Tag Archives: Azerbaijan cuisine

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 …

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 …

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

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

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 …

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 …

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. Walnut preserves are a traditional delicacy made from early, green walnuts. The preserves are highly prized, as their preparation is laborious and time-consuming. Preparation time: …

Mulberry trees grow across Azerbaijan, producing a crop of deliciously sweet, dark red or white berries in June and July. Mulberries are harvested by shaking the tree so that the soft fruit falls onto an outstretched sheet or blanket. Mulberries can be eaten fresh or made into a nutritious tonic …

Ovshala or rose sherbet is a refreshing drink made from the petals of dark red roses. An Azerbaijani sherbet (şərbət) is 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 …

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 …