Home / Tag Archives: Azerbaijani cuisine

Tag Archives: Azerbaijani cuisine

Noodle pilaf – Arishta plov

Arishta plov - Noodle pilaf

Azerbaijani cuisine has a rich variety of pilaf dishes and sauces to go with them. Noodle pilaf is a particularly filling pilaf and can be served on its own or with chicken. As with all Azerbaijani pilafs, noodle pilaf should not be sticky! It follows the basic cooking method for …

Read More »

Ovdukh – Cold yoghurt and herb soup

Ovdukh - Cold yoghurt and herb soup

Ovdukh is a refreshing summer soup of yoghurt, cucumber and herbs. It can also contain minced meat and hard-boiled eggs, but is most popular in its vegetarian form. Unlike in dovga, the yoghurt is not heated in ovdukh. A good ovdukh requires the right sort of yoghurt. Much of the …

Read More »

Gurza-Lamb dumplings

Gurza-Lamb dumplings

Dumplings in various shapes and sizes are popular across the Caucasus and Russia. Georgia has its khingali, Russia its pelmeni and Azerbaijan its gurza and dushbara. Gurza are larger than dushbara and not usually served in bouillon. Cinnamon can be added to the minced lamb stuffing of gurza or sprinkled …

Read More »

Tava kebabi | Pan kabab

Tava kebabi - Pan kabab

Pan kebab is tasty way of cooking lamb without any need for a barbecue. It could equally well be called oven kebab, as first the meat is fried in a pan, and then baked in the oven. Preparation time: 20-25 min Cooking time: 35-40 min Serves: 2-3

Read More »

Onion dolma

Sogan dolmasi - Onion dolma

The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Onion dolma are a tasty winter alternative to stuffed aubergines, tomatoes and peppers. Preparation time: 50 min Cooking time: 30-40 min Serves: 3 to 4

Read More »

Quymaq | Flour and butter pudding

Quymaq - Flour and butter pudding

Quymaq is a rich Azerbaijani dessert, high in calories, made from the simplest of ingredients – flour, clarified butter and water. It is traditionally given to mothers who have just given birth and to patients after surgery to keep their strength up. Cinnamon adds a pleasant flavour to quymag and …

Read More »

Shor gogal | Savoury pastry

Shor gogal - Savoury pastry

Shor gogal is a popular savoury pastry, made from layers of pastry flavoured with turmeric and fennel seeds. Shor gogal, sheker bura and bakhlava are all eaten at the Novruz spring holiday. According to one tradition, the round, yellow gogal represents the sun, while the crescent shaped sheker bura is …

Read More »

Shekerbura |Sweet nut pies

Shekerbura - Sweet nut pies

Shekerbura (şəkərbura) are a popular Azerbaijani sweet pastry, filled with ground almonds, hazelnuts or walnuts. Shekerbura, shor gogal and bakhlava are all eaten in Baku at the Novruz spring holiday. According to one tradition, the slightly crescent shaped shekerbura represent the moon while the round, yellow gogal is the sun. …

Read More »

Jiz-biz | Fried liver, heart and kidneys

Jiz-biz - Fried liver, heart and kidneys

Jiz-biz is a traditional Azerbaijani dish of fried sheep’s kidneys, liver, heart and lung. Don’t be put off by the thought of offal. This is a tasty and nutritious meal! Potatoes are an optional extra in jiz-biz and a relatively recent addition to the dish. Tomatoes can also be added …

Read More »