Baku Kitchen! An independent reference of traditional food

cinnamon

[wfa_dish_archive]

  • Shuwa

    Banana-leaf-wrapped spiced lamb buried over embers for days; Eid ritual. Ready in 1 hr prep and 24–48 hr cooking. 8…

  • Sharba libiya

    Lamb, orzo, tomato and dried-mint Ramadan soup, dusted with bzar spice. Ready in 20 min prep and 1 hr cooking.…

  • Sodabi

    Artisanal palm liquor born in Benin, poured at ceremonies. Ready in 10 min prep and 3–5 days fermenting, then distilling…

  • Stroopwafel

    Thin waffle discs sandwiching warm caramel syrup. Ready in 40 min prep and 1 hr 30 min including rising cooking.…

  • Tabbouleh

    Parsley-dominant salad with bulgur, mint, tomato and lemon. Ready in 35 min prep and 15 min standing cooking. 4–6 servings.…

  • Tourtière

    Spiced pork and beef pie, a Quebecois Christmas tradition. Ready in 40 min plus chilling prep and 1 hr 30…

  • Tagine

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

  • Alani

    Dried peaches stuffed with ground walnuts and sugar, eaten with coffee. Ready in 45 min prep and 2 hr softening…

  • Aloja

    Fermented drink of ground carob pods, cloudy and low in alcohol. Ready in 30 min prep and 3 to 5…

  • Arabic coffee

    Cardamom and saffron coffee served in tiny cups with dates. Ready in 10 min prep and 20 min cooking. 6…