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

  • Carne de monte

    Smoked forest game stewed with palm oil and chili, sold at Malabo markets. Ready in 30 minutes prep and 2…

  • Cârnați de casă

    Home-made garlic pork sausages, smoked and hung to dry. A charcuterie & cured recipe from Moldova.

  • Cecina de León

    Smoked, air-dried beef sliced thin like ham, deep red and lean. A charcuterie & cured recipe from Spain.

  • Cervelat

    The national sausage, cross-cut and grilled over campfires. Ready in 5 min prep and 12 min cooking. Serves 4. A…

  • Chisca

    Pork offal and grain sausage in natural casing, smoked and fried in slices. Ready in 1 hour prep and 1…

  • Chouriço

    Paprika-and-garlic pork sausage, smoked, often flamed at the table. A charcuterie & cured recipe from Portugal.

  • Country ham

    Salt-cured, smoked and aged hog leg, sliced thin and fried with red-eye gravy. A charcuterie & cured recipe from United…

  • Cullen skink

    Scottish smoked haddock, potato, and onion soup. Ready in 15 min prep and 30 min cooking. 4 servings. A soup…

  • Dry meat

    Smoke-dried meat and fish, hard as wood, simmered soft in soups. A charcuterie & cured recipe from Liberia.

  • Éisleker ham

    Oak-smoked cured ham from the Oesling, served with fries. A charcuterie & cured recipe from Luxembourg.