Baku Kitchen! An independent reference of traditional food

fermented

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696 dishes.

KumisCultured cow's milk, thick and tangy, drunk from a cup or carton drinkKunu zakiChilled spiced millet gruel, tangy and thin, drunk by the tumbler drinkKunun zakilightly fermented millet drink spiced with ginger and tamarind, served cold cheese & dairyKurtrock-hard salty dried yogurt balls, nomad travel food cheese & dairyKurutdried sour yogurt balls, portable shepherd food fermented & pickledKusayaFish steeped in a centuries-old brine then dried; overwhelmingly pungent.

Kvasfermented rye-bread drink, sour and lightly sparkling fermented & pickledKvashanaya kapustacabbage salted and fermented in barrels for the winter fermented & pickledKvashanyya agurkiCucumbers fermented in brine with dill, horseradish and oak leaves.fermented & pickledKvashena kapustacabbage salted and fermented in barrels, eaten as salad or in soup fermented & pickledKvashenaya kapustasalted shredded cabbage fermented in barrels, dressed with oil fermented & pickledKvasheni kavunySmall whole watermelons fermented in salt brine, sour and fizzy.fermented & pickledKvasheni ohirkybrine-fermented cucumbers with dill, horseradish and blackcurrant leaf

KvassFermented rye bread drink once sold from street tanks.fermented & pickledKwangaFermented cassava paste wrapped in leaves and steamed into a firm sour loaf drinkKwas chlebowyLightly fermented rye bread drink, cloudy and faintly sour wine & spiritKweteCloudy home-brewed beer of fermented maize and millet, drunk fresh fermented & pickledKysané zelíSour cabbage stewed with caraway, served beside pork and dumplings

KyseloSour soup of rye sourdough starter with mushrooms, potato and egg fermented & pickledKyslá kapustaFermented cabbage, the base of the Christmas kapustnica soup fermented & pickledKysliakNaturally soured raw milk, thick and tangy, eaten with potatoes or bread.drinkLabanSalted drinking yoghurt served ice cold with machboos and grilled fish.fermented & pickledLaban rayebRaw milk left to sour and set into a tangy curd, eaten cold cheese & dairyLabnehstrained yoghurt eaten with olive oil, za'atar and cucumber at breakfast

Lahohspongy fermented pancake eaten with honey, ghee or stew cheese & dairyLait cailléThick soured cow's milk ladled from calabashes, sweetened or poured over millet fermented & pickledLaker turshiWhole cabbage heads soured in brine, the leaves rolled for sarma.wine & spiritLambicSour wheat beer fermented by wild yeasts, flat and tart.cheese & dairyLångfilRopy stretchy fermented milk from northern Sweden, eaten with bread fermented & pickledLanhouinSea fish salted and fermented until strongly aromatic, used in small seasoning pieces wine & spiritLao HaiRice wine fermented in a clay jar and drunk communally through bamboo straws fermented & pickledLaphetTea leaves steamed and fermented in pits until sour, eaten rather than brewed

Laphet ThokeFermented tea leaves tossed with crunchy beans, nuts, garlic and tomato fermented & pickledLapte batutTangy cultured buttermilk drunk cold with mămăligă.

Lbentangy churned buttermilk, drunk cold alongside couscous fermented & pickledLeche agriaNaturally soured milk, thick and sharp, eaten with tortilla and gallo pinto

Cane Spirit Rothschild

Clear spirit distilled from fresh cane juice, drunk with grapefruit soda. A wine & spirit recipe from Saint Kitts and…
Camel cheese

Soft white cheese made from camel milk, a Nouakchott dairy speciality. A cheese & dairy recipe from Mauritania.
Cambaabur

Lacy fermented pancake dusted with sugar and yoghurt, eaten at Eid. Ready in 20 minutes prep and 20 minutes cooking.…
Caș

Fresh unsalted sheep cheese eaten young or salted for keeping. A cheese & dairy recipe from Moldova.
Cashew wine

Sweet amber country wine fermented from cashew apples. Ready in 1 hour prep and 20 minutes cooking. Makes about 4…
Cashel Blue

Creamy blue cow’s milk cheese from Tipperary, spread on soda bread. A cheese & dairy recipe from Ireland.
Catupiry

Soft spreadable cream cheese used in coxinhas, pizza and chicken pies. A cheese & dairy recipe from Brazil.
Casu marzu

Sardinian sheep cheese deliberately colonised by live cheese-fly larvae. A cheese & dairy recipe from Italy.
Cassava sticks

Dense fermented cassava sticks steamed in leaves. Ready in 1 hour prep and 1 hour cooking. About 12 sticks. A…
Cencaluk

Tiny shrimp fermented whole in salt and rice, served with lime, chilli and shallot. A fermented & pickled recipe from…