Baku Kitchen! An independent reference of traditional food

fermented

696 dishes.

drinkBragaThick fermented millet drink, lightly sour, sold cold from tanks.cheese & dairyBrânză de burdufsalty sheep cheese packed into a sheepskin or fir-bark tubecheese & dairyBrânză de oisalty sheep's-milk cheese, mămăligă's constant companionwine & spiritBremSweet low-strength rice wine pressed from fermented glutinous rice, amber and syrupycheese & dairyBrie de MeauxWide soft cheese with white rind, sold in wedges from the wheel.cheese & dairyBryndzaSoft, salty, spreadable sheep's cheese stirred through halušky or spread on bread.sauce & condimentBuduDark fermented anchovy sauce of the east coast, eaten with rice and raw vegetablesfermented & pickledBudu KupangMussels fermented with salt into a pungent paste eaten with ricewine & spiritBuganumarula-fruit wine celebrated at the royal Buganu festivalwine & spiritBurčákCloudy, sweet, still-fermenting grape must drunk cold in autumn.fermented & pickledBuriakovyi kvasSour beet brine fermented in a jar, stirred into borscht for colour and acidity.fermented & pickledBurong IsdaRice and fish fermented together until sour and pink, sautéed before eatingfermented & pickledBurong MustasaMustard greens wilted and soured in brine, eaten as a sharp side dishwine & spiritBurukutuCloudy sour beer of fermented guinea corn, sold warm in the Middle Beltwine & spiritBusaaThick sour maize beer drunk warm through a shared straw from a potdrinkBusheralightly sour fermented millet and sorghum drinkcheese & dairyButtermilkTangy soured milk drunk plain and used to raise soda breadfermented & pickledBuzaCloudy sour drink fermented from millet or barley, thick and lightly alcoholic.BwiroFermented breadfruit paste wrapped in leaves and baked, festive stapleByarozaviklightly fermented birch-sap drinkfermented & pickledCa Phao MuoiSmall white eggplants brined until crunchy and sour, eaten with rice and fish saucecheese & dairyCabralespungent blue cheese ripened in Asturian limestone cavesCacahSour dipping sauces of tamarind, chilli, shrimp paste or fermented durian for ambuyatwine & spiritCachinaBarely fermented grape must drunk young during the Ica harvestbread & pastryCambaaburLacy fermented pancake dusted with sugar and yoghurt, eaten at Eidcheese & dairyCamel cheesesoft white cheese made from camel milk, a Nouakchott dairy specialitycheese & dairyCamembert de NormandieSoft bloomy-rind cow's milk cheese, runny and pungent at room temperature.wine & spiritCane Spirit RothschildClear spirit distilled from fresh cane juice, drunk with grapefruit sodawine & spiritCanhuMarula fruit fermented into a cloudy seasonal wine, drunk in FebruarybreakfastCanjeerosmall spongy fermented pancakes eaten with ghee, sugar or stewCarménèreDeep red wine with herbal, peppery notes, Chile's signature grapecheese & dairyCașfresh unsalted sheep cheese eaten young or salted for keepingcheese & dairyCashel BlueCreamy blue cow's milk cheese from Tipperary, spread on soda bread.wine & spiritCashew wineSweet amber country wine fermented from cashew applesCassava sticksDense fermented cassava sticks steamed in leavescheese & dairyCasu marzuSardinian sheep cheese deliberately colonised by live cheese-fly larvae

  • Adjuevan

    Salted fish fermented to a pungent paste, used a pinch at a time in sauces. A fermented & pickled recipe…

  • Aish shamsi

    Sun-risen Upper Egyptian sourdough baked in domed clay ovens. Ready in 30 minutes prep and 20 minutes cooking. 4 loaves.…

  • Akpu

    Cassava steeped under water until soft and sour, then cooked and pounded into swallow. A fermented & pickled recipe from…

  • Akoumé

    Fermented corn dough swallow, the daily staple. Ready in 10 minutes prep and 30 minutes cooking. Serves 6. A main…

  • Akpan

    Tart fermented maize drink thinned with water and sugared over ice. Ready in 30 min prep and 30 min cooking.…

  • Akassa

    Tangy fermented corn dough wrapped in leaves, base for sauces. A main recipe from Benin.

  • Allgäuer Bergkäse

    Hard alpine cow’s cheese, nutty and aged, cut in thick slices. A cheese & dairy recipe from Germany.

  • Amazake

    Thick sweet rice drink from koji, alcohol-free; served hot at shrines. Ready in 15 min prep and 9 hr, mostly…

  • Ambaris

    Sharp fermented goat cheese layered with salt in a jar over months. A cheese & dairy recipe from Lebanon.

  • Amasi

    Thick fermented milk drunk or poured over pap. A cheese & dairy recipe from South Africa.