Baku Kitchen! An independent reference of traditional food

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  • Poul an sos

    Chicken stewed in tomato-onion creole sauce. Ready in 30 minutes prep and 1 hour cooking. Serves 6. A main recipe…

  • Pot-au-feu

    Boiled beef and vegetables; the broth served first. Ready in 30 min prep and 4 hr cooking. 8 servings. A…

  • Potato pancakes

    Crisp grated-potato pancakes with sour cream. Ready in 20 min prep and 25 min cooking. 12 pancakes. A main recipe…

  • Porotos granados

    Summer cranberry-bean stew with corn, squash and basil. Ready in 30 min prep and 1 hr cooking. 6 servings. A…

  • Pörkölt

    Slow meat stew thick with paprika and onions. Ready in 20 min prep and 2 hr 30 min cooking. 6…

  • Poronkäristys

    Reindeer sautéed in butter, over mash with lingonberries. Ready in 10 min prep and 40 min cooking. 4 servings. A…

  • Prego no pão

    Garlicky steak sandwich in a Portuguese roll. Ready in 20 minutes prep and 15 minutes cooking. Serves 4. A street…

  • Prebranac

    Baked beans and caramelized onions, lenten staple. Ready in 20 min prep and 3 hr cooking. 8 servings. A main…

  • Pozharsky cutlet

    Breaded minced chicken cutlet, crisp outside and juicy within. Ready in 40 min prep and 20 min cooking. 6 cutlets.…

  • Pourgouri pilafi

    Bulgur pilaf toasted with vermicelli and tomato, served with yoghurt. Ready in 15 minutes prep and 30 minutes cooking. Serves…