Bean soyutma is a cross between a thick soup and a serving of beans. It makes a delicious winter warmer but can be served at any time of year. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. Preparation time: 20 mins Cooking …
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Khamrashi – Chicken noodle soup
Khamrashi (xəmraşi) can be made with a clear beef or lamb broth or, as in this recipe, with chicken broth. If you have no time to make your own noodles (arishta – əriştə), use bought fettucine or linguine instead. News.Az is grateful to Gullu Cahangir for allowing us to use …
Read More »Paytakht salati – Potato, pea and egg salad
This salad is Russian in origin but is so popular in Azerbaijan that it has become part of the national cuisine. The name “paytaxt salatı” is a direct Azerbaijani translation of the Russian name “stolichniy salat” or “capital city salad”. The salad is also known as “salat Olivier” in Russian, …
Read More »Khamrashi – Noodle broth with meatballs
Khamrashi (xəmraşi) can be made with a clear beef or lamb broth, as in this recipe, or with chicken broth. If you have no time to make your own noodles (arishta – əriştə), use bought fettucine or linguine instead. News.Az is grateful to Gullu Cahangir for allowing us to adapt …
Read More »Heyva dolmasi – Stuffed quince
Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Quince dolma make an unusual, tasty alternative, however, with …
Read More »Alma dolmasi – Stuffed apples
Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Apple dolma make an unusual, tasty alternative, however, with …
Read More »Parcha-doshama – Lamb with dried fruit and nuts
Parcha-doshama (parça döşəmə)is an Azerbaijani pilaf in which the meat and fruit are cooked in one pan together with the rice. However, the ingredients are not mixed together, but kept in separate layers. A recipe for lamb parcha doshama is given below, but this pilaf can be equally tasty with …
Read More »Milk pilaf
This pilaf is different from other Azerbaijani pilafs as the rice is cooked in milk rather than water. Südlü pilaf can be eaten on its own or served with smoked fish for a pleasing contrast between sweet and savoury. News.Az is grateful to Gullu Cahangir for allowing us to use …
Read More »Borsch – Beetroot soup
Borsch is another Russian dish that Azerbaijanis have adopted wholeheartedly. Borsch can be made with lamb or beef or as a vegetarian soup. The key ingredient is beetroot, which gives borsch its distinctive, red colour. Preparation time: 45 minutes Cooking time: 3 hours Serves: 4-5
Read More »Favvaralar meydani salati – Fountains Square salad
This simple but tasty chicken salad takes its name from a popular spot in the heart of Baku, Fountains Square. News.Az is grateful to Gullu Cahangir for allowing us to use her Fountains Square salad recipe and photograph, taken from her informative website Azerifood.com. Preparation time: 30 min Cooking time: …
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