Baku Kitchen! An independent reference of traditional food

cinnamon

813 dishes.

Shish barakmeat dumplings simmered in hot yogurt sauceShish taoukgarlicky yogurt-marinated chicken skewers served with toumSholeh GhorbandiSticky sweetened rice cooked with mung beans and cardamom, served warm in bowlsSholeh zardsaffron rice pudding decorated with cinnamon and almonds; votive offeringsoup & stewShorbat adasred lentil soup with cumin and lemon; Ramadan openerShorbat freekehsmoked green wheat soup with chicken; Ramadan stapleShuwabanana-leaf-wrapped spiced lamb buried over embers for days; Eid ritualdessertSikarniStrained yoghurt whipped with sugar, cardamom, saffron and chopped nutssnackSim sim ballsSesame seeds bound with caramelised sugar into hard sweet barsSklandrausisSweet rye tartlet of carrot and potato, Courland heritage.Skoudehkariscardamom-spiced rice simmered with lamb and tomato; the national dishSnúðurCinnamon roll under a thick lid of chocolate or caramel glazeSobiathick sweet milky drink of rice or coconut, served very coldSoboloHibiscus drink brewed with ginger and pineappleSodabiArtisanal palm liquor born in Benin, poured at ceremoniesdessertSombirice simmered in sweetened milk, served warm at ceremoniesSomóThick cold drink of boiled cracked maize with cinnamon and clovesdessertSongpyeonHalf-moon rice cakes stuffed with sesame or beans, steamed over pine needlesSop BuntutClear oxtail soup with vegetables, also fried or grilleddessertSopa borrachaSponge cake drenched in rum and sugar syrup with prunes and raisinsSopaipillasFried pumpkin-dough rounds with pebre, or chancaca syrup when rainingSorrelRuby hibiscus drink steeped with ginger, cloves and orange peelSorrel drinkHibiscus steeped with clove and ginger, sweetened and chilledSoutzoukakiacumin-and-garlic meatballs stewed in tomato sauceSoutzoukosalmond strings repeatedly dipped in set grape mustSpeculoosCaramelised spice biscuits for Saint Nicholas and coffee.dessertSpurgosCurd or yeast doughnuts fried and rolled in sugarStewed crabooSmall yellow nance fruit stewed in sugar until soft and pungentStifadobeef stewed with pearl onions, wine, cinnamonStroopwafelThin waffle discs sandwiching warm caramel syrup.mainŠtrukljirolled dough dumplings with cottage cheese, walnut or tarragonSubanikThree-meat stew in chile recado steamed inside maxan leavesSubmarinoBar of chocolate dropped into a glass of hot milk and stirred inSucumbéHot milk beaten with egg, cinnamon and singani, drunk at ChristmasSudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.drinkSujeonggwaChilled cinnamon and ginger punch with dried persimmon and pine nuts.

  • Fish Ambul Thiyal

    Sour dry tuna curry preserved with goraka fruit. Ready in 30 minutes prep and 45 minutes cooking. Serves 4. A…

  • Fly

    Lightly fermented sweet potato or cassava drink spiced with ginger and cloves. Ready in 30 min prep and 20 min…

  • Flodni

    Layers of apple, walnut, poppy seed and plum jam between thin pastry. Ready in 1 hr 30 min prep and…

  • Franzbrötchen

    Squashed cinnamon-sugar pastry roll, caramelised at the base. Ready in 1 hr prep and 20 min cooking. 12 pastries. A…

  • Frango à cafreal

    Chicken marinated in green chili, garlic and coriander, then grilled hard. Ready in 30 minutes prep and 35 minutes cooking.…

  • Fouga deyay

    Chicken buried under spiced rice with dried lime and raisins. Ready in 40 minutes prep and 1 hour 15 minutes…

  • Forralt bor

    Red wine heated with cloves, cinnamon and orange, sold in mugs. Ready in 10 minutes prep and 25 minutes cooking.…

  • Folere

    Hibiscus juice, Cameroon’s take on bissap. Ready in 10 minutes prep and 20 minutes cooking. About 2 litres. A drink…

  • Fresco de cebada

    Pink cooler of toasted barley or rice flour with milk and cinnamon. Ready in 20 minutes prep and 30 minutes…

  • Freekeh

    Smoky green wheat pilaf with meat and toasted nuts. Ready in 20 min prep and 2 hr 15 min cooking.…