Parcha-doshama (parça döşəmə)is an Azerbaijani pilaf in which the meat and fruit are cooked in one pan together with the rice. However, the ingredients are not mixed together, but kept in separate layers. A recipe for lamb parcha doshama is given below, but this pilaf can be equally tasty with …
Read More »Tag Archives: Azerbaijani cuisine
Milk pilaf
This pilaf is different from other Azerbaijani pilafs as the rice is cooked in milk rather than water. Südlü pilaf can be eaten on its own or served with smoked fish for a pleasing contrast between sweet and savoury. News.Az is grateful to Gullu Cahangir for allowing us to use …
Read More »Borsch – Beetroot soup
Borsch is another Russian dish that Azerbaijanis have adopted wholeheartedly. Borsch can be made with lamb or beef or as a vegetarian soup. The key ingredient is beetroot, which gives borsch its distinctive, red colour. Preparation time: 45 minutes Cooking time: 3 hours Serves: 4-5
Read More »Favvaralar meydani salati – Fountains Square salad
This simple but tasty chicken salad takes its name from a popular spot in the heart of Baku, Fountains Square. News.Az is grateful to Gullu Cahangir for allowing us to use her Fountains Square salad recipe and photograph, taken from her informative website Azerifood.com. Preparation time: 30 min Cooking time: …
Read More »Aubergine snack
Aubergines (eggplants) grow in abundance in Azerbaijan in summer and are used in an array of traditional and more modern dishes. This aubergine recipe makes a tasty lunch or breakfast dish. News.Az is grateful to Gullu Cahangir for allowing us to use her badimjan qalyanaltisi (badımcan qəlyanaltısı) recipe and photograph, …
Read More »Chicken liver pâté
Chicken liver pâté is a popular dish in Azerbaijan, often, though by no means exclusively, served on special occasions. News.Az is grateful to Gullu Cahangir for allowing us to use her chicken liver pâté recipe and photograph, taken from her informative website Azerifood.com. Preparation time: 30 min Cooking time: 60 …
Read More »Pomegranate salad in Soviet style
Rich red pomegranates are a much-loved part of Azerbaijani cuisine in the autumn and winter. Pomegranate kernels are often added to salads to give extra taste and tang, while they are one of the main ingredients in this salad. News.Az is grateful to Gullu Cahangir for allowing us to use …
Read More »Mutaki – Pastry nut twists
Mutaki (mütəkkə) are a popular pastry across Azerbaijan. The pastry takes its name from a traditional Azerbaijani bolster, the mütəkkə, with which it shares its shape. News.Az is grateful to Gullu Cahangir for allowing us to use her mutaki recipe, taken from her informative website Azerifood.com. The pastry for mutaki …
Read More »Lamb broth with chestnuts – Qovurma bozbash
Lamb or mutton broths and stews are very popular in Azerbaijan. The traditional ingredients of saffron, fresh or dried alcha (a plum similar to a greengage but less sweet) and chestnuts give this broth a distinctly Azerbaijani flavour. Preparation time: 40-45 min Cooking time: 45 min Serves: 3-4
Read More »Yayma – Saffron rice pudding
Saffron lends this Azerbaijani rice pudding a beautiful colour and aroma. A traditional yayma is made with rice, milk, water and saffron and served with cinnamon, butter and honey. If you have a sweet tooth, you may prefer to add sugar to the rice pudding during cooking. News.Az is grateful …
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