Baku Kitchen! An independent reference of traditional food

adventurous

0 dishes.

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  • Sipi

    Fatty mutton flaps grilled or stewed with taro leaves and coconut cream. Ready in 20 min prep and 1 hour…

  • Sinki

    Radish taproots fermented in a pit for weeks, dried, then cooked into sour soup. A fermented & pickled recipe from…

  • Slănină

    Salted and smoked pork fat sliced raw with onion and bread. A charcuterie & cured recipe from Romania.

  • Slátur

    Blood and liver sausage sewn into sheep stomach, boiled and often soured. Ready in 1 hour 30 minutes prep and…

  • Snakebite

    Half lager and half cider, often reddened with blackcurrant cordial. 2 min to prepare. 1 pint. A cocktail recipe from…

  • Smoked bonga

    Bonga shad hot-smoked whole and dried, flaked into stews. A charcuterie & cured recipe from Gambia.

  • Smen

    Salted butter aged for months until cheesy and pungent, stirred into couscous. A cheese & dairy recipe from Morocco.

  • Smiley

    Sheep’s head singed, boiled and eaten whole from a township braai stand. Ready in 1 hr prep and 3 hr…

  • Smalahove

    Salted, smoked sheep’s head steamed and eaten whole, ear and eye included. Ready in 24 hr soaking prep and 3…

  • Sol over Gudhjem

    Smoked herring on rye with raw egg yolk, radish and chives. 15 min to prepare. Serves 4. A charcuterie &…