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

  • Farinheira

    Smoked sausage of wheat flour, pork fat, paprika and wine. A charcuterie & cured recipe from Portugal.

  • Frankfurter Würstchen

    Slender smoked pork sausage warmed in water, eaten with mustard and bread. Ready in 5 min prep and 10 min…

  • Freekeh

    Smoky green wheat pilaf with meat and toasted nuts. Ready in 20 min prep and 2 hr 15 min cooking.…

  • Gerookte paling

    Hot-smoked eel, rich and oily, eaten on white bread with lemon. 15 min to prepare. Serves 4. A charcuterie &…

  • Hangikjöt

    Birch-smoked lamb sliced with white sauce, peas; Christmas. Ready in 10 min prep and 1 hr cooking. 8 servings. A…

  • Hiromeri

    Pressed, wine-cured and smoked ham sliced very thin. A charcuterie & cured recipe from Cyprus.

  • Hikimas

    Skipjack tuna boiled, smoked and sun-dried into hard blocks, shaved into dishes. A charcuterie & cured recipe from Maldives.

  • Hunkar begendi

    Lamb stew spooned over smoky aubergine béchamel. Ready in 30 min prep and 2 hours cooking. 6 servings. A main…

  • Húngaros

    Spicy smoked sausage split, grilled and served in a bread roll. Ready in 10 minutes prep and 15 minutes cooking.…

  • Idiazabal

    Smoky Basque sheep cheese from Latxa and Carranzana milk. A cheese & dairy recipe from Spain.