Baku Kitchen! An independent reference of traditional food

olive oil

414 dishes.

Pasta e ceciPasta e ceciThick chickpea soup with short pasta, rosemary and olive oil.PašticadaPašticadaDalmatian beef braised with prošek and prunes, served with gnocchiPastitsioPastitsiobaked pasta with cinnamon-scented meat sauce, béchamelPastizziPastizziflaky diamond pastries filled with ricotta or mushy peasPatatas bravasPatatas bravascrisp fried potatoes with spicy tomato sauce, aioliPebrePebreCoriander, onion and ají salsa spooned on bread and grillsPeixinhos da hortaPeixinhos da hortaGreen beans in light batter, deep fried; eaten as a meatless snack.PekaPekaoctopus, lamb or veal slow-baked under an ember-covered bellPesto alla genovesePesto alla genovesebasil, pine nuts, garlic, Parmigiano pounded with olive oilPidePideboat-shaped flatbread baked with cheese, minced meat or sucukPimientos de PadrónPimientos de Padrónblistered small green peppers with flaky salt; some fieryPiri-piriPiri-piriCrushed malagueta chili in palm oil, set on the table with everythingPiri-piri prawnsPiri-piri prawnsfamous Mozambican prawns grilled with piri-piri, garlic and limePispiliPispilicornbread baked with leeks, spinach and fresh gjizë curdPissaladièrePissaladièrecaramelised onion tart with anchovies and olivesPistoPistoManchegan fried vegetable medley, often crowned with eggPiurePiureBlood-red sea squirt flesh, strongly iodised, chopped raw with lemonPizza a caballoPizza a caballoSlice of pizza with a slice of faina laid on top, eaten standingPizza al taglioPizza al taglioRectangular pizza baked in trays, cut with scissors and sold by weight.Pizza MargheritaPizza MargheritaNeapolitan wood-fired pizza with tomato, mozzarella, basilPolentaPolentacreamy or grilled cornmeal, northern Italian staplePolvo à lagareiroPolvo à lagareiroroast octopus drenched in olive oil with punched potatoesPourgouri pilafiPourgouri pilafiBulgur pilaf toasted with vermicelli and tomato, served with yoghurt.Prego no pãoPrego no pãogarlicky steak sandwich in a Portuguese rollProvoletaProvoletaProvolone round grilled molten and crusty, the asado openerPtitimPtitimtoasted pasta pearls, austerity-era invention turned comfort foodPulpo a la gallegaPulpo a la gallegaboiled octopus over potatoes with paprika, olive oilPuntarellePuntarelleCurled chicory shoots in cold water, dressed with anchovy, garlic and vinegar.Qaghaq tal-AppostliQaghaq tal-AppostliRing loaf crusted with almonds and sesame, eaten around Lent.QassatatQassatatRound open pastries filled with ricotta, peas or spinach and anchovy.Queijadas de SintraQueijadas de Sintratiny crisp-shelled tarts of fresh cheese, sugar and cinnamonRashoofRashooflentil and bulgur soup enriched with dried jameed yoghurtRatatouilleRatatouilleProvençal stew of aubergine, courgette, peppers, and tomato.ReggianitoReggianitoHard salty grating cheese, shaved over pasta and into ñoquisRibollitaRibollitaTuscan twice-boiled bread, bean and cavolo nero soupRiga spratsRiga spratsGolden oil-packed smoked sprats on buttered bread.

  • Dagga

    Crushed tomato, chilli, dill and garlic salad pounded in a clay bowl. 20 min to prepare. 4 servings. A salad…

  • Daktyla

    Finger-shaped pastries filled with almond and cinnamon, fried and syruped. Ready in 40 min prep and 30 min cooking. 24…

  • Debs w rashi

    Grape molasses swirled into tahini and scooped up with bread. Ready in 5 minutes prep and none cooking. Serves 4.…

  • Diples

    Thin dough ribbons fried, folded and drenched in honey and walnuts. Ready in 45 min prep and 45 min cooking.…

  • Dolmades

    Vine leaves stuffed with rice, herbs, lemon. Ready in 1 hr prep and 50 min cooking. 60 dolmades. A snack…

  • Dukkah

    Crushed nuts, sesame, coriander and cumin for dipping bread with oil. Ready in 20 min prep and 20 min cooking.…

  • Elies tsakistes

    Cracked green olives cured in brine with coriander, lemon and garlic. 40 min to prepare. Fills a 2-litre jar. A…

  • Eliopita

    Savoury bread studded with chopped olives, onion and mint. Ready in 25 minutes prep and 45 minutes cooking. One loaf,…

  • Empanada gallega

    Flat baked pie filled with tuna, peppers, onion. Ready in 45 minutes prep and 50 minutes cooking. One large pie,…

  • Escalivada

    Catalan salad of peppers and aubergines roasted whole in embers. Ready in 20 min prep and 50 min cooking. 6…