Baku Kitchen! An independent reference of traditional food

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  • Rēwena Bread

    Māori sourdough leavened with a fermented potato starter. Ready in 40 min prep and 45 min cooking. 1 large loaf.…

  • Rissóis

    Half-moon pastries of shrimp béchamel, breadcrumbed and fried. Ready in 1 hr prep and 40 min cooking. About 24. A…

  • Rissóis de camarão

    Crescent-shaped fried pastries filled with creamy shrimp béchamel. Ready in 1 hour prep and 40 minutes cooking. Makes about 24.…

  • Rishda

    Steamed hand-cut noodles topped with chickpeas, onion and spiced sauce. Ready in 1 hour prep and 1 hour 30 min…

  • Ričet

    Barley pot with beans and smoked meat. Ready in 20 min prep and 2 hr 30 min cooking. 8 servings.…

  • Rocky Mountain oysters

    Sliced, battered and deep-fried bull calf testicles served with cocktail sauce. Ready in 40 min prep and 20 min cooking.…

  • Roshi

    Thin griddled flatbread eaten with nearly every meal. Ready in 25 min prep and 25 min cooking. 12 flatbreads. A…

  • Rømmegrøt

    Sour cream porridge with butter pooling on top, cinnamon and sugar. Ready in 10 min prep and 40 min cooking.…

  • Rüeblitorte

    Moist carrot and almond cake topped with a marzipan carrot. Ready in 30 min prep and 50 min cooking. 12…

  • Rúgbrauð

    Sweet dark rye bread traditionally baked in geothermal ground. Ready in 20 min prep and 12 hr cooking. 1 loaf.…