Baku Kitchen! An independent reference of traditional food

smoked

100 dishes.

Pražská šunkaPražská šunkaMild brined ham smoked over beechwood, carved from the bone.Prekmurska šunkaPrekmurska šunkasmoked, dry-cured pork leg from the Prekmurje plainRauchbierRauchbierSmoked lager tasting of bacon, brewed with beechwood-dried malt.RengaRengasmoked herring shredded with onion, oil and lemon, eaten with green onionsRiga spratsRiga spratsGolden oil-packed smoked sprats on buttered bread.RookworstRookworstSmoked pork sausage steamed and served on top of stamppot.Salatet rahebSalatet rahebCharred aubergine chopped with tomato, onion, parsley, lemon and olive oil.Schwarzwälder SchinkenSchwarzwälder SchinkenBlack Forest ham, dry-cured and cold-smoked over fir, sliced thin.Shorbat freekehShorbat freekehsmoked green wheat soup with chicken; Ramadan stapleSkilandisSkilandisSmoked, dried sausage stuffed into a pig's stomach, sliced thin.SlăninăSlăninăsalted and smoked pork fat sliced raw with onion and breadSmalahoveSmalahoveSalted, smoked sheep's head steamed and eaten whole, ear and eye included.Smoked bongaSmoked bongabonga shad hot-smoked whole and dried, flaked into stewsSmoked herringSmoked herringSalt-smoked herring soaked, shredded and cooked with onion and pepperSol over GudhjemSol over GudhjemSmoked herring on rye with raw egg yolk, radish and chives.Spišské párkySpišské párkySlim smoked pork sausages boiled and eaten with mustard and bread.Suho mesoSuho mesobeef or lamb salted and cold-smoked, shaved thin over breadSuitsukalaSuitsukalaHot-smoked lake and Baltic fish eaten warm with rye bread.SulguniSulgunispringy brined cheese from Samegrelo, often smoked, melted into breadsSuusacSuusacCamel milk soured in a smoked gourd until tangy and slightly fizzyTeewurstTeewurstSoft smoked raw sausage spread thickly on bread.Tiroler SpeckTiroler SpeckCold-smoked cured pork, sliced thin with bread and mountain cheese.UmbalakadaUmbalakadaRock-hard smoked and dried tuna, grated into sambols and curries for depthUžička pršutaUžička pršutaheavily smoked dry-cured ham from the Zlatibor highlandsValhoamasValhoamasTuna boiled, smoked and sun-dried into hard blocks that keep for monthsViande boucanéeViande boucanéeBush meat smoked hard over wood so it survives the journey to marketWinter salamiWinter salamimould-ripened pork salami, cold-smoked and aged for monthsZhayaZhayasalted and smoked horse rump, sliced thin like ham

  • 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.