Baku Kitchen! An independent reference of traditional food

garlic

1,814 dishes.

Truites de carrerolesTruites de carrerolesomelette of wild mushrooms gathered in Andorra's high woodsTrumfaTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.TsaramasoTsaramasowhite beans stewed with tomato and ginger over riceTsebhi birsenTsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstayTsebhi dorhoTsebhi dorhospicy chicken stew with boiled eggs, the festive centerpieceTsuivanTsuivanSteam-fried hand-cut noodles tossed with mutton, carrot and cabbageTteokbokkiTteokbokkiChewy rice cakes simmered in sweet-spicy gochujang sauce with fish cakesTucupiTucupiYellow broth pressed from wild manioc and boiled for days to detoxifyTuk TreyTuk TreyFish sauce loosened with lime, sugar, garlic, chilli and crushed peanutsTukirTukirGoat or pork cooked with herbs inside a bamboo tube over an open fireTulemasiTulemasiFish and plantain simmered in coconut milk, eaten with riceTulukTulukBoiled cassava roll with a seasoned pork center, wrapped in leavesTuna steakTuna steakSeared tuna with onions, the islands' everyday proteinTuo zaafiTuo zaafiSoft millet-corn swallow with ayoyo jute-leaf soup, northern stapleTurli tavaTurli tavamixed meat and vegetable casserole baked slowlyTurshiTurshiVegetables soured in vinegar and salt, served alongside rice and kebabTurshiyaTurshiyamixed vegetables soured in brine, eaten with rakia in winterTurshuTurshuvegetables and fruit pickled in vinegar and set out beside pilafTursuTursuvegetables brined with garlic and vinegar; the sour juice drunk from glassesTzatzikiTzatzikistrained yoghurt, cucumber and garlic dipUbunyobwaUbunyobwaThick roasted groundnut paste stirred into cassava leaves or fishUdang Sambal Serai BersantanUdang Sambal Serai BersantanPrawns cooked in coconut milk with lemongrass and chilli pasteUgaliUgalistiff maize-meal staple molded by hand to scoop stews and greensUlat SaguUlat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and butteryUlkoyUlkoyCrisp fritters of grated squash and whole small shrimp, fried and eaten by handUmbhidvo wetintsangaUmbhidvo wetintsangayoung pumpkin leaves cooked with groundnutsUmngqushoUmngqushosamp and beans simmered soft; Xhosa staple Mandela lovedUrnebesUrnebesspicy spread of white cheese and roasted paprikaUrojoUrojotangy turmeric-mango soup topped with bhajia, potatoes and chutneysUsipaUsipatiny lake sardines sun-dried or fried, served with nsimaVaca fritaVaca fritaCrisped shredded beef with lime and onionsVada PavVada PavMumbai bun with fried potato fritter and garlic chutneyVarengaVarengaZebu beef boiled then shredded and browned in its own fat until crispVary amin’ananaVary amin’ananasoupy rice cooked with greens, often topped with kitozaVary sosoaVary sosoaLoose rice porridge eaten at dawn with kitoza or dried fishVatapáVatapáCreamy paste of bread, shrimp, peanuts, coconut milk and dendê

  • Garnachas

    Small thick tortillas fried and topped with mince, onion, cheese and salsa. Ready in 40 min prep and 30 min…

  • Garlic fingers

    Pizza dough strips baked with garlic butter and cheese, dipped in donair sauce. Ready in 20 min prep and 15…

  • Ganjang Gejang

    Raw blue crab marinated in soy sauce, sucked straight from the shell. Ready in 40 minutes prep and 20 minutes…

  • Ganfan

    Rice topped with stir-fried meat, vegetables and a sharp sauce. Ready in 30 minutes prep and 25 minutes cooking. Serves…

  • Gebzhalia

    Fresh cheese rolls kneaded with mint, served in mint-flecked sour milk. Ready in 30 min prep and 15 min cooking.…

  • Geera pork

    Pork cubes cooked dry with roasted cumin and hot pepper, eaten with drinks. Ready in 20 min prep and 1…

  • Gboma dessi

    African nightshade leaves stewed in palm oil with tomatoes and fish. Ready in 35 minutes prep and 50 minutes cooking.…

  • Gatsby

    Cape Town foot-long roll crammed with chips and masala steak. Ready in 30 min prep and 30 min cooking. 1…

  • Gaynatma

    Clear boiled soup of mutton or fish with potato and tomato. Ready in 25 minutes prep and 1 hour 30…

  • Gato arouille

    Grated taro fritters, crisp outside and soft within, sold at street corners. Ready in 30 minutes prep and 20 minutes…