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

  • Fideuà

    Paella-like dish of short noodles cooked in fish stock with seafood. Ready in 30 min prep and 35 min cooking.…

  • Filfel chuma

    Garlic and dried-chili paste loosened with oil, spooned onto fish and eggs. 20 min to prepare. 1 jar, about 250…

  • Focaccia

    Olive-oil dimpled flatbread, Ligurian classic. Ready in 20 min prep and 25 min cooking. 1 tray. A bread & pastry…

  • Fougasse monégasque

    Orange-blossom flatbread topped with nuts, anise candies. Ready in 40 minutes prep and 30 minutes cooking. One large flatbread. A…

  • Foul mdammas

    Stewed fava beans with lemon, garlic and olive oil. Ready in 15 minutes prep and 2 hours, or 10 minutes…

  • Fricassé

    Small fried bun stuffed with tuna, harissa, olives, egg and potato. Ready in 40 min prep and 20 min cooking.…

  • Ftat

    Torn pieces of thin dough steamed and soaked in a meat and tomato sauce. Ready in 45 minutes prep and…

  • Ftira

    Flat sourdough ring topped with tuna, tomato, capers and olives. Ready in 30 min prep and 20 min cooking. 2…

  • Frijoles negros

    Cuban black beans stewed with sofrito. Ready in 20 min prep and 2 hr 15 min cooking. 6 servings. A…

  • Fuži

    Hand-rolled Istrian pasta quills with truffles or game sauce. Ready in 1 hr prep and 50 min cooking. 4 servings.…