Baku Kitchen! An independent reference of traditional food

egg yolk

[wfa_dish_archive]

  • Hertzoggie

    Jam-filled tartlet under a coconut meringue cap. Ready in 30 min prep and 20 min cooking. 18 tartlets. A dessert…

  • Isla flotante

    Poached meringue floating on custard under a caramel drizzle. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…

  • Kaab el ghazal

    Crescent gazelle-horn pastries filled with almond paste and orange-blossom water. Ready in 1 hour 30 minutes prep and 20 minutes…

  • Kaisermelange

    Black coffee whisked with egg yolk, honey and brandy. Ready in 10 minutes prep and 5 minutes cooking. Serves 1.…

  • Kaya

    Jam of coconut milk, egg and pandan, stirred slowly until thick and fragrant. Ready in 15 minutes prep and 1…

  • Kete

    Round pastry filled with sweetened butter-and-flour crumb, cut into wedges. Ready in 40 min prep and 35 min cooking. 8…

  • Kek Lapis Sarawak

    Layer cake built up grill by grill into intricate patterns, sliced to show the design. Ready in 1 hr prep…

  • Khanom Buang

    Crisp folded rice-flour taco filled with meringue and golden egg threads or coconut. Ready in 40 min prep and 30…

  • Khamir

    Slightly sweet fermented dough bread, soft and dark, eaten with honey or tea. Ready in 30 min prep and 25…

  • Khaliat al-nahl

    Honeycomb of dough balls stuffed with cream cheese and glazed with syrup. Ready in 40 min prep and 30 min…