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

  • Century Egg

    Duck egg cured in alkaline clay until the yolk turns dark green and creamy. A fermented & pickled recipe from…

  • Charque

    Salted sun-dried llama or beef, pounded and fried into charquekan. A charcuterie & cured recipe from Bolivia.

  • Chimukuyu

    Beef salted and sun-dried in strips, then pounded and cooked in relish. A charcuterie & cured recipe from Zimbabwe.

  • Chiquetaille de morue

    Shredded salt cod with lime, onion and pepper, piled on fried bread. Ready in 30 minutes prep and 20 minutes…

  • Chorizo

    Paprika-cured pork sausage, eaten sliced raw or cooked in stews. A charcuterie & cured recipe from Spain.

  • Chouriço

    Paprika-and-garlic pork sausage, smoked, often flamed at the table. A charcuterie & cured recipe from Portugal.

  • Chuchuk

    Horsemeat sausage, prized winter delicacy. Ready in 1 hour prep and 2 hours cooking. Makes 4 sausages. A charcuterie &…

  • Conch ceviche

    Lime-cured conch with onion, tomato, habanero. Ready in 40 minutes prep and none cooking. Serves 6. A snack recipe from…

  • Colatura di alici

    Amber fermented anchovy liquid dripped over spaghetti with garlic and oil. A fermented & pickled recipe from Italy.

  • Corned Beef

    Tinned salt beef fried with onion and served over rice. Ready in 10 min prep and 20 min cooking. Serves…