Baku Kitchen! An independent reference of traditional food

smoked

100 dishes.

KabanosyKabanosyLong thin dried pork sticks, smoky and snappy, eaten as a snack.Katse troutKatse troutRainbow trout raised in cold dam water, grilled or smokedKatsuobushiKatsuobushiSkipjack tuna smoked, mould-fermented and dried rock-hard, shaved into dashi flakesKéthiakhKéthiakhsardinella salted, smoked and dried, flaked into rice and bean dishesKielbasaKielbasaGarlicky smoked sausages, grilled at bonfires or with bread.KippersKippersHerring split, salted and cold-smoked, grilled with butter for breakfast.KitozaKitozasmoked or dried zebu strips, eaten with morning riceKoktalKoktalfish hot-smoked with vegetables in a metal box over smouldering woodKonkoéKonkoésmoked catfish soup sharp with garlic, pepper and limeKorbáčikyKorbáčikyBraided threads of smoked or fresh sheep cheese, eaten as a snack.KovbasaKovbasagarlicky homemade smoked pork sausageKranjska klobasaKranjska klobasajuicy smoked Carniolan pork sausage with mustard, horseradishKumpiakKumpiakwhole salted and smoked ham, dried and eaten in slicesLountzaLountzapork loin brined in wine, coriander-rubbed and smoked, fried with halloumiMalewaMalewasmoked bamboo shoots stewed in groundnut sauce, Bugisu specialtyMandiMandilamb and rice smoked in underground tandoor pit; Hadhramaut originManicouManicouSmoked opossum stewed with rum, cloves and herbsMas HuniMas HuniShredded smoked tuna with coconut, onion and chili, scooped with roshiMerkénMerkénSmoked ground cacho de cabra chilli with toasted coriander seed and saltMettwurschtMettwurschtSmoked coarse pork sausage eaten cold or cooked with beansMirza ghasemiMirza ghasemiGilani smoked aubergine with garlic, tomato and eggMontreal smoked meatMontreal smoked meatCured spiced brisket piled high on rye with mustardMursikMursikKalenjin fermented milk soured in charcoal-lined gourdsMutabbalMutabbalsmoked aubergine whipped with tahini, yoghurt and lemonNangai NutNangai NutRich oily canarium kernel cracked from a hard shell; eaten raw or smoked.Njeguški pršutNjeguški pršutsmoke-cured ham air-dried in Njeguši villageNorwegian smoked salmonNorwegian smoked salmonCold-smoked salmon sliced thin onto scrambled eggs or bread.OscypekOscypekSmoked ewe's cheese from the Tatras, grilled with cranberry.OštiepokOštiepokCarved smoked sheep-milk cheese from shepherd huts.ParenicaParenicaSteamed sheep's cheese rolled into a smoked spiral, pulled apart in strips.Pastramă de oaiePastramă de oaiesalted, spiced and smoked mutton, grilled and eaten with mămăligăPastramiPastramiBrined, spice-crusted, smoked beef navel steamed and piled on ryePeixe fumadoPeixe fumadoFish smoked over wood, the backbone of calulu and everyday saucesPescado ahumadoPescado ahumadoFish smoked hard over wood and broken into peanut and palm saucesPoisson fuméPoisson fuméUbangi river fish split and smoked black, crumbled into every saucePorc-épicPorc-épicBrush-tailed porcupine smoked then stewed in bush-mango or palm sauce

  • Eru

    Shredded eru leaves with waterleaf, palm oil, smoked fish; eaten with waterfufu. Ready in 35 min prep and 1 hr…

  • Agouti

    Smoked cane rat braised in palm-nut or peanut sauce, prized bush meat. Ready in 30 min prep and 2 hr…

  • Alheira

    Garlicky bread-and-game sausage, fried with egg and fries. Ready in 1 hour prep and 1 hour cooking. Makes 10 sausages.…

  • Ardennes ham

    Salted, cold-smoked raw ham from the Ardennes, sliced thin with melon or bread. Ready in 10 minutes prep and none…

  • Asun

    Smoked goat chopped and tossed with fiery peppers and onions. Ready in 25 min prep and 45 min cooking. 6…

  • Aulacode

    Cane rat smoked and stewed in sauce, the most prized bush meat. Ready in 30 min prep and 2 hr…

  • Baba ghanoush

    Smoky charred aubergine mashed with tahini and lemon. Ready in 20 min prep and 40 min cooking. 6 servings. A…

  • Banda

    Lake Chad fish split, smoked over wood and dried hard for keeping. A charcuterie & cured recipe from Chad.

  • Barbecue brisket

    Beef brisket smoked low and slow, Texas style. Ready in 30 min prep and 12 hr cooking. 10–12 servings. A…

  • Cârnați de Pleșcoi

    Smoked mutton sausage with chilli and garlic from Buzău. A charcuterie & cured recipe from Romania.