Baku Kitchen! An independent reference of traditional food

yoghurt

397 dishes.

mainDanbaukBurmese biryani of chicken and rice, festive favouritebread & pastryDark rye breadHeavy sour dark rye, the sacred everyday loaf.DèguèMillet couscous in sweetened yogurtDhallësalty churned yogurt drinkmainDhidoHand-stirred buckwheat or millet mush, eaten with gundruk and curriesDhoklaSteamed fermented gram-flour sponge tempered with mustard seeds; Gujaratistreet foodDjevrekChewy sesame-crusted bread ring sold from street stands and kiosks.Döner kebabSpit-roasted meat in flatbread with salad; Berlin's Turkish-German staple.DooghSalted yogurt drink with mint and cucumber, served chilledDoro watchicken slow-stewed in berbere and spiced butter with hard-boiled eggsDoshabdark syrup boiled down from mulberries or grapes, spooned over pastriesDovgahot yogurt-herb soup with rice and chickpeas, stirred constantlydrinkDughsalted yoghurt drink with herbs, served cold through the summermainDurban curryBlazing red mutton or bean curry, oil-slicked and served with rice or breadcheese & dairyEmasisoured milk, everyday accompaniment to porridgecheese & dairyEmmentalLarge wheel of mild nutty cheese pierced with big round holes.EzayRaw chilli pounded with cheese, tomato, garlic and Sichuan pepper as a table relishFattehchickpeas, torn pita and warm yogurt topped with fried nutsFërgesëpeppers, tomato and curd cheese baked until bubblingFetabrined sheep-and-goat cheese, crumbled over salads or bakedFinger LimeNative citrus whose beads burst like caviar; scattered over oysters.Firfirtorn injera soaked in spicy berbere sauce and butterFlialayered batter crepes baked under embers, eaten with honey, yogurtFlijalayered pancake baked under an ember-covered lid, northern highlandsbreakfastFondecracked millet cooked soft and served under sweetened soured milkmainFreekehsmoky green wheat pilaf with meat and toasted nutsFulmashed fava beans with tomato, onion and cumin, scooped with breaddrinkFura da nonospiced millet dough balls swirled into tangy fermented milkGa’atstiff barley porridge crater filled with spiced butter and yogurtGalayet bandoratomatoes stewed with olive oil, garlic and chili, scooped with breadfermented & pickledGappalPellets of millet dough stirred into fermented cow's milk and eaten with a spoonGatasweet layered pastry with buttery khoriz fillingcheese & dairyGatyksour set milk eaten with bread and stirred into soupsGebzhaliaFresh cheese rolls kneaded with mint, served in mint-flecked sour milk.Genfothick barley porridge with a well of spiced butter and berberesoup & stewGheimehsplit-pea and lamb stew with dried lime, crowned with fries

  • Ayran

    Salted yoghurt thinned with cold water, drunk with kebabs and pilaf. 5 min to prepare. 4 glasses. A drink recipe…

  • Ayron

    Chilled salted yoghurt drink thinned with water, sometimes with herbs. Ready in 5 min prep and none cooking. 4 glasses.…

  • Baghali polo

    Dill and fava bean rice, classically with lamb shank. Ready in 40 min prep and 2 hr 30 min cooking.…

  • Basbousa

    Semolina cake soaked in syrup, topped with almonds. Ready in 20 min prep and 40 min cooking. 16 pieces. A…

  • Basbousa bil tamr

    Semolina cake layered with date paste and almonds, cut into diamonds. Ready in 40 minutes prep and 45 minutes cooking.…

  • Beriani Gam

    Spiced rice baked with chicken or mutton until the gravy is absorbed. Ready in 45 minutes prep and 1 hour…

  • Bihari Kebab

    Papaya-tenderised beef strips grilled on skewers until smoky and soft. Ready in 30 minutes prep and 20 minutes cooking. Serves…

  • Biriani

    Layered coastal rice with spiced meat, saffron-tinted and served at weddings. Ready in 45 min prep and 1 hr 30…

  • Boat Noodles

    Intense pork or beef noodle soup enriched with blood, in small bowls. Ready in 40 min prep and 2 hr…

  • Borhani

    Peppery mint-yogurt drink served alongside biryani at weddings. 20 min to prepare. 8 glasses. A drink recipe from Bangladesh.