Baku Kitchen! An independent reference of traditional food

ghee

334 dishes.

Ethiopian coffee ceremonybeans roasted, ground and brewed in a jebena, served in three roundsFah-fahpeppery goat and vegetable soup eaten with spongy breadbread & pastryFarataflaky layered flatbread torn to scoop curriesbread & pastryFatirflaky layered bread rolled with fat and baked in a tandoorbreakfastFatoottorn flatbread fried with eggs and ghee, sometimes sweetened with honeyFattahlayers of crisp bread, rice and meat in garlic-vinegar tomato sauce; feast dishFattehchickpeas, torn pita and warm yogurt topped with fried nutsFendishaPopcorn served in a wide basket alongside roasted coffeeFeteer meshaltetmany-layered buttery flaky pastry, eaten with honey, cheese or savoury fillingsFetiraLayered dough folded around egg, fried in butter and eaten with honeyFirfirtorn injera soaked in spicy berbere sauce and buttersalad & sideFirindaBeans boiled soft, peeled and mashed smooth with onion and gheemainFouga deyaychicken buried under spiced rice with dried lime and raisinsmainFreekehsmoky green wheat pilaf with meat and toasted nutsGa’atstiff barley porridge crater filled with spiced butter and yogurtGajar ka HalwaGrated carrots slow-cooked in milk, ghee and nuts; winter treatGaroobeysoothing oat porridge cooked with milk and cuminGenfothick barley porridge with a well of spiced butter and berberesoup & stewGheimehsplit-pea and lamb stew with dried lime, crowned with friesGhorayebaPale melting butter cookie topped with a single almondGhraibacrumbly clarified-butter shortbread rings, baked for EiddessertGhraybehPale melting shortbread of ghee and sugar, often marked with a pistachio.mainGhuziroast lamb over rice with raisins and nutsGomencollard greens simmered with garlic, ginger and spiced oilGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishGored goredraw beef cubes tossed with awaze chili and spiced butterGulab JamunFried milk-solid dumplings soaked in rose-cardamom syrupmainGursanthin dried bread layered under stewed meat and vegetablessoup & stewHalimhearty spiced lentil and meat soup, late-night favoritedessertHalua ya ZanzibarSticky translucent sweet of wheat starch, ghee, cardamom and nutsdessertHalvodense flour-sugar-oil sweet in many regional stylesHalwa Bahrainigelatinous saffron-cornstarch sweet with nuts, made since the 1850sbreakfastHalwa PuriWeekend spread of fried puris, semolina halwa and chickpea curryHamlicollard greens sautéed with garlic and oilmainHaneethslow-roasted seasoned lamb, falling off the bonedessertHaninidates mashed with crumbled bread and clarified butter

  • Balaleet

    Cardamom vermicelli with saffron and egg. Ready in 10 min prep and 25 min cooking. 4 servings. A breakfast recipe…

  • Bamia

    Okra stewed with lamb in tomato sauce. Ready in 25 min prep and 1 hr 45 min cooking. 6 servings.…

  • Basbousa

    Semolina cake soaked in syrup, topped with almonds. Ready in 20 min prep and 40 min cooking. 16 pieces. A…

  • Barazek

    Thin crisp Damascene cookies pressed with sesame and pistachio. Ready in 30 min prep and 15 min cooking. About 40…

  • Batheetha

    Date, flour and ghee sweet pressed into crumbly balls. Ready in 20 minutes prep and 20 minutes cooking. About 24…

  • Besso

    Roasted barley flour stirred with water, butter and salt or sugar. Ready in 10 min prep and 20 min cooking.…

  • Beriani Gam

    Spiced rice baked with chicken or mutton until the gravy is absorbed. Ready in 45 minutes prep and 1 hour…

  • Bhuna Khichuri

    Rich rice-and-lentil pilaf cooked for rainy days and feasts. Ready in 25 minutes prep and 45 minutes cooking. Serves 6.…

  • Beyaynetu

    Colorful vegan sampler of stews and salads spread over injera. Ready in 1 hr prep and 2 hr cooking. 6…

  • Bihari Kebab

    Papaya-tenderised beef strips grilled on skewers until smoky and soft. Ready in 30 minutes prep and 20 minutes cooking. Serves…