Baku Kitchen! An independent reference of traditional food

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Roquefort

Sharp blue ewe’s milk cheese ripened in limestone caves, eaten with walnuts. Ready in 1 hr 30 min over 2…
San Francisco sourdough

Tangy, blistered white loaf leavened only with a wild starter. Ready in 1 hr active prep and 24 hr fermentation,…
Żurek

Sour fermented-rye soup with white sausage and halved egg. Ready in 30 min prep and 5 days for the żur,…
Zeamă

Sour chicken-noodle soup brightened with fermented bran borș. Ready in 30 min prep and 1 hr 20 min cooking. 6…
Wódka

Clear rye or potato spirit drunk ice cold in one gulp with food. Ready in milling and mashing, 1 day…
Raki mani

Clear brandy distilled from white mulberries, strong and fragrant. Ready in 2 hr over the season prep and 3 to…
Salo

Salted pork fatback with garlic, sliced onto rye bread. Ready in 30 min prep and 5 days curing cooking. About…

Roquefort