Baku Kitchen! An independent reference of traditional food

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0 dishes.

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  • Stew chicken with rice and beans

    Recado-browned chicken with coconut rice and beans; national plate. Ready in 30 min plus 2 hr marinating prep and 1…

  • Tacos al pastor

    Chile-marinated pork shaved from a spit, with pineapple and coriander. Ready in 40 min plus overnight marinating prep and 1…

  • Ta’ameya

    Herb-green fava-bean falafel crusted with sesame, stuffed into baladi bread. Ready in 30 min prep and 12 hr soak +…

  • Tahdig

    Coveted golden crust from the rice pot, sometimes potato or lavash. Ready in 20 min prep and 2 hr soaking…

  • Ugali

    Stiff maize-meal staple molded by hand to scoop stews and greens. Ready in 5 min prep and 20 min cooking.…

  • Zanzibar pizza

    Stuffed griddled dough with meat, egg or chocolate; Forodhani Gardens favorite. Ready in 40 min plus 1 hr resting prep…

  • Zarb

    Bedouin lamb and vegetables slow-roasted in underground sand oven. Ready in 45 min prep and 3 hr 30 min cooking.…

  • Aush

    Noodle soup with beans, yoghurt and dried mint. Ready in 25 min plus overnight bean soak prep and 1 hr…

  • Basturma

    Air-dried beef coated in fenugreek-garlic paste, sliced paper-thin. Ready in 1 hr over several days prep and 4 to 6…

  • Bichak

    Small triangular turnovers filled with spiced potato, herbs or minced meat, fried crisp. Ready in 50 min prep and 25…