Baku Kitchen! An independent reference of traditional food

fermented

0 dishes.

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  • Isterband

    Coarse smoked pork and barley sausage, slightly sour, fried with potatoes. A charcuterie & cured recipe from Sweden.

  • Jarma

    Cool barley drink thickened with ground grain and soured milk. Ready in 20 min prep and 40 min cooking. 2…

  • Jarlsberg

    Mild, sweet, holey cow’s cheese sliced for open sandwiches. A cheese & dairy recipe from Norway.

  • Jameed

    Dried goat-yogurt balls reconstituted into mansaf sauce; Karak’s finest. Ready in 12 hr soaking prep and 1 hr cooking. Sauce…

  • Jeotgal

    Salted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchan. A fermented & pickled recipe from South…

  • Jben

    Fresh soft goat or cow curd, lightly salted, eaten with bread and honey. A cheese & dairy recipe from Morocco.

  • John Watling’s rum

    Pale and aged rums bottled in Nassau, drunk neat or in punch. Ready in 2 minutes prep and none cooking.…

  • Jiuniang

    Sweet fermented glutinous rice, lightly alcoholic; spooned into soups with rice balls. A fermented & pickled recipe from China.

  • Juju Dhau

    Bhaktapur’s creamy ‘king yogurt’ set in clay pots. A cheese & dairy recipe from Nepal.

  • Jurghot

    Thick soured milk eaten with bread or thinned for drinking. A cheese & dairy recipe from Tajikistan.