Baku Kitchen! An independent reference of traditional food

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0 dishes.

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  • Stegt flæsk

    Crisp pork belly slices, parsley sauce, potatoes; voted national dish. Ready in 20 min prep and 35 min cooking. 4…

  • Spanish omelette

    Thick potato-onion omelette served in wedges or bocadillos. Ready in 20 min prep and 30 min cooking. 4 servings. A…

  • Swedish meatballs

    Meatballs in cream gravy with lingonberries and mash. Ready in 30 min prep and 35 min cooking. 4 servings, about…

  • Trinxat

    Mashed cabbage and potato griddled with pork belly. Ready in 20 min prep and 45 min cooking. 4 servings. A…

  • Tibs

    Beef or lamb sautéed with onion, rosemary and chili. Ready in 15 min prep and 20 min cooking. 4 servings.…

  • Tahdig

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

  • Zanzibar pizza

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

  • Wagashi

    Fulani cow’s-milk cheese fried and simmered in spicy tomato sauce. Ready in 40 min prep and 1 hr cooking. 4…

  • Wiener schnitzel

    Veal cutlet pounded thin, breaded, fried golden; lemon wedge. Ready in 25 min prep and 20 min cooking. 4 servings.…

  • Badenjan Burani

    Fried eggplant slices layered with garlicky yoghurt and dried mint. Ready in 20 min plus 30 min salting prep and…