Baku Kitchen! An independent reference of traditional food

dried

258 dishes.

fermented & pickledYeetfermented sea snail, dried hard and intensely pungent, added to rice dishessauce & condimentZa’atarwild thyme, sumac and sesame blend eaten with oil and breadZaatarDried wild thyme mixed with sumac and sesame, eaten with oil and bread.charcuterie & curedZalzett tal-Malticoarse pork sausage with coriander seed and sea salt, fresh or driedsnackZardoluSun-dried apricots eaten with nuts and tea, the kernels cracked and eaten too.fermented & pickledÞorramaturMidwinter platter of soured ram testicles, blood pudding, shark and dried fish.

  • 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…