Baku Kitchen! An independent reference of traditional food

pepper

65 dishes.

charcuterie & curedMortadellalarge, silky Bologna pork sausage studded with fat cubes and peppermainMugalgallamb or liver flash-fried with pepper and onion in a shallow pancheese & dairyObatzdaBeer garden spread of ripe camembert mashed with butter, paprika and onion.soup & stewOfe nsalaPeppery catfish soup thickened with pounded yam, cooked without palm oilmainOryx steakLean dark gemsbok steak, grilled rare and served with pepper saucePaçepeppery head-meat soup, famed hangover curePaprenjakHard honey and black pepper biscuit stamped with folk patterns.PastramiBrined, spice-crusted, smoked beef navel steamed and piled on ryePatsasTripe and trotter soup with garlic vinegar, eaten at dawn.Pepe soupFiery clear broth of goat, fish or offal spiked with country pepperPepesupFiery fish pepper soup, weekend and celebration staplestreet foodPepper BunPeppery pork and scallion bun slapped onto a clay-oven wall and baked crispsauce & condimentPohnpei PepperAromatic black peppercorns grown under forest shade, mild and citrus-scentedstreet foodPopcorn ChickenBite-size fried chicken tossed with fried basil and white peppersnackPork pieHot-water crust pastry filled with chopped pork and set jelly, eaten cold.sauce & condimentRas el hanoutthe spice merchant's top-of-the-shop blend, sometimes thirty spices, for taginesRasamThin peppery tamarind broth with tomato and curry leaf, poured over riceSichuan PeppercornHusks of prickly ash that numb and tingle, the ma half of Sichuan's malaSoccaChickpea flour pancake baked in a copper pan, peppered and torn apartSpice bagChips, shredded fried chicken, peppers and spice tossed in a takeaway bagmainStroganinashavings of frozen raw fish dipped in salt and peppersoup & stewSungeo-gukPeppery soup of Taedong River grey mullet, a Pyongyang specialtySuqaarSmall-diced beef, camel or goat flash-fried with onion, pepper and xawaashThandaiCold milk ground with almonds, fennel, poppy seed, pepper and rosecocktailTuica fiartaPlum brandy boiled with honey, pepper and caramelised sugar, drunk hot.Viennese goulashThick paprika beef goulash with bread rolls or dumplings.sauce & condimentVoatsiperiferyTiny tailed wild pepper with a floral, resinous heat, gathered from forest vinessauce & condimentXawaashHouse spice mix of cumin, coriander, cinnamon, cardamom and clovemainZebu steakLean humped-cattle steak grilled and served with green peppercorn sauce

  • Fårikål

    Lamb and cabbage simmered with whole peppercorns; national dish. Ready in 20 min prep and 2 hr cooking. 4 servings.…

  • Lok Lak

    Stir-fried cubed beef with lime-pepper dip, egg and rice. Ready in 20 min plus 30 min marinating prep and 10…

  • Barbecue brisket

    Beef brisket smoked low and slow, Texas style. Ready in 30 min prep and 12 hr cooking. 10–12 servings. A…

  • Betel Nut

    Areca nut chewed with lime and pepper leaf, ubiquitous on Yap. A snack recipe from Micronesia.

  • Benga

    Rice cooked with beans, dressed in oil and pepper. Ready in 20 min prep and 1 hr 15 min cooking.…

  • Black Pepper Crab

    Crab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent. Ready in 30 min prep and 20…

  • Borhani

    Peppery mint-yogurt drink served alongside biryani at weddings. 20 min to prepare. 8 glasses. A drink recipe from Bangladesh.

  • Ca Kho To

    Catfish caramelized in a clay pot with fish sauce and pepper. Ready in 20 min prep and 45 min cooking.…

  • Buuch

    Betel nut split and chewed with lime, pepper leaf and often a shred of tobacco. Ready in 5 minutes prep…

  • Cacio e pepe

    Pecorino and black pepper pasta, Roman trattoria staple. Ready in 10 min prep and 12 min cooking. 4 servings. A…