Baku Kitchen! An independent reference of traditional food

olive oil

414 dishes.

Soutzoukakiacumin-and-garlic meatballs stewed in tomato sauceSouvlakicharcoal pork skewers with pita and tzatzikimainSpaghetti all’amatricianaguanciale, tomato and pecorino pasta, Roman stapleSpanakopitaspinach and feta phyllo piemainSpanish omelettethick potato-onion omelette served in wedges or bocadillosSpeca me gjizëpeppers baked or stuffed with fresh curd cheese and herbsSteak tartareRaw chopped beef mixed with capers, onion and egg yolk, with fries.Stifadobeef stewed with pearl onions, wine, cinnamonStocafistockfish stewed with tomatoes, olives and brandymainStrozzapretihand-rolled twisted pasta of Romagna, served with ragù or vegetablesStuffat tal-fenekrabbit stewed in wine, garlic and tomato, the national dishSufllaqeGrilled meat wrapped in flatbread with chips, yoghurt sauce and salad.cheese & dairySuzmaYoghurt drained in cloth to a thick spreadable curd, salted and eaten with bread.Tabboulehparsley-dominant salad with bulgur, mint, tomato and lemonbread & pastryTaboon breaddimpled flatbread baked on hot stones in clay taboonbread & pastryTabounachewy flatbread slapped onto the walls of a terracotta ovenTagineslow-braised meat, vegetables, olives or prunes cooked in a conical earthenware potTahinopitaCoiled bread rolled with sesame paste, sugar and cinnamon.Tajin mahshiPeppers, courgettes and aubergines stuffed with minced meat and rice, then bakedsalad & sideTaktoukacooked salad of roasted green peppers and tomatoes, scooped with breadTaramasalatawhipped fish-roe dip with bread and lemonsauce & condimentTaratortahini loosened with lemon, garlic and water, poured over fish and falafelsalad & sideTastirafried green peppers, tomato and garlic scrambled with eggTavë me groshëbaked bean stew served bubbling in earthenwareTavë me preshcasserole of leeks baked with meat and paprikamainTesti kebabimeat and vegetables slow-cooked in a sealed clay jug, cracked open at the tablemainTiraditoSashimi-cut fish sauced with ají amarillo and lime, Nikkei styleTiropitaflaky cheese-filled phyllo pastrydessertTorrijasMilk-soaked bread fried and coated in cinnamon sugar or honey, eaten at Easter.Toumfluffy whipped garlic emulsion served with grilled chickendessertTourte de blettessweet pie of chard leaves with raisins, pine nuts and applestreet foodTrapizzinoTriangular pizza-bread pocket stuffed with Roman stews like oxtail or tripe.snackTremoçosbrined lupini beans nibbled with cold beerTrinxatmashed cabbage and potato griddled with pork bellyTrout with hamPyrenean river trout pan-fried with cured mountain hamTruites de carrerolesomelette of wild mushrooms gathered in Andorra's high woods

  • Tarator

    Tahini loosened with lemon, garlic and water, poured over fish and falafel. Ready in 10 min prep and none cooking.…

  • Salpicón

    Minced beef tossed with radish, mint, onion and lime. Ready in 25 min prep and 1 hr 30 min cooking.…

  • Taktouka

    Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…

  • Gyros

    Spit-roasted pork shaved into pita with fries, tzatziki. Ready in 30 min prep and 1 hr 30 min cooking. 4…

  • Bacalhau à Brás

    Shredded salt cod scrambled with eggs, onions, matchstick potatoes. Ready in 30 min prep and 25 min cooking. 4 servings.…

  • Cachupa

    Slow-simmered corn and bean stew with fish or pork; refried for breakfast. Ready in 40 min plus overnight soaking prep…

  • Fiambre

    Vast chilled salad of meats and pickled vegetables for Day of the Dead. Ready in 3 hr prep and 1…

  • Açorda alentejana

    Garlic-coriander bread soup topped with poached egg. Ready in 15 minutes prep and 10 minutes cooking. Serves 4. A soup…

  • Afelia

    Pork braised in red wine with crushed coriander seed. Ready in 15 min prep and 1 hr 15 min cooking.…

  • Adana kebab

    Spicy hand-minced lamb skewer grilled over charcoal, served with sumac onions. Ready in 30 min prep and 12 min cooking.…