Baku Kitchen! An independent reference of traditional food

olive oil

414 dishes.

RomescoRomescoTarragona sauce of nyora peppers, almonds, tomato and fried breadRopa viejaRopa viejaShredded beef braised with tomato, peppers, olivesRummaniyyaRummaniyyaGazan lentils and aubergine soured with pomegranateSaganakiSaganakipan-seared cheese finished with a lemon squeezeSahawiqSahawiqfresh green chili-tomato relish, ancestor of zhugSalad ShiraziSalad Shirazidiced cucumber, tomato and onion in lime-mint dressingSalade niçoiseSalade niçoiseTuna, anchovies, olives, green beans, egg, tomato salad.Salată de vineteSalată de vinetesmoky mashed aubergine salad with onionSalata mashwiyaSalata mashwiyaGrilled peppers and tomatoes chopped with olives, egg and tunaSalatet rahebSalatet rahebCharred aubergine chopped with tomato, onion, parsley, lemon and olive oil.SalmorejoSalmorejothick cold tomato-bread cream topped with egg, hamSalpicónSalpicónMinced beef tossed with radish, mint, onion and limeSalsa machaSalsa machaChunky chili oil with dried chiles, peanuts and sesame, spooned on everythingSaltimbocca alla romanaSaltimbocca alla romanaveal with prosciutto and sage in white wineSamke harraSamke harrabaked fish under a hot sauce of tahini, chilli, coriander and walnutSardines farciesSardines farciesBoned sardines stuffed with chard, herbs and cheese, then baked.Sardines mchermelSardines mchermelbutterflied sardines sandwiched around chermoula, floured and fried to orderSardinhas assadasSardinhas assadascharcoal-grilled sardines eaten at summer saints' festivalsShafutShafutlahoh soaked in minty spiced buttermilk, served coldShakshoukaShakshoukaEggs poached in a spiced tomato and pepper sauce, eaten from the panShakshukaShakshukaeggs poached in spiced tomato-pepper sauce; North African Jewish importSharba libiyaSharba libiyalamb, orzo, tomato and dried-mint Ramadan soup, dusted with bzar spiceShawarmaShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.ShiroShirosmooth spiced chickpea-flour stew, everyday and fasting stapleShish taoukShish taoukgarlicky yoghurt-marinated chicken skewers served with toumShorbat adasShorbat adasred lentil soup with cumin and lemon; Ramadan openerShorbat freekehShorbat freekehsmoked green wheat soup with chicken; Ramadan stapleSimitSimitsesame-crusted bread ring sold from carts; eaten with tea and cheeseSkordaliaSkordaliathick garlic purée bound with potato, bread or almondsSlata mechouiaSlata mechouiasmoky grilled pepper and tomato salad with tuna, egg and olive oilSnezhankaSnezhankastrained yoghurt with cucumber, garlic, dill and walnutsSoccaSoccaChickpea flour pancake baked in a copper pan, peppered and torn apartSopa da pedraSopa da pedrathick pork, bean and vegetable soup claimed by AlmeirimSoparnikSoparnikthin chard pie baked under embers and brushed with garlic oilSoppa tal-armlaSoppa tal-armlaWidow's soup of poor-man's vegetables topped with a fresh ġbejna and egg.Soupe au pistouSoupe au pistousummer vegetable and bean soup finished with basil and garlic

  • Erizos

    Raw sea urchin tongues eaten with chopped onion, lemon and coriander. Ready in 30 minutes prep and none cooking. Serves…

  • Espetada

    Chunks of beef threaded on a skewer, salted and grilled over coals. Ready in 15 min prep and 15 min…

  • Fagioli con le cotiche

    Bean and pork-rind soup, Christmas tradition. Ready in 30 minutes prep and 2 hours 30 minutes cooking. Serves 6. A…

  • Fabada asturiana

    White bean stew with chorizo, morcilla and pork. Ready in 20 min prep and 2 hr 30 min cooking. 6…

  • Fatayer

    Folded triangle pies of spinach, cheese or za’atar. Ready in 45 min prep and 20 min cooking. 24 pies. A…

  • Fasolada

    White bean, tomato and olive-oil soup. Ready in 15 min prep and 1 hr 30 min cooking. 6 servings. A…

  • Fekkas

    Twice-baked almond, sesame and raisin biscuits sliced thin for dunking in tea. Ready in 30 minutes prep and 50 minutes…

  • Fattoush

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

  • Fava

    Santorini yellow split-pea purée with capers, onion. Ready in 10 min prep and 1 hr cooking. 6 servings. A salad…

  • Filetti di baccala

    Salt cod fillets in light batter, deep fried and eaten standing with paper. Ready in 20 minutes prep and 20…