Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

TapsilogTapsilogCured beef tapa with garlic fried rice and runny eggTasajoTasajoSalt-dried beef rehydrated and shredded into stews with peppersTeewurstTeewurstSoft smoked raw sausage spread thickly on bread.TestouriTestourifirm salty sheep's-milk cheese, sliced and grilled or eaten with olivesTichtarTichtarsun-dried strips of camel or beef, eaten plain or in couscousTiroler SpeckTiroler SpeckCold-smoked cured pork, sliced thin with bread and mountain cheese.TitiTitiSalt-preserved muttonbird chicks, oily and strong, boiled or roastedTongan VanillaTongan VanillaHand-pollinated vanilla beans, dark and floral; sold cured in bundles.Trout with hamTrout with hamPyrenean river trout pan-fried with cured mountain hamTrumfaTrumfaPyrenean sausage bulked with grated potato, cured then eaten raw or cooked.TsamarellaTsamarellagoat meat heavily salted, sun-dried and rubbed with oreganoUmncwebaUmncwebasalted sun-dried meat, the Swazi biltongUžička pršutaUžička pršutaheavily smoked dry-cured ham from the Zlatibor highlandsVanille des ComoresVanille des ComoresHand-pollinated cured vanilla pods, a mainstay of the island economyVerhackertVerhackertFinely chopped cured bacon and fat spread thickly on breadVoblaVoblasalted, air-dried Caspian roach, torn apart and eaten with beerWinter salamiWinter salamimould-ripened pork salami, cold-smoked and aged for monthsZalzett tal-MaltiZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or driedZasekaZasekaMinced salted bacon fat spread on bread with onion and paprika.ZhayaZhayasalted and smoked horse rump, sliced thin like ham

  • ‘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.