Baku Kitchen! An independent reference of traditional food

dried

258 dishes.

AaruulAaruulRock-hard sun-dried sour milk curds, herders' travel foodAbachaAbachaShredded dried cassava tossed with ugba, palm oil and garden eggsAbrehAbrehFermented sorghum batter dried into thin flakes and stored for drinksAlaniAlaniDried peaches stuffed with ground walnuts and sugar, eaten with coffee.Aleppo pepperAleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse pasteAlishan High Mountain TeaAlishan High Mountain TeaLightly oxidised oolong grown above a thousand metres, creamy and floralAmalaAmalaDark yam-flour swallow served with ewedu and gbegiriAradebAradebtamarind pressed into hard cakes, dissolved in water as a tart coolerAvelukAvelukwild mountain sorrel dried in braids, cooked with walnuts, onion and lentilsAvgotarachoAvgotarachogrey mullet roe pressed, dried and sealed in beeswaxBahraini datesBahraini dateskhunaizi and khasab dates from island groves, eaten with coffeeBandaBandaLake Chad fish split, smoked over wood and dried hard for keepingBastirmaBastirmaair-dried beef under a thick fenugreek-garlic crust, fried with eggsBasturmaBasturmaair-dried beef coated in fenugreek-garlic paste, sliced paper-thinBatarekhBatarekhsalted pressed grey mullet roe sealed in wax, sliced thin with lemonBelacanBelacanCompressed block of fermented shrimp, toasted before pounding into sambalBerbereBerbereFiery red chili and spice blend that colours and defines Eritrean stewsBiltongBiltongair-dried spiced meat, often from kudu, oryx or springbokBiscuit maniocBiscuit maniocDry cassava flour biscuits stamped in wooden moulds, dunked in teaBokkomsBokkomsWhole salted mullet dried in the wind, peeled and eaten with breadBombóBombóCassava root steeped in water until it ferments, then dried and milledBortsBortsBeef air-dried in strips through winter, then crumbled into soups and stewsBourbon vanillaBourbon vanillaCured black vanilla pods, oily and fragrant, the island's most famous exportBresaolaBresaolaair-dried salted beef from the Valtellina, sliced paper-thinBündnerfleischBündnerfleischAir-dried beef from Graubünden, shaved paper-thin.Buttermilk rusksButtermilk rusksTwice-baked dry biscuits dunked in morning coffeeCai PuCai PuSalted, sun-dried daikon aged until dark; fried into omelettes and soups.CaluluCaluludried fish layered with greens, okra and palm oilCarne de solCarne de solSalt-cured sun-dried beef griddled, with cassava and butterCasabeCasabeCrisp flatbread of pressed bitter cassava, eaten with stews or oilCecina de LeónCecina de Leónsmoked, air-dried beef sliced thin like ham, deep red and leanCerasee teaCerasee teaVery bitter tea brewed from the dried bitter melon vineCharqueCharqueSalted sun-dried llama or beef, pounded and fried into charquekanChenillesChenillesForest caterpillars dried or fried, eaten by the handful with cassavaChhurpiChhurpiYak or chauri milk cheese, either soft and crumbly or dried rock-hard for chewingChimukuyuChimukuyuBeef salted and sun-dried in strips, then pounded and cooked in relish

  • Takuan

    Whole daikon dried then cured in rice bran and salt; bright yellow. 40 min to prepare. Makes 4 pickled daikon.…

  • Abreh

    Fermented sorghum batter dried into thin flakes and stored for drinks. A fermented & pickled recipe from Sudan.

  • Aaruul

    Rock-hard sun-dried sour milk curds, herders’ travel food. Ready in 40 min prep and 30 min cooking. Makes about 500…

  • Abacha

    Shredded dried cassava tossed with ugba, palm oil and garden eggs. Ready in 30 min prep and 20 min cooking.…

  • Alishan High Mountain Tea

    Lightly oxidised oolong grown above a thousand metres, creamy and floral. Ready in 5 min prep and 10 min cooking.…

  • Aleppo pepper

    Sun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste. 20 min to prepare. About 200 g.…

  • Amala

    Dark yam-flour swallow served with ewedu and gbegiri. Ready in 5 min prep and 15 min cooking. 4 servings. A…

  • Aradeb

    Tamarind pressed into hard cakes, dissolved in water as a tart cooler. Ready in 20 minutes prep and none cooking.…

  • Avgotaracho

    Grey mullet roe pressed, dried and sealed in beeswax. A charcuterie & cured recipe from Greece.

  • Bahraini dates

    Khunaizi and khasab dates from island groves, eaten with coffee. Ready in 5 minutes prep and none cooking. A bowl…