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Doymaj – Garlicky fruit purée

Doymaj - Garlicky fruit purée
Doymaj (döyməc) is a tangy purée of fruit and garlic, usually eaten at the end of a meal to aid digestion.

The name doymaj is derived from the Azerbaijani verb doymak (döymək), meaning to grind, powder or crumble.

Preparation time: 30 min
Serves: 4-5


  • 200 g/8 oz alcha, a plum similar to the greengage but less sweet
  • 200 g/8 oz plums
  • 100 g/4 oz sour cherries
  • 100 g/4 oz apple (a cooking apple is ideal)
  • 50 g/2 oz purple basil (reyhan)
  • 4-5 cloves garlic
  • salt & pepper


  • Stone the greengages, plums and cherries. Remove the apple core and pips and cut the apple into pieces.
  • Put the fruit into a mortar and grind with a pestle or blend in a food processor.
  • Add the garlic, purple basil and salt and pepper. Grind or blend again.
  • Serve the doymaj with its own juice in small (not metal) bowls.
  • Doymaj is eaten after a rich meal or kebabs.

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