Baku Kitchen! An independent reference of traditional food

paprika

280 dishes.

SufllaqeGrilled meat wrapped in flatbread with chips, yoghurt sauce and salad.charcuterie & curedSujukflat spiced cured sausage of beef and lamb, grilled or fried with eggsTagineslow-braised meat, vegetables, olives or prunes cooked in a conical earthenware potsalad & sideTaktoukacooked salad of roasted green peppers and tomatoes, scooped with breadTamal en cazuelaSoft corn porridge cooked with pork in a pot instead of a huskmainTandir kabobWhole pieces of lamb sealed in a clay tandir and roasted in its heat.mainTanjiaMarrakshi lamb sealed in a clay urn, slow-cooked in hammam ashesmainTavče gravčebeans baked in a skillet with paprika, mint; national dishTavë me groshëbaked bean stew served bubbling in earthenwareTavë me preshcasserole of leeks baked with meat and paprikamainThanksgiving turkeyRoast turkey with stuffing, gravy, and cranberry sauceTikkamarinated meat cubes grilled on skewers and wrapped in bread with saucemainTochiturăpork stew with wine and garlic over mămăligă, fried eggTolmagrape leaves or vegetables stuffed with minced meat and riceTripa mishquiGrilled cow intestine on skewers, served with hominy and potatocharcuterie & curedTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.TucumanaFried empanada of beef, potato and egg, sold with saucesTuna steakSeared tuna with onions, the islands' everyday proteinmainTurli tavamixed meat and vegetable casserole baked slowlyTzhvzhikLiver and offal fried hard with onion, eaten hot with lavash and vodka.salad & sideUrnebesspicy spread of white cheese and roasted paprikamainVesalicaThin pork neck steaks grilled over embers, salted and eaten with onion.Viennese goulashThick paprika beef goulash with bread rolls or dumplings.street foodWalkie talkiesChicken feet and heads boiled then grilled, sold in newspaper conesXerémCracked-corn dish cooked soft, served at festivalsYaguarlocroPotato soup with lamb offal, topped with fried blood and avocadosalad & sideZaalouksmoky mashed eggplant and tomato salad with garlic, paprika and olive oilZsiros kenyerBread spread with pork lard, topped with red onion and paprika.

  • Humarsúpa

    Creamy langoustine bisque, Reykjavik harbour favourite. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A soup &…

  • Humitas

    Seasoned fresh-corn paste tied in husks and steamed. Ready in 45 min prep and 45 min cooking. 10 humitas. A…

  • Islak burger

    Steamed burger soaked in garlicky tomato sauce, held warm in a glass cabinet. Ready in 25 minutes prep and 30…

  • Iskender kebab

    Döner slices over pide with tomato sauce, melted butter and yogurt. Ready in 30 min prep and 1 hr cooking.…

  • Jambalaya

    Creole rice cooked with sausage, chicken, and shrimp. Ready in 25 min prep and 1 hr 15 min cooking. 8…

  • Japraci

    Collard-leaf rolls stuffed with minced meat, rice. Ready in 45 minutes prep and 1 hour 30 minutes cooking. Serves 6.…

  • Japrak

    Vine or sour cabbage leaves rolled around rice and minced meat. Ready in 1 hr prep and 1 hr 30…

  • Jota

    Sauerkraut, bean and potato stew with smoked pork. Ready in 20 min prep and 2 hours 30 min cooking. 6…

  • K’ala phurka

    Thick maize soup served with a fire-heated volcanic stone dropped in. Ready in 25 minutes prep and 50 minutes cooking.…

  • Kaldeirada

    Fish and potato stew with tomato, onion and olive oil, of Portuguese descent. Ready in 30 minutes prep and 50…