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Tag Archives: Azerbaijani cuisine

Cornelian cherry preserve

Zogal murabbasi - Cornelian cherry preserve

Cornelian cherries, or cornels, are widespread across the Caucasus and southern Russia. They make a deep red preserve with a tangy flavour. The Cornelian cherry has a high vitamin C content, making cornelian cherry preserve (zoğal mürəbbəsi) a popular winter remedy for colds and flu. The fruit is rich in …

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Feijoa jam

Feyxoa murabbasi - Feijoa jam

Feijoa is a green fruit the size of a small egg, which appears in Azerbaijan’s markets in the autumn. Named after Brazilian botanist Joao da Silva Feijo, feijoa grow in Azerbaijan, Georgia and southern Russia, as well as their native South America and New Zealand. They can be eaten raw …

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Heyva dolmasi – Stuffed quince

Heyva dolmasi - Stuffed quince

Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Quince dolma make an unusual, tasty alternative, however, with …

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Alma dolmasi – Stuffed apples

Alma dolmasi - Stuffed apples

Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Apple dolma make an unusual, tasty alternative, however, with …

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