preserved Recipes
20 delicious preserved recipes from around the world
Confit de Canard
Authentic French Confit de Canard, featuring duck legs slow-cooked in their own rendered fat until impossibly tender and succulent. A culinary treasure from the Southwest of France.
Kabanosy (Polish Dry Sausage)
Authentic Polish Kabanosy, a thin, smoky, and dry-cured pork sausage perfect as a snack, especially for hiking. This recipe requires specialized equipment and patience for curing and smoking.
Rillettes de Porc
Authentic French rillettes, a rustic and flavorful spread made from slow-cooked shredded pork, rich with its own rendered fat. Perfect for serving with crusty bread and cornichons.
Awarma
Lebanese preserved lamb - lamb confit preserved in fat. Mountain tradition.
Makdous
Lebanese stuffed eggplant pickles - baby eggplants with walnuts in oil.
Awarma
Lebanese preserved lamb - lamb cooked in its fat. Traditional preserve.
Aam Ka Achar (Spiced Raw Mango Pickle)
A classic Indian condiment, this raw mango pickle is made by preserving tart, unripe mangoes in a fragrant blend of spices and oil. It's a staple served with most Indian meals, adding a tangy and spicy punch.
Awarma (Lebanese Preserved Lamb)
A traditional Lebanese mountain delicacy, awarma is lamb confit, slow-cooked and preserved in its own rendered fat. This method ensures longevity, making it a staple for preservation. It's incredibly versatile and can be used in various dishes, from breakfast eggs to hearty stews.
Jangajji (Korean Soy Pickled Vegetables)
Jangajji is a classic Korean banchan (side dish) made from preserving vegetables in a savory and slightly sweet soy sauce brine. This recipe focuses on garlic, green peppers, and optional perilla leaves for a flavorful and long-lasting condiment.
Makdous (Stuffed Pickled Eggplants)
A traditional Lebanese delicacy of tender baby eggplants stuffed with a flavorful mixture of walnuts, chili paste, and garlic, then preserved in olive oil. Makdous are a staple breakfast item and a delightful appetizer.
Nem Chua (Vietnamese Fermented Pork Roll)
Nem Chua is a traditional Vietnamese fermented pork roll, characterized by its distinct sour and slightly spicy flavor. It's made from raw pork, pork skin, garlic, and spices, then fermented and wrapped in banana leaves. This dish is often enjoyed as an appetizer or snack.
Rou Song (Chinese Pork Floss)
A savory-sweet, incredibly light, and fluffy dried shredded pork, often used as a topping for congee, steamed buns, toast, or even sprinkled over salads. It's a delicious way to preserve pork and add a unique texture and flavor to dishes.
Dulce de Higos (Candied Figs in Spiced Syrup)
A traditional Venezuelan sweet treat of green figs gently simmered in a spiced sugar syrup until tender and translucent. Perfect for holiday celebrations or served with cheese.
Dulce de Lechosa (Candied Green Papaya)
A traditional Venezuelan Christmas dessert featuring tender strips of green papaya simmered in a spiced syrup made from papelón (unrefined cane sugar). The papaya becomes translucent and sweet, with warm notes of cinnamon and cloves.
Biltong
Biltong is a traditional South African dried, cured meat, similar to jerky but with a distinct flavor and texture. It's typically made from beef or game, marinated in a vinegar-based brine, coated in a spiced mixture, and then air-dried.
Fesikh (Egyptian Fermented Mullet)
Fesikh is a traditional Egyptian dish made from salted and fermented grey mullet, often enjoyed during the Sham El-Nessim spring festival. This process requires careful salting and extended fermentation, resulting in a unique, pungent flavor profile that is an acquired taste. Due to the fermentation process, it is crucial to ensure the fish is handled and prepared hygienically to avoid foodborne illnesses. This recipe outlines the traditional method.
Green Fig Konfyt (Candied Figs)
A traditional South African sweet preserve where whole green figs are slowly cooked and candied in a fragrant ginger syrup. Perfect served with cheese, yogurt, or as a sweet treat.
Limoun Marakad (Salt-Preserved Lemons)
Authentic Moroccan salt-preserved lemons, a foundational ingredient in many North African dishes. The rind is prized for its intense, complex citrus flavor, mellowed by the preserving process.
Smen (Moroccan Fermented Butter)
Smen is a traditional Moroccan preserved butter, essential for its unique, pungent, and deeply savory flavor. It's made by clarifying butter, then fermenting it with salt and herbs for an extended period. This process transforms the butter into a complex condiment used in many iconic Moroccan dishes.
Watermelon Konfyt (Candied Watermelon Rind)
A traditional Cape Dutch preserve, this candied watermelon rind is simmered in a spiced syrup until tender and translucent, offering a delightful sweet and gingery treat.