Baku Kitchen! An independent reference of traditional food

herbs

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Douara

    Tripe and offal stewed with chickpeas, mint and dried herbs. Ready in 45 min including cleaning prep and 2 hr…

  • Gancia batido

    Gancia aperitif shaken hard with lemon juice, sugar and ice. Ready in 5 min prep and none cooking. 1 drink.…

  • Ishkhan

    Lake Sevan trout grilled or poached with herbs. Ready in 25 min prep and 20 min cooking. 4 servings. A…

  • Karkanji

    Deep red hibiscus infusion spiced with ginger and cloves, drunk chilled. Ready in 10 min prep and 20 min plus…

  • Lemon Myrtle

    Native rainforest leaf, ground or infused, more lemony than lemon itself. Ready in 15 min prep and 3 to 5…

  • Mauby

    Bitter-sweet bark infusion with spice, drunk very cold. Ready in 15 min prep and 40 min cooking. 2 litres of…

  • Motal

    Sharp sheep cheese aged with mountain herbs inside a skin. Ready in 2 hr active prep and 3 to 4…

  • Osbane

    Sheep tripe stuffed with liver, rice, chard and herbs, then simmered. Ready in 1 hr 15 min including cleaning prep…

  • Qofte

    Fried herbed meatballs, often with feta and bread. Ready in 30 min plus 2 hr resting prep and 25 min…

  • Shor Nakhod

    Cold chickpeas with potato, coriander and vinegar chutney, sold from handcarts. Ready in 20 min plus overnight soaking prep and…