Baku Kitchen! An independent reference of traditional food

clove

402 dishes.

sauce & condimentSeeni SambolOnions caramelised with chilli, maldive fish and tamarind into a sweet-hot relishSel RotiRing-shaped sweet fried rice bread made for festivalsSemita de piñaLayered shortbread pastry filled with pineapple jam, cut in squaresSeven Colour TeaLayered tea of different densities poured into a glass in visible bandsdrinkShaah cadaysmilky spiced tea with cardamom and clovesShaah hawaashsweet tea brewed with cardamom, cinnamon and gingerShaistrong sweet tea, often with mint, closing every mealsnackShami KebabShallow-fried patties of minced meat and chana dalSharotswalnut strings dipped repeatedly in thickened grape or mulberry syrupShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.ShendetlieHoney and walnut cake soaked in syrup, cut into diamonds.ShitoDark hot pepper sauce of dried fish, shrimp and spicescharcuterie & curedShutkiSun-dried salted river and sea fish, cooked into pungent curries and mashesSkoudehkariscardamom-spiced rice simmered with lamb and tomato; the national dishSoboloHibiscus drink brewed with ginger and pineappleSodabiArtisanal palm liquor born in Benin, poured at ceremoniesSomóThick cold drink of boiled cracked maize with cinnamon and clovesSop BuntutClear oxtail soup with vegetables, also fried or grilleddessertSopa borrachaSponge cake drenched in rum and sugar syrup with prunes and raisinsSorrelRuby hibiscus drink steeped with ginger, cloves and orange peelSorrel drinkHibiscus steeped with clove and ginger, sweetened and chilledSos pwaBeans cooked soft and puréed into a thin sauce poured over rice or cornmealSoup joumouPumpkin soup eaten January 1 to celebrate independenceSpeculoosCaramelised spice biscuits for Saint Nicholas and coffee.Stewed crabooSmall yellow nance fruit stewed in sugar until soft and pungentStifadobeef stewed with pearl onions, wine, cinnamonSubanikThree-meat stew in chile recado steamed inside maxan leavesSucumbéHot milk beaten with egg, cinnamon and singani, drunk at ChristmascocktailŠumadijski čajhot rakija sweetened with honey and caramel, drunk in winterSumo de gengibreChilled ginger juice sweetened and sharpened with lime or pineappleSuyaThin beef skewers coated in spiced peanut powder and grilled over woodSvařákMulled red wine with cloves, cinnamon and lemon at market standssauce & condimentTabilground coriander, caraway, garlic and chili, the base Tunisian seasoningTacos al pastorChile-marinated pork shaved from a spit, with pineapple and cilantroTangawisiPungent ginger juice, prized as medicinalmainTanjiaMarrakshi lamb sealed in a clay urn, slow-cooked in hammam ashes

  • Fly

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

  • Flæskesteg

    Roast pork with crackling and red cabbage; Christmas centrepiece. Ready in 30 min prep and 2 hr 30 min cooking.…

  • 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…

  • Gahwa

    Cardamom-saffron coffee with dates, diwaniya essential. Ready in 10 minutes prep and 30 minutes cooking. Serves 6 small cups. A…

  • Gallo en chicha

    Rooster braised in fermented corn drink with panela. Ready in 30 min prep and 3 hours cooking. 8 servings. A…

  • Gemberbier

    Home-brewed fermented ginger drink, drunk cold at Christmas. Ready in 30 minutes prep and 20 minutes cooking. About 3 litres.…

  • Gemere

    Homemade ginger beer served at celebrations. Ready in 30 minutes prep and 20 minutes cooking. About 4 litres. A drink…