Baku Kitchen! An independent reference of traditional food

cayenne

54 dishes.

AgasheAgasheSkewered meat crusted in peanut-chili spice, grilledBasturmaBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thinBiscuits and gravyBiscuits and gravyFlaky biscuits smothered in peppery sausage cream gravyBouillabaisseBouillabaisseMarseille saffron fish stew served with rouille toasts.Buffalo wingsBuffalo wingsFried wings tossed in cayenne-butter sauce, with blue cheese dipChakhchoukhaChakhchoukhatorn flatbread pieces drenched in spicy tomato-lamb sauce with chickpeasChannaChannaChickpeas boiled then fried with salt, pepper and garlicCharosetCharosetpaste of fruit, nuts and wine eaten at the Passover sederCheese rollCheese rollFlaky pastry roll filled with sharp cheddar, eaten warmChermoulaChermoulacoriander, garlic, cumin, paprika and lemon marinade rubbed into fishChichingaChichingaSuya-style kebabs rolled in spiced peanut powderChicken footChicken footTwisted strips of fried seasoned dough, crunchy and eaten by the bagChorba frikChorba friklamb and cracked green wheat soup with tomato, coriander and mintCorn dogCorn dogBatter-dipped hot dog deep-fried on a stickCracked conchCracked conchPounded conch battered and fried, with peas n' riceDersaDersapounded garlic, cumin, paprika and oil, the base of countless Algerian saucesDodoDodoFried sweet plantain slices alongside rice and stewsDonairDonairHalifax spiced beef in pita with sweet condensed-milk sauceDouaraDouaraTripe and offal stewed with chickpeas, mint and dried herbsEma DatshiEma DatshiNational dish of chilies cooked in melted cheese sauceFalafelFalafelfried chickpea balls in pita with salads, tahini and ambaFried chickenFried chickenButtermilk-brined chicken fried crisp; Southern soul food iconGumboGumboLouisiana roux-based stew with okra, sausage, and seafoodHaggisHaggisSpiced sheep offal and oatmeal, with neeps and tatties.HumarsúpaHumarsúpaCreamy langoustine bisque, Reykjavik harbour favourite.JambalayaJambalayaCreole rice cooked with sausage, chicken, and shrimpJapanese Curry RiceJapanese Curry RiceThick mild curry with potatoes, carrots and meat over riceKefta tagineKefta taginespiced meatballs simmered in tomato sauce, finished with poached eggsKeleweleKeleweleRipe plantain cubes fried with ginger, chili and nutmegKhliaKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinaKuli-kuliKuli-kuliCrunchy fried peanut-paste rings and sticksLoubiaLoubiawhite beans slow-cooked with garlic, cumin and tomatoMaakoudaMaakoudacrisp fried potato patties stuffed into bread with harissaMderbelMderbelFried courgette or aubergine stewed with garlic, vinegar and mintMhadjebMhadjebsemolina crepes folded around spiced tomato-onion filling, griddled to orderOsbaneOsbanesheep 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…