Baku Kitchen! An independent reference of traditional food

dried

258 dishes.

charcuterie & curedChorizopaprika-cured pork sausage, eaten sliced raw or cooked in stewscharcuterie & curedChuchukhorsemeat sausage, prized winter delicacycheese & dairyChugoYak cheese cubes dried rock-hard and strung on thread, chewed slowly for hoursChuñoFreeze-dried potatoes, black or white, rehydrated into soups and stewsChurchkhelastrung walnuts dipped in thickened grape must, dried into chewy candlesCochayuyoDried bull kelp, soaked and cooked into salads and stewswine & spiritCommandariaancient amber sweet wine from sun-dried grapesbread & pastryCrispbreadCracker-crisp rye rounds buttered at every meal.charcuterie & curedCsabai kolbászcoarse pork sausage heavy with sweet and hot Hungarian paprikacharcuterie & curedCulatello di Zibellopear-shaped cured ham from the rump, matured in river fogcharcuterie & curedČvarcicrisp pork cracklings pressed into blocks, eaten with bread and winemainDagaaSun-dried lake sardines fried with onion, tomato and chilisnackDatesajwa, sukkari and khalas varieties served with every coffeefermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury baseDirkoshInjera dried to brittle sheets, nibbled dry or crumbled into stewdrinkDong Ding OolongRolled semi-oxidised oolong from Nantou, roasted for a sweet toasty finishfermented & pickledDouchiBlack soybeans fermented with mould and salt; pungent seasoning for steamed and stir-fried dishes.charcuterie & curedDried Reef FishSplit reef fish salted and dried hard on racks in the sun, then boiled or grilledcharcuterie & curedDroëworsThin coriander-spiced sausage air-dried until brittle, snapped and eaten drycharcuterie & curedDry meatsmoke-dried meat and fish, hard as wood, simmered soft in soupsDulseSun-dried purple seaweed eaten straight from the bag, salty and chewysnackEembeTiny sweet-sour bird plum berries eaten fresh or dried into cakescharcuterie & curedElenski butwhole salt-cured ham dried in a wooden tub, sliced thinErebaThin crisp flatbread of grated bitter cassava, eaten with fishFarineToasted cassava meal eaten with fish, milk or sugarFaya datesdates from the northern Borkou oases, dried and traded southcharcuterie & curedFenalårSalted and dried leg of lamb, sliced thin with flatbread and butter.mainFish Ambul ThiyalSour dry tuna curry preserved with goraka fruitfermented & pickledFurunduFermented roselle seeds dried and ground into a dark, sharp savoury condimentcharcuterie & curedGadeedEid mutton salted with turmeric and chili, sun-dried and packed in fatcheese & dairyĠbejnietsmall sheep or goat cheeselets eaten fresh, dried or pepperedGirofle des ComoresDried clove buds used whole in pilaou and spiced disheswine & spiritGrasă de Cotnarigolden sweet wine from Moldavian Cotnari made from shrivelled grapescharcuterie & curedGuancialecured pork cheek, fattier and sharper than pancettafermented & pickledGuedjfermented dried fish torn into stews for salty depthfermented & pickledGundrukFermented dried leafy greens, served as tangy pickle or soup

  • Takuan

    Whole daikon dried then cured in rice bran and salt; bright yellow. A fermented & pickled recipe from Japan.

  • 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. A cheese & dairy recipe from Mongolia.

  • 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…