Baku Kitchen! An independent reference of traditional food

oregano

240 dishes.

Qoftefried herbed meatballs, often with feta and breadQuimbombóOkra stewed with pork, plantain dumplings and sofritoQuipesFried bulgur rolls stuffed with beef, Lebanese-rootedRabo encendidoFiery braised oxtail in tomato-wine sauceRanga rangaBeef tripe stewed with potato, tomato and yellow ajiRevolcadoPork head and offal stewed in a red tomato and chile recadosoup & stewRičetbarley pot with beans and smoked meatmainRocoto rellenoArequipa's hot rocoto pepper stuffed with beef, baked with cheeseRopa viejaShredded beef braised with tomato, peppers, olivesSajta de polloChicken in yellow aji sauce with chuño, potato and onion saladSalbutesPuffed fried tortillas with chicken, cabbage, tomatoSalteñaBaked juicy empanada of stewed meat in sweet-spicy gravy; mid-morning ritualSancochoHearty stew of chicken or fish with plantain, yuca and cornSancocho de gallinaFree-range chicken soup with ñame and culantro; national dishSándwich de cholaCrusty marraqueta filled with roast pork, pickled onion and hot llajwaSánguche de milanesaBreaded steak in a crusty roll with lettuce, tomato and mayonnaisesnackSausPigs' feet pickled with lime, onion, cucumber and hot pepperSeco de chivoGoat braised with naranjilla and beer, yellow rice alongsidemainSelsko mesovillage-style pork and mushrooms stewed in clay potShish taoukgarlicky yogurt-marinated chicken skewers served with toumsauce & condimentSmalecSeasoned lard with crackling spread on bread, with pickle.Sopa de maníCreamy peanut soup topped with shoestring friesSouvlalarge chunks of pork or lamb turned slowly over charcoalSouvlakicharcoal pork skewers with pita and tzatzikiStew chicken with rice and beansRecado-browned chicken with coconut rice and beans; national plateStuffat tal-fenekrabbit stewed in wine, garlic and tomato, the national dishStuffed cabbagecabbage rolls of pork and rice over sauerkrautSufllaqeGrilled meat wrapped in flatbread with chips, yoghurt sauce and salad.Tacos al pastorChile-marinated pork shaved from a spit, with pineapple and cilantromainTamal de ollaPot-baked corn tamale casserole with chicken and olivesTamal en cazuelaSoft corn porridge cooked with pork in a pot instead of a huskmainTamalesMasa steamed in husks or banana leaves with savory fillingsTavë kosilamb and rice baked under tangy yogurt custard, national dishTavë 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 table

  • Pastelitos

    Fried masa turnovers filled with meat and vegetables, topped with curtido. Ready in 50 min prep and 25 min cooking.…

  • Meat pie

    Small pastry cups filled with seasoned minced beef and gravy. Ready in 45 min prep and 35 min cooking. Makes…

  • Ajiaco

    Country stew of assorted meats and root vegetables. Ready in 40 min prep and 2 hr 30 min cooking. Serves…

  • Milanesa

    Breaded fried cutlet; a la napolitana adds ham, cheese, tomato. Ready in 30 min prep and 20 min cooking. 4…

  • Vori vori

    Chicken broth with corn-and-cheese dumpling balls. Ready in 25 min prep and 1 hr 15 min cooking. 6 servings. A…

  • Gyros

    Spit-roasted pork shaved into pita with fries, tzatziki. Ready in 30 min prep and 1 hr 30 min cooking. 4…

  • Bajan fish cakes

    Fluffy salt-cod fritters dipped in pepper sauce. Ready in 25 min plus overnight soaking prep and 30 min cooking. 4…

  • Fiambre

    Vast chilled salad of meats and pickled vegetables for Day of the Dead. Ready in 3 hr prep and 1…

  • Agrio de naranja

    Salted sour orange juice used to season and to sprinkle at the table. Ready in 20 minutes prep and none…

  • Adobo arequipeño

    Pork shoulder stewed overnight in chicha de jora and aji panca. Ready in 30 minutes prep and 2 hours 30…