Baku Kitchen! An independent reference of traditional food

olive oil

414 dishes.

Dolmadesvine leaves stuffed with rice, herbs, lemonDouaraTripe and offal stewed with chickpeas, mint and dried herbsDukkahcrushed nuts, sesame, coriander and cumin for dipping bread with oilEetchbulgur cooked with tomato and pepper, eaten warm or coldfermented & pickledElies tsakistescracked green olives cured in brine with coriander, lemon and garlicEliopitaSavoury bread studded with chopped olives, onion and mint.bread & pastryEmpanada gallegaflat baked pie filled with tuna, peppers, onionErizosRaw sea urchin tongues eaten with chopped onion, lemon and coriandersalad & sideEscalivadaCatalan salad of peppers and aubergines roasted whole in embersstreet foodEspetadaChunks of beef threaded on a skewer, salted and grilled over coalssoup & stewFabada asturianawhite bean stew with chorizo, morcilla and porksoup & stewFagioli con le cotichebean and pork-rind soup, Christmas traditionFaináChickpea flatbread slice laid atop pizza, Genoese legacyFasoladawhite bean, tomato and olive-oil soupbread & pastryFatayerfolded triangle pies of spinach, cheese or za'atarFattoushcrisp salad with toasted pita shards, purslane and sumac dressingFavaSantorini yellow split-pea purée with capers, oniondessertFekkasTwice-baked almond, sesame and raisin biscuits sliced thin for dunking in teaFërgesëpeppers, tomato and curd cheese baked until bubblingFiambreVast chilled salad of meats and pickled vegetables for Day of the DeadmainFideuàpaella-like dish of short noodles cooked in fish stock with seafoodstreet foodFiletti di baccalaSalt cod fillets in light batter, deep fried and eaten standing with paper.Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggsFinger LimeNative citrus whose beads burst like caviar; scattered over oysters.Focacciaolive-oil dimpled flatbread, Ligurian classiccheese & dairyFormatge de tupípungent cheese fermented in a clay pot with brandydessertFougasse monégasqueorange-blossom flatbread topped with nuts, anise candiesFoul mdammasstewed fava beans with lemon, garlic and olive oilstreet foodFricassésmall fried bun stuffed with tuna, harissa, olives, egg and potatoFrijoles negrosCuban black beans stewed with sofritoFtattorn pieces of thin dough steamed and soaked in a meat and tomato saucebread & pastryFtiraflat sourdough ring topped with tuna, tomato, capers and olivesFugazzetaCheese-stuffed, onion-topped pizza, Buenos Aires porteño prideFulmashed fava beans with tomato, onion and cumin, scooped with breadFul medamesStewed fava beans mashed with oil, cumin and chilli, scooped with breadFužihand-rolled Istrian pasta quills with truffles or game sauce

  • 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.…