Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

PatíPatíSpiced beef pastry from Caribbean Limón provincePato no tucupiPato no tucupiDuck simmered in tucupi broth with mouth-numbing jambu leavesPatsasPatsasTripe and trotter soup with garlic vinegar, eaten at dawn.Pav BhajiPav BhajiButtery mashed vegetable curry with toasted buns, Mumbai beach foodPayaPayaGelatinous trotter stew simmered overnight, a hearty breakfast with naanPayagua mascadaPayagua mascadaFried patty of cassava and minced beef, sold from market stallsPeameal bacon sandwichPeameal bacon sandwichCornmeal-rolled back bacon on a bun; Toronto market iconPeanut soupPeanut soupGroundnut paste simmered with meat, chilli and greens, eaten over ricePeas n’ ricePeas n’ ricePigeon peas and rice with thyme and salt porkPebrePebreCoriander, onion and ají salsa spooned on bread and grillsPekaPekaoctopus, lamb or veal slow-baked under an ember-covered bellPelauPelauOne-pot rice with pigeon peas and chickenPelmeenidPelmeenidSmall boiled meat dumplings served with sour cream or butter.Pem bemPem bemJola fish stew simmered with onion, chilli and palm oilPempekPempekPalembang fish-and-tapioca cakes with dark vinegar-chili cukoPepe soupPepe soupFiery clear broth of goat, fish or offal spiked with country pepperPepesupPepesupFiery fish pepper soup, weekend and celebration staplePepiánPepiánChicken in thick roasted seed-and-chile recado; national dishPepper BunPepper BunPeppery pork and spring onion bun slapped onto a clay-oven wall and baked crispPepper saucePepper sauceFiery sauce of wiri wiri or scotch bonnet peppers with vinegarPepper shrimpPepper shrimpSmall river shrimp boiled scarlet with scotch bonnet, sold in bagsPepper soupPepper soupfiery clear broth of goat or fish with country peppersPepper winePepper wineHot peppers steeped in sherry or rum, shaken a few drops at a timePepperpotPepperpotBeef simmered in bittersweet cassareep with cinnamon; Christmas morning with breadPescado fritoPescado fritoWhole fried fish with patacones at beach fondasPesto alla genovesePesto alla genovesebasil, pine nuts, garlic, Parmigiano pounded with olive oilPetjilPetjilBlanched vegetables dressed in thick peanut sauce, Javanese stylePhaksha PaaPhaksha PaaPork slices braised with whole red chilies and mountain greensPholouriePholourieFried split-pea dough balls dipped in mango sourPicadaPicadaBoard of salami, cheese, olives and crisps shared before dinnerPicadilloPicadilloMinced vegetable-and-meat hash scooped up with tortillasPicante de polloPicante de polloChicken in fiery red ají sauce with chuño and ricePickapeppa saucePickapeppa sauceSweet-spicy mango and tamarind sauce poured over cheese and meatPihtijePihtijePork or chicken set in its own savoury jelly with garlic, eaten cold.PilaouPilaouSwahili-style spiced rice cooked with meat and tomatoesPilauPilaurice cooked in whole spices with beef, Swahili coast favorite

  • Cochayuyo

    Dried bull kelp, soaked and cooked into salads and stews. Ready in 1 hr soaking prep and 30 min cooking.…

  • Com Hen

    Cold rice with tiny river clams, herbs, crackling and clam broth. Ready in 40 min prep and 40 min cooking.…

  • Com Tam

    Saigon broken rice with grilled pork chop, egg and pork skin. Ready in 40 min prep and 40 min cooking.…

  • Coda alla vaccinara

    Oxtail braised for hours with celery, tomato and pine nuts. Ready in 30 min prep and 5 hr cooking. 6…

  • Corviche

    Fried ball of green plantain dough stuffed with fish and peanut. Ready in 45 minutes prep and 25 minutes cooking.…

  • Cossa cossa

    Big river prawns grilled over charcoal and eaten with chilli and lemon. Ready in 20 minutes prep and 15 minutes…

  • Coto Makassar

    Beef and offal soup thickened with ground peanuts and rice water, eaten with ketupat. Ready in 40 min prep and…

  • Corn chaff

    Boiled corn and beans stewed with palm oil and spices. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Corn soup

    Split-pea and corn-cob soup, late-night street staple. Ready in 20 min prep and 1 hr 15 min cooking. 6 servings.…

  • Coniglio in porchetta

    Boned rabbit rolled with wild fennel, garlic and pancetta, then roasted. Ready in 1 hour prep and 1 hour 30…