Baku Kitchen! An independent reference of traditional food

raw

178 dishes.

mainSannakjiFreshly cut octopus tentacles still writhing, dressed in sesame oil and seedsSashimiPristine slices of raw fish served with soy sauce and wasabisauce & condimentSatini papaygrated green papaya chutney with limesauce & condimentSatini pomme d’amourfresh tomato chutney with coriander and chiliScorched conchRaw conch scored, dressed with lime, onion and hot pepper, eaten from the shellsalad & sideShakarobtomato, onion and herb salad dressed with sour milkShopska saladtomatoes, cucumbers, roasted peppers under snowy grated sirenesauce & condimentSidr honeydark aromatic honey from jujube blossom, eaten by the spoonfulSnezhankastrained yoghurt with cucumber, garlic, dill and walnutscharcuterie & curedSol over GudhjemSmoked herring on rye with raw egg yolk, radish and chives.Steak tartareRaw chopped beef mixed with capers, onion and egg yolk, with fries.mainStroganinashavings of frozen raw fish dipped in salt and pepperSushiVinegared rice with raw fish or seafood, as nigiri or rollsSydney Rock OystersSmall intensely mineral oysters eaten raw with lemon on the half shellTabboulehparsley-dominant salad with bulgur, mint, tomato and lemonTamarind ballsSour tamarind pulp rolled with sugar and salt into sticky ballssnackTamilokWoodworm from rotting mangrove trunks, eaten raw with vinegar, calamansi and chilliTeuk TnaotFresh sugar-palm sap, drunk sweet or lightly fermenteddrinkThambiliKing coconut water drunk straight from the orange nut, cut open to ordermainTiraditoSashimi-cut fish sauced with ají amarillo and lime, Nikkei styledrinkTizanaChopped fruit in juice or soda, served in a cup with a spoonsalad & sideTohu ThokeShan chickpea tofu salad with tamarind, chili and peanutsmainTuna SashimiAbundant fresh raw tuna eaten with soy, lime or chilisalad & sideTunisian saladdiced cucumber, tomato, onion and apple with tuna and mintsnackTurkmen melonintensely sweet Vaharman and Gulaby melons eaten fresh or driedsalad & sideUlamPlatter of raw jungle leaves and shoots eaten with sambal and riceUlat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and butterysalad & sideUmaiRaw fish sliced thin and dressed with lime, onion, chilli and saltdrinkVai NiuWater from a young coconut, drunk straight from the shell.snackWalvis Bay oystersPlump fast-growing oysters shucked fresh on the lagoon shoreWitchetty GrubFat wood-moth larva dug from roots, eaten raw or roasted until nutty and crispmainYukhoeRaw seasoned beef strips with pear, pine nuts and a raw egg yolksnackZabansour wild saba fruit sucked from the pod or blended into juiceZsiros kenyerBread spread with pork lard, topped with red onion and paprika.

  • Kurt

    Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.

  • Goi Cuon

    Fresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip. Ready in 45 min prep and 20 min cooking.…

  • Abgora

    Sour juice pressed from unripe grapes, used instead of lemon in stews. Ready in 45 minutes prep and none cooking.…

  • Abacate recheado com atum

    Halved avocado filled with tuna, lime and grated coconut. Ready in 20 minutes prep and none cooking. Serves 4. A…

  • Achichuk

    Thin-sliced tomato-onion salad served beside plov. Ready in 15 minutes prep and none cooking. Serves 6. A salad & side…

  • Agrio de naranja

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

  • Agua de coco

    Green coconut split open at the roadside and drunk straight from the shell. Ready in 5 minutes prep and none…

  • Ají

    Cilantro-scallion chili salsa spooned over empanadas and grilled meats. Ready in 15 minutes prep and none cooking. About 400 ml.…

  • Antigua black pineapple

    The island’s famously sweet small pineapple, eaten fresh. Ready in 15 min prep and 30 min chilling cooking. 4 servings.…

  • Basashi

    Raw horse meat sliced thin with ginger, garlic and sweet soy. 20 min to prepare. 4 servings as a starter.…