Baku Kitchen! An independent reference of traditional food

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258 dishes.

charcuterie & curedChorizopaprika-cured pork sausage, eaten sliced raw or cooked in stews charcuterie & curedChuchukhorsemeat sausage, prized winter delicacy cheese & dairyChugoYak cheese cubes dried rock-hard and strung on thread, chewed slowly for hours

ChuñoFreeze-dried potatoes, black or white, rehydrated into soups and stews

Churchkhelastrung walnuts dipped in thickened grape must, dried into chewy candles

CochayuyoDried bull kelp, soaked and cooked into salads and stews wine & spiritCommandariaancient amber sweet wine from sun-dried grapes bread & pastryCrispbreadCracker-crisp rye rounds buttered at every meal.charcuterie & curedCsabai kolbászcoarse pork sausage heavy with sweet and hot Hungarian paprika charcuterie & curedCulatello di Zibellopear-shaped cured ham from the rump, matured in river fog charcuterie & curedČvarcicrisp pork cracklings pressed into blocks, eaten with bread and wine mainDagaaSun-dried lake sardines fried with onion, tomato and chili snackDatesajwa, sukkari and khalas varieties served with every coffee fermented & pickledDawadawaFermented locust-bean cakes that give northern soups their deep savoury base

DirkoshInjera dried to brittle sheets, nibbled dry or crumbled into stew drinkDong Ding OolongRolled semi-oxidised oolong from Nantou, roasted for a sweet toasty finish fermented & 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 grilled charcuterie & curedDroëworsThin coriander-spiced sausage air-dried until brittle, snapped and eaten dry charcuterie & curedDry meatsmoke-dried meat and fish, hard as wood, simmered soft in soups

DulseSun-dried purple seaweed eaten straight from the bag, salty and chewy snackEembeTiny sweet-sour bird plum berries eaten fresh or dried into cakes charcuterie & curedElenski butwhole salt-cured ham dried in a wooden tub, sliced thin

ErebaThin crisp flatbread of grated bitter cassava, eaten with fish

FarineToasted cassava meal eaten with fish, milk or sugar

Faya datesdates from the northern Borkou oases, dried and traded south charcuterie & curedFenalårSalted and dried leg of lamb, sliced thin with flatbread and butter.mainFish Ambul ThiyalSour dry tuna curry preserved with goraka fruit fermented & pickledFurunduFermented roselle seeds dried and ground into a dark, sharp savoury condiment charcuterie & curedGadeedEid mutton salted with turmeric and chili, sun-dried and packed in fat cheese & dairyĠbejnietsmall sheep or goat cheeselets eaten fresh, dried or peppered

Girofle des ComoresDried clove buds used whole in pilaou and spiced dishes wine & spiritGrasă de Cotnarigolden sweet wine from Moldavian Cotnari made from shrivelled grapes charcuterie & curedGuancialecured pork cheek, fattier and sharper than pancetta fermented & pickledGuedjfermented dried fish torn into stews for salty depth fermented & pickledGundrukFermented dried leafy greens, served as tangy pickle or soup

Banda

Lake Chad fish split, smoked over wood and dried hard for keeping. A charcuterie & cured recipe from Chad.
Bastirma

Air-dried beef under a thick fenugreek-garlic crust, fried with eggs. A charcuterie & cured recipe from Egypt.
Belacan

Compressed block of fermented shrimp, toasted before pounding into sambal. Ready in 5 min prep and 5 min cooking. Preparation…
Biscuit manioc

Dry cassava flour biscuits stamped in wooden moulds, dunked in tea. Ready in 30 minutes prep and 25 minutes cooking.…
Bokkoms

Whole salted mullet dried in the wind, peeled and eaten with bread. A charcuterie & cured recipe from South Africa.
Borts

Beef air-dried in strips through winter, then crumbled into soups and stews. A charcuterie & cured recipe from Mongolia.
Bresaola

Air-dried salted beef from the Valtellina, sliced paper-thin. A charcuterie & cured recipe from Italy.
Bündnerfleisch

Air-dried beef from Graubünden, shaved paper-thin. A charcuterie & cured recipe from Switzerland.
Buttermilk rusks

Twice-baked dry biscuits dunked in morning coffee. Ready in 30 minutes prep and 5 hours, mostly drying cooking. About 40…
Cai Pu

Salted, sun-dried daikon aged until dark; fried into omelettes and soups. A fermented & pickled recipe from Taiwan.