The term khangal (xəngəl) is used for a variety of dishes made from wheat pasta found across the Caucasus. An ancient Turkic word, khangal occurs in the medieval Turkic chronicle the Oguzname. The recipe below is for a lamb soup with pasta squares. Preparation time: 40 min Cooking time: 15 …
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barbecue salad – Soyug salat
This salad of aubergines (eggplant), peppers and tomatoes cooked on a barbecue has a delicious, smoky flavour. Although its name in Azerbaijani, soyug salat, translates as cold salad, the name barbecue salad is a better reflection of the dish. If the salad ingredients are the first food to go on …
Read More »Saffron sherbet or syrup
An Azerbaijani sherbet (şərbət) is a refreshing, cooling drink made from fruit, sugar and water. The word sherbet comes from the Persian sharbat, itself an adaptation of the Arabic for drink, sharab. Sherbet entered the English language as sorbet, which is now more of an iced dessert or palate cleanser …
Read More »Baku baklava
Baklava, or pakhlava, is a sweet of pastry, nuts and honey popular across the Caucasus, Middle East and eastern Mediterranean. Azerbaijani cuisine has several varieties of baklava. Baku baklava is traditionally served at the Novruz spring holiday, together with shekerbura and gogal, but is also enjoyed throughout the year. …
Read More »Stuffed aubergines, peppers and tomatoes
The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Stuffed aubergines (eggplant), peppers and tomatoes are a very popular form of summer dolma across Azerbaijan. Usually, all three are made at the same time. As in yarpaq dolması (stuffed vine leaves), …
Read More »Stuffed cabbage leaves | Kelem dolmasi
The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Cabbage dolma, or stuffed cabbage leaves, are popular all year round in Azerbaijan, but especially in winter when other vegetables are not so widely available. We give below a standard filling for …
Read More »Sweet and sour stuffed cabbage leaves | Tursh-shirin kelem dolmasi
The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Cabbage dolma, or stuffed cabbage leaves, are popular all year round in Azerbaijan, but especially in winter when other vegetables are not so widely available. We give below a recipe for a …
Read More »Herb omelette | Goyarti kukusu
Goyarti kukusu is not just a herb omelette, it’s an omelette packed with herbs and spinach. Kuku can be made with a variety of herbs, with each combination producing a slightly different flavour. It’s a popular and easy breakfast dish and can be cooked on a hob or in the …
Read More »Walnut and herb omelette | Qoz kukusu
Walnuts add even more flavour and texture to the herb-packed omelette, goyarti kukusu. Kuku can be made with a variety of herbs, with each combination producing a slightly different flavour. It’s a popular and easy breakfast dish and can be cooked on a hob or in the oven. Preparation time: …
Read More »Green beans and egg | Lobya chigirtmasi
The word chigirtma (çığırtma) in the name of a dish means that it includes eggs. Runner beans, also known as string beans, are plentiful in Azerbaijan in summer and are the most commonly used type of bean in this dish. Preparation time: 30 minutes Cooking time: 50 minutes Serves: 4
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