Baku Kitchen! An independent reference of traditional food

offal cuts

181 dishes.

drinkDong Ding OolongRolled semi-oxidised oolong from Nantou, roasted for a sweet toasty finishDouaraTripe and offal stewed with chickpeas, mint and dried herbsmainDrob de mielEaster lamb offal loaf with herbs and eggsDuletMinced tripe, liver and beef fried with butter, chili and cardamomsoup & stewEgusi soupMelon-seed soup with bitterleaf and assorted meats, eaten with pounded yamEruShredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufuEscudellameat, sausage, vegetable and pasta hotpot, the national dishFattoushcrisp salad with toasted pita shards, purslane and sumac dressingFeijão de óleo de palmaBeans stewed in red palm oil with smoked fish, served with fungeFeijoadaBlack bean and pork stew with rice, orange, greens, farofa; Saturday ritualsalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and gheesoup & stewFlakiTripe strips simmered with marjoram and root vegetables in beef broth.FritangaShared platter of fried pork, chorizo, blood sausage, potatoes and plantainFry jacksPuffy fried dough triangles with beans, eggs, or jamGhormeh sabzideep-green herb stew with lamb, kidney beans and dried limesGitheriboiled maize and beans, often fried with vegetables; Kikuyu stapleGoat soupPeppery broth of goat meat and offal with hot pepper and seasoningGuatitaTripe stewed in peanut-potato sauce, served with ricesoup & stewGuruTripe simmered for hours with onion and tomato until softHabichuelas con dulceSweet spiced cream-of-beans dessert for LentdessertHalo-HaloLayered shaved ice with sweet beans, jellies, ube and leche flanHamam mahshipigeon stuffed with freekeh or rice, then roasted; Cairo delicacyHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablessoup & stewHu TieuSouthern pork-and-seafood noodle soup, served clear or dryIbiharagered kidney beans fried with onions and palm oil, the daily stapleJagacidaRice cooked with beans and bay leafJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatJigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.mainJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp saucestreet foodKabdaLamb liver fried hard with tomato, chilli and cumin, scooped up with bread.Kaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKaleh pachehsheep's head-and-trotter soup traditionally eaten at dawnsoup & stewKallapochaSheep head and trotters boiled long into a rich gelatinous morning broth.soup & stewKamouniaoffal and cumin stew, slow-simmered until richmainKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoongKarjalanpaistiPork, beef and lamb slow-baked with allspice and root vegetables.

  • Air Batu Campur

    Shaved ice heaped with beans, jelly, sweetcorn and coloured syrups. Ready in 40 minutes prep and 30 minutes cooking. Serves…

  • Ais Kacang

    Shaved-ice mountain with beans, jellies, corn and syrups. Ready in 30 min prep and 20 min cooking. 4 bowls. A…

  • Akkoub

    Spiny wild thistle stalks peeled and stewed with lamb or lemon and eggs. Ready in 1 hour, mostly cleaning prep…

  • Anticuchos

    Grilled beef-heart skewers marinated in ají panca, evening carts. Ready in 30 min prep and 12 min cooking. 4 servings,…

  • Anticucho

    Beef-heart skewers with potato and spicy peanut sauce, night grills. Ready in 30 min prep and 15 min cooking. 4…

  • Ash reshteh

    Thick herb-noodle-bean soup with fermented whey and fried mint. Ready in 30 min prep and 2 hr cooking. 6 servings.…

  • Bafas

    Small plates of fried fish, sausage or offal set out to drink grogue with. Ready in 20 minutes prep and…

  • Bak Chor Mee

    Egg noodles with minced pork, liver, dumplings, vinegar and chilli. Ready in 25 min prep and 15 min cooking. 2…

  • Batiburrillo

    Stew of beef and lamb offal – liver, kidney and heart – with onion. Ready in 40 minutes prep and…

  • Batchoy

    Pork offal and noodle soup topped with crushed chicharon and fried garlic. Ready in 30 min prep and 2 hr…