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

  • Bifana

    Thin garlic-marinated pork cutlets in a soft roll. Ready in 15 min prep and 20 min cooking. 4 sandwiches. A…

  • Bigilla

    Garlicky mashed broad-bean dip eaten with galletti crackers. Ready in 15 min prep and 1 hr 30 min cooking. About…

  • Bistec de palomilla

    Thin beef steak marinated in garlic and lime, topped with raw onion. Ready in 15 min prep and 10 min…

  • Bistecca alla fiorentina

    Thick rare Chianina T-bone grilled over coals. Ready in 10 min prep and 20 min cooking. 2–3 servings. A main…

  • Bissara

    Silky dried fava bean soup with olive oil, garlic and cumin; winter warmer. Ready in 10 min prep and 1…

  • Boiled breadfruit

    Starchy breadfruit boiled or fried as staple side. Ready in 20 min prep and 30 min cooking. 6 servings. A…

  • Bocadillo de calamares

    Fried squid rings stuffed in a baguette, Madrid classic. Ready in 20 min prep and 10 min cooking. 4 sandwiches.…

  • Bobó de camarão

    Shrimp in silky cassava-coconut cream enriched with dendê. Ready in 30 min prep and 50 min cooking. 6 servings. A…

  • Boliche

    Beef eye-round stuffed with chorizo, pot-roasted. Ready in 40 min prep and 3 hr cooking. 6 servings. A main recipe…

  • Boiled cassava

    Boiled cassava root accompanying sauces and grills. Ready in 15 minutes prep and 25 minutes cooking. Serves 6 as a…