Baku Kitchen! An independent reference of traditional food

cumin

591 dishes.

PiyajuPiyajuFritters of ground lentils and sliced onion, fried crisp and saltyPlato típicoPlato típicoGrilled beef with beans, rice, plantains, and chismolPlovPlovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varietiesPoisson yéménitePoisson yéméniteWhole fish butterflied, spiced and slapped onto the wall of a clay tandoorPol RotiPol RotiThick griddled flatbread of flour and scraped coconut, torn and dipped in sambolPollo a la brasaPollo a la brasaCharcoal rotisserie chicken with fries and ají dipping saucesPollo con tajadasPollo con tajadasFried chicken over green plantain slices with slaw and saucesPorotos granadosPorotos granadosSummer cranberry-bean stew with corn, squash and basilPoulet au cocoPoulet au cocochicken simmered in coconut milk and turmericPozolePozoleHominy and pork soup garnished with radish, cabbage, limePrintsesaPrintsesaOpen toast baked with minced meat or cheese topping, eaten hot.PtitimPtitimtoasted pasta pearls, austerity-era invention turned comfort foodQeemaQeemaminced meat and chickpea stew ladled over plain riceQidrehQidrehHebron rice and lamb with whole garlic, baked in copper potsQormaQormaOnion-based braise of meat or vegetables, eaten with rice or naanQuimbombóQuimbombóOkra stewed with pork, plantain dumplings and sofritoRabo encendidoRabo encendidoFiery braised oxtail in tomato-wine sauceRacletteRacletteCheese wheel melted and scraped over potatoes, gherkins, onions.RajmaRajmaKidney-bean curry ladled over steamed rice, north Indian comfortRanga rangaRanga rangaBeef tripe stewed with potato, tomato and yellow ajiRas el hanoutRas el hanoutthe spice merchant's top-of-the-shop blend, sometimes thirty spices, for taginesRasamRasamThin peppery tamarind broth with tomato and curry leaf, poured over riceRashoofRashooflentil and bulgur soup enriched with dried jameed yoghurtRendangRendangSlow-cooked coconut beef, festive table essentialRevolcadoRevolcadoPork head and offal stewed in a red tomato and chile recadoRocoto rellenoRocoto rellenoArequipa's hot rocoto pepper stuffed with beef, baked with cheeseRopa viejaRopa viejaShredded beef braised with tomato, peppers, olivesRotiRotiFlatbread with curried chicken, potato and yardlong beans, Hindustani stapleRoti ParcelRoti ParcelSoft roti wrapped around curry, the everyday Fijian lunchRummaniyyaRummaniyyaGazan lentils and aubergine soured with pomegranateSahawiqSahawiqfresh green chili-tomato relish, ancestor of zhugSaheenaSaheenaSplit-pea batter layered with dasheen leaves, fried in slicesSajjiSajjiBalochi whole chicken or lamb roasted on skewers, served over riceSajta de polloSajta de polloChicken in yellow aji sauce with chuño, potato and onion saladSalata dakwaSalata dakwatomato, cucumber and onion dressed in peanut-butter lime sauceSalonaSalonaeveryday spiced tomato stew of meat or fish

  • Cig kofte

    Spicy kneaded bulgur with pepper paste, served in lettuce with lemon. 1 hr 30 min to prepare. 8 servings. A…

  • Cocido madrileño

    Chickpea and meat boiled dinner served in courses. Ready in 30 min prep and 3 hr cooking. 8 servings. A…

  • Cochinita pibil

    Yucatecan achiote pork slow-roasted in banana leaves. Ready in 30 min prep and 4 hr cooking. 8 servings. A main…

  • Corviche

    Fried ball of green plantain dough stuffed with fish and peanut. Ready in 45 minutes prep and 25 minutes cooking.…

  • Coto Makassar

    Beef and offal soup thickened with ground peanuts and rice water, eaten with ketupat. Ready in 40 min prep and…

  • Crab and dumpling

    Curried crab with flat boiled dumplings, Tobago’s pride. Ready in 45 minutes prep and 50 minutes cooking. Serves 4. A…

  • Curry duck

    Duck curried with green seasoning, river-lime favorite. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves 6.…

  • Dagga

    Crushed tomato, chilli, dill and garlic salad pounded in a clay bowl. 20 min to prepare. 4 servings. A salad…

  • Dahi Bara

    Lentil dumplings soaked in whipped yoghurt with tamarind and chaat masala. Ready in 30 minutes prep and 30 minutes cooking.…

  • Cuy asado

    Whole guinea pig roasted crisp, Andean festival delicacy. Ready in 1 hour prep and 1 hour 30 minutes cooking. Serves…