Culture

Rice with beans and fish is one of the many versions of pilaf in Azerbaijan. It is usually prepared on the last Tuesday before the Novruz spring holiday. The first day of Novruz falls on the spring equinox, the day when the hours of daylight equal those of darkness. The …

Meatballs are popular across the Caucasus and Middle East. The Azerbaijani variety, kofta bozbash, are large, hearty meatballs of minced lamb and rice with a zesty dried plum surprise in the middle. They are usually served in a meat-based stock with vegetables and chickpeas. The name kofta bozbash is a …

Dovga is a soup made from plain yoghurt and herbs, which can be served warm in winter or refreshingly cold in summer. A variety of herbs are used in dovga, according to taste. Coriander, dill and mint are mainstays of the soup. Chervil and mountain parsley, when available, make a …

Piti, a lamb stew with chickpeas, is popular across Azerbaijan and especially in the north-western town of Sheki. Piti is a type of bozbash or meat broth. Long, slow cooking is the secret to a good piti. Traditionally, piti is cooked in individual earthenware pots and tipped out of the …

Levengi (ləvəngi) is a stuffing made from ground walnuts and dried fruit, typical of the southern Lenkoran area. Levengi is used as a stuffing for both poultry and fish. The fish most commonly stuffed with levengi is kutum, a 2-4 kg white fish unique to the Caspian. If you cannot …

The word chigirtma (çığırtma) in the name of a dish means that it includes eggs. Toyug chigirtmasi or chicken with eggs is popular across Azerbaijan. It can be baked in the oven or prepared on the stove top. Preparation time: 30 min Cooking time: 35 min Serves: 3-4 Ingredients

Rice pilaf with dried fruit is a popular Azerbaijani dish, which is thought to have originated in Baku. Shirin pilaf is usually served on its own but can be served with fried veal or lamb. Preparation time: 60 min Cooking time: 40 min Serves: 6-7

The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. While vine leaves stuffed with minced lamb and beef are the most popular forms of dolma in Azerbaijan, fish dolma are a refreshing alternative. Stuffed vine leaves are served as a main …

Aubergines (eggplants), tomatoes and onions grow in abundance in Azerbaijan in summer. Aubergine caviar is a tasty way of preserving this summer produce for the cold winter months. While this aubergine paste is primarily a way of preserving aubergines, it can also be eaten freshly made with bread or salad. …

The term khangal (xəngəl) is used for a variety of dishes made from wheat pasta found across the Caucasus. An ancient Turkic word, khangal occurs in the medieval Turkic chronicle the Oguzname. The recipe below is for a lamb soup with pasta squares. Preparation time: 40 min Cooking time: 15 …