Baku Kitchen! An independent reference of traditional food

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Titi

Salt-preserved muttonbird chicks, oily and strong, boiled or roasted. Ready in 24 hr soaking prep and 1 hr 30 min…
Viande boucanée

Bush meat smoked hard over wood so it survives the journey to market. A charcuterie & cured recipe from Central…
Zhaya

Salted and smoked horse rump, sliced thin like ham. A charcuterie & cured recipe from Kazakhstan.
Fruit Bat Soup

Whole fruit bat simmered in coconut milk with ginger, famed island delicacy. Ready in 30 min prep and 1 hr…
Kazy

Cured horse-rib sausage, sliced for honored guests. Ready in 1 hr 30 min prep and 3 to 7 days curing,…
Mountain chicken

Crapaud frog legs stewed creole-style; historic national dish, now rare. Ready in 25 min prep and 50 min cooking. 4…
Stuffat tal-fenek

Rabbit stewed in wine, garlic and tomato, the national dish. Ready in 30 min plus overnight marinating prep and 2…
Biltong

Air-dried spiced meat, often from kudu, oryx or springbok. Ready in 30 min prep and 4 hr curing plus 4–7…
Civet de senglar

Wild boar stewed slowly in red wine. Ready in 40 min prep and 24 hr marinating plus 3 hr 30…
Kangaroo Steak

Lean gamey native red meat, best grilled rare. Ready in 15 min plus 30 min tempering prep and 10 min…