Baku Kitchen! An independent reference of traditional food

adventurous

550 dishes.

breakfastScrappleLoaf of pork scraps and cornmeal, sliced and fried crisp for breakfastSea eggWhite sea urchin roe steamed or fried, served in the shellSeal flipper pieNewfoundland pie of braised seal flippers under pastry, dark and very richSerobefinely chopped tripe and offal, festive delicacycocktailSevernoye siyanieVodka topped with sparkling wine, drunk in one go at celebrations.ShamishiFried pastry pockets of semolina custard, sugared and eaten hot.fermented & pickledShattaFiery red or green chilli paste fermented with salt, dill and garlic.Sheep tongue souseSheep tongue simmered in a peppery lime and onion brothSheftaliacaul-wrapped minced pork sausages grilled, stuffed in pitafermented & pickledShidolDried punti fish pounded with taro and fermented in sealed earthen potsfermented & pickledShiokaraSquid fermented in its own salted viscera, intense brine chaser for sakeShitoDark hot pepper sauce of dried fish, shrimp and spicesShkembe chorbatripe soup spiked with garlic, vinegar, chilifermented & pickledShubattangy fermented camel's milkcharcuterie & curedShutkiSun-dried salted river and sea fish, cooked into pungent curries and mashescharcuterie & curedSikam PaaDried pork belly stir-fried with dried chillies and radish, chewy and fattyfermented & pickledSinkiRadish taproots fermented in a pit for weeks, dried, then cooked into sour soupmainSipiFatty mutton flaps grilled or stewed with taro leaves and coconut cream.mainSisigSizzling chopped pork face and chicken liver with calamansi and chilicharcuterie & curedSlăninăsalted and smoked pork fat sliced raw with onion and breadcharcuterie & curedSláturBlood and liver sausage sewn into sheep stomach, boiled and often soured.mainSmalahoveSalted, smoked sheep's head steamed and eaten whole, ear and eye included.cheese & dairySmensalted butter aged for months until cheesy and pungent, stirred into couscousstreet foodSmileySheep's head singed, boiled and eaten whole from a township braai standcharcuterie & curedSmoked bongabonga shad hot-smoked whole and dried, flaked into stewscocktailSnakebiteHalf lager and half cider, often reddened with blackcurrant cordialSodabiArtisanal palm liquor born in Benin, poured at ceremoniesfermented & pickledSoibumBamboo shoots fermented for months in sealed pots until sour and softcharcuterie & curedSol over GudhjemSmoked herring on rye with raw egg yolk, radish and chives.fermented & pickledSoleni hrybyForest mushrooms salted in layers with dill and garlic, eaten with oil.fermented & pickledSolyonye gruzdisalted milk-cap mushrooms, slippery and pungent, served with sour creamfermented & pickledSom MooRaw pork cured with garlic and rice until sour, wrapped in banana leaffermented & pickledSom PaRiver fish cured with salt, rice and garlic until sour, then grilled or friedsoup & stewSopa de garroboSoup of black spiny-tailed iguana with vegetables and limeSopa de mondongoTripe soup with yuca, plantain and corn in a rich brothSoumbalaPungent black balls of fermented locust bean, crumbled into every sauce

  • Czernina

    Sweet-sour duck blood soup with dried fruit and noodles. Ready in 30 min prep and 2 hr cooking. 6 servings.…

  • Cuy asado

    Whole guinea pig roasted crisp, Andean festival delicacy. Ready in 1 hour prep and 1 hour 30 minutes cooking. Serves…

  • Cuy chactado

    Guinea pig flattened under stone and fried crisp, Arequipa specialty. Ready in 1 hour prep and 30 minutes cooking. Serves…

  • Dambalkhacho

    Mould-ripened mountain curd cheese, pungent and crumbly, melted into butter dishes. A cheese & dairy recipe from Georgia.

  • Dawadawa

    Fermented locust-bean cakes that give northern soups their deep savoury base. A fermented & pickled recipe from Ghana.

  • Darfiyeh

    Goat cheese aged inside a goatskin, dense and strongly flavoured. A cheese & dairy recipe from Lebanon.

  • Danyin Thee

    Boiled or grilled djenkol seeds with a strong sulphurous smell, eaten with salt. Ready in 10 minutes prep and 1…

  • Dinuguan

    Pork offal simmered in pig’s blood with vinegar and chilli, served with rice cakes. Ready in 30 min prep and…

  • Dolo

    Home-brewed sorghum beer served in calabashes. A wine & spirit recipe from Burkina Faso.

  • Doma

    Areca nut with betel leaf and slaked lime, chewed after meals and offered to guests. Ready in 2 min prep…