Baku Kitchen! An independent reference of traditional food

roasted

173 dishes.

AjvarAjvarroasted red-pepper relish made each autumnAkar CadakaAkar CadakaSago flour mixed with grated coconut and roasted on a hot clay plateAlguashteAlguashteGround toasted pumpkin seed sprinkled over fruit, corn and soupsAntigua coffeeAntigua coffeeBalanced volcanic-soil coffee from the valley around colonial AntiguaArgan oilArgan oilnutty roasted-kernel oil pressed from argan fruit, drizzled on bread and couscousAsaanaAsaanaDark caramel-sweet drink of roasted fermented maize, served over iceAsado con cueroAsado con cueroBeef roasted in its own hide beside an open fire, for large gatheringsAshamAshamParched corn ground fine with sugar, eaten dry by the spoonfulBabi GulingBabi GulingBalinese spice-stuffed roast suckling pig with cracklingBalanguBalanguWhole cuts of mutton or beef roasted plain over embers and chopped to orderBessoBessoRoasted barley flour stirred with water, butter and salt or sugarBlue Mountain coffeeBlue Mountain coffeePrized mild coffee grown in the Blue MountainsBoodogBoodogGoat or marmot roasted from within by hot stones placed inside the carcassBsisaBsisaroasted barley-legume flour mixed with olive oil and datesBsissaBsissaRoasted barley and chickpea flour with fennel and coriander, mixed with oilBurundian coffeeBurundian coffeeWashed arabica from hillside smallholdings, floral and cleanBuzhenynaBuzhenynapork studded with garlic, baked and eaten cold in slicesCacaoCacaoBioko cocoa roasted and ground for thick sweet hot chocolateCafé angolanoCafé angolanoStrong dark robusta, served short and sweet in Luanda cafésCafé de MarcalaCafé de MarcalaHigh-grown washed coffee from the mountains of La PazCafé do FogoCafé do FogoArabica grown on volcanic slopes, roasted dark and drunk strongCafé Ziama MacentaCafé Ziama Macentarobusta coffee from the forest highlands, Guinea's protected origin coffeeCarne en varaCarne en varaBeef staked on wooden poles around a fire and roasted slowlyCastanha de cajuCastanha de cajucashews roasted over fire and cracked from their shells by handChanm chanmChanm chanmToasted maize ground to powder, eaten dry with sugar or milkChapulinesChapulinesToasted grasshoppers seasoned with lime, garlic and chili, eaten by the handfulChar SiuChar SiuCantonese barbecued pork glazed red with honey and five-spice, served over riceChinangwaChinangwaCassava boiled or roasted over coals and eaten with saltChipondeChipondeThick roasted groundnut paste stirred into relishes and porridgeChirmolChirmolRoasted tomato salsa with onion, coriander and mint, spooned over grilled meatCochinita pibilCochinita pibilYucatecan achiote pork slow-roasted in banana leavesCocoa ballsCocoa ballsHand-rolled sticks of ground roasted cacao and spice, grated for cocoa teaCoconut CrabCoconut CrabGiant land crab roasted in its shell; rich, coconut-scented meat and fat.CocuyCocuyClear spirit distilled from roasted agave hearts, drunk neat in the northwestConiglio in porchettaConiglio in porchettaBoned rabbit rolled with wild fennel, garlic and pancetta, then roasted.Cordero patagónicoCordero patagónicoWhole lamb splayed on an iron cross and roasted for hours by the fire

  • Taktouka

    Cooked salad of roasted green peppers and tomatoes, scooped with bread. Ready in 20 minutes prep and 40 minutes cooking.…

  • Lyutenitsa

    Pepper-tomato relish spread thickly on bread. Ready in 50 min prep and 2 hr 30 min cooking. About 4 jars…

  • Mocha coffee

    Small-bean arabica grown on terraces, roasted dark and brewed sweet. Ready in 5 min prep and 10 min cooking. 4…

  • Akar Cadaka

    Sago flour mixed with grated coconut and roasted on a hot clay plate. Ready in 20 minutes prep and 20…

  • Alguashte

    Ground toasted pumpkin seed sprinkled over fruit, corn and soups. Ready in 15 min prep and 10 min cooking. About…

  • Antigua coffee

    Balanced volcanic-soil coffee from the valley around colonial Antigua. Ready in 5 minutes prep and 5 minutes cooking. 2 cups.…

  • Asham

    Parched corn ground fine with sugar, eaten dry by the spoonful. Ready in 20 min prep and 30 min cooking.…

  • Asaana

    Dark caramel-sweet drink of roasted fermented maize, served over ice. Ready in 20 min prep and 30 min cooking. 2…

  • Asado con cuero

    Beef roasted in its own hide beside an open fire, for large gatherings. Ready in 3 hours prep and 8…

  • Babi Guling

    Balinese spice-stuffed roast suckling pig with crackling. Ready in 1 hr prep and 3 hr 30 min cooking. 8 servings.…