Baku Kitchen! An independent reference of traditional food

boiled

882 dishes.

Sholeh GhorbandiSticky sweetened rice cooked with mung beans and cardamom, served warm in bowlsSholeh zardsaffron rice pudding decorated with cinnamon and almonds; votive offeringShor NakhodCold chickpeas with potato, coriander and vinegar chutney, sold from handcartssoup & stewShorbat adasred lentil soup with cumin and lemon; Ramadan openersoup & stewShorbat habwheat and lamb soup that opens the Ramadan iftarShorpomutton broth with potato and herbsmainShrimp and gritsLowcountry creamy corn grits topped with sautéed shrimpsoup & stewShurbacracked wheat or oat soup with lamb, drunk at sunset in Ramadansoup & stewShurboslow lamb soup with potato and chickpeassoup & stewShurpalong-simmered lamb and vegetable soupSidvudvupumpkin mashed into soft maize porridgeSijingiPumpkin cooked down and stirred with maize meal into a thick sweet porridgeSilķe kažokāLayered salad of herring under beetroot, potato and mayonnaise.SimboroGrated cassava dumplings wrapped in slippery cabbage leaves, poached in coconut milkSiphuphe setindlubuJugo beans boiled and mashed to a dense savoury pasteSishwalathick maize and sorghum porridge eaten with meat or sour milkSlatkoWhole fruit in thick syrup, a spoonful offered with water to guests.charcuterie & curedSláturBlood and liver sausage sewn into sheep stomach, boiled and often soured.Slippery KabisIsland cabbage cooked in coconut milk, the everyday greenstreet foodSmileySheep's head singed, boiled and eaten whole from a township braai standSobaNutty buckwheat noodles served chilled with tsuyu or in hot brothsoup & stewSoddClear mutton broth with meatballs, carrot and potato, served at celebrations.dessertSohan HalwaDense disc of reduced wheat sprout, ghee and nuts, cut in wedgesdessertSombirice simmered in sweetened milk, served warm at ceremoniesSomóThick cold drink of boiled cracked maize with cinnamon and clovesmainSoorStiff maize or sorghum porridge, eaten with milk, ghee or stewSop BuntutClear oxtail soup with vegetables, also fried or grilledsoup & stewSoppa tal-armlaWidow's soup of poor-man's vegetables topped with a fresh ġbejna and egg.Sorpaclear rich mutton broth served with meatSos pwaBeans cooked soft and puréed into a thin sauce poured over rice or cornmealSoto AyamTurmeric chicken soup with vermicelli, egg and sambalsoup & stewSoup tektekBroth of tiny wedge clams with garlic, thyme and a little creamsoup & stewSoupe au pistousummer vegetable and bean soup finished with basil and garlicSousePig's feet and trimmings pickled with lime, cucumber and peppermainSpaghetti all’amatricianaguanciale, tomato and pecorino pasta, Roman stapleSpaghetti alla carbonaraguanciale, egg, pecorino and black pepper; never cream

  • Danyin Thee

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

  • Dhido

    Hand-stirred buckwheat or millet mush, eaten with gundruk and curries. Ready in 5 minutes prep and 25 minutes cooking. Serves…

  • Desi

    Sweet saffron rice with butter and raisins, served in small portions at ceremonies. Ready in 15 min prep and 25…

  • Demikát

    Bryndza sheep-cheese soup poured over croutons. Ready in 15 minutes prep and 25 minutes cooking. Serves 4. A soup &…

  • Diri kole ak pwa

    Rice cooked together with red kidney beans, thyme and cloves. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Diri ak djon djon

    Rice blackened with native djon djon mushrooms. Ready in 20 min prep and 40 min cooking. 6 servings. A salad…

  • Dinawa

    Cowpeas boiled soft and served with their leaves as relish. Ready in 20 minutes prep and 1 hour 30 minutes…

  • Dikgobe

    Samp or whole corn boiled together with beans. Ready in 15 min prep and 2 hr 30 min cooking. 8…

  • Dibis

    Dark date syrup, stirred into tahini or drizzled over bread. Ready in 20 min prep and 4 hr cooking. About…

  • Dodol

    Sticky dark toffee of coconut milk, palm sugar and rice flour, stirred for hours. Ready in 20 min prep and…