Baku Kitchen! An independent reference of traditional food

green chilli

284 dishes.

Ema DatshiEma DatshiNational dish of chilies cooked in melted cheese sauceEscamolesEscamolesAnt larvae sauteed in butter with epazote, nutty and buttery in tacosEsquitesEsquitesCorn kernels cooked with epazote, cupped with mayonnaise, cheese, chile and limeEzayEzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relishFah-fahFah-fahpeppery goat and vegetable soup eaten with spongy breadFalafelFalafelfried chickpea balls in pita with salads, tahini and ambaFetiraFetiraLayered dough folded around egg, fried in butter and eaten with honeyFirfirFirfirtorn injera soaked in spicy berbere sauce and butterFish CutletsFish CutletsBreadcrumbed balls of spiced tuna and potato, deep-fried and eaten with sambolFish Head CurryFish Head CurryRed snapper head in South Indian curry with okra and aubergineFish SuruwaFish SuruwaIndo-Fijian fish curry with coconut milk, tomato and spicesFrango à cafrealFrango à cafrealChicken marinated in green chili, garlic and coriander, then grilled hardFuchkaFuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind waterFulFulmashed fava beans with tomato, onion and cumin, scooped with breadGalayet bandoraGalayet bandoratomatoes stewed with olive oil, garlic and chili, scooped with breadGamjatangGamjatangSpicy pork backbone stew with potatoes and perilla leavesGarudhiyaGarudhiyaClear tuna broth over rice with lime, chili and onionGoan Fish CurryGoan Fish CurryCoconut, kokum and red-chili fish curry eaten with riceGoen HogayGoen HogayCucumber salad with chilli, onion, coriander and crumbled datshi cheeseGol GappayGol GappayCrisp hollow shells filled with spiced potato and sour tamarind waterGomenGomencollard greens simmered with garlic, ginger and spiced oilGondo MaruGondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red riceGongura PachadiGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishGotu Kola SambolaGotu Kola SambolaFinely shredded pennywort leaf with coconut, lime, onion and green chilliGreen CurryGreen CurryCoconut curry of green chili paste, chicken and Thai basilGuacamoleGuacamoleMashed avocado with lime, onion, chile; scooped with totoposGyin ThokeGyin ThokeShredded pickled ginger tossed with sesame, fried beans, cabbage and limeHalimHalimhearty spiced lentil and meat soup, late-night favoriteHalwa PuriHalwa PuriWeekend spread of fried puris, semolina halwa and chickpea curryHamliHamlicollard greens sautéed with garlic and oilHawawshiHawawshibaladi bread packed with spiced minced beef, baked crispHilbehHilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.Hilib ariHilib ariGoat meat boiled then fried in its own fat, piled on rice with bananaHmissHmissgrilled pepper, tomato and garlic salad cooled and dressed with olive oilHongeohoeHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throatHoppersHoppersBowl-shaped fermented rice-coconut pancakes, often with an egg inside

  • Basbaas

    Green chili, coriander and lime relish set on every table. Ready in 15 minutes prep and none cooking. About 300…

  • Bara

    Spiced split-pea fritters fried dark and eaten with chutney, an Indo-Fijian market snack. Ready in 30 min prep and 25…

  • Bathup

    Hand-pinched dough pieces in broth with dried meat and greens, a cold-weather staple. Ready in 30 minutes prep and 45…

  • Beguni

    Aubergine slices in gram-flour batter, deep-fried and eaten hot with muri. Ready in 20 min prep and 20 min cooking.…

  • Bhorta

    Mashes of aubergine, potato or dried fish with mustard oil and chilies. Ready in 20 min prep and 20 min…

  • Bhuna Khichuri

    Rich rice-and-lentil pilaf cooked for rainy days and feasts. Ready in 25 minutes prep and 45 minutes cooking. Serves 6.…

  • Bhajia

    Gram-flour-battered potato slices fried crisp, Indian-Kenyan favorite. Ready in 20 min prep and 25 min cooking. 4 servings. A street…

  • Bhatmas Sadeko

    Fried soybeans tossed with onion, chilli, lemon and mustard oil. Ready in 15 minutes prep and 15 minutes cooking. Serves…

  • Bhelpuri

    Puffed rice tossed with onion, tamarind and coriander chutney in a paper cone. 25 min to prepare. 4 servings. A…

  • Biriani

    Layered coastal rice with spiced meat, saffron-tinted and served at weddings. Ready in 45 min prep and 1 hr 30…