Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

street foodMilanesa al panBreaded veal cutlet in a bread roll with salad and mayonnaisesnackMince and Cheese PieFlaky pie of savory minced beef and melted cheese, bakery staplemainMine fritestir-fried noodles with chicken, egg and greens, Chinatown legacyMinestronevegetable and bean soup with pasta or ricemainMiruhulee BoavaOctopus tentacles braised in curry spices and coconut oil until tenderMirza ghasemiGilani smoked eggplant with garlic, tomato and eggMisal PavFiery sprouted-bean curry topped with crunchy farsan, served with bread rollsMish në hellwhole lamb or kid turned on a spit over embersMish në saçlamb or veal baked under a metal dome covered with embersstreet foodMishkakcharcoal meat skewers brushed with tamarind, sold roadside at duskstreet foodMishkakimarinated meat skewers grilled over coals at duskMisir watred lentils simmered in berbere; staple of fasting plattersstreet foodMititeigrilled skinless garlicky sausagessoup & stewMiyan gyadaGroundnut soup with meat and greens, ladled over tuwosoup & stewMiyan kukabaobab-leaf powder soup with dried fish and meat, poured over tuwosoup & stewMiyan taushepumpkin and peanut stew with spinach, meat and chili, over tuwofermented & pickledMkhallalBrined cucumbers, turnips, olives and chillies set on the table with every meal.soup & stewMloukhiainky slow-cooked jute-leaf sauce with beef, ladled over rice or breadMoamba de gingubachicken simmered in thick roasted-peanut sauceMoambe chickenChicken stewed in palm-cream moambe sauce with rice and pondustreet foodMofo ananasavory greens fritters fried at street stallssoup & stewMogodutripe stewed with onion, served with papMohingaNational breakfast: rice noodles in catfish-lemongrass broth with crispy frittersMojo criolloGarlic, sour orange and cumin sauce poured over pork and yucaMok PaFish steamed in banana leaf with dill, lemongrass and chilimainMoksi metiMixed roast meats – pork belly, char siu and duck – over ricemainMoksi-alesiMixed rice cooked with salted meat, dried shrimp and coconutmainMole negroOaxaca's darkest mole, thick with chilhuacle chiles, seeds and chocolateMole poblanoChicken in complex chile-chocolate sauce of many ingredientsmainMole verdeBright green mole of tomatillo, pumpkin seed and hoja santa with porkMolho de piri-piriBird's eye chilies crushed with garlic, lemon and oil into a stinging sauceMolokhiavelvety jute-leaf soup with fried garlic-coriander, over rice or with rabbitMomoSteamed dumplings with beef, cheese or cabbage fillingsoup & stewMondongoSlow tripe soup with vegetables and legumes, weekend restorativeMontreal smoked meatCured spiced brisket piled high on rye with mustardMontucasSweet-corn tamales with pork, wrapped in corn husks

  • Char Siu

    Cantonese barbecued pork glazed red with honey and five-spice, served over rice. Ready in 20 min prep and 40 min…

  • Chapulines

    Toasted grasshoppers seasoned with lime, garlic and chili, eaten by the handful. Ready in 30 min prep and 25 min…

  • Chapshuro

    Baltistan meat pie: minced mutton or yak sealed in dough and griddled. Ready in 40 minutes prep and 30 minutes…

  • Channa

    Chickpeas boiled then fried with salt, pepper and garlic. Ready in 15 min prep and 1 hr 15 min cooking.…

  • Chawarma

    Grilled meat rolled in flatbread with fries, cabbage and garlic sauce. Ready in 30 min prep and 30 min cooking.…

  • Chatamari

    Newari rice-flour crepe topped with minced meat and egg. Ready in 20 min prep and 40 min cooking. 6 crepes.…

  • Chashushuli

    Veal or beef braised with tomato, onion, chilli and coriander. Ready in 20 min prep and 1 hr 15 min…

  • Charquicán

    Mashed potato-squash stew with charqui or beef, topped fried egg. Ready in 25 min prep and 45 min cooking. 6…

  • Chenilles

    Forest caterpillars dried or fried, eaten by the handful with cassava. Ready in 30 min prep and 40 min cooking.…

  • Chenchén

    Cracked corn steamed with coconut milk until fluffy, served with goat stew. Ready in 15 min prep and 1 hr…