Baku Kitchen! An independent reference of traditional food

vegetarian

0 dishes.

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  • Sjenički sir

    White brined cheese from the high Pešter plateau, salty and crumbly. Ready in 45 min prep and 20 min cooking.…

  • Skābēti gurķi

    Cucumbers soured in brine with dill, blackcurrant and oak leaves. 30 min to prepare. Fills a 3-litre jar. A fermented…

  • Snakebite

    Half lager and half cider, often reddened with blackcurrant cordial. 2 min to prepare. 1 pint. A cocktail recipe from…

  • Snezhanka

    Strained yoghurt with cucumber, garlic, dill and walnuts. 20 min to prepare. 6 servings. A salad & side recipe from…

  • Smažený sýr

    Thick breaded fried cheese with tartar sauce and fries. Ready in 20 min prep and 10 min cooking. 4 servings.…

  • Smen

    Salted butter aged for months until cheesy and pungent, stirred into couscous. A cheese & dairy recipe from Morocco.

  • Smetana

    Thick sour cream stirred into soups and spooned over everything. 10 min to prepare. Makes about 500 ml. A cheese…

  • Smântână

    Thick sour cream spooned onto mămăligă, soups and plăcinte. 10 min to prepare. Makes about 500 ml. A cheese &…

  • Šljivovica

    Plum brandy distilled from Požegača plums, poured before meals. A wine & spirit recipe from Bosnia and Herzegovina.

  • Slovak Tokaj

    Sweet golden botrytised wine from vineyards on the Hungarian border. A wine & spirit recipe from Slovakia.