Baku Kitchen! An independent reference of traditional food

vegetarian

0 dishes.

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  • Sikhye

    Sweet cloudy rice punch with floating grains, served ice-cold after meals. Ready in 30 min prep and 30 min cooking.…

  • Sigda

    Pressed sesame cake fermented into savoury balls, dried and added to sauces. A fermented & pickled recipe from Sudan.

  • Sijingi

    Pumpkin cooked down and stirred with maize meal into a thick sweet porridge. Ready in 20 minutes prep and 1…

  • Sikarni

    Strained yoghurt whipped with sugar, cardamom, saffron and chopped nuts. 20 minutes to prepare. Serves 6. A dessert recipe from…

  • Sidecar

    Cognac, orange liqueur and lemon juice in a sugar-rimmed glass. 5 min to prepare. 1 drink. A cocktail recipe from…

  • Sidr honey

    Dark aromatic honey from jujube blossom, eaten by the spoonful. no preparation to prepare. A jar. A sauce & condiment…

  • Sibebe

    Pale lager named after the granite dome above Mbabane. A wine & spirit recipe from Eswatini.

  • Sichuan Peppercorn

    Husks of prickly ash that numb and tingle, the ma half of Sichuan’s mala. Ready in 10 min prep and…

  • Sitfubi

    Soured milk thickened with cooked maize meal, eaten with a spoon. Ready in 15 min prep and 20 min cooking.…

  • Sirap Bandung

    Rose syrup with evaporated milk over ice, bright pink and very sweet. 5 min to prepare. 4 glasses. A drink…