Kebabs – barbecued meat, fish and vegetables – are a perennial favourite in Azerbaijan. They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who …
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Potato and herb omelette | Kartof kukusu
Grated potato makes the herb-packed omelette, goyarti kukusu, an even more substantial dish. 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. News.Az is …
Read More »Sturgeon kebab
Kebabs – barbecued meat, fish and vegetables – are a perennial favourite in Azerbaijan. They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who …
Read More »Shuyud plov – Dill pilaf
Azerbaijani cuisine has a rich variety of pilaf dishes. Dill pilaf is a light, fragrant rice dish, ideal in summer. It can be served on its own or with fish, eggs or meat. The basic cooking method for rice is to parboil it and then steam it. Azerbaijani rice should …
Read More »Chicken-kebab
Kebabs – barbecued meat, fish and vegetables – are a perennial favourite in Azerbaijan. They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who …
Read More »Sweet Lankaran pastries | Lankaran kulchasi
Kulcha are a sweet pastry, traditionally baked in a clay oven. The name kulcha (külçə) probably shares a root with the bread known as kulcha, popular in India and Pakistan. Two different types of kulcha are found in Azerbaijan: round kulcha with a filling, which come from the southern town …
Read More »Chicken cutlet |Toyuq kotleti
Chicken cutlets are a tasty way to use up chicken and a popular everyday dish across Azerbaijan. Chickpeas rather than breadcrumbs are used in Azerbaijani cutlets and rissoles. Preparation time: 30 min Cooking time: 60 min (including time for the chickpeas) Serves: 3-4
Read More »Chudu – Meat pasties
Chudu are an Azerbaijani pasty, made with a rich pastry. They are another of the Azerbaijani cuisine’s combinations of sweet and savoury. Chudu can be deep fried or baked in the oven. Preparation time: 1 hour Cooking time: 25 min Serves: 5-6
Read More »Fisinjan plov – Pomegranate and walnut stew with chicken, lamb or beef
Ground walnuts and pomegranate sauce or juice are the essential ingredients for the deliciously tangy stew fisinjan. Fisinjan is a popular dish in the south of Azerbaijan and is a close relative of the Persian fesenjan. Fisinjan can be made with chicken, lamb, beef or meat balls. Preparation time: 60 …
Read More »Water melon rind jam | Qarpiz murabbasi
Azerbaijanis love to eat jam and fruit preserves with tea. Jam is usually eaten on its own by the spoonful, rather than spread on bread. A good way to make full use of water melons is this jam made from the pith of water nelon rinds. Preparation time: 60 min …
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