Baku Kitchen! An independent reference of traditional food

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0 dishes.

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  • Icli kofte

    Bulgur shell stuffed with minced meat, onion and walnuts, then fried. Ready in 1 hr prep and 30 min cooking.…

  • Hyderabadi Haleem

    Wheat, lentils and mutton pounded to a paste and eaten during Ramadan. Ready in 30 min prep and 4 hr…

  • Isso Wade

    Crisp lentil fritter topped with whole prawns, sold along the Galle Face seafront. Ready in 30 minutes prep and 30…

  • Islak burger

    Steamed burger soaked in garlicky tomato sauce, held warm in a glass cabinet. Ready in 25 minutes prep and 30…

  • Ishlekli

    Meat-onion pie traditionally baked under desert sand and embers. Ready in 45 minutes prep and 1 hour cooking. One large…

  • Japanese Curry Rice

    Thick mild curry with potatoes, carrots and meat over rice. Ready in 30 min prep and 1 hour 15 min…

  • Jerusalem mixed grill

    Chicken hearts, livers and lamb griddled with onion and baharat. Ready in 30 min prep and 20 min cooking. 4…

  • Jhol Momo

    Steamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoon. Ready in 1 hr prep and 30 min…

  • Jopara

    Stew of maize and beans eaten on the first of October. Ready in 20 min prep and 2 hr cooking.…

  • Juane

    Rice, chicken and olives steamed in bijao leaf, jungle festival dish. Ready in 1 hr prep and 1 hr 30…