Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

Conch cevicheConch cevicheLime-cured conch with onion, tomato, habaneroCorned BeefCorned BeefTinned salt beef fried with onion and served over rice.Country hamCountry hamSalt-cured, smoked and aged hog leg, sliced thin and fried with red-eye gravyCsabai kolbászCsabai kolbászcoarse pork sausage heavy with sweet and hot Hungarian paprikaCulatello di ZibelloCulatello di Zibellopear-shaped cured ham from the rump, matured in river fogDomiati cheeseDomiati cheesesoft white brined cheese, Egypt's everyday breakfast cheese with ful and breadDried Reef FishDried Reef FishSplit reef fish salted and dried hard on racks in the sun, then boiled or grilledDroëworsDroëworsThin coriander-spiced sausage air-dried until brittle, snapped and eaten dryDuck confitDuck confitDuck legs preserved and crisped in their own fat.Éisleker hamÉisleker hamOak-smoked cured ham from the Oesling, served with fries.Elenski butElenski butwhole salt-cured ham dried in a wooden tub, sliced thinFarinheiraFarinheirasmoked sausage of wheat flour, pork fat, paprika and wineFasikhFasikhNile fish salted and fermented in jars until soft and strongly aromaticFenalårFenalårSalted and dried leg of lamb, sliced thin with flatbread and butter.FeseekhFeseekhfermented salted grey mullet eaten with onions at the Sham el-Nessim festivalFoie grasFoie grasRich fattened duck liver, festive starter with brioche and chutney.Fromage de MasisiFromage de MasisiFirm Gouda-style cow's milk cheese from the North Kivu highlandsGadeedGadeedEid mutton salted with turmeric and chili, sun-dried and packed in fatGanjang GejangGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellGerookte palingGerookte palingHot-smoked eel, rich and oily, eaten on white bread with lemon.GhavurmaGhavurmalamb fried and preserved under its own fat for the winterGovurdakGovurdakmutton chunks fried in tail fat, preserved for winterGravlaxGravlaxSalmon cured with salt, sugar, dill; mustard-dill sauce.GuancialeGuancialecured pork cheek, fattier and sharper than pancettaHiromeriHiromeripressed, wine-cured and smoked ham sliced very thinHollandse NieuweHollandse NieuweRaw brined new herring with chopped onion, eaten whole.ʻOta ʻIkaʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomatoJaadiJaadiFish salted and packed in barrels for months until soft, sour and strong-smellingJambon de BayonneJambon de BayonneAir-dried Basque ham, sliced thin and eaten with bread and butter.Jamón ibéricoJamón ibéricoacorn-fed cured ham hand-carved wafer thinJibna beidaJibna beidasalty white brined cheese, squeaky and firm, eaten at breakfast with fulJinhua HamJinhua HamSalt-cured Zhejiang pork leg aged for months, shaved into broths for deep savoury depthKaddidKaddidmutton strips salted with coriander and chili, sun-dried and stored in fatKalix löjromKalix löjromGolden vendace roe eaten on toast with sour cream and red onion.KastradinaKastradinasalted, wind-dried mutton, boiled with cabbage in winterKazyKazycured horse-rib sausage, sliced for honored guests

  • Borts

    Beef air-dried in strips through winter, then crumbled into soups and stews. A charcuterie & cured recipe from Mongolia.

  • Bresaola

    Air-dried salted beef from the Valtellina, sliced paper-thin. A charcuterie & cured recipe from Italy.

  • Buljol

    Shredded salt cod tossed raw with tomato, onion, pepper and oil. Ready in 20 min prep and 20 min cooking.…

  • Bündnerfleisch

    Air-dried beef from Graubünden, shaved paper-thin. A charcuterie & cured recipe from Switzerland.

  • Butifarra

    Bread roll with jamón del país, onion salsa and chilli. Ready in 20 min prep and none cooking. 4 sandwiches.…

  • Cai Pu

    Salted, sun-dried daikon aged until dark; fried into omelettes and soups. 40 min to prepare. Makes about 600 g. A…

  • Carne de sol

    Salt-cured sun-dried beef griddled, with cassava and butter. A charcuterie & cured recipe from Brazil.

  • Cârnați de Pleșcoi

    Smoked mutton sausage with chilli and garlic from Buzău. A charcuterie & cured recipe from Romania.

  • Cârnați de casă

    Home-made garlic pork sausages, smoked and hung to dry. A charcuterie & cured recipe from Moldova.

  • Ceviche de corvina

    Sea bass marinated in lime, onion, and hot pepper. Ready in 30 minutes prep and none cooking. Serves 6. A…