Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

‘Nduja‘Ndujafiery spreadable pork salame red with Calabrian chilliAdjuevanAdjuevanSalted fish fermented to a pungent paste, used a pinch at a time in saucesAguachileAguachileRaw shrimp drowned in lime juice, chiltepin chile and cucumberArdennes hamArdennes hamSalted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread.AvgotarachoAvgotarachogrey mullet roe pressed, dried and sealed in beeswaxAwarmaAwarmalamb confited in its own tail fat, spooned into eggs and kibbehBak KwaBak KwaSweet, sticky sheets of pork marinated in sugar and soy, grilled over charcoalBakkeljauwBakkeljauwSalt cod shredded and stewed with onion, tomato and hot pepperBastirmaBastirmaair-dried beef under a thick fenugreek-garlic crust, fried with eggsBasturmaBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thinBatarekhBatarekhsalted pressed grey mullet roe sealed in wax, sliced thin with lemonBiltongBiltongair-dried spiced meat, often from kudu, oryx or springbokBlackfishBlackfishSalted and stewed pilot whale meat, dark and oily, served with provisionsBokkomsBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadBortsBortsBeef air-dried in strips through winter, then crumbled into soups and stewsBourbon vanillaBourbon vanillaCured black vanilla pods, oily and fragrant, the island's most famous exportBresaolaBresaolaair-dried salted beef from the Valtellina, sliced paper-thinBuljolBuljolShredded salt cod tossed raw with tomato, onion, pepper and oilBündnerfleischBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.ButifarraButifarraBread roll with jamón del país, onion salsa and chilliCai PuCai PuSalted, sun-dried daikon aged until dark; fried into omelettes and soups.Cârnați de casăCârnați de casăhome-made garlic pork sausages, smoked and hung to dryCârnați de PleșcoiCârnați de Pleșcoismoked mutton sausage with chilli and garlic from BuzăuCarne de solCarne de solSalt-cured sun-dried beef griddled, with cassava and butterCaviarCaviarsalted sturgeon roe eaten on blini with sour creamCentury EggCentury EggDuck egg cured in alkaline clay until the yolk turns dark green and creamyCevicheCevicheSea bass cured in lime with coriander and onionCeviche de camarónCeviche de camarónShrimp in tomato-citrus marinade, eaten with chifles and popcornCeviche de corvinaCeviche de corvinaSea bass marinated in lime, onion, and hot pepperCharqueCharqueSalted sun-dried llama or beef, pounded and fried into charquekanChimukuyuChimukuyuBeef salted and sun-dried in strips, then pounded and cooked in relishChiquetaille de morueChiquetaille de morueShredded salt cod with lime, onion and pepper, piled on fried breadChorizoChorizopaprika-cured pork sausage, eaten sliced raw or cooked in stewsChouriçoChouriçopaprika-and-garlic pork sausage, smoked, often flamed at the tableChuchukChuchukhorsemeat sausage, prized winter delicacyColatura di aliciColatura di aliciAmber fermented anchovy liquid dripped over spaghetti with garlic and oil.

  • ‘Nduja

    Fiery spreadable pork salame red with Calabrian chilli. A charcuterie & cured recipe from Italy.

  • Adjuevan

    Salted fish fermented to a pungent paste, used a pinch at a time in sauces. A fermented & pickled recipe…

  • Aguachile

    Raw shrimp drowned in lime juice, chiltepin chile and cucumber. 25 min to prepare. 4 servings. A main recipe from…

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Awarma

    Lamb confited in its own tail fat, spooned into eggs and kibbeh. Ready in 30 min prep and 2 hours…

  • Avgotaracho

    Grey mullet roe pressed, dried and sealed in beeswax. A charcuterie & cured recipe from Greece.

  • Bakkeljauw

    Salt cod shredded and stewed with onion, tomato and hot pepper. Ready in 20 min prep and 30 min cooking.…

  • Bastirma

    Air-dried beef under a thick fenugreek-garlic crust, fried with eggs. A charcuterie & cured recipe from Egypt.

  • Blackfish

    Salted and stewed pilot whale meat, dark and oily, served with provisions. Ready in 30 min prep and 2 hr…

  • Bokkoms

    Whole salted mullet dried in the wind, peeled and eaten with bread. A charcuterie & cured recipe from South Africa.