Azerbaijan

Quince preserve (heyva mürəbbəsi) is popular across Azerbaijan. Don’t be put off by the fruit’s misshapen appearance, it makes a fragrant jam. Azerbaijanis love to eat jam and fruit preserves with tea. Jam is usually eaten on its own by the spoonful, rather than spread on bread, but that doesn’t …

Juicy, sweet, yellow figs from the Absheron Peninsula are sold by the bucketful in Baku during high summer. So many figs ripen in a relatively short period that they are ideal candidates for preserving. Fig preserve (əncir mürəbbəsi) is very popular in Baku. The figs should be preserved whole and …

Small white seedless grapes, another fruit that grows in abundance in Azerbaijan, are best for grape preserve (üzüm mürəbbəsi). Take care that the grapes are only just ripe or slightly under-ripe. Discard any grapes that are starting to brown. News.Az is grateful to Gullu Cahangir for allowing us to use …

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 …

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, …