Tag Archives: Azerbaijani cuisine

Azerbaijan food is one of the oldest, richest, and most delicious cuisines in the world. “Azerbaijani cuisine” is not only the dishes, the methods of their preparation, but also a key part of material culture. Of course, the most important factor influencing the creation and development of Azerbaijan food is …

Plov-is the most favorite everyday and festive meal for any Azerbaijanis. One event in Azerbaijani’s life is possible without it, on birthdays, weddings, hospitability rituals and funerals, mandatorily, they serve different kind of plov. There are about 200 kinds of plov in the Azerbaijani cuisine. The base of all plovs …

Rice pilaf with dried fruit is a popular Azerbaijani dish, which is thought to have originated in Baku. Shirin pilaf is usually served on its own but can be served with fried veal or lamb. Preparation time: 60 min Cooking time: 40 min Serves: 6-7

Azerbaijani cuisine has a rich variety of pilaf dishes and sauces to go with them. Noodle pilaf is a particularly filling pilaf and can be served on its own or with chicken. As with all Azerbaijani pilafs, noodle pilaf should not be sticky! It follows the basic cooking method for …

Ovdukh is a refreshing summer soup of yoghurt, cucumber and herbs. It can also contain minced meat and hard-boiled eggs, but is most popular in its vegetarian form. Unlike in dovga, the yoghurt is not heated in ovdukh. A good ovdukh requires the right sort of yoghurt. Much of the …

Dumplings in various shapes and sizes are popular across the Caucasus and Russia. Georgia has its khingali, Russia its pelmeni and Azerbaijan its gurza and dushbara. Gurza are larger than dushbara and not usually served in bouillon. Cinnamon can be added to the minced lamb stuffing of gurza or sprinkled …

Pan kebab is tasty way of cooking lamb without any need for a barbecue. It could equally well be called oven kebab, as first the meat is fried in a pan, and then baked in the oven. Preparation time: 20-25 min Cooking time: 35-40 min Serves: 2-3

The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. Onion dolma are a tasty winter alternative to stuffed aubergines, tomatoes and peppers. Preparation time: 50 min Cooking time: 30-40 min Serves: 3 to 4

Quymaq is a rich Azerbaijani dessert, high in calories, made from the simplest of ingredients – flour, clarified butter and water. It is traditionally given to mothers who have just given birth and to patients after surgery to keep their strength up. Cinnamon adds a pleasant flavour to quymag and …

Shor gogal is a popular savoury pastry, made from layers of pastry flavoured with turmeric and fennel seeds. Shor gogal, sheker bura and bakhlava are all eaten at the Novruz spring holiday. According to one tradition, the round, yellow gogal represents the sun, while the crescent shaped sheker bura is …