Baku Kitchen! An independent reference of traditional food

cured

200 dishes.

Queso pariaQueso pariaSemi-hard cow's cheese from the altiplano, fried or sliced onto potatoesRaw Fish in Coconut CreamRaw Fish in Coconut CreamFresh tuna or reef fish with lime and thick coconut creamRaw Fish in Coconut MilkRaw Fish in Coconut MilkFresh reef fish marinated in lime juice and coconut creamReggianitoReggianitoHard salty grating cheese, shaved over pasta and into ñoquisRúllupylsaRúllupylsaPressed, rolled lamb flank spiced and sliced thin onto flatbread.Rumi cheeseRumi cheesehard aged cow's cheese, sharp and salty, sliced onto bread or gratedSalame de TandilSalame de TandilDry-cured salami from the Buenos Aires hills, sliced for picadasSalami dominicanoSalami dominicanoFirm cured beef salami sliced thick and fried for breakfastSaloSalosalted pork fatback with garlic, sliced onto rye breadSalted Dried FishSalted Dried FishReef fish split, salted and sun-dried on racks; rehydrated for cooking.Saucisson secSaucisson secDry-cured pork sausage sliced as an aperitif with bread and wine.Schwarzwälder SchinkenSchwarzwälder SchinkenBlack Forest ham, dry-cured and cold-smoked over fir, sliced thin.SegwapaSegwapaStrips of beef or game salted, spiced and air-dried in the desert windSharmoutSharmoutStrips of beef or goat sun-dried to leather, then pounded into soupsShutkiShutkiSun-dried salted river and sea fish, cooked into pungent curries and mashesSlăninăSlăninăsalted and smoked pork fat sliced raw with onion and breadSmoked herringSmoked herringSalt-smoked herring soaked, shredded and cooked with onion and pepperSmörgåsbordSmörgåsbordCold buffet of herring, cheese, cured meats and small hot dishes.SobrasadaSobrasadasoft, spreadable paprika pork sausage from Mallorca, smeared on breadSolomon GundySolomon GundyNova Scotian pickled herring with onion, eaten on crackers with cheeseSpamSpamTinned spiced pork fried in slices and eaten with rice.SpegepølseSpegepølseDry-cured pork salami sliced onto buttered rye for lunch.Spiced beefSpiced beefBeef cured with saltpetre, cloves and allspice, simmered and sliced thin.Sprat sandwichSprat sandwichSpiced Baltic sprat fillets on dark rye with egg.Sremski kulenSremski kulenpaprika-heavy dried pork sausage from Srem, matured for monthsSucukSucukdry-cured beef sausage heavy with cumin, garlic and red pepper; fried with eggsSudzhukSudzhukdried spiced sausage, pressed flat and often smokedSuho mesoSuho mesobeef or lamb salted and cold-smoked, shaved thin over breadSujukSujukflat spiced cured sausage of beef and lamb, grilled or fried with eggsSun-dried fishSun-dried fishNile fish split and dried hard in the sun, then broken into stewsSúrsaðir hrútspungarSúrsaðir hrútspungarPressed ram testicles cured in sour whey and sliced from a blockSursildSursildSalt-cured herring steeped in sweet vinegar with onion and spicesSurströmmingSurströmmingInfamously pungent fermented Baltic herring, with flatbread and potato.Sušena ukljevaSušena ukljevableak from Lake Skadar, salted and dried whole in the sunSuxhukSuxhukdry spiced beef sausageTambadiangTambadiangWhole sardinella salted and sun-dried until stiff, then cooked into rice dishes

  • Farinheira

    Smoked sausage of wheat flour, pork fat, paprika and wine. A charcuterie & cured recipe from Portugal.

  • Fenalår

    Salted and dried leg of lamb, sliced thin with flatbread and butter. A charcuterie & cured recipe from Norway.

  • Feseekh

    Fermented salted grey mullet eaten with onions at the Sham el-Nessim festival. A fermented & pickled recipe from Egypt.

  • Foie gras

    Rich fattened duck liver, festive starter with brioche and chutney. A charcuterie & cured recipe from France.

  • Fromage de Masisi

    Firm Gouda-style cow’s milk cheese from the North Kivu highlands. A cheese & dairy recipe from DR Congo.

  • Gadeed

    Eid mutton salted with turmeric and chili, sun-dried and packed in fat. A charcuterie & cured recipe from Libya.

  • Ganjang Gejang

    Raw blue crab marinated in soy sauce, sucked straight from the shell. Ready in 40 minutes prep and 20 minutes…

  • Gerookte paling

    Hot-smoked eel, rich and oily, eaten on white bread with lemon. 15 min to prepare. Serves 4. A charcuterie &…

  • Gravlax

    Salmon cured with salt, sugar, dill; mustard-dill sauce. 20 min to prepare. Serves 10. A charcuterie & cured recipe from…

  • Govurdak

    Mutton chunks fried in tail fat, preserved for winter. Ready in 25 minutes prep and 1 hour cooking. Serves 6,…