Baku Kitchen! An independent reference of traditional food

herbs

425 dishes.

MosukujaneAromatic wild bush tea steeped from dried lemon-scented leavesMotalsharp sheep cheese aged with mountain herbs inside a skincheese & dairyMotal peniricrumbly sheep cheese matured with mountain herbs inside a skinMotlopi coffeeRoasted shepherd's tree root brewed as a bitter coffee substituteMountain chickenCrapaud frog legs stewed creole-style; historic national dish, now rareMunkoyoLightly fermented maize drink soured with sweet munkoyo rootsMurabyanshrimp rice with dill, turmeric and dried limeNaem KhaoCrispy fried rice-ball salad with sour pork and herbsfermented & pickledNakladané uhorkyGherkins pickled with dill and horseradish, opened with cold meatdrinkNam KrachiapDeep red roselle infusion served iced and sweetened over crushed icemainNasi KerabuBlue rice dyed with butterfly pea flowers, served with herbs, fish and budusauce & condimentNatefGlossy white cream whipped from soapwort root and sugar syrup, used as dip.Negroniequal parts gin, sweet vermouth and Campari, stirred over iceNegroni SbagliatoNegroni with sparkling wine instead of gin, lighter and fizzy.street foodNem NuongSeasoned pork paste grilled on skewers and rolled with herbs in rice paperNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishdessertNishaldaWhite foam of whipped egg white, sugar and liquorice root, eaten with bread.NkuiSlippery ceremonial soup drawn out from pounded nkui bark and spicesNum Banh ChokMorning rice noodles under green fish gravy and raw vegetablessalad & sideOcopaBoiled potatoes under a sauce of huacatay, aji, peanuts and cheesefermented & pickledOgórki kiszoneSalt-brined dill cucumbers, sour and cloudy, eaten with vodka or bread.Or LamLuang Prabang stew of buffalo, eggplant and numbing chili woodOsbanesheep tripe stuffed with liver, rice, chard and herbs, then simmeredmainOshi siyoalafPamiri noodles cooked with wild mountain herbs and sour milkOssobucobraised veal shanks finished with lemony gremolataOvdukhCold soup of sour milk with cucumber, herbs and sometimes cold meat.mainPachamancaMeats and tubers steamed underground on hot stones, Andean feastmainPad KaphraoHoly-basil pork or chicken stir-fry over rice with fried eggPaling in ‘t groenRiver eel poached in a green sauce of sorrel, chervil and spinach.wine & spiritParagaRoadside shots of local gin infused with roots, bark and bitter herbsmainPârjoaleflattened, herbed minced-meat patties fried until darksoup & stewPasta e ceciThick chickpea soup with short pasta, rosemary and olive oil.wine & spiritPastisAnise spirit poured over ice and clouded with cold water.mainPatarashcaRiver fish seasoned with sacha culantro and grilled in bijao leavesPato no tucupiDuck simmered in tucupi broth with mouth-numbing jambu leavesstreet foodPeanut Ice Cream RollTaro ice cream, planed peanut brittle and coriander wrapped in a thin crepe.

  • Chakhokhbili

    Chicken stewed with tomatoes and huge handfuls of fresh herbs. Ready in 20 min prep and 1 hr cooking. 6…

  • Chakapuli

    Lamb or veal stewed with tarragon and unripe plums; springtime favorite. Ready in 20 min prep and 1 hr 10…

  • Chalop

    Cold soup of suzma, herbs, radish and cucumber in iced water. Ready in 20 minutes prep and none cooking. Serves…

  • Chashushuli

    Veal or beef braised with tomato, onion, chilli and coriander. Ready in 20 min prep and 1 hr 15 min…

  • Chermoula

    Coriander, garlic, cumin, paprika and lemon marinade rubbed into fish. 15 min to prepare. 1 jar, about 400 ml. A…

  • Cherchem

    Cracked wheat cooked with beans and mutton and scented with dried herbs. Ready in 30 minutes prep and 2 hours…

  • Chicken Inasal

    Chicken marinated in calamansi, lemongrass and annatto oil, grilled over coals. Ready in 30 min prep and 25 min cooking.…

  • Chimarrão

    Hot erva-mate sipped from a shared gourd, southern tradition. 10 min to prepare. 1 gourd, many rounds. A drink recipe…

  • Chiles en escabeche

    Jalapeños with carrot and onion in herbed vinegar, eaten with everything. A fermented & pickled recipe from Mexico.

  • Chivo guisado

    Goat braised with wild oregano, a Northwest specialty. Ready in 30 minutes prep and 2 hours cooking. Serves 6. A…