Baku Kitchen! An independent reference of traditional food

smoked

0 dishes.

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  • Kranjska klobasa

    Juicy smoked Carniolan pork sausage with mustard, horseradish. Ready in 1 hr prep and 24 hr resting plus 3 hr…

  • Konkoé

    Smoked catfish soup sharp with garlic, pepper and lime. Ready in 25 min prep and 45 min cooking. 4 servings.…

  • Mandi

    Lamb and rice smoked in underground tandoor pit; Hadhramaut origin. Ready in 30 min prep and 3 hr 30 min…

  • Mas Huni

    Shredded smoked tuna with coconut, onion and chili, scooped with roshi. Ready in 20 min prep and 20 min for…

  • Njeguški pršut

    Smoke-cured ham air-dried in Njeguši village. Ready in 2 hr hands-on across the cure prep and 12–18 months cooking. 1…

  • Pastrami

    Brined, spice-crusted, smoked beef navel steamed and piled on rye. Ready in 1 hr prep and 5 days cure, 6…

  • Sulguni

    Springy brined cheese from Samegrelo, often smoked, melted into breads. Ready in 1 hr prep and 8 hr cooking. About…

  • Valhoamas

    Tuna boiled, smoked and sun-dried into hard blocks that keep for months. Ready in 1 hr prep and 1 hr…

  • Chechil

    Salty string cheese pulled into threads and braided, sometimes smoked. Ready in 1 hr active prep and 3 hr making…

  • Feijão de óleo de palma

    Beans stewed in red palm oil with smoked fish, served with funge. Ready in 25 min prep and 2 hr…