Baku Kitchen! An independent reference of traditional food

cured

0 dishes.

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  • Njeguški pršut

    Smoke-cured ham air-dried in Njeguši village. Ready in 2 hr hands-on across the cure prep and 12–18 months cooking. 1…

  • Oka i’a

    Raw fish marinated in lemon, coconut cream, onion and chili. 25 min plus 20 min curing to prepare. 4 servings.…

  • Pastrami

    Brined, spice-crusted, smoked beef navel steamed and piled on rye. Ready in 1 hr prep and 5 days cure, 6…

  • Pastirma

    Air-dried cured beef sheathed in çemen paste of fenugreek, garlic and paprika. Ready in 1 hr prep and 4 weeks…

  • Preserved lemons

    Lemons packed in salt until the rind turns silky and intensely perfumed. Ready in 25 min prep and 4 weeks…

  • Vanille des Comores

    Hand-pollinated cured vanilla pods, a mainstay of the island economy. Ready in Daily hand-pollination through the flowering season prep and…

  • Basturma

    Air-dried beef coated in fenugreek-garlic paste, sliced paper-thin. Ready in 1 hr over several days prep and 4 to 6…

  • Biltong

    Air-dried spiced meat, often from kudu, oryx or springbok. Ready in 30 min prep and 4 hr curing plus 4–7…

  • Ceviche

    Sea bass cured in lime with coriander and onion. Ready in 20 min prep and 10 min curing cooking. 4…

  • Ghavurma

    Lamb fried and preserved under its own fat for the winter. Ready in 40 min prep and 3 hr cooking.…