Baku Kitchen! An independent reference of traditional food

lamb

0 dishes.

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  • Slátur

    Blood and liver sausage sewn into sheep stomach, boiled and often soured. A charcuterie & cured recipe from Iceland.

  • Smiley

    Sheep’s head singed, boiled and eaten whole from a township braai stand. Ready in 1 hr prep and 3 hr…

  • Smalahove

    Salted, smoked sheep’s head steamed and eaten whole, ear and eye included. Ready in 24 hr soaking prep and 3…

  • Sodd

    Clear mutton broth with meatballs, carrot and potato, served at celebrations. Ready in 40 min prep and 2 hr 30…

  • Somsa

    Triangular pastries of minced mutton and onion baked in a tandyr. Ready in 40 min prep and 35 min cooking.…

  • Sorpa

    Clear rich mutton broth served with meat. Ready in 20 min prep and 2 hr 30 min cooking. 6 servings.…

  • Sosaties

    Cape Malay lamb skewers marinated in curry and apricot. Ready in 30 minutes prep and 20 minutes cooking. Serves 6.…

  • Suho meso

    Beef or lamb salted and cold-smoked, shaved thin over bread. A charcuterie & cured recipe from Bosnia and Herzegovina.

  • Sup Tulang

    Mutton bones in a red masala gravy, the marrow sucked out with a straw. Ready in 30 minutes prep and…

  • Sumagiyya

    Gazan stew of chard, meat and tahini soured with steeped sumac. Ready in 40 minutes prep and 1 hour 45…