Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

KwatiSoup of nine sprouted beans, eaten once a year at the Janai Purnima full moonKwek KwekQuail eggs in orange batter, deep-fried and dipped in spiced vinegarKwemPounded cassava leaves simmered slowly with palm oil, groundnut and smoked fishKyay OhClear pork and offal noodle soup, cooked to order in a copper potLa BanderaDaily plate of rice, red beans, and stewed meatLaba GarlicGarlic cloves steeped in vinegar until jade green; eaten with dumplings.LablabiHot chickpeas in cumin broth, ladled into bowls on cold evenings.Laghmanhand-pulled noodles fried or in broth with peppers; Dungan heritageLagmanhand-pulled noodles in meat-vegetable broth, Uyghur-influencedLagoon ClamsSmall cockles gathered from lagoon sand flats, boiled or eaten raw.Lahmacunthin crisp flatbread topped with spiced minced meat; rolled with parsley and lemonLahmajoPaper-thin round of dough spread with minced meat, rolled up with lemon.Lahori Fried FishBatter of gram flour and ajwain around river fish, fried and dusted with chaat masalaLaingBicol taro leaves simmered in coconut milk and chiliesLaksaKatong-style thick rice noodles in rich coconut prawn gravyLamb FlapsFatty sheep belly cuts grilled or stewed; cheap and heavily salted.Lamb in milklamb slow-simmered in milk with potatoes, highland dishLambiConch stewed in creole seasoningLambi an sosTenderized conch simmered in creole sauceLambi souseConch pickled with lime, cucumber, hot pepper; Fish Friday favoriteLambie waterPeppery broth of conch with provisions and dumplings, drunk hotLampraisDutch Burgher packet of rice, curries and frikkadel baked in banana leafLampredottoFlorentine tripe simmered and served in a bun with salsa verdeLampuki pieautumn dorado fish pie with spinach, capers, olivesLángosdeep-fried dough slathered with garlic, sour cream, cheeseLangošDeep-fried dough disc rubbed with garlic, topped with cheese and ketchupLangouste à la vanillespiny lobster in vanilla-scented butter sauce, celebratory specialtyLanzhou Beef Noodle SoupHand-pulled noodles in clear beef broth with radish, chili oil and cilantroLapasLimpets prised from the rocks and grilled in their shells with garlic butterLaphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomatoLasarytangy mango or vegetable pickle brightening rice mealsLasopyClear vegetable soup puréed smooth, served before the main rice courseLeche de tigreThe citrus, fish and aji marinade of ceviche, drunk from a glassLechonWhole spit-roasted pig with crackling skin, fiesta centerpieceLechón asadoMojo-marinated pork slow-roasted for family gatheringsLechonaTolima whole pig roasted crisp, stuffed with rice, peas and pork

  • Cacana

    Bitter vine leaves cooked with coconut milk or groundnut as relish. Ready in 20 min prep and 30 min cooking.…

  • Cacah

    Sour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyat. Ready in 20 minutes prep and 15…

  • Cabbage stew

    Shredded cabbage stewed with beef, chicken and tomato paste, served over rice. Ready in 20 min prep and 1 hr…

  • Callaloo

    Steamed leafy greens with onion and tomato. Ready in 15 min prep and 15 min cooking. 4 servings. A salad…

  • Callos a la madrileña

    Tripe stewed with chorizo, morcilla and chickpeas, thick and gelatinous. Ready in 45 min prep and 4 hr cooking. 6…

  • Caldo de peixe

    Fish soup with vegetables, cassava and green banana. Ready in 30 minutes prep and 45 minutes cooking. Serves 6. A…

  • Caldou

    Light Casamance stew of fresh fish, lemon and okra over rice. Ready in 25 min prep and 50 min cooking.…

  • Canda

    Minced fish rolled into balls and fried, then simmered in sauce with bread. Ready in 30 min prep and 40…

  • Camel meat

    Camel steaks, hump and offal grilled over coals or stewed with rice. Ready in 30 min prep and 4 hr…

  • Camarons

    Large freshwater prawns curried or grilled, a river delicacy. Ready in 25 min prep and 20 min cooking. 4 servings.…