Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

KhliaKhliaspiced dried beef kept in fat, stirred into eggs, stews and semolinaKhliiKhliispiced beef strips sun-dried then confited in fat and kept in jarsKilishiKilishiBeef sliced paper thin, sun-dried, coated in spiced groundnut paste and dried againKinilawKinilawRaw fish cured in vinegar, calamansi, ginger and coconutKippersKippersHerring split, salted and cold-smoked, grilled with butter for breakfast.KlippfiskKlippfiskSalted, dried cod soaked before cooking, the base of bacalao stew.KobiKobiHeavily salted sun-dried tilapia, torn into waakye and stewsKokodaKokodaRaw fish cured in lime, dressed with coconut milk, chili and onionKovbasaKovbasagarlicky homemade smoked pork sausageKraški pršutKraški pršutbora-wind-dried Karst ham, thinly slicedKuchelaKuchelaShredded green mango cured with mustard oil, chilli and amchar masalaKulenKulenspicy paprika-cured Slavonian sausageKumpiakKumpiakwhole salted and smoked ham, dried and eaten in slicesLakerdaLakerdasalt-cured bonito slices served in olive oil with onionLakhlaaLakhlaacamel or beef dried, cooked and stored under its own fat for monthsLandiLandiWhole sheep salted and air-dried on the roof, kept for eating through winterLanhouinLanhouinSea fish salted and fermented until strongly aromatic, used in small seasoning piecesLap CheongLap CheongSweet air-dried pork sausage cured with rose wine, steamed over claypot riceLašiniaiLašiniaiSalt-cured pork fatback eaten cold on black bread with onion.Leche de tigreLeche de tigreThe citrus, fish and aji marinade of ceviche, drunk from a glassLimon confiLimon confiSmall limes salted and sun-cured until dark, sharp and softly bitterLlonganissaLlonganissalong, thin dry-cured pork sausage heavy with black pepperLomo embuchadoLomo embuchadowhole pork loin cured with paprika and garlic, stuffed into casingLonganiza dominicanaLonganiza dominicanaCoarse pork sausage heavy with oregano and sour orange, fried in its own fatLongganisaLongganisaShort pork sausages, garlicky in Vigan, sweet in Pampanga, sour in LucbanLoukanikoLoukanikopork sausage flavoured with orange peel, fennel and leekLountzaLountzapork loin brined in wine, coriander-rubbed and smoked, fried with halloumiLoxLoxSilky salt-cured salmon draped over a bagel with cream cheeseLukankaLukankaflattened, air-dried pork-and-beef sausage with cumin and pepperLunu DehiLunu DehiLimes salted whole and matured in jars until soft, dark and intensely sourMakanekMakaneksmall lamb sausages fried with lemon and pomegranate molassesMakayabuMakayabuSalted cod fried or stewed with peppers and onionMalehMalehSalted fish packed in brine, cooked with rice or eaten with bread.Marinerede sildMarinerede sildHerring cured in vinegar and spices, eaten on rye with snaps.MettwurschtMettwurschtSmoked coarse pork sausage eaten cold or cooked with beansMomoneMomoneSalted fish fermented until intensely pungent, used to season stews

  • ‘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.