Baku Kitchen! An independent reference of traditional food

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  • Socată

    Fizzy elderflower drink fermented for a few days in summer. 20 min to prepare. 4 litres. A drink recipe from…

  • Solyonye gruzdi

    Salted milk-cap mushrooms, slippery and pungent, served with sour cream. A fermented & pickled recipe from Russia.

  • Soleni hryby

    Forest mushrooms salted in layers with dill and garlic, eaten with oil. A fermented & pickled recipe from Ukraine.

  • Soup tektek

    Broth of tiny wedge clams with garlic, thyme and a little cream. Ready in 20 minutes prep and 30 minutes…

  • Soupe au pistou

    Summer vegetable and bean soup finished with basil and garlic. Ready in 40 minutes prep and 1 hour cooking. Serves…

  • Sorrel

    Ruby hibiscus drink steeped with ginger, cloves and orange peel. Ready in 20 min prep and 20 min cooking. 3…

  • Spreewald gherkins

    Crisp brined cucumbers with dill and horseradish, eaten straight from the jar. A fermented & pickled recipe from Germany.

  • Spritz

    Aperol or Campari with prosecco and soda, Venetian aperitivo. Ready in 3 minutes prep and none cooking. 1 glass. A…

  • Štruklji

    Rolled dough dumplings with cottage cheese, walnut or tarragon. Ready in 1 hr prep and 45 min cooking. 6 servings.…

  • Straits Sling

    Gin, Benedictine, cherry brandy, lemon and bitters lengthened with soda. 10 minutes to prepare. Makes 1. A cocktail recipe from…