Baku Kitchen! An independent reference of traditional food

herbs

425 dishes.

wine & spiritTranpeClairin steeped with bark, roots and spices, taken by the small glasswine & spiritTravaricagrape brandy infused with Dalmatian mountain herbs, drunk as aperitifwine & spiritTrejos devyneriosBitter herbal liqueur made from twenty-seven herbs, roots and spicesstreet foodTrung Vit LonFertilised duck egg boiled and eaten from the shell with herbs and saltcharcuterie & curedTsamarellagoat meat heavily salted, sun-dried and rubbed with oreganomainTukirGoat or pork cooked with herbs inside a bamboo tube over an open firesoup & stewUgroHand-cut thin noodles simmered in meat broth with herbs and sour milk.soup & stewUkhaclear fish soup with potato and dillsalad & sideUlamPlatter of raw jungle leaves and shoots eaten with sambal and ricefermented & pickledUmeboshiFiercely sour salt-pickled plums dyed red with shiso, one per rice boxwine & spiritUnicumbitter black herbal liqueur in a round bottle, drunk as a digestifUsbancasings stuffed with rice, herbs and offal, steamed or simmered; festive dishwine & spiritVermutChilled vermouth with soda and olives, drunk before dinnercocktailVieux CarréRye, cognac, sweet vermouth, Bénédictine and bitters, stirred over iceWasakakaSharp garlic, sour orange and oregano sauce spooned over grilled chickenWeisswurstBavarian white veal sausage with sweet mustard, eaten before noon.Wonjosweet crimson hibiscus juice, served chilledwine & spiritYa DongRice spirit infused with roots, bark and herbs, sold by the shot at street cartssauce & condimentZa’atarwild thyme, sumac and sesame blend eaten with oil and breadZaatarDried wild thyme mixed with sumac and sesame, eaten with oil and bread.charcuterie & curedZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or driedsoup & stewZeamăsour chicken-noodle soup brightened with fermented bran borșZhingyalov hatsflatbread stuffed with a dozen chopped wild herbs; Artsakh specialtyZhugsearing Yemenite green chili-coriander pastemainZibdiyit gambarishrimp baked with chilli, tomato and dill in a clay bowldrinkZoboTart hibiscus drink with ginger and pineapplewine & spiritZubrovkavodka infused with bison grass from the Białowieża forestwine & spiritŻubrówkaPale green vodka with a blade of bison grass, drunk with apple juice.drinkZumbani teaHerbal infusion of fever-tea leaves, camphor-scented and drunk hot

  • Escargots

    Snails baked in garlic-parsley butter, eaten with picks. Ready in 25 min prep and 12 min cooking. 4 servings. A…

  • Fernet-Branca

    Bitter herbal amaro, drunk long with cola or neat as a digestif. Ready in 5 min to serve prep and…

  • Fattoush

    Crisp salad with toasted pita shards, purslane and sumac dressing. Ready in 25 min prep and 10 min cooking. 6…

  • Fierkelsjhelli

    Suckling pig set in its own clear aspic and sliced cold. A charcuterie & cured recipe from Luxembourg.

  • Feu

    Lao beef noodle soup served with a tray of herbs, lime and chilli. Ready in 40 min prep and 3…

  • Fernet con coca

    Bitter Fernet with Coca-Cola, Córdoba’s beloved mix. Ready in 3 min prep and none cooking. 1 drink. A cocktail recipe…

  • Flaki

    Tripe strips simmered with marjoram and root vegetables in beef broth. Ready in 30 min prep and 4 hr cooking.…

  • Frango à cafreal

    Chicken marinated in green chili, garlic and coriander, then grilled hard. Ready in 30 minutes prep and 35 minutes cooking.…

  • Folere

    Hibiscus juice, Cameroon’s take on bissap. Ready in 10 minutes prep and 20 minutes cooking. About 2 litres. A drink…

  • Furundu

    Fermented roselle seeds dried and ground into a dark, sharp savoury condiment. A fermented & pickled recipe from South Sudan.