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Turşu-sıyıq | Sorrel soup

Turşu-sıyıq - Sorrel soup

Turşu-sıyıq or sorrel soup, made from sorrel, spinach and rice, is a close relative of mallow soup (balva). Sorrel soup is typical of the southern Lankaran area and the Shirvan area near Baku, while mallow soup is more widespread in the north and west of Azerbaijan. The rice gives sorrel …

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Aubergine roulade | Badımjan ruleti

Badımjan ruleti - Aubergine roulade

Aubergine (eggplant) roulade, made with garlic, walnuts and mayonnaise, is a zingy appetizer, popular in Azerbaijan and across the Caucasus. Preparation time: 20-25 min Cooking time: 20 min Serves: 4-5

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Aubergine omelette | Badimjan chigirtmasi

The word chigirtma (çığırtma) in the name of a dish means that it includes eggs. This classic dish combines aubergines (eggplants) with eggs, onions, butter and herbs. It makes a fine breakfast dish or light meal. Preparation time: 10 min Cooking time: 20 min Serves: 3-4

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Lemon sherbet

Limon şərbəti - Lemon sherbet

An Azerbaijani sherbet (şərbət) is a cooling drink made from fruit or spices, sugar and water. Lemon makes one of the most refreshing varieties of sherbet, best enjoyed on a hot day. The word sherbet comes from the Persian sharbat, itself an adaptation of the Arabic for drink, sharab. Sherbet …

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Barberry sherbet

Zirinc şərbəti - Barberry sherbet

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

Nanəli şərbət - 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 …

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