Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

cheese & dairyMast-e chekideYoghurt drained to a dense curd, salted and sometimes rolled into oil-packed balls.cheese & dairyMatsonitart set yoghurt eaten plain, with honey, or thinned into a drinkcheese & dairyMatsuntart set yoghurt eaten at every meal and thinned into tanwine & spiritMavruddark native red grape from Thrace, tannic and long-livedfermented & pickledMawèSour fermented maize dough, the mother base for akassa and drinkscheese & dairyMaziwa lalaNaturally soured milk poured over ugali or drunk cold and thickwine & spiritMbegeChagga banana beer brewed with finger milletcocktailMedio y medioHalf sparkling wine, half white wine; port market pourcheese & dairyMee KiriBuffalo curd set in unglazed clay pots, eaten with palm treaclefermented & pickledMehyawaThin brown fermented fish sauce spiced with cumin, smeared inside thin regag bread.fermented & pickledMeigan CaiMustard greens salted, fermented and sun-dried; steamed with pork belly.fermented & pickledMejuBlocks of boiled crushed soybeans, mould-ripened; the starter for all Korean jang.wine & spiritMelnik winedense red from the far southwest, aged in cliff-cut cellarswine & spiritMerissaCloudy sour sorghum beer brewed at home and drunk from shared jarscheese & dairyMetata ayibFresh curd cheese packed with spices and matured in a sealed clay potwine & spiritMéthode Cap ClassiqueBottle-fermented sparkling wine from Cape vineyardsfermented & pickledMiangTea leaves fermented in bamboo tubes and chewed with salt in the northern hillsfermented & pickledMiondoSlim sticks of fermented cassava paste steamed in leaves, eaten with grilled fishfermented & pickledMirisSheep fat fermented with onion into a rich paste stirred into stewsMishsalted cheese fermented in whey with fenugreek and chili for a yearMishti DoiCaramelized sweet yogurt set in earthen pots; Bogura famousfermented & pickledMisoSalted soybean paste fermented with koji, from sweet white to dark redMkate wa siniaFermented rice and coconut batter baked into a soft tray cakewine & spiritMnaziCoconut palm sap tapped and left to ferment, drunk cloudy and sourfermented & pickledMochonye yablokiWhole apples fermented in brine with rye straw and blackcurrant leaves.cheese & dairyMohantPungent soft cow's cheese ripened until sharp and creamy, eaten with black bread.fermented & pickledMomoneSalted fish fermented until intensely pungent, used to season stewscheese & dairyMonterey JackMild, buttery semi-soft cheese that melts smoothly; aged dry Jack is nuttywine & spiritMoravian wineCrisp whites such as Veltlínské zelené from the vineyards of south Moravia.wine & spiritMoselle wineCrisp Riesling, Auxerrois and Elbling whites from steep river terraces.Motalsharp sheep cheese aged with mountain herbs inside a skincheese & dairyMotal peniricrumbly sheep cheese matured with mountain herbs inside a skinMotohotangy fermented sorghum porridge, sipped warmMount Gay rumGolden Barbadian rum with banana and vanilla notes, sipped or mixedcheese & dairyMozzarella di Bufala Campanasoft, milky water-buffalo cheese from Campania, eaten within dayscheese & dairyMtindiThick soured milk eaten with ugali or drunk from a plastic cup

  • Chicha fuerte

    Strong fermented maize drink served at village and Indigenous festivals. A wine & spirit recipe from Panama.

  • Chicha de maíz

    Fermented maize drink served in gourds at Guanacaste fiestas. A wine & spirit recipe from Costa Rica.

  • Chicha de manzana

    Cloudy fermented apple juice pressed in the south, drunk young. A wine & spirit recipe from Chile.

  • Chikwanga

    Fermented cassava bread steamed in leaves, travel-friendly. Ready in 1 hour prep and 2 hours cooking. About 8 loaves. A…

  • Chikwangue

    Tangy fermented cassava loaf steamed in leaves. Ready in 1 hr prep and 1 hr 30 min cooking. 6 loaves.…

  • Chinbat

    Vegetables soured in brine and rice wash, eaten as a sharp side dish. A fermented & pickled recipe from Myanmar.

  • Chitoi Pitha

    Plain steamed rice cakes from a loose fermented batter, eaten with fiery bhorta. Ready in 20 min prep and 30…

  • Chonggak Kimchi

    Whole ponytail radishes kimchi-fermented with their greens; crunchy and sharp. A fermented & pickled recipe from South Korea.

  • Chrouk Spey

    Mustard greens and cabbage soured in brine, served alongside grilled meat and rice. A fermented & pickled recipe from Cambodia.

  • Choucroute garnie

    Fermented cabbage braised in wine with sausages, bacon and salted pork. Ready in 20 min prep and 3 hr cooking.…