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Azerbaijan Cuisine

Meals (dishes) of Azerbaijan kitchen. Various tasty eatings recipes and preparation

Aubergine caviar – Badimjan kurusu

Badimjan kurusu -

Aubergines (eggplants), tomatoes and onions grow in abundance in Azerbaijan in summer. Aubergine caviar is a tasty way of preserving this summer produce for the cold winter months. While this aubergine paste is primarily a way of preserving aubergines, it can also be eaten freshly made with bread or salad. …

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Lamb soup with noodles – Sulu khangal

Lamb soup with noodles - Sulu khangal

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

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 …

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Saffron sherbet or syrup

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 …

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Baku baklava

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. …

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Stuffed aubergines, peppers and tomatoes

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), …

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Stuffed cabbage leaves | Kelem dolmasi

Kelem dolmasi - Stuffed cabbage leaves

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 …

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