Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

cheese & dairyLeyden cheeseFirm cow's cheese studded with cumin seed, sliced thin on rye.cheese & dairyLighvan cheesebrined sheep cheese pitted with small holes, sharp and crumblycheese & dairyLivanjski sirhard, salty cheese from Livno, matured in its own rindcharcuterie & curedLongganisaShort pork sausages, garlicky in Vigan, sweet in Pampanga, sour in Lucbanfermented & pickledMaBreadfruit or banana fermented in a pit; sour paste baked with coconut cream.fermented & pickledMaariFermented baobab seeds, sharp and salty, used like a stock cube in stewsMabíFizzy, bitter drink fermented from tree bark with sugar and spicescheese & dairyMabisiSpontaneously soured milk, thick and tangy, eaten with nshimawine & spiritMacoucherie rumCane juice rum, grassy and raw, drunk neat or with coconut watercheese & dairyMadilathick soured milk, drunk alone or with bogobefermented & pickledMadraiBreadfruit or cassava buried in leaf-lined pits for months until sour.cheese & dairyMafiThick soured milk poured over papa or drunk cold from a cupdrinkMageuThin sour maize drink, barely fermented, sold cold in cartonsdrinkMaheuthick fermented maize-meal beverage, lightly sweetdrinkMahewufermented maize drink often made from leftover sadzasalad & sideMahrPit-fermented breadfruit preserved for months, then baked before eatingsauce & condimentMahyawapungent fermented anchovy sauce spread on flatbreadMaitrankMoselle wine infused with woodruff, sugar and orange, drunk in MayMaksymfermented cereal drink, cooling and slightly sourwine & spiritMalambaFermented sugarcane drinkwine & spiritMalbecDark, plummy red wine from Mendoza's high-altitude vineyardsfermented & pickledMalosolnye ogurtsylightly salted cucumbers, crisp and green after days in brinewine & spiritMalwaWarm millet beer shared from one pot through long reed strawsfermented & pickledMamFish or beef fermented with rice and salt until sour, then fried with porksauce & condimentMam NemPungent fermented anchovy sauce thinned with pineapple, garlic and chillisauce & condimentMam TomPurple fermented shrimp paste, whipped with lime and chilli until it foamscheese & dairyManchegofirm sheep cheese from La Mancha with a woven, herringbone rindcheese & dairyMantequilla cremaThick soured cream, saltier and tangier than butter, spread inside baleadaswine & spiritMaratheftikorare native red grape giving deep, spicy winessauce & condimentMarmiteSticky black yeast extract, spread very thinly on buttered toast.wine & spiritMaruvoPalm sap tapped and left to ferment, sweet in the morning, sour by nightstreet foodMasaslightly sour rice cakes griddled in dimpled pans, with sauce or honeyMasala DosaCrisp fermented rice-lentil crepe with spiced potato, chutney and sambardrinkMasatoLightly fermented rice or maize drink sweetened with panela and cinnamon, served coldfermented & pickledMasiBreadfruit fermented in leaf-lined pits; sour dough baked into dense cakes.MassaSmall spongy pancakes of fermented rice or millet batter, fried in dimpled pans

  • Chalap

    Salted sour milk thinned with water, sold cold from street tanks. 10 min to prepare. 1.5 litres. A drink recipe…

  • Chal

    Sparkling sour fermented camel’s milk, desert thirst-quencher. A fermented & pickled recipe from Turkmenistan.

  • Chakka

    Strained sour yogurt with herbs, eaten with non. A cheese & dairy recipe from Tajikistan.

  • Chairman’s Reserve

    Aged Saint Lucian rum blending pot and column distillates. A wine & spirit recipe from Saint Lucia.

  • Champagne

    Sparkling wine of Champagne, the world’s celebration drink. A wine & spirit recipe from France.

  • Chambiko

    Sour fermented milk drunk plain or poured over nsima. A cheese & dairy recipe from Malawi.

  • Chasselas

    Light dry white wine drunk with fondue and raclette. A wine & spirit recipe from Switzerland.

  • Chibwantu

    Sweet-sour maize drink thickened and set with wild munkoyo root. Ready in 30 minutes prep and 40 minutes cooking. About…

  • Chhaang

    Milky, tart beer brewed from millet or rice, often drunk warm in winter. A wine & spirit recipe from Nepal.

  • Cheonggukjang

    Fast-fermented whole soybean paste, sticky and pungent; simmered into a thick stew. A fermented & pickled recipe from South Korea.