Baku Kitchen! An independent reference of traditional food

vinegar

410 dishes.

salad & sideGreen fig saladBoiled green bananas dressed cold with onion, herbs and vinegarGriwechribboned sesame pastry knots fried and dipped in honeycheese & dairyGruyèreDense hard cheese, salty and fruity, the base of fondue and gratins.Guo Bao RouHarbin sweet-and-sour fried pork slices in a crisp translucent potato-starch battersalad & sideGyin ThokeShredded pickled ginger tossed with sesame, fried beans, cabbage and limeGyozaPan-fried pork-and-chive dumplings with crisp bottoms, ramen-shop companionGyrosspit-roasted pork shaved into pita with fries, tzatzikisnackHaemul PajeonCrisp scallion-seafood pancake dipped in soy vinegar, classic makgeolli partnerHalal Snack PackChips topped with doner meat and garlic, chilli and barbecue sauces.Hamhung NaengmyeonExtra-chewy potato-starch noodles in fiery sauce, often topped with raw skateHmissgrilled pepper, tomato and garlic salad cooled and dressed with olive oilHornadoSlow-roasted whole pork served at markets with llapingachos and moteHot and Sour SoupPeppery vinegar-laced soup with tofu, bamboo shoots, wood-ear mushroom and eggstreet foodHot dogGrilled sausage in a split bun; ballpark and cart staplestreet foodHoy TodCrisp-chewy batter fried with mussels or oysters and egg, served with srirachamainHsinchu Rice NoodlesFine rice vermicelli stir-fried with pork, dried shrimp and shredded cabbagemainHuesenziwwiHare jugged in red wine and its own blood, an autumn game dishstreet foodIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarJamaican pattyFlaky turmeric pastry filled with spiced beefstreet foodJellied eelsChopped eels boiled and set in their own savoury jelly, served cold.Jerk chickenChicken in scotch bonnet-allspice marinade, smoked over pimento woodJerk porkPork rubbed with pimento and scotch bonnet, smoked slowly over pimento woodJiaoziBoiled or pan-fried pork-and-cabbage dumplings, essential at Lunar New Yearstreet foodJogae GuiClams grilled in their shells over an open flame at seaside stalls.Kacha GollaLoose, crumbly fresh-cheese sweet eaten with a spoon rather than shapedKalalouOkra stew with crab or beef, ladled over cornmealdessertKannoli tal-irkottaFried pastry tubes filled with sweetened sheep ricotta and candied peel.salad & sideKapunataMaltese ratatouille of eggplant, tomatoes, capersKartoffelsalatPotato salad dressed with broth-vinegar in the south, mayonnaise northward.fermented & pickledKasundiSharp fermented mustard sauce, eaten with fried fish and raw green mangoKawarehgelatinous cow's-foot soup with garlic and cumin, poured over breadmainKazan kaboblamb and potatoes fried crisp in cauldron fatKebda eskandaraniAlexandrian chili-garlic beef liver, fried and piled into rollsKeftedesherbed fried meatballs, classic meze with ouzosoup & stewKelle-bashayakSheep head and trotters simmered for hours into a rich gelatinous broth.Khao JeeLao baguette smeared with pâté, stuffed with pork and pickles

  • Birria

    Jalisco chile-braised goat or beef, served with consommé. Ready in 40 min prep and 4 hr cooking. 8 servings. A…

  • Bluff Oysters

    Prized cold-water oysters from Foveaux Strait, eaten raw in season. Ready in 20 minutes prep and none cooking. Serves 4…

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Bouden

    Creole blood sausage with rice, herbs and hot pepper, sliced hot. Ready in 1 hr prep and 1 hr cooking.…

  • Bossam

    Boiled pork belly slices wrapped in cabbage leaves with radish salad and ssamjang. Ready in 30 min prep and 1…

  • Boshi Mashuni

    Shredded banana flower with coconut, chilli, onion and lime. Ready in 40 minutes prep and 15 minutes cooking. Serves 4…

  • Bourekia tis anaris

    Fried pastry parcels of sweet anari cheese, dusted with sugar and cinnamon. Ready in 40 minutes prep and 25 minutes…

  • Boulets à la liégeoise

    Pork-beef meatballs in sweet-sour Liège syrup sauce. Ready in 30 min prep and 1 hr cooking. 4 servings. A main…

  • Bramboračka

    Rustic potato soup with forest mushrooms and marjoram. Ready in 30 minutes prep and 50 minutes cooking. Serves 6. A…

  • Brudet

    Adriatic mixed-fish stew served over polenta. Ready in 30 min prep and 1 hr cooking. 6 servings. A soup &…