Azerbaijan

Vinegret is a substantial, beautifully pink salad of beetroot, pickled cabbage and cucumbers, popular across the entire former Soviet Union The name of the salad should not be confused with the term vinaigrette which has entered the English language with its French meaning of a dressing of oil and vinegar. …

Kutum is a white fish unique to the Caspian which lends itelf well to baking in the oven. Traditionally, kutum is baked in a tendir or stone oven, but a modern oven will do the job too. If you cannot get hold of kutum, use another type of round fish, …

Levengi (ləvəngi) is a stuffing made from ground walnuts and dried fruit, typical of the southern Lankaran area. Levengi is used as a stuffing for both poultry and fish. Traditionally, chicken and fish levengi are cooked in a tandir or clay oven, but are easy to cook in your oven …

Azerbaijani poached chicken is a light, healthy dish, easy to make. It can be served as a main course or appetiser. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. Preparation time: 30 min Cooking time: 60 min Serves: 3-4 Ingredients

Azerbaijani stewed lamb is easy to prepare and can be served as a main course or side dish. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. The most popular versions of soyutma are with chicken or lamb. The secret to a good …

Azerbaijani cuisine has a rich variety of salads, from a simple combination of tomatoes and cucumbers to the more complex “vinegret”. Salads based on white cabbage are enjoyed all year round, but are especially popular in winter, when other salad ingredients are not so readily available. There are different variations …

Çoban salatı, which translates as “shepherd’s salad”, is a classic Azerbaijani salad, found in many homes and restaurants over the summer. The key to a good tomato and cucumber salad is to make it an hour before serving, so that the flavours can develop. Preparation time: 20-25 min Serves: 3-4

Aubergines (eggplants) grow in abundance in Azerbaijan in summer and are served in a variety of guises. This dish of aubergines, tomatoes and garlic, served cold, can be eaten for breakfast or as a salad or appetiser. News.Az is grateful to Gullu Cahangir for allowing us to use her photograph …

Suzme is a tangy, creamy cheese made by straining the water out of plain yoghurt. The name suzme comes from the verb süzmək, meaning to filter. For shuyudlu suzme (şüyüdlü süzmə), the yoghurt cheese is mixed with dill and garlic. Shuyudlu suzme is usually served as one of several appetisers, …

Kalla-pacha soyutma (kəllə-paça soyutma) is one of two traditional Azerbaijani soups made from offal. The sheep’s head is the distinctive ingredient in this soup, while the even more popular khash (xaş) is made from sheep or cow trotters. Both sheep’s head soup and khash are traditionally prepared by men. They …