Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

Kabsaspiced rice with chicken or lamb, dried lime and tomato; national platterKabuliSpiced rice layered with lamb or chicken, raisins and fried onion.Kacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with riceKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicesKachoriSpiced mashed potato balls coated in batter and deep-friedKachourieFried split-pea and herb fritters eaten with tamarind and pepper sauceKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over riceKaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaekKafta bil tahiniminced lamb and sliced potato baked under a lemony tahini sauceKai YangIsan grilled chicken with sticky rice and jaew dipping sauceKaipenFried Mekong river-weed sheets with sesame, dipped in jeow bongKajaikDried fish stew with okra, eaten with kisra or asidaKak’ikQ'eqchi' Maya turkey soup with achiote and spicesKala BhunaBeef fried down with onion and spice until almost black, dense and intenseKalahari trufflesdesert truffles unearthed after rains, boiled or grilledKalalouOkra stew with crab or beef, ladled over cornmealKaldeiradaFish and potato stew with tomato, onion and olive oil, of Portuguese descentKaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnKalembulaSweet potato leaves stewed with tomato, onion and groundnutKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.Kamouniaoffal and cumin stew, slow-simmered until richKampot Pepper CrabKep specialty: crab wok-tossed with fresh green Kampot peppercornsKamundeleGoat or beef skewers grilled with onion and chili, eaten with chikwangaKandaSteamed squash-seed and minced-meat balls in tomato-palm sauceKandu KukulhuTuna simmered in coconut milk with curry leaves, chilli and pandanKankankanRoast peanut, chili and spice powder dusted over grilled meatKansiyétangy palm-oil and peanut stew with meat, from Upper GuineaKanyenyaFish or meat deep-fried in seasoned batter and served with hot chipsKapanaflame-grilled beef strips sold sizzling at open markets with chili saltKapentasmall dried Tanganyika sardines fried with tomato and onionKapiFermented shrimp paste from the coast, pounded into dips and soupsKapsalonTray of fries topped with shawarma, melted gouda, salad and garlic sauce.KapunataMaltese ratatouille of eggplant, tomatoes, capersKapusnyaksauerkraut soup with pork and milletKapustnicaSmoky sauerkraut soup with sausage and dried mushrooms; Christmas.

  • Bol renversé

    Upside-down bowl of rice, chicken, vegetables and fried egg. Ready in 30 minutes prep and 25 minutes cooking. Serves 4.…

  • Bok L’hong

    Green papaya pounded with lime, garlic, chilli and fermented fish or dried shrimp. 30 min to prepare. 4 servings. A…

  • Boiled cassava

    Boiled cassava root accompanying sauces and grills. Ready in 15 minutes prep and 25 minutes cooking. Serves 6 as a…

  • Boquerones en vinagre

    Raw anchovies cured white in vinegar with garlic and parsley. 40 min to prepare. Serves 6 as a tapa. A…

  • Boodog

    Goat or marmot roasted from within by hot stones placed inside the carcass. Ready in 2 hr prep and 2…

  • Bouden

    Creole blood sausage with rice, herbs and hot pepper, sliced hot. Ready in 1 hr prep and 1 hr cooking.…

  • Bossam

    Boiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjang. Ready in 30 min prep and 1…

  • Boxbol

    Masa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce. Ready in 45 minutes prep and 40 minutes cooking.…

  • Bouyon bred

    Quick broth of local greens and ginger. Ready in 20 minutes prep and 20 minutes cooking. Serves 6. A soup…

  • Boulettes

    Sino-Mauritian steamed dumplings served in clear broth. Ready in 45 min prep and 30 min cooking. 4 servings. A street…