Baku Kitchen! An independent reference of traditional food

boiled

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  • Lesheleshele

    Thin sorghum porridge cooked loose and drunk warm from a bowl. Ready in 5 minutes prep and 25 minutes cooking.…

  • Likhobe

    Slow-boiled sorghum, beans and wheat berries, mountain sustenance. Ready in 20 minutes prep and 3 hours cooking. Serves 8. A…

  • Light soup

    Spicy clear tomato broth with goat, chicken or fish. Ready in 25 min prep and 1 hr 15 min cooking.…

  • Lifrarpylsa

    Sheep liver sausage sewn into casing, sliced and fried or boiled. A charcuterie & cured recipe from Iceland.

  • Licor de leche

    Homemade liqueur of boiled milk, sugar and grappa or caña. A wine & spirit recipe from Uruguay.

  • Lituma

    Ripe plantain mashed and rolled into balls, eaten with meat or fish sauce. Ready in 20 minutes prep and 30…

  • Lingonberry jam

    Tart red berry preserve served with meatballs, pancakes and blood pudding. Ready in 15 min prep and 20 min cooking.…

  • Lok Lok

    Skewers of meat, seafood and vegetables dunked in shared boiling pots roadside. Ready in 40 min prep and 30 min…

  • Lobster roll

    Split-top bun filled with lobster meat, buttered warm or bound with mayonnaise. Ready in 20 min prep and 15 min…

  • Louvia

    Black-eyed peas with chard, lemon, olive oil. Ready in 15 minutes prep and 1 hour cooking. Serves 6. A salad…