Baku Kitchen! An independent reference of traditional food

lamb

301 dishes.

mainMatazizdiscs of dough simmered in meat and vegetable stew until softMbakbakapasta cooked directly in a spicy chickpea and lamb tomato brothMbattanpotato slices sandwiching spiced minced meat, battered and friedmainMechouiwhole lamb roasted over desert coals, carved by hand for guestsMerguezspicy grilled lamb sausage with harissa, tucked into crusty breadmainMhamsalarge hand-rolled couscous grains simmered in a spicy lamb and chickpea brothstreet foodMichopochunks of goat or beef grilled at taverns with chilifermented & pickledMirisSheep fat fermented with onion into a rich paste stirred into stewsMish në hellwhole lamb or kid turned on a spit over embersMish në saçlamb or veal baked under a metal dome covered with embersstreet foodMishkakcharcoal meat skewers brushed with tamarind, sold roadside at dusksoup & stewMoshhurdamung bean and rice porridge with lamb and tomatoMoussakabaked layers of eggplant, spiced lamb mince, béchamelmainMrouziahoneyed lamb tagine with raisins, almonds and ras el hanoutMtewemMeatballs and lamb simmered in a garlic-heavy sauce with cinnamon and chickpeasstreet foodMuchomocharcoal-grilled meat skewers sold at roadside standsmainMugalgallamb or liver flash-fried with pepper and onion in a shallow panstreet foodMurtabakGriddled roti parcel stuffed with spiced minced meat and eggNtabaCharcoal-grilled goat, Kinshasa nightlife stapleNyama chomaslow-grilled goat or beef shared with kachumbari and beermainOjjaeggs scrambled into spicy tomato-pepper sauce, often with merguez or shrimpOromocoiled steamed dough roll layered with meat or vegetablesOshi palavUNESCO-listed pilaf of rice, carrots and meat eaten from one dishPachasheep's head and trotters simmered overnight; weekend ritualmainPachamancaMeats and tubers steamed underground on hot stones, Andean feastPalawTurkmen pilaf of rice, mutton and carrots cooked in kazancharcuterie & curedPastramă de oaiesalted, spiced and smoked mutton, grilled and eaten with mămăligăcharcuterie & curedPastrmasalted and air-dried mutton, cooked into beans or eaten slicedPekaoctopus, lamb or veal slow-baked under an ember-covered bellPepe soupFiery clear broth of goat, fish or offal spiked with country pepperPepper soupfiery clear broth of goat or fish with country peppersbread & pastryPideboat-shaped flatbread baked with cheese, minced meat or sucukmainPinnekjøttSalted lamb ribs steamed over birch twigs at Christmas.street foodPiroshkiFried buns stuffed with minced mutton, potato or cabbage; sold from kiosks.Pitilamb, chickpeas and chestnuts baked in individual clay crocks; Sheki pridePlovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varieties

  • Freekeh

    Smoky green wheat pilaf with meat and toasted nuts. Ready in 20 min prep and 2 hr 15 min cooking.…

  • Ftat

    Torn pieces of thin dough steamed and soaked in a meat and tomato sauce. Ready in 45 minutes prep and…

  • Gadeed

    Eid mutton salted with turmeric and chili, sun-dried and packed in fat. A charcuterie & cured recipe from Libya.

  • Gabout

    Dough dumplings simmered in a spiced meat and tomato stew. Ready in 35 minutes prep and 1 hour 15 minutes…

  • Gaynatma

    Clear boiled soup of mutton or fish with potato and tomato. Ready in 25 minutes prep and 1 hour 30…

  • Gheimeh

    Split-pea and lamb stew with dried lime, crowned with fries. Ready in 25 min prep and 1 hr 30 min…

  • Ghuzi

    Roast lamb over rice with raisins and nuts. Ready in 40 min prep and 4 hr 30 min cooking. 8…

  • Goat soup

    Peppery broth of goat meat and offal with hot pepper and seasoning. Ready in 45 minutes prep and 2 hours…

  • Govurdak

    Mutton chunks fried in tail fat, preserved for winter. Ready in 25 minutes prep and 1 hour cooking. Serves 6,…

  • Gursan

    Thin dried bread layered under stewed meat and vegetables. Ready in 1 hour prep and 1 hour 45 minutes cooking.…