Azerbaijan Cuisine

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 …

Rose petals make a fragrant jam that carries the scent of summer throughout the year. The Kazanlik rose, an old variety of damask rose, is the best for jam, although the dog rose is also suitable. The petals should be picked when the roses have just reached full bloom. This …

Pumpkins are plentiful in Azerbaijan from late summer to early winter and are popular in soups, pilafs and kutabi. Pumpkin soup (balqabaq şorbası) is a tasty, warming dish that can be made thicker by increasing the quantity of rice. Preparation time: 30 min Cooking time: 30 min Serves: 4-5

Bean soyutma is a cross between a thick soup and a serving of beans. It makes a delicious winter warmer but can be served at any time of year. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. Preparation time: 20 mins Cooking …

Khamrashi (xəmraşi) can be made with a clear beef or lamb broth or, as in this recipe, with chicken broth. If you have no time to make your own noodles (arishta – əriştə), use bought fettucine or linguine instead. News.Az is grateful to Gullu Cahangir for allowing us to use …

This salad is Russian in origin but is so popular in Azerbaijan that it has become part of the national cuisine. The name “paytaxt salatı” is a direct Azerbaijani translation of the Russian name “stolichniy salat” or “capital city salad”. The salad is also known as “salat Olivier” in Russian, …

Khamrashi (xəmraşi) can be made with a clear beef or lamb broth, as in this recipe, or with chicken broth. If you have no time to make your own noodles (arishta – əriştə), use bought fettucine or linguine instead. News.Az is grateful to Gullu Cahangir for allowing us to adapt …

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 …

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 …

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 …