Baku Kitchen! An independent reference of traditional food

smoked

0 dishes.

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  • Tiroler Speck

    Cold-smoked cured pork, sliced thin with bread and mountain cheese. Ready in 10 minutes prep and none cooking. Buy 100…

  • Umbalakada

    Rock-hard smoked and dried tuna, grated into sambols and curries for depth. 20 min to prepare. Makes about 200 g…

  • Užička pršuta

    Heavily smoked dry-cured ham from the Zlatibor highlands. A charcuterie & cured recipe from Serbia.

  • Viande boucanée

    Bush meat smoked hard over wood so it survives the journey to market. A charcuterie & cured recipe from Central…

  • Winter salami

    Mould-ripened pork salami, cold-smoked and aged for months. A charcuterie & cured recipe from Hungary.

  • Zhaya

    Salted and smoked horse rump, sliced thin like ham. A charcuterie & cured recipe from Kazakhstan.

  • Jerk chicken

    Chicken in scotch bonnet-allspice marinade, smoked over pimento wood. Ready in 30 min prep and 2 hr cooking. 4–6 servings.…

  • Judd mat Gaardebounen

    Smoked pork collar with broad beans in cream sauce; national dish. Ready in 20 min prep and 2 hr 30…

  • Jerk pork

    Pork rubbed with pimento and scotch bonnet, smoked slowly over pimento wood. Ready in 30 min prep and 4 hr…

  • Katsuobushi

    Skipjack tuna smoked, mould-fermented and dried rock-hard, shaved into dashi flakes. Ready in 2 hr of active work prep and…