Oval Useful news from Azerbaijan and Caucasus

These popular Azerbaijani biscuits are a relative of shortbread, but thicker than the Scottish variety. The name shakarchorayi (şəkərçörəyi) literally means sugar bread. The key to good sugar bread lies in beating the mixture for at least 30 minutes, if you’re beating by hand. Anything less and the biscuits will …

Introduction Anatomy Physiology Symptoms and Signs of Esophageal Diseases Investigations Used in the Diagnosis of Esophageal Disease Nonreflux-Induced Esophagitis Disorders of the Oropharyngeal Phase of Deglutition The Esophagus as a Cause of Angina-Like Chest Pain Esophageal Neoplasms Miscellaneous Disorders of the Esophagus

Sujuk (sucuk) is a jelly-like dessert made with starch, sugar, saffron and walnuts. It shares its name with that of a spicy sausage, popular in Turkey, the Middle East and Balkans. Sweet sujuk can be made in a sausage shape, threaded on a string, but this version is served on …

Tikhma are a sweet version of the popular shor gogal savoury pastries. Like shor gogal, tikhma (tıxma) are usually eaten at the Novruz spring holiday, but are popular all year round too. As with pastry the world over, Azerbaijan has many variations of its pastry recipes. We give here a …

This thick soupy porridge of rice and walnuts makes a hearty winter warmer. The Azerbaijani name – sıyıq – is the word used for porridge and similar dishes cooked from grains. Preparation time: 20 mins Cooking time: 20 mins Serves: 3-4

Originally a Turkish soup, red lentil soup (mərci şorbası or mərci) has become popular in Baku cafes and restaurants. The soup is equally tasty as a vegetarian dish or made with chicken stock. Preparation time: 20 min Cooking time: 25 min Serves: 3-4

Azerbaijan has several varieties of chicken pilaf, one of which is chicken and egg pilaf (çığırtma plov). The word chigirtma (çığırtma) in the name of a dish means that it has been set in beaten egg. Preparation time: 30-40 mins Cooking time: 45-60 mins Serves: 3-4