Baku Kitchen! An independent reference of traditional food

lamb

0 dishes.

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  • Shuwa

    Banana-leaf-wrapped spiced lamb buried over embers for days; Eid ritual. Ready in 1 hr prep and 24–48 hr cooking. 8…

  • Sharba libiya

    Lamb, orzo, tomato and dried-mint Ramadan soup, dusted with bzar spice. Ready in 20 min prep and 1 hr cooking.…

  • Souvla

    Large chunks of pork or lamb turned slowly over charcoal. Ready in 20 min prep and 2 hr cooking. 6…

  • Tagine

    Slow-braised meat, vegetables, olives or prunes cooked in a conical earthenware pot. Ready in 30 min prep and 2 hr…

  • Zarb

    Bedouin lamb and vegetables slow-roasted in underground sand oven. Ready in 45 min prep and 3 hr 30 min cooking.…

  • Berkoukes

    Large hand-rolled pasta pearls stewed with vegetables, chickpeas and meat. Ready in 1 hr for the pasta, 20 min for…

  • Bouzelouf

    Singed sheep’s head steamed with cumin, eaten for the cheek and tongue. Ready in 1 hr including cleaning prep and…

  • Brochettes

    Charcoal beef or mutton skewers with mustard and chili. Ready in 25 min prep and 20 min cooking. 4 servings,…

  • Caldeirada de cabrito

    Goat braised with potato, tomato and wine in a deep pot. Ready in 30 min prep and 2 hr 15…

  • Chainaki

    Lamb, chickpeas and onion stewed inside a sealed teapot, poured over bread. Ready in 20 min prep and 3 hr…