Baku Kitchen! An independent reference of traditional food

offal cuts

0 dishes.

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  • Pozole

    Hominy and pork soup garnished with radish, cabbage, lime. Ready in 40 min prep and 3 hr 30 min cooking.…

  • Ramen

    Wheat noodles in pork, soy or miso broth with chashu and egg. Ready in 1 hr prep and 8 hr…

  • Sharba libiya

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

  • Sopa de pata

    Cow-foot soup with tripe, yuca, and vegetables. Ready in 30 min prep and 3 hr 30 min cooking. 6 servings.…

  • Stuffat tal-fenek

    Rabbit stewed in wine, garlic and tomato, the national dish. Ready in 30 min plus overnight marinating prep and 2…

  • Stew chicken with rice and beans

    Recado-browned chicken with coconut rice and beans; national plate. Ready in 30 min plus 2 hr marinating prep and 1…

  • Tabbouleh

    Parsley-dominant salad with bulgur, mint, tomato and lemon. Ready in 35 min prep and 15 min standing cooking. 4–6 servings.…

  • Ugali

    Stiff maize-meal staple molded by hand to scoop stews and greens. Ready in 5 min prep and 20 min cooking.…

  • Xiaolongbao

    Shanghai-style steamed soup dumplings releasing hot pork broth with each bite. Ready in 1 hr 30 min prep and 3…

  • Aush

    Noodle soup with beans, yogurt and dried mint. Ready in 25 min plus overnight bean soak prep and 1 hr…