Baku Kitchen! An independent reference of traditional food

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  • Gelato

    Dense, intensely flavoured Italian ice cream. Ready in 25 min prep and 6 hr ageing + 40 min churning +…

  • Halwa Bahraini

    Gelatinous saffron-cornstarch sweet with nuts, made since the 1850s. Ready in 20 min prep and 1 hr 30 min plus…

  • Jāņu siers

    Caraway-flecked curd cheese wheel for Midsummer Jāņi. Ready in 30 min prep and 6 hr pressing and chilling cooking. 1…

  • Omani halwa

    Glossy saffron-rosewater confection stirred for hours in copper vats. Ready in 20 min prep and 2 hr 30 min cooking.…

  • São Tomé chocolate

    Intense dark chocolate made on the island from its own plantation cocoa. Ready in 1 hr 30 min active prep…

  • Torta Tre Monti

    Wafer layers with hazelnut-chocolate cream, honoring three towers. Ready in 40 min prep and 3 hr chilling cooking. 12 slices.…

  • Tiramisu

    Coffee-soaked savoiardi layered with mascarpone, cocoa. Ready in 35 min prep and 6 hr chilling cooking. 8 servings. A dessert…

  • Crema andorrana

    Burnt-sugar custard, Andorra’s take on crema catalana. Ready in 25 min prep and 6 hr chilling cooking. 6 servings. A…

  • Djouzia

    Dense walnut and honey nougat cut into diamonds. Ready in 25 min prep and 40 min plus 4 hr setting…

  • Gelado de múcua

    Creamy ice cream made from baobab fruit. Ready in 25 min prep and 6 hr freezing cooking. 6 servings, about…