Baku Kitchen! An independent reference of traditional food

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  • Kryvianka

    Blood sausage bulked with buckwheat groats, fried in slices. Ready in 10 minutes prep and 20 minutes cooking. Serves 4.…

  • Kuhano vino

    Red wine mulled with cinnamon, cloves and orange, poured at winter stalls. Ready in 10 minutes prep and 25 minutes…

  • Kvashanaya kapusta

    Cabbage salted and fermented in barrels for the winter. Ready in 45 minutes prep and none cooking. Makes about 2…

  • Leivasupp

    Sweet purée of dark rye bread with apple, cinnamon and whipped cream. Ready in 20 minutes prep and 40 minutes…

  • Levivot

    Fried grated potato pancakes eaten with sour cream or apple sauce. Ready in 20 min prep and 25 min cooking.…

  • Ma-osh-shaeer

    Non-alcoholic malt drink in fruit flavours, drunk with kabab. Ready in 20 minutes prep and 1 hour cooking. About 2…

  • Maizes zupa

    Sweet rye-bread soup with dried fruits, whipped cream. Ready in 20 minutes prep and 40 minutes cooking. Serves 6. A…

  • Miske

    Small yeast fritters, sometimes with grated apple, rolled in sugar. Ready in 20 min prep and 25 min cooking. 30…

  • Mochonye yabloki

    Whole apples fermented in brine with rye straw and blackcurrant leaves. A fermented & pickled recipe from Russia.

  • Muesli

    Oats soaked with apple, nuts, milk; a Swiss doctor’s invention. 10 min to prepare. 2 servings. A breakfast recipe from…