Baku Kitchen! An independent reference of traditional food

semolina

155 dishes.

AfeliaAfeliapork braised in red wine with crushed coriander seedAish shamsiAish shamsisun-risen Upper Egyptian sourdough baked in domed clay ovensBaghrirBaghrirspongy thousand-hole semolina pancakes soaked in melted butter and honeyBaguetteBaguetteCrackling-crusted long wheat loaf bought fresh daily.Balah el ShamBalah el ShamRidged fingers of choux dough fried and steeped in cold syrupBasbousaBasbousasemolina cake soaked in syrup, topped with almondsBasbousa bil tamrBasbousa bil tamrSemolina cake layered with date paste and almonds, cut into diamondsBatboutBatboutSoft pocket bread cooked in a dry pan, split and stuffed as a sandwichBerkoukesBerkoukeslarge hand-rolled pasta pearls stewed with vegetables, chickpeas and meatBoko boko hareesBoko boko hareeschicken slow-cooked with bulgur wheat and turmericBougatsaBougatsaThessaloniki phyllo with custard or cheese, dusted with sugarBourekia tis anarisBourekia tis anarisFried pastry parcels of sweet anari cheese, dusted with sugar and cinnamon.BradjBradjdate-filled semolina squares from Kabylie, griddled dry on a hot plateCanjeeroCanjeerosmall spongy fermented pancakes eaten with ghee, sugar or stewCapitaine grilleCapitaine grillewhole Niger River perch grilled over coals with onion, chili and limeChakeryChakerysweet millet couscous stirred into yoghurt and soured creamChakhchoukhaChakhchoukhatorn flatbread pieces drenched in spicy tomato-lamb sauce with chickpeasChicago deep-dish pizzaChicago deep-dish pizzaTall buttery crust layered with cheese and chunky tomatoChole BhatureChole BhatureSpicy chickpea curry with puffy fried bread, Punjabi favouriteChomchomChomchomOblong chhena sweet soaked in syrup and dusted with dried milkChoukouyaChoukouyaDry-grilled beef or mutton dusted with spicy kankankan peanut powderChura gertehChura gertehmillet porridge with peanut paste and sour milk, eaten from a bowlCig kofteCig koftespicy kneaded bulgur with pepper paste, served in lettuce with lemonColțunașiColțunașiboiled dumplings filled with cheese, potato or cherriesCouscousCouscoushand-rolled steamed semolina with vegetable and meat broth; the national dishCuscuz nordestinoCuscuz nordestinoSteamed corn couscous with butter, eggs or cheese, northeastern morningsDaktylaDaktylaFinger-shaped pastries filled with almond and cinnamon, fried and syruped.DambouDambousteamed millet couscous tossed with moringa leaves and oilDebessmannaDebessmannaCranberry semolina whipped until pale and airy, served with milk.DèguèDèguèMillet couscous in sweetened yoghurtDhoklaDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; GujaratiEetchEetchbulgur cooked with tomato and pepper, eaten warm or coldEish baladiEish baladipuffed wholemeal pocket flatbread, the bran-dusted staple of Egyptian mealsFakoyeFakoyearomatic jute-leaf and meat stew of the Songhai north, over riceFettuccine alla papalinaFettuccine alla papalinasilky egg-and-cream fettuccine with prosciutto, created for future Pius XIIFlaounaFlaounaEaster cheese-filled pastry with raisins and mint

  • Baguette

    Crackling-crusted long wheat loaf bought fresh daily. Ready in 40 min prep and 20 hr including overnight poolish cooking. 3…

  • Afelia

    Pork braised in red wine with crushed coriander seed. Ready in 15 min prep and 1 hr 15 min cooking.…

  • Aish shamsi

    Sun-risen Upper Egyptian sourdough baked in domed clay ovens. Ready in 30 minutes prep and 20 minutes cooking. 4 loaves.…

  • Baghrir

    Spongy thousand-hole semolina pancakes soaked in melted butter and honey. Ready in 15 min prep and 25 min cooking. About…

  • Balah el Sham

    Ridged fingers of choux dough fried and steeped in cold syrup. Ready in 30 minutes prep and 30 minutes cooking.…

  • Basbousa

    Semolina cake soaked in syrup, topped with almonds. Ready in 20 min prep and 40 min cooking. 16 pieces. A…

  • Basbousa bil tamr

    Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…

  • Batbout

    Soft pocket bread cooked in a dry pan, split and stuffed as a sandwich. Ready in 25 minutes prep and…

  • Boko boko harees

    Chicken slow-cooked with bulgur wheat and turmeric. Ready in 20 minutes prep and 2 hours cooking. Serves 6. A main…

  • Bougatsa

    Thessaloniki phyllo with custard or cheese, dusted with sugar. Ready in 30 min prep and 50 min cooking. 1 tray,…