Baku Kitchen! An independent reference of traditional food

vegetarian

0 dishes.

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  • Soupe au pistou

    Summer vegetable and bean soup finished with basil and garlic. Ready in 40 minutes prep and 1 hour cooking. Serves…

  • Sour milk

    Cow’s milk soured in gourds, drunk plain or stirred into porridge. 20 min to prepare. Makes about 1.5 litres. A…

  • Sos pwa

    Beans cooked soft and puréed into a thin sauce poured over rice or cornmeal. Ready in 15 minutes prep and…

  • Sotol

    Herbal desert spirit distilled from the desert spoon plant, not agave. A wine & spirit recipe from Mexico.

  • Soumbara

    Black fermented locust-bean balls that give northern sauces their deep savoury funk. A fermented & pickled recipe from Côte d’Ivoire.

  • Spanakopita

    Spinach and feta phyllo pie. Ready in 50 min prep and 50 min cooking. 12 servings. A bread & pastry…

  • Sorrel

    Ruby hibiscus drink steeped with ginger, cloves and orange peel. Ready in 20 min prep and 20 min cooking. 3…

  • Sortilège

    Amber liqueur blending Canadian whisky with maple syrup, sipped neat or over ice. A wine & spirit recipe from Canada.

  • SP Lager

    Crisp lager in a brown bottle, the beer of every celebration and haus win. A wine & spirit recipe from…

  • Soutzoukos

    Almond strings repeatedly dipped in set grape must. Ready in 1 hr prep and 1 hr cooking. 6 strings. A…