Baku Kitchen! An independent reference of traditional food

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0 dishes.

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  • Sea moss punch

    Blended sea moss with milk and spice, a ‘strength’ drink. Ready in 20 minutes prep and 40 minutes cooking. About…

  • Semeni

    Sweet dark paste of sprouted wheat, cooked overnight for Nowruz. Ready in 1 hour prep and 12 hours cooking. 1…

  • Sekanjabin

    Mint syrup of honey and vinegar, diluted with water and scooped with lettuce. Ready in 10 min prep and 45…

  • Seolleongtang

    Milky ox-bone broth with brisket and noodles, seasoned at the table. Ready in 30 min prep and 8 hr cooking.…

  • Semmelknödel

    Bread dumplings partnering goulash and roasts. Ready in 25 min prep and 20 min cooking. 8 dumplings. A salad &…

  • Shabu-shabu

    Paper-thin beef swished through kombu broth, dipped in ponzu or sesame. Ready in 30 min prep and at the table…

  • Shan Noodles

    Rice noodles with garlicky chicken-tomato sauce and pickled greens. Ready in 40 minutes prep and 40 minutes cooking. Serves 4.…

  • Shameta

    Thick fermented porridge of barley or maize enriched with butter and milk. A fermented & pickled recipe from Ethiopia.

  • Shea butter

    Ivory nut butter used for frying and for enriching sauces in villages. Ready in several days prep and 3 hr…

  • Sheep tongue souse

    Sheep tongue simmered in a peppery lime and onion broth. Ready in 30 minutes prep and 2 hours 30 minutes…