Baku Kitchen! An independent reference of traditional food

boiled

0 dishes.

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  • Shorpo

    Mutton broth with potato and herbs. Ready in 20 min prep and 2 hr cooking. 6 servings. A soup &…

  • Shrimp and grits

    Lowcountry creamy corn grits topped with sautéed shrimp. Ready in 20 min prep and 1 hr cooking. 4 servings. A…

  • Shorbat adas

    Red lentil soup with cumin and lemon; Ramadan opener. Ready in 15 minutes prep and 45 minutes cooking. Serves 6.…

  • Shorbat hab

    Wheat and lamb soup that opens the Ramadan iftar. Ready in 20 minutes prep and 1 hour 30 minutes cooking.…

  • Silķe kažokā

    Layered salad of herring under beetroot, potato and mayonnaise. Ready in 45 minutes prep and 1 hour cooking. Serves 8.…

  • Sijingi

    Pumpkin cooked down and stirred with maize meal into a thick sweet porridge. Ready in 20 minutes prep and 1…

  • Siphuphe setindlubu

    Jugo beans boiled and mashed to a dense savoury paste. Ready in 10 minutes prep and 2 hours 30 minutes…

  • Slátur

    Blood and liver sausage sewn into sheep stomach, boiled and often soured. A charcuterie & cured recipe from Iceland.

  • Smiley

    Sheep’s head singed, boiled and eaten whole from a township braai stand. Ready in 1 hr prep and 3 hr…

  • Sohan Halwa

    Dense disc of reduced wheat sprout, ghee and nuts, cut in wedges. Ready in 30 min prep and 2 hr…