Baku Kitchen! An independent reference of traditional food

carrot

0 dishes.

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  • Sunday roast

    Roast meat with potatoes, vegetables, Yorkshire pudding, gravy. Ready in 40 min prep and 2 hr 30 min cooking. 6…

  • Stuffat tal-fenek

    Rabbit stewed in wine, garlic and tomato, the national dish. Ready in 30 min plus overnight marinating prep and 2…

  • Svíčková

    Beef in creamy root-vegetable sauce with bread dumplings, cranberry. Ready in 40 min prep and 3 hr cooking. 6 servings.…

  • Thieboudienne

    Herb-stuffed fish cooked with rice and vegetables; shared national platter. Ready in 50 min prep and 1 hr 30 min…

  • Tagine

    Slow-braised meat, vegetables, olives or prunes cooked in a conical earthenware pot. Ready in 30 min prep and 2 hr…

  • Zeamă

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

  • Zarb

    Bedouin lamb and vegetables slow-roasted in underground sand oven. Ready in 45 min prep and 3 hr 30 min cooking.…

  • Bagna cauda

    Hot anchovy and garlic dip in cream, shared with boiled vegetables. Ready in 25 min prep and 45 min cooking.…

  • Berkoukes

    Large hand-rolled pasta pearls stewed with vegetables, chickpeas and meat. Ready in 1 hr for the pasta, 20 min for…

  • Borscht

    Beet soup with beef, cabbage, dollop of smetana. Ready in 40 min prep and 2 hr cooking. 6 servings. A…