Baku Kitchen! An independent reference of traditional food

yoghurt

397 dishes.

cheese & dairyKurtrock-hard salty dried yogurt balls, nomad travel foodcheese & dairyKurutdried sour yogurt balls, portable shepherd foodfermented & pickledKysliakNaturally soured raw milk, thick and tangy, eaten with potatoes or bread.drinkLabanSalted drinking yoghurt served ice cold with machboos and grilled fish.cheese & dairyLabnehstrained yoghurt eaten with olive oil, za'atar and cucumber at breakfastcheese & dairyLait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over milletbreakfastLakhmillet porridge under sweetened curdled milk and orange-blossom creamfermented & pickledLapte batutTangy cultured buttermilk drunk cold with mămăligă.LassiThick churned-yogurt drink; Amritsar serves it sweet in clay tumblersLatchiri e kossamFula corn or fonio couscous drenched in curdled milkLbentangy churned buttermilk, drunk cold alongside couscouscheese & dairyLiptauerPaprika-curd cheese spread for bread at Heurigen taverns.Luqaimatsyrup-soaked crisp fried dough ballsdessertLvivskyi syrnykBaked curd cheesecake with raisins under a chocolate glaze, no base.cheese & dairyMabisiSpontaneously soured milk, thick and tangy, eaten with nshimamainMadfoonMeat and rice buried in an underground oven and cooked overnight in the sand.cheese & dairyMadilathick soured milk, drunk alone or with bogobecheese & dairyMafiThick soured milk poured over papa or drunk cold from a cupMakmouralayered dough pie packed with onions, sumac and chicken, from AjlounMalfoufCabbage leaves rolled thin around rice and meat, cooked with garlic and lemon.Mansaflamb cooked in jameed yogurt over shrak and rice; eaten communallymainMantitiny beef dumplings under garlic yogurt, chili butter and dried mintmainMantisteamed dumplings plump with lamb and onion, dabbed with sour creamMantiatiny baked meat dumplings with garlic yogurt, Prizren specialtyMantuSteamed beef-and-onion dumplings topped with yogurt, lentils and dried mintMaqlubaflipped rice-vegetable-chicken pot, Friday family centerpieceMashawaThick soup of mixed beans and chickpeas with tiny meatballs, finished with yoghurtcheese & dairyMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.Mast-e MusirThick yoghurt mixed with soaked wild shallot, eaten as dip with crisps or rice.Mast-o khiaryoghurt with cucumber, mint, walnuts and dried rose petalssoup & stewMastavasour rice soup with meat and vegetablessoup & stewMastobaRice and vegetable soup with lamb, finished with plenty of sour milk.cheese & dairyMatsonitart set yoghurt eaten plain, with honey, or thinned into a drinkcheese & dairyMatsuntart set yoghurt eaten at every meal and thinned into tancheese & dairyMee KiriBuffalo curd set in unglazed clay pots, eaten with palm treaclebreakfastMekicifried dough rounds with cheese or jam

  • Chura gerteh

    Millet porridge with peanut paste and sour milk, eaten from a bowl. Ready in 20 minutes prep and 40 minutes…

  • Chukauni

    Boiled potatoes dressed with yoghurt, fenugreek, sesame and chilli. Ready in 20 min prep and 25 min cooking. 6 servings.…

  • Chuchvara

    Tiny boiled dumplings served in broth with suzma. Ready in 1 hr 15 min prep and 30 min cooking. 6…

  • Cold beet soup

    Chilled pink kefir-beet soup with cucumber, egg, dill. Ready in 25 min prep and 40 min cooking. 6 servings. A…

  • Colțunași

    Boiled dumplings filled with cheese, potato or cherries. Ready in 50 min prep and 20 min cooking. 40 dumplings. A…

  • Curd pancakes

    Fried quark patties with jam and sour cream. Ready in 20 minutes prep and 20 minutes cooking. Makes about 16.…

  • Dahi Bara

    Lentil dumplings soaked in whipped yoghurt with tamarind and chaat masala. Ready in 30 minutes prep and 30 minutes cooking.…

  • Danbauk

    Burmese biryani of chicken and rice, festive favourite. Ready in 40 min prep and 1 hr 30 min cooking. 8…

  • Dark rye bread

    Heavy sour dark rye, the sacred everyday loaf. Ready in 40 min prep and 1 hr 30 min cooking. 1…

  • Dhido

    Hand-stirred buckwheat or millet mush, eaten with gundruk and curries. Ready in 5 minutes prep and 25 minutes cooking. Serves…