Barberry sherbet is a traditional Azerbaijani sherbet (şərbət), a refreshing, cooling drink with a fruity tang. 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 …
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Mint sherbet
Mint sherbet is a traditional form of the Azerbaijani sherbet (şərbət), 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 …
Read More »Milk sherbet
Milk sherbet is an interesting variation on the Azerbaijani sherbet, which is more commonly made from fruit. Milk sherbet is served at the end of a meal in Azerbaijan or to welcome guests. Recipes for two versions of milk sherbet are given below: one is a simple, sweet milk drink, …
Read More »Azerbaijan Salad | Azərbaycan salatı
Azerbaijan enjoys a summer abundance of tomatoes, cucumbers, herbs and other fresh ingredients. Not surprisingly, salads are a popular side dish or starter at many Azerbaijani meals. Tomatoes and cucumbers are the mainstay of summer salads, combined in this recipe with spring onions, radishes and a sour cream dressing. Preparation …
Read More »Green beans with garlic
Green beans with garlic are a tasty dish, easy to prepare. Served with crusty fresh bread, they make a light, healthy lunch, while traditionally they are served as an accompaniment to other dishes. Preparation time: 20 mins Cooking time: 5 hours (including cooling time) Serves: 3-4 as a side salad
Read More »Vinegret – Beetroot and bean salad
Vinegret is a substantial, beautifully pink salad of beetroot, pickled cabbage and cucumbers, popular across the entire former Soviet Union The name of the salad should not be confused with the term vinaigrette which has entered the English language with its French meaning of a dressing of oil and vinegar. …
Read More »Baked kutum
Kutum is a white fish unique to the Caspian which lends itelf well to baking in the oven. Traditionally, kutum is baked in a tendir or stone oven, but a modern oven will do the job too. If you cannot get hold of kutum, use another type of round fish, …
Read More »Roast chicken with walnut stuffing -Toyug ləvəngi
Levengi (ləvəngi) is a stuffing made from ground walnuts and dried fruit, typical of the southern Lankaran area. Levengi is used as a stuffing for both poultry and fish. Traditionally, chicken and fish levengi are cooked in a tandir or clay oven, but are easy to cook in your oven …
Read More »Poached chicken with pickles and tomatoes – Toyuq soyutması
Azerbaijani poached chicken is a light, healthy dish, easy to make. It can be served as a main course or appetiser. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. Preparation time: 30 min Cooking time: 60 min Serves: 3-4 Ingredients
Read More »Qoyun ətindən soyutma – Stewed lamb
Azerbaijani stewed lamb is easy to prepare and can be served as a main course or side dish. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. The most popular versions of soyutma are with chicken or lamb. The secret to a good …
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