Baku Kitchen! An independent reference of traditional food

ghee

334 dishes.

Roz mo’ammarrice baked slowly in milk, cream and butter until a golden crust formsdessertSabayalayered pastry sheets baked with cream and drenched in honeySabayadflaky layered griddle flatbread served sweet or savorySada rotiPlain thick griddle flatbread torn and eaten with curries or fried fishdessertSagusago pearl pudding with saffron, cardamom and rosewatermainSajjiBalochi whole chicken or lamb roasted on skewers, served over ricesoup & stewSakhanawheat porridge cooked with dates and butter, eaten during RamadanmainSaleegHejazi milky rice porridge served under broth-roasted chickensoup & stewSalonaeveryday spiced tomato stew of meat or fishSambarTangy tamarind-lentil stew with vegetables, South Indian stapleSambousekFolded pastry triangles filled with cheese, meat or spinach and friedSamosaFried pastry cone of spiced potatoes and peas, with chutneydessertSanwin MakinBaked semolina cake with coconut milk and poppy seedsmainSarson ka SaagSlow-cooked mustard greens with butter, eaten with maize bread in winterSauerbratenBeef pot roast marinated in vinegar, sweet-sour raisin gravy.SchnitzelBreaded fried pork cutlet, often sauced with mushrooms or paprika.mainSeekh KebabCharcoal-grilled skewers of spiced minced meat with naan and chutneymainSeffasteamed vermicelli mounded with cinnamon, sugar and almonds, often hiding chickenSel RotiRing-shaped sweet fried rice bread made for festivalsdessertSellouunbaked mound of toasted flour, ground almonds, sesame, honey and butterSfiriafried bread-and-cheese balls poached in a white cinnamon chicken sauceSh’aybiyatfilo triangles filled with sweet cream, fried and soaked in syrupShaabiyatTriangles of crisp filo filled with ashta cream and drowned in syrup.Shah plovcrown of rice, dried fruit and meat baked inside a lavash crustShakar lamaCrumbly cardamom shortbread cookies eaten with tea at Eid.soup & stewShakriyehlamb simmered in warm cooked yogurt, ladled over ricesnackShami KebabShallow-fried patties of minced meat and chana daldessertSheer KhurmaEid vermicelli cooked in milk with dates and nutsbread & pastrySheermalSlightly sweet saffron milk bread paired with nihari or kebabsmainSheikh al-mahshizucchini stuffed with lamb and pine nuts, baked in yogurt sauceSheki halvalattice of rice-flour threads layered with nuts and saffron syrupShemaiSweet vermicelli in milk, essential for Eid morningsShirosmooth spiced chickpea-flour stew, everyday and fasting stapleShiro watsilky spiced chickpea-flour stew, everyday and fasting favoriteShish barakmeat dumplings simmered in hot yogurt sauceSholeh GhorbandiSticky sweetened rice cooked with mung beans and cardamom, served warm in bowls

  • Fouga deyay

    Chicken buried under spiced rice with dried lime and raisins. Ready in 40 minutes prep and 1 hour 15 minutes…

  • Freekeh

    Smoky green wheat pilaf with meat and toasted nuts. Ready in 20 min prep and 2 hr 15 min cooking.…

  • Ga’at

    Stiff barley porridge crater filled with spiced butter and yogurt. Ready in 10 min prep and 25 min cooking. 4…

  • Gajar ka Halwa

    Grated carrots slow-cooked in milk, ghee and nuts; winter treat. Ready in 30 min prep and 1 hr 30 min…

  • Garoobey

    Soothing oat porridge cooked with milk and cumin. Ready in 5 minutes prep and 30 minutes cooking. Serves 4. A…

  • Gheimeh

    Split-pea and lamb stew with dried lime, crowned with fries. Ready in 25 min prep and 1 hr 30 min…

  • Genfo

    Thick barley porridge with a well of spiced butter and berbere. Ready in 10 min prep and 25 min cooking.…

  • Ghuzi

    Roast lamb over rice with raisins and nuts. Ready in 40 min prep and 4 hr 30 min cooking. 8…

  • Ghorayeba

    Pale melting butter cookie topped with a single almond. Ready in 30 min prep and 20 min cooking. About 30…

  • Ghraiba

    Crumbly clarified-butter shortbread rings, baked for Eid. Ready in 25 min prep and 18 min cooking. About 30. A dessert…