Baku Kitchen! An independent reference of traditional food

fried

498 dishes.

charcuterie & curedSalami dominicanoFirm cured beef salami sliced thick and fried for breakfastSalangasun-dried fish fried or sauced with chili and lime; everyday favouritesauce & condimentSalsa machaChunky chili oil with dried chiles, peanuts and sesame, spooned on everythingSaltimbocca alla romanaveal with prosciutto and sage in white winemainSamay BajiRitual Newari platter of beaten rice, buffalo, egg, soybeans, ginger and local spiritstreet foodSamusa ThokeChopped samosa salad with chickpea broth, cabbage and mintSánguche de milanesaBreaded steak in a crusty roll with lettuce, tomato and mayonnaisesnackSapu MhichaLeaf-tripe pouch stuffed with bone marrow, boiled then fried until it burstsstreet foodSardines mchermelbutterflied sardines sandwiched around chermoula, floured and fried to orderstreet foodScallion PancakeFlaky pan-fried flatbread layered with scallionsSchnitzelBreaded fried pork cutlet, often sauced with mushrooms or paprika.breakfastScrappleLoaf of pork scraps and cornmeal, sliced and fried crisp for breakfastSea eggWhite sea urchin roe steamed or fried, served in the shellsauce & condimentSeeni SambolOnions caramelised with chilli, maldive fish and tamarind into a sweet-hot relishSerabiSmall rice-flour pancakes cooked in clay pans, eaten with coconut or palm sugarSfiriafried bread-and-cheese balls poached in a white cinnamon chicken sauceShabalayHalf-moon pastry stuffed with minced beef and cabbage, fried until blisteredmainShaiyahPan-fried chunks of lamb or goat with onion and chiliShakam PaaSun-dried beef stir-fried with dried chilies and radishsnackShami KebabShallow-fried patties of minced meat and chana dalShelpekthin fried flatbreads made for Fridays and remembranceShitoDark hot pepper sauce of dried fish, shrimp and spicesShkmerulichicken fried then simmered in garlicky milk, served in a clay pancharcuterie & curedSien SavanhBeef strips marinated with sesame and sugar, sun-dried then fried until chewycharcuterie & curedSikam PaaDried pork belly stir-fried with dried chillies and radish, chewy and fattySilakkaSmall Baltic herring floured, fried and eaten whole with mashed potato.SilpanchoThin breaded beef over rice and potatoes with fried egg, CochabambaSilsislow-fried tomato, onion and berbere sauce eaten with injera or kitchamainSisigSizzling chopped pork face and chicken liver with calamansi and chilicheese & dairyŠkripavacyoung Lika cheese that squeaks against the teeth, often friedsauce & condimentSmalecSeasoned lard with crackling spread on bread, with pickle.Smažený kaprBreaded fried carp served with potato salad on Christmas Eve.fermented & pickledSom PaRiver fish cured with salt, rice and garlic until sour, then grilled or friedcharcuterie & curedSpamTinned spiced pork fried in slices and eaten with rice.mainSpanish omelettethick potato-onion omelette served in wedges or bocadillosStegt flæskCrisp pork belly slices, parsley sauce, potatoes; voted national dish.

  • Dodo

    Fried sweet plantain slices alongside rice and stews. Ready in 10 min prep and 15 min cooking. 4 servings. A…

  • Dorayaki

    Two honeyed pancakes sandwiching sweet azuki bean paste. Ready in 20 min prep and 30 min cooking. 10 dorayaki. A…

  • Dubu-bap

    Fried tofu pockets stuffed with rice and spicy sauce, market snack of the 1990s. Ready in 30 minutes prep and…

  • Dutch pancake

    Plate-sized thin pancake with bacon, cheese, apple, or syrup. Ready in 15 min prep and 30 min cooking. 4 large…

  • Dulet

    Minced tripe, liver and beef fried with butter, chili and cardamom. Ready in 40 minutes prep and 20 minutes cooking.…

  • Duck confit

    Duck legs preserved and crisped in their own fat. Ready in 20 min prep and 3 hr cooking. 6 legs.…

  • Enswa

    Flying termites caught at the first rains, fried crisp and salted. Ready in 20 minutes prep and 15 minutes cooking.…

  • Escamoles

    Ant larvae sauteed in butter with epazote, nutty and buttery in tacos. Ready in 15 min prep and 10 min…

  • Escabeche

    Fried fish or rabbit steeped in vinegar, onion and bay, eaten cold. A fermented & pickled recipe from Portugal.

  • Escabeche de pescado

    Fried fish preserved in vinegar with onions and peppercorns, eaten cold. A fermented & pickled recipe from Cuba.