Baku Kitchen! An independent reference of traditional food

vegetarian

0 dishes.

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  • Sharots

    Walnut strings dipped repeatedly in thickened grape or mulberry syrup. Ready in 40 min prep and 1 hr cooking plus…

  • Shir Berenj

    Slow-simmered milk and rice pudding scented with cardamom, eaten cool. Ready in 10 min prep and 1 hr plus chilling…

  • Shor Nakhod

    Cold chickpeas with potato, coriander and vinegar chutney, sold from handcarts. Ready in 20 min plus overnight soaking prep and…

  • Soumbala

    Pungent black balls of fermented locust bean, crumbled into every sauce. Ready in 1 hr 30 min of active work…

  • Sultjash

    Rice pudding baked with a browned cinnamon top, eaten cold. Ready in 10 min prep and 1 hr 20 min…

  • Sparkling Shiraz

    Fizzy dark red wine, berry-rich and off-dry; drunk at Christmas lunch. Ready in 5 min to serve prep and 9…

  • Sorrel drink

    Hibiscus steeped with clove and ginger, sweetened and chilled. Ready in 15 min prep and 30 min cooking. 2 litres.…

  • Speca me gjizë

    Peppers baked or stuffed with fresh curd cheese and herbs. Ready in 25 min prep and 40 min cooking. 6…

  • Sugar cake

    Grated coconut boiled in sugar, set into mounds. Ready in 20 min prep and 30 min cooking. About 18 pieces.…

  • Su boreg

    Boiled pasta sheets layered with cheese and parsley, baked into a soft square. Ready in 1 hr 15 min prep…