Oval Useful news from Azerbaijan and Caucasus

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. A good way to make full use of water melons is this jam made from the pith of water nelon rinds. Preparation time: 60 min …

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. Walnut preserves are a traditional delicacy made from early, green walnuts. The preserves are highly prized, as their preparation is laborious and time-consuming. Preparation time: …

Mulberry trees grow across Azerbaijan, producing a crop of deliciously sweet, dark red or white berries in June and July. Mulberries are harvested by shaking the tree so that the soft fruit falls onto an outstretched sheet or blanket. Mulberries can be eaten fresh or made into a nutritious tonic …

Ovshala or rose sherbet is a refreshing drink made from the petals of dark red roses. An Azerbaijani sherbet (şərbət) is made from fruit, sugar and water. The word sherbet comes from the Persian sharbat, itself an adaptation of the Arabic for drink, sharab. Sherbet entered the English language as …

An Azerbaijani sherbet (şərbət) is a refreshing, cooling drink made from fruit, sugar and water. The word sherbet comes from the Persian sharbat, itself an adaptation of the Arabic for drink, sharab. Sherbet entered the English language as sorbet, which is now more of an iced dessert or palate cleanser …

An Azerbaijani sherbet (şərbət) is a refreshing, cooling drink made from fruit or spices, sugar and water. The word sherbet comes from the Persian sharbat, itself an adaptation of the Arabic for drink, sharab. Sherbet entered the English language as sorbet, which is now more of an iced dessert or …

Apricots grow across Azerbaijan, ripening in late June and July. Apricot preserve is a delicious way to enjoy the abundance of summer all year round. Use ripe but not over-ripe apricots to make preserves, avoiding the smaller fruit as they lose their shape in the cooking process. In Azerbaijani apricot …