Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

HoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheeseHokkien MeePrawn-stock braised noodles with squid, lime and sambalHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throatHornadoSlow-roasted whole pork served at markets with llapingachos and moteHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesHoy TodCrisp-chewy batter fried with mussels or oysters and egg, served with srirachaHrechanykyMeat patties bound with buckwheat porridge, fried then baked in sauce.Hto Hpu NweWarm chickpea-flour tofu porridge topped with rice noodles, chilli oil and crispsHu TieuSouthern pork-and-seafood noodle soup, served clear or dryHudutGarifuna coconut fish stew with mashed plantainsHuesenziwwiHare jugged in red wine and its own blood, an autumn game dishHuevos rancherosFried eggs on tortillas bathed in ranchero salsaHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillasHulbawhipped fenugreek foam stirred into stewsHumarsúpaCreamy langoustine bisque, Reykjavik harbour favourite.Hummuswarm chickpea-tahini plates wiped with pita; hummusiot debate toppingsHunkar begendilamb stew spooned over smoky aubergine béchamelHyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during RamadanIbiharagered kidney beans fried with onions and palm oil, the daily stapleIbihazapumpkin chunks simmered together with beansIbishyimboRed beans simmered long with onion, celery and palm oilIbitokegreen bananas boiled or stewed, served with beansIfinkubalamopane caterpillars dried then fried with onion, protein-rich delicacyIgisafuliyaChicken, plantain and vegetables braised together in one covered potIgisafuriyachicken, plantains and celery braised together in a potIgname piléeFestive pounded yam with peanut or tomato saucesIka VakaloloReef fish simmered in thick coconut cream with onion and chiliIkan BakarBanana-leaf grilled fish slathered with sambalIkan SabukoGrilled mackerel with tamarind marinade, basil and capsicumImam bayildiwhole eggplant braised in olive oil with onion, tomato and garlicImbuyaWild amaranth leaves boiled and cooked with onion and groundnutImpwaSmall pale bitter eggplants stewed whole or pounded with groundnutImqarrun il-fornBaked macaroni in meat and tomato sauce, set firm and cut in squares.Indio viejoShredded beef and corn masa stew with mint and sour orangeInhlokoCow's head singed, boiled long and shared out at ceremoniesInjogogi-bapChewy soy 'artificial meat' rolls stuffed with rice and brushed with chili sauce

  • Bitterleaf soup

    Washed bitterleaf cooked down with palm oil, fish and meat. Ready in 45 minutes, mostly washing prep and 1 hour…

  • Bistec de palomilla

    Thin beef steak marinated in garlic and lime, topped with raw onion. Ready in 15 min prep and 10 min…

  • Bitekuteku

    Sautéed amaranth greens with tomato and onion. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A salad…

  • Bitterballs

    Small bitter African eggplants cooked in soups or eaten raw with salt. Ready in 15 minutes prep and 30 minutes…

  • Bissara

    Silky dried fava bean soup with olive oil, garlic and cumin; winter warmer. Ready in 10 min prep and 1…

  • Birria

    Jalisco chile-braised goat or beef, served with consommé. Ready in 40 min prep and 4 hr cooking. 8 servings. A…

  • Bis Keemiya

    Folded pastry parcel of tuna, cabbage and boiled egg, deep-fried. Ready in 50 minutes prep and 25 minutes cooking. Makes…

  • Blackfish

    Salted and stewed pilot whale meat, dark and oily, served with provisions. Ready in 30 min prep and 2 hr…

  • Black Pepper Crab

    Crab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent. Ready in 30 min prep and 20…

  • Boil up

    Kriol boil of ground foods, fish, and eggs with tomato sauce. Ready in 40 minutes prep and 50 minutes cooking.…