Baku Kitchen! An independent reference of traditional food

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  • Turrón de Doña Pepa

    Anise shortbread bars glazed with fruit syrup, October procession sweet. Ready in 1 hour prep and 45 minutes cooking. Makes…

  • Uzvar

    Smoky dried-fruit compote for feast days. Ready in 10 min prep and 30 min cooking. 2 litres. A drink recipe…

  • Yukhoe

    Raw seasoned beef strips with pear, pine nuts and a raw egg yolk. 25 min to prepare. 4 servings as…

  • Bulgogi

    Thin-sliced beef marinated in sweet soy, grilled or pan-cooked. Ready in 20 min prep and 30 min marinating plus 10…

  • Couscous

    Hand-rolled steamed semolina with vegetable and meat broth; the national dish. Ready in 40 min prep and 2 hr cooking.…

  • Gazpacho

    Chilled raw tomato, pepper and cucumber soup from Andalusia. Ready in 20 min prep and 3 hr chilling cooking. 4…

  • Hamhung Naengmyeon

    Extra-chewy potato-starch noodles in fiery sauce, often topped with raw skate. Ready in 40 min prep and 20 min cooking.…

  • Kimchi

    Northern-style fermented cabbage, milder and juicier than southern versions. Ready in 1 hr prep and 6 hr brining plus 2…

  • Pyongyang Naengmyeon

    Chewy buckwheat noodles in icy beef-radish broth, the capital’s signature dish. Ready in 45 min prep and 2 hr cooking.…

  • Pulque

    Milky, viscous fermented agave sap, lightly sour and mildly alcoholic. Ready in 30 min twice a day at the plant…