshiNational dish of chilies cooked in melted cheese sauceFalafelfried chickpea balls in pita with salads, tahini and ambamainFried chickenButtermilk-brined chicken fried crisp; Southern soul food iconsoup & stewGumboLouisiana roux-based stew with okra, sausage, and seafoodmainHaggisSpiced sheep offal and oatmeal, with neeps and tatties.HumarsúpaCreamy langoustine bisque, Reykjavik harbour favourite.mainJambalayaCreole rice cooked with sausage, chicken, and shrimpJapanese Curry RiceThick mild curry with potatoes, carrots and meat over ricemainKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggsKeleweleRipe plantain cubes fried with ginger, chili and nutmegcharcuterie & curedKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinaKuli-kuliCrunchy fried peanut-paste rings and sticksLoubiawhite beans slow-cooked with garlic, cumin and tomatostreet foodMaakoudacrisp fried potato patties stuffed into bread with harissaMderbelFried courgette or aubergine stewed with garlic, vinegar and mintMhadjebsemolina crepes folded around spiced tomato-onion filling, griddled to orderOsbanesheep tripe stuffed with liver, rice, chard and herbs, then simmered

  • Agashe

    Skewered meat crusted in peanut-chili spice, grilled. Ready in 25 min prep and 15 min cooking. 6 skewers. A street…

  • Biscuits and gravy

    Flaky biscuits smothered in peppery sausage cream gravy. Ready in 20 min prep and 25 min cooking. 4 servings. A…

  • Bouillabaisse

    Marseille saffron fish stew served with rouille toasts. Ready in 45 min prep and 1 hr cooking. 6 servings. A…

  • Buffalo wings

    Fried wings tossed in cayenne-butter sauce, with blue cheese dip. Ready in 15 min prep and 25 min cooking. 4…

  • Charoset

    Paste of fruit, nuts and wine eaten at the Passover seder. Ready in 20 min prep and none cooking. About…

  • Channa

    Chickpeas boiled then fried with salt, pepper and garlic. Ready in 15 min prep and 1 hr 15 min cooking.…

  • Cheese roll

    Flaky pastry roll filled with sharp cheddar, eaten warm. Ready in 40 min prep and 25 min cooking. 12 rolls.…

  • Chermoula

    Coriander, garlic, cumin, paprika and lemon marinade rubbed into fish. 15 min to prepare. 1 jar, about 400 ml. A…

  • Chicken foot

    Twisted strips of fried seasoned dough, crunchy and eaten by the bag. Ready in 25 min prep and 25 min…

  • Chichinga

    Suya-style kebabs rolled in spiced peanut powder. Ready in 30 min prep and 10 min cooking. 8 skewers. A street…