Baku Kitchen! An independent reference of traditional food

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  • Meloui

    Coiled semolina pancake flattened and griddled in oil, eaten with honey or jam. Ready in 40 minutes prep and 25…

  • Mesfouf

    Sweet steamed couscous with raisins, dates and butter, eaten before dawn. Ready in 20 min prep and 50 min, in…

  • Mishaltat

    Layered buttery flatbread stretched paper-thin, folded and baked, eaten with honey. Ready in 45 minutes prep and 30 minutes cooking.…

  • Mithai

    Fried dough sticks coated in sugar glaze, made for Hindu festivals. Ready in 30 min prep and 40 min cooking.…

  • Misir wat

    Red lentils simmered in berbere; staple of fasting platters. Ready in 20 minutes prep and 1 hour cooking. Serves 6.…

  • Moghrabieh

    Large hand-rolled couscous pearls with chicken, chickpeas and pearl onions. Ready in 40 min prep and 1 hr 30 min…

  • Modak

    Steamed rice-flour dumpling pleated around a jaggery and coconut filling. Ready in 45 min prep and 30 min cooking. 21…

  • Morog Musallam

    Whole chicken stuffed with eggs and slow-braised in a spiced yoghurt gravy. Ready in 45 minutes prep and 1 hour…

  • Morog Polao

    Celebratory chicken pilaf, mild and aromatic. Ready in 40 minutes prep and 1 hour cooking. Serves 8. A main recipe…

  • Mrouzia

    Honeyed lamb tagine with raisins, almonds and ras el hanout. Ready in 30 min prep and 3 hr cooking. 8…