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Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Quince dolma make an unusual, tasty alternative, however, with …

Dolma, or stuffed vegetables, are a mainstay of Azerbaijani cuisine. The name comes from a Turkic verb meaning “to fill” or “stuff”, “dolmaq” in Azerbaijani. The most popular dolma in Azerbaijan are stuffed vine leaves, aubergines, tomatoes, peppers or cabbage leaves. Apple dolma make an unusual, tasty alternative, however, with …

Parcha-doshama (parça döşəmə)is an Azerbaijani pilaf in which the meat and fruit are cooked in one pan together with the rice. However, the ingredients are not mixed together, but kept in separate layers. A recipe for lamb parcha doshama is given below, but this pilaf can be equally tasty with …

This pilaf is different from other Azerbaijani pilafs as the rice is cooked in milk rather than water. Südlü pilaf can be eaten on its own or served with smoked fish for a pleasing contrast between sweet and savoury. News.Az is grateful to Gullu Cahangir for allowing us to use …

Borsch is another Russian dish that Azerbaijanis have adopted wholeheartedly. Borsch can be made with lamb or beef or as a vegetarian soup. The key ingredient is beetroot, which gives borsch its distinctive, red colour. Preparation time: 45 minutes Cooking time: 3 hours Serves: 4-5

This simple but tasty chicken salad takes its name from a popular spot in the heart of Baku, Fountains Square. News.Az is grateful to Gullu Cahangir for allowing us to use her Fountains Square salad recipe and photograph, taken from her informative website Azerifood.com. Preparation time: 30 min Cooking time: …

Aubergines (eggplants) grow in abundance in Azerbaijan in summer and are used in an array of traditional and more modern dishes. This aubergine recipe makes a tasty lunch or breakfast dish. News.Az is grateful to Gullu Cahangir for allowing us to use her badimjan qalyanaltisi (badımcan qəlyanaltısı) recipe and photograph, …