Baku Kitchen! An independent reference of traditional food

egg yolk

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  • Panettone

    Tall candied-fruit Christmas bread from Milan. Ready in 2 hr prep and 50 min cooking. 1 large panettone. A bread…

  • Panellets

    Small marzipan balls rolled in pine nuts, baked for All Saints’ night. Ready in 40 min prep and 10 min…

  • Pandan Cake

    Feather-light green chiffon cake scented with pandan and coconut. Ready in 40 min prep and 50 min cooking. 1 large…

  • Papa rellena

    Mashed potato shell stuffed with beef, olives and egg, then fried. Ready in 45 min prep and 30 min cooking.…

  • Pao de lo

    Airy egg sponge, often deliberately underbaked so the centre stays molten. Ready in 20 min prep and 35 min cooking.…

  • Parené buchty

    Steamed jam-filled yeast buns with cocoa and butter. Ready in 40 minutes prep and 25 minutes cooking. About 12 buns.…

  • Paska

    Tall glazed Easter bread blessed in baskets. Ready in 1 hour prep and 50 min cooking. 2 tall loaves. A…

  • Pasca

    Sweet Easter bread with a braided rim holding sweetened cheese and raisins. Ready in 1 hour prep and 50 min…

  • Pastitsio

    Baked pasta with cinnamon-scented meat sauce, béchamel. Ready in 45 min prep and 1 hr 30 min cooking. 10 servings.…

  • Pastilla

    Flaky warqa pie of pigeon or chicken, almonds, cinnamon and powdered sugar. Ready in 1 hr 30 min prep and…