Baku Kitchen! An independent reference of traditional food

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40 dishes.

soup & stewTangogi GukDog-meat soup with perilla and greens, eaten as a summer stamina dish.mainTitiSalt-preserved muttonbird chicks, oily and strong, boiled or roastedcharcuterie & curedViande boucanéeBush meat smoked hard over wood so it survives the journey to marketcharcuterie & curedZhayasalted and smoked horse rump, sliced thin like ham

  • Cuy chactado

    Guinea pig flattened under stone and fried crisp, Arequipa specialty. Ready in 1 hour prep and 30 minutes cooking. Serves…

  • Flying Fox

    Fruit bat stewed with island cabbage and coconut cream, gamey and dark-fleshed. A main recipe from Vanuatu.

  • Fuži

    Hand-rolled Istrian pasta quills with truffles or game sauce. Ready in 1 hr prep and 50 min cooking. 4 servings.…

  • Gibnut

    Stewed lowland paca, dark gamey bush meat with recado and rice. Ready in 30 min prep and 2 hr cooking.…

  • Hamam mahshi

    Pigeon stuffed with freekeh or rice, then roasted; Cairo delicacy. Ready in 30 min prep and 1 hr 20 min…

  • Huesenziwwi

    Hare jugged in red wine and its own blood, an autumn game dish. Ready in 40 minutes prep and 2…

  • Kari sousouri

    Fruit bat curry, an old island delicacy. Ready in 40 minutes prep and 1 hour 30 minutes cooking. Serves 4.…

  • Karta

    Horse intestine turned inside out and boiled, sliced onto festive tables. A charcuterie & cured recipe from Kazakhstan.

  • Manicou

    Smoked opossum stewed with rum, cloves and herbs. Ready in 45 min prep and 2 hr 30 min cooking. 6…

  • Mbewa

    Field mice roasted whole on skewers, eaten head, bones and all. Ready in 30 minutes prep and 40 minutes cooking.…