Baku Kitchen! An independent reference of traditional food

yoghurt

397 dishes.

Trahanasfermented cracked wheat and yogurt soup with halloumiTsebhi birsenRed lentil stew simmered with berbere and onion, the fasting-day mainstayTsebhi dorhospicy chicken stew with boiled eggs, the festive centerpieceTtavaslamb, rice, tomato and cumin baked slowly in a clay potsnackTurkmen melonintensely sweet Vaharman and Gulaby melons eaten fresh or driedmainTurli tavamixed meat and vegetable casserole baked slowlyTúrós csuszapasta with curd cheese, sour cream, crisp baconsoup & stewTushberasmall meat dumplings in broth, the Tajik pelmenimainTuxum barakboiled dough parcels filled with beaten egg and buttercheese & dairyTvarogfresh curd cheese eaten with sour cream or baked into pancakesTzatzikistrained yogurt, cucumber and garlic dipsoup & stewUgroHand-cut thin noodles simmered in meat broth with herbs and sour milk.bread & pastryUl BoovSole-shaped fried cakes stacked into a tower and topped with cream and sweetsmainUmvuboCrumbled cold pap stirred into thick sour milksoup & stewUnashthin homemade noodles in meat or bean brothUštipcifried dough pillows eaten with kajmak, cheesemainUutsWhole boiled sheep rump and tail presented fat side up at New Year feastsmainVarenykyboiled dumplings with potato, cheese or cherries; fried onions, smetanasnackVarškės sūrelisSweet curd bar coated in chocolate, sold chilledbread & pastryVatrushkaRound bun with a well of sweetened tvorog curd in the centre.mainWarak dawaliVine leaves rolled tight around rice and meat, cooked over lamb chops.Warak enabvine leaves rolled around rice and meat, simmered with lemonmainYakhni PulaoRice cooked in seasoned meat broth with whole spicessoup & stewYarmacracked wheat porridge cooked slowly with lambcheese & dairyYmerThick soured milk eaten under ymerdrys of toasted rye crumbs and sugarcocktailYogurt SojuSoju shaken with Yakult drinking yoghurt and lemon-lime soda; sweet and cloudy.sauce & condimentZa’atarwild thyme, sumac and sesame blend eaten with oil and breadZaatarDried wild thyme mixed with sumac and sesame, eaten with oil and bread.ZalabiaCoils of batter fried crisp and soaked in saffron and cardamom syrup.Zeljanicaspinach and white cheese phyllo piebread & pastryZelnikthin filo pie with leek, sorrel or cheeseZereshk polobarberry-jeweled saffron rice served with chickenZhentroasted millet pressed with butter, sugar and raisinsZignilong-simmered beef stew fiery with berbere, ladled over injeraZlabiacoiled deep-fried batter soaked in honey syrup, sold by the kiloZoolbia bamiehsyrup-soaked fried batter in spirals and finger shapes, orange and sticky

  • Japrak

    Vine or sour cabbage leaves rolled around rice and minced meat. Ready in 1 hr prep and 1 hr 30…

  • Jameed

    Dried goat-yogurt balls reconstituted into mansaf sauce; Karak’s finest. Ready in 12 hr soaking prep and 1 hr cooking. Sauce…

  • Jigaraki

    Lamb liver, heart and fat grilled on skewers, eaten with bread and salt. Ready in 30 minutes prep and 20…

  • Joojeh kabab

    Saffron-lime marinated chicken grilled on skewers. Ready in 30 minutes prep and 20 minutes cooking. Serves 6. A main recipe…

  • Juju Dhau

    Bhaktapur’s creamy ‘king yogurt’ set in clay pots. A cheese & dairy recipe from Nepal.

  • Jurghot

    Thick soured milk eaten with bread or thinned for drinking. A cheese & dairy recipe from Tajikistan.

  • Kadhi Pakora

    Tangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over rice. Ready in 30 minutes prep and 1 hour…

  • Kama

    Roasted barley-pea-rye flour stirred into kefir, lightly sweetened. 5 min to prepare. 2 servings. A breakfast recipe from Estonia.

  • Kashk-e bademjan

    Fried eggplant dip with fermented whey, fried mint and walnuts. Ready in 25 min prep and 40 min cooking. 6…

  • Kashk

    Dried fermented whey, soaked and beaten into a tangy grey cream. A cheese & dairy recipe from Iran.