Baku Kitchen! An independent reference of traditional food

vegetarian

0 dishes.

Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.

  • Suman

    Sticky rice cooked in coconut milk, wrapped in leaf and dipped in sugar. Ready in 30 minutes prep and 1…

  • Sumanak

    Dark sweet paste of sprouted wheat, cooked all night for Navruz. Ready in 1 week sprouting prep and 12 hours…

  • Sumo de caju

    Fresh juice pressed from cashew apples during the harvest. 30 minutes to prepare. About 1.5 litres. A drink recipe from…

  • Sumalak

    Wheat-sprout paste stirred overnight for Navruz, communal ritual. Ready in several days sprouting prep and 12 to 24 hr cooking.…

  • Suwa

    Homebrewed beer of roasted sorghum, barley and gesho leaves. A wine & spirit recipe from Eritrea.

  • Suurchabis

    Salt-fermented cabbage served with pork, sausage and potatoes. 45 min to prepare. Makes about 2 kg. A fermented & pickled…

  • Suusac

    Camel milk soured in a smoked gourd until tangy and slightly fizzy. 20 min to prepare. Makes about 1.5 litres.…

  • Suutei Budaa

    Rice simmered in salted milk with butter; soft, mild morning porridge. Ready in 5 minutes prep and 35 minutes cooking.…

  • Suutei Tsai

    Salted milk tea simmered with green tea, drunk throughout the day. Ready in 5 minutes prep and 20 minutes cooking.…

  • Sutlac

    Baked rice pudding with caramelized top. Ready in 15 min prep and 1 hr 15 min cooking. 8 servings. A…