Baku Kitchen! An independent reference of traditional food

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1,814 dishes.

Pyachystafestive whole-roasted pork or fowlmainPyongyang ManduBig thin-skinned dumplings of pork, tofu and kimchi, steamed or in clear brothPyongyang NaengmyeonChewy buckwheat noodles in icy beef-radish broth, the capital's signature dishcheese & dairyQatiqthick sour yoghurt eaten with herbs and stirred into soups and dough dishesQebapagrilled minced-meat fingers with flatbread and onionQeemaminced meat and chickpea stew ladled over plain ricemainQidrehHebron rice and lamb with whole garlic, baked in copper potsQoftefried herbed meatballs, often with feta and breadQormaOnion-based braise of meat or vegetables, eaten with rice or naanQuimbombóOkra stewed with pork, plantain dumplings and sofritoQuipesFried bulgur rolls stuffed with beef, Lebanese-rootedQurutRock-hard dried salted whey balls, soaked and pounded into a tangy white sauceQutabthin half-moon flatbread filled with greens, meat or pumpkin, griddledQuziwhole roasted lamb over spiced rice with nuts and raisinsRabo encendidoFiery braised oxtail in tomato-wine saucesnackRăcituriJellied pork set from long-boiled trotters with garlicRagoût d’ignameYam simmered with tomato, onion and modest meatRajmaKidney-bean curry ladled over steamed rice, north Indian comfortmainRakhine Mont DiRice noodles with fiery fish broth and lemongrass from the western coastRamenWheat noodles in pork, soy or miso broth with chashu and eggRanga rangaBeef tripe stewed with potato, tomato and yellow ajiRasamThin peppery tamarind broth with tomato and curry leaf, poured over riceRashooflentil and bulgur soup enriched with dried jameed yoghurtmainRaštancollard greens braised with smoked dried meatRatatouilleProvençal stew of eggplant, zucchini, peppers, and tomato.salad & sideRau Muong Xao ToiWater spinach flash-fried with garlicRavitotopounded cassava leaves stewed with fatty pork, served over riceRawonEast Javanese black beef soup coloured by keluak nutssoup & stewRed borschtClear beet broth with tiny uszka dumplings, Christmas Eve.Red peas soupKidney bean soup with pig tail and spinner dumplingsRed redBlack-eyed pea palm-oil stew with fried ripe plantainRendangSlow-cooked coconut beef, festive table essentialRevolcadoPork head and offal stewed in a red tomato and chile recadosoup & stewRiblja corbaPeppery soup of lake or sea fish thickened with vegetables and paprika.RibollitaTuscan twice-boiled bread, bean and cavolo nero soupRice and CurryDaily spread of rice with several vegetable, fish or meat curries

  • Cuy asado

    Whole guinea pig roasted crisp, Andean festival delicacy. Ready in 1 hour prep and 1 hour 30 minutes cooking. Serves…

  • Cuy chactado

    Guinea pig flattened under stone and fried crisp, Arequipa specialty. Ready in 1 hour prep and 30 minutes cooking. Serves…

  • Danbauk

    Burmese biryani of chicken and rice, festive favourite. Ready in 40 min prep and 1 hr 30 min cooking. 8…

  • Damlama

    Layered meat and vegetables steamed in their own juices. Ready in 30 min prep and 2 hr cooking. 8 servings.…

  • Dan Dan Noodles

    Sichuan noodles in chili-sesame sauce with minced pork and preserved vegetables. Ready in 20 min prep and 20 min cooking.…

  • Dal Makhani

    Black lentils simmered overnight with butter and cream. Ready in 20 min prep and 5 hr cooking. 8 servings. A…

  • Danzai Noodles

    Tainan shrimp-broth noodles topped with minced pork and a single shrimp. Ready in 40 minutes prep and 1 hour cooking.…

  • Daqqus

    Cooked tomato and garlic sauce, hot with chilli, spooned over rice. Ready in 15 minutes prep and 25 minutes cooking.…

  • Dhalpuri

    Soft flatbread filled with seasoned ground split peas, used to wrap curry. Ready in 40 min prep and 30 min…

  • Devilled Chicken

    Chicken stir-fried with onion, capsicum and chilli in a sticky dark sauce. Ready in 30 minutes prep and 20 minutes…