Baku Kitchen! An independent reference of traditional food

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  • Sai Oua

    Coarse pork sausage perfumed with lemongrass, galangal and kaffir lime. Ready in 1 hour prep and 40 min cooking. 1.5…

  • Sai Ua

    Coiled northern pork sausage packed with lemongrass, galangal, kaffir lime and chilli. Ready in 1 hour prep and 40 min…

  • Sahawiq

    Fresh green chili-tomato relish, ancestor of zhug. 20 min to prepare. About 300 ml. A sauce & condiment recipe from…

  • Sambal Matah

    Raw Balinese relish of sliced shallot, lemongrass, chilli and coconut oil. Ready in 20 minutes prep and 5 minutes, or…

  • Samgyetang

    Whole young chicken stuffed with ginseng, garlic and rice, summer restorative. Ready in 20 min prep and 1 hr 30…

  • Sardines mchermel

    Butterflied sardines sandwiched around chermoula, floured and fried to order. Ready in 40 minutes prep and 20 minutes cooking. Serves…

  • Satini cotomili

    Coriander, chili and garlic ground on a stone into a green chutney. 20 minutes to prepare. About 150 g. A…

  • Satini pomme d’amour

    Fresh tomato chutney with coriander and chili. 20 minutes to prepare. About 300 g. A sauce & condiment recipe from…

  • Sbiten

    Hot spiced honey drink with herbs, drunk before tea arrived. Ready in 10 min prep and 30 min cooking. 6…

  • Seco de cordero

    Lamb braised in cilantro-chicha sauce with beans and rice. Ready in 30 minutes prep and 1 hour 45 minutes cooking.…