I don’t even know where to start telling the story about the month I spent in Azerbaijan. The scenery is simply stunning, the cities are charming and the people are incredibly friendly. The holiday was full of adventures, and everything was not at all what I expected. So where to start?

I'm still a little confused and trying to process everything. (Process photos, damn it, I took more than 2000 photos)

So, I’ll start, perhaps, with this... when I found out that I was going to, I was haunted by only one question: “I wonder what the cuisine is like there?”:

Food in Azerbaijan

Instead of jumping straight into the top 5 dishes I tried, as I usually do, today I'll take a short detour.

First of all, I must say that I was in Azerbaijan for work.

And when I wasn't eating breakfast, lunch and dinner at the hotel buffet, I usually ate lunch at the stadium, which meant eating a tiny cupcake and drinking a bottle of water, if I was lucky I could eat a beet salad and cold pizza. (But I'm not complaining by any means: many sporting events don't provide free media food at all - in London they charged £1.05 for a bottle of water. I was grateful for the free snacks).

I want to say that my understanding of Azerbaijani cuisine is limited. However, I was still able to try a few dishes outside the hotel and get a glimpse of Azerbaijani culture in the process.

What is Azerbaijani cuisine?

If I were asked to describe Azerbaijani food in four words, I would say: pickles, herbs, lamb and sodium.

Each meal begins with a plate of appetizers, which are eaten with warm naan-like flatbreads. Appetizer includes: fresh herbs, cheeses, olives, onions, tomatoes, cucumbers and assorted pickles: pickled onions, pickled cabbage, pickled olives. In one restaurant I even tried pickled mushrooms (It’s a little funny that what I call pickled, they call white cucumber).

Herbs are highly prized here; sometimes they bring a whole plate with just herbs. They smell great.

At least one of the main dishes comes with lamb meat. Even the dishes that don't contain it contain a lot of sodium, which I've never tried before.

I don't like to complain about food. I can't stand doing this and I can't stand those who do it. But I admit that after a month in Azerbaijan, I needed a break from the sodium (And this happened to me, a person who has repeatedly sat down to watch movies with a jar of pickles and destroyed it in one go).

Dinner was usually accompanied by tea, an important part of Azerbaijani culture, and something else that I will definitely write more about in another post.

So now that you have an idea (or at least MY idea) about Azerbaijani cuisine, we can move on to the top 5 dishes I tried in Azerbaijan.

5 best dishes I tried in Azerbaijan

Drink soup from Sheki

Petey. God, drink! By far, this is the best thing I ate in Azerbaijan. Piti is a soup that is prepared in an individual clay pot, which you “take apart” before eating. First, break up pieces of bread and throw them into the pot. Then slowly tilt the pot of piti so that the broth submerges the bread; then add the rest of the ingredients to finish cooking the dish - do each step very quickly and the hot soup will splash on you :).
The recipe itself is simple: lamb, chickpeas, chestnuts and potatoes. But the end result is a hearty and flavorful soup, one of the most flavorful soups I've ever had in my life - most likely thanks to the large portion of cooked fat.

Badambura in Baku

Badambura is a widely known Azerbaijani pie. It comes in a variety of shapes, with fillings of sugar, cinnamon and finely chopped nuts. I tried it for the first time at the tournament accreditation center. While waiting for my accreditation to be printed, I casually mentioned that I was hungry. The center’s volunteers immediately took out badambur and juice from their personal lunch bags and insisted that I eat. I don't know whether it was hunger or their kindness, but not a single badambura was as magnificent as that first one.

Black tea and cherry jam in Baku

As with all the dishes on this list, there is a story behind this tea that makes it unforgettable. But the tea itself was fantastic, which is not surprising, since tea occupies a huge place in the everyday life of an Azerbaijani; on the streets I often saw men playing board games and sipping black tea from small, beautifully shaped mugs. There is even a special tradition - to drink it with jam, but I will talk about this in another post.

Sheki halva

We went to Sheki for one day, so the stop at the local sweets seller’s shop was no more than five minutes. But even in those few minutes, I saw how popular this guy's halwa was: the tiny shop was filled with locals jostling each other, hoping to buy the last halva. The boxes disappeared as soon as someone filled them with freshly cut sweets.

By the way, halva - a dessert of crushed nuts lying between layers of thin fried dough with honey oozing from it - is a Sheki specialty, so I think we bought the best of the best.

Caspian Sea fish and smoked cheese in Gabala

The fish was not so appetizing, perhaps due to the fact that I had to remove the heads first, then, when I greedily devoured the small bodies, I had to remember about the bones.

And again, these dishes are memories of one night - I drank together with local Azerbaijanis who did not know Russian except “Vodka!” - that’s why I put this salty snack on my list (the salt content in it is higher than the norm that I need to cope with vodka).

Azerbaijani cuisine is one of the most original and unique cuisines in the world. Despite the fact that the life of Azerbaijanis is very closely connected with the life of neighboring peoples (Armenians, Georgians, Turks, Persians, Lezgins), the national cuisine of Azerbaijan still managed to maintain its originality and bright color, attracting the attention of millions of people from all over the world.

We will begin the description of Azerbaijani cuisine, perhaps, with local gastronomic taboos - pork and alcohol, which are not represented in any way in the recipes of traditional dishes, because almost the entire population of Azerbaijan considers themselves Muslims. Otherwise, there are no restrictions, so each of us will certainly be able to find something valuable, appetizing and tasty for ourselves here.

Meat dishes of Azerbaijani cuisine are prepared mainly from lamb. Poultry, fish and beef are also found here, but much less frequently than lamb. Moreover, most dishes have a very pronounced spicy taste, since Azerbaijanis highly respect spicy herbs and spices. Basil, saffron, cilantro, turmeric, various peppers, sumac, fennel, cumin, cumin - all this and much more is added to almost every meat dish (not at the same time, of course) and creates a truly magical taste and aroma. This is especially true for saffron, which is an integral part of such a dish as pilaf (the main dish of Azerbaijani cuisine), and sumac, which is added everywhere (where the main component is meat).

Vegetables and fruits are used as food here no less often, if not more often, than meat and cereals (especially in season). But the soups... There are about a dozen traditional soup recipes in Azerbaijan, which is quite good for the national cuisine of one people. In our area, for example, so many traditional soups may easily not be available (meaning Russian cuisine), even if you dig deep into the archives.

The national Azerbaijani cuisine is also rich in baking recipes - both sweet and savory; cold appetizers, several types of bread and even vegetarian dishes (albeit few in number) are prepared here. In general, if you want to get to know the national cuisine of Azerbaijan better, then feel free to start. It will be interesting! Well, we will help you with this.

In this collection, we have collected for you the best recipes for dishes of national Azerbaijani cuisine with step-by-step photographs and detailed instructions performed by our authors. Welcome to the culinary world of Azerbaijan!

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Azerbaijani cuisine can rightfully claim to be one of the most original in the world. Its formation occurred under the influence of religious customs and cultural traditions, as well as thanks to a huge number of borrowings from the cuisines of Georgia, Iran and other countries.

Despite the fact that Azerbaijani cuisine has quite a lot in common with the culinary traditions of other peoples of Transcaucasia, it has managed to form its own unique characteristics. As a result, the original dishes of Azerbaijan have won well-deserved recognition, including outside the country.

general characteristics

The cuisine of Azerbaijan was formed under the influence of the natural, climatic, religious and cultural characteristics of the region. The geographical location of the country played one of the leading roles in this process. About half of the territory of Azerbaijan is occupied by mountains, and therefore a special climate has formed here, characterized by incredible diversity. The country has nine climate types out of twelve existing ones!

Due to the fact that in most populated areas of the country the climate is mountainous and subtropical, the local population has been engaged in cattle breeding and agriculture for centuries. As a result, meat (primarily poultry), as well as fruits and vegetables in all their variety, became widespread in the diet of Azerbaijanis.

In addition to climatic conditions, the development of Azerbaijani cuisine was influenced by the history of the country. Thus, the territory of present-day Azerbaijan managed to be part of the Arab Caliphate, as well as under the rule of Iranian Islamic dynasties, which led to the formation of material culture, including culinary traditions, under Persian influence.

In addition, in the 18th – 19th centuries, more than one and a half dozen small feudal principalities existed on the territory of the current country. The result of this was the formation of regional cuisines, the dishes of which, despite often using the same ingredients, differed in cooking technology.

Characteristics

Despite some common features inherent in the cuisines of all countries of the Caucasus region, the culinary traditions of Azerbaijan have a number of peculiarities. So, although the same hearth is used for cooking - a tandoor (a clay oven-barbecue, shaped like a giant jug), similar kitchen utensils and often the same ingredients, the traditional menu of Azerbaijani cuisine still differs not only in its range, but and in terms of taste.

1. Many types of meat are consumed in Azerbaijan, but lamb is the mainstay of the diet. At the same time, young lamb is most often present on the menu. This is due to the peculiarities of culinary processing of dishes - meat is most often cooked over an open fire.
2. In Azerbaijan, unlike other Transcaucasian countries, fish is popular. At the same time, the methods of heat treatment are very diverse.
3. Azerbaijanis love vegetables and fruits very much, but spicy greens are their absolute favorite. It is added to many dishes, like nuts.
4. is another widely local delicacy that is widely used in the preparation of a huge number of dishes.
5. It is not particularly popular in Azerbaijani cuisine. It is used very moderately. Even meat here is usually served unsalted, and are used as flavoring additives to give it a piquant taste.
6. The main spice, which is generously added to many dishes, is inherited from the Persian cuisine by Azerbaijani cuisine.
7. Roses here are not just an object of aesthetic delight. Their petals are used to make syrup, sherbet and amazingly tasty jam.
8. Azerbaijani cuisine is highly regionally structured. Many regions here have their own “specialty” dishes. For example, in Southern Azerbaijan, game and fish are stuffed with fruit; in Northern Azerbaijan, under the influence of the cuisine of Dagestan, a very common dish is khinkal (not to be confused with khinkali), and in Baku and some other large cities Iranian delicacies are very popular: halva, sherbet, etc.
9. One of the “tricks” of Azerbaijani cuisine is its unique flavor range: here it is customary to combine fresh products with sour and dairy products.
10. Almost all dishes without exception in Azerbaijan are served with bread called churek or bread, of which there are many types.

Main dishes and drinks

The range of dishes of Azerbaijani cuisine is very wide and often varies from region to region.

Vegetables and fruits

Vegetables and fruits, as well as a variety of spicy herbs, are widely represented in the diet of Azerbaijanis. In this case, vegetables are used mainly fresh.

It is noteworthy that mainly above-ground vegetables are used in Azerbaijan. Root vegetables are not popular here, and they are added to dishes very rarely.

An interesting situation has developed in Azerbaijani cuisine since. You simply won’t find it in classic recipes - potatoes began to be grown and eaten in the country only during the Soviet period. Before this, they were considered the main side dish. They were the ones served with meat. The most popular local seasonings for meat dishes are combined with chestnuts much more harmoniously than with potatoes: fermented juice of unripe abgor, (), and dogwood, as well as cherry plum, both fresh and dried. That is why in restaurants, meat and vegetable dishes are most often served with chestnuts rather than potatoes.

Vegetables widely used in Azerbaijani cuisine include asparagus, Derbent cabbage, and legumes. Also popular. Fresh vegetable salads are served with almost any dish. All ingredients are cut very finely and generously seasoned with fermented milk products and sauces.

In addition, in Azerbaijan they prepare kebabs from vegetables: potatoes and, as well as a kind of notorious vegetable scrambled egg, which is called kyukyu here: a mixture of a huge amount of greens and vegetables, which is beaten with an egg and fried. Pickled vegetables and pickles are also popular.

Green onions are used in huge quantities in Azerbaijani cuisine and usually accompany all fried meat dishes without exception. They also love it here, the local varieties of which cannot boast of being particularly spicy. It is eaten together with green feathers. Other popular herbs include tarragon and mint. Thyme and are used a little less often.

It is curious that classical spices are used very limitedly in Azerbaijan. So, it is usually added to meat and fish dishes, and to confectionery products. Real Azerbaijani pilaf is prepared with saffron, which is considered to be a national spice. At the same time, red pepper and other spices with a fiery taste are practically not used in Azerbaijani cuisine.

Meat dishes

Meat dishes are another local highlight. Of course, the “calling card” is pilaf. , generously seasoned with saffron, complemented with meat or fruit filling. Azerbaijani pilaf, in addition to saffron as the main spice, also boasts a rather original method of preparation. Rice and meat are cooked separately here and mixed just before serving the dish. Wash down the pilaf with sherbet: this is a drink based on fruit and berry juices, which includes infusions of seeds of various wild herbs. It is worth noting that in addition to the usual pilaf in Azerbaijan, there are a number of more exotic versions of it: with nuts, and even baked in dough.

Another dish that Azerbaijani cuisine is famous for is shashlik. It is prepared in a tandoor or on a grill, usually from lamb. Sumac berry seasoning is used as a flavoring additive.

Dolma is also popular - a dish that came to Azerbaijan from Turkey. These are very unique cabbage rolls - minced meat wrapped in grape leaves. There are other varieties of dolma - stuffed with meat, eggplant or pepper.

In addition to lamb, the diet of the local population also includes poultry (guinea fowl and chickens primarily). Many meat dishes are served with fermented milk products, cheese, etc.

Fish and seafood

Fish dishes are represented much more widely in Azerbaijani cuisine than in the culinary traditions of other peoples of Transcaucasia. Fish is usually cooked on a grill over an open fire, like a shish kebab, baked in a tandoor and smoked. Fish dishes cooked in a steam bath are also popular.

The “trick” of Azerbaijani cuisine is the fact that fish is often combined with fruits and nuts in dishes.

Soups

In total, the local cuisine includes more than thirty types of first courses. A distinctive characteristic of Azerbaijani soups is how thick they are. Many joke that soup in Azerbaijan is quite capable of replacing the second course.

Among the most popular Azerbaijani soups is the legendary piti. It is prepared from lamb, with the addition of cherry plum and a huge amount of spices. It is curious that each portion is supposed to be cooked in a separate clay pot. Just before serving, add saffron and finely crushed dried saffron to the soup.

Another popular dish of local cuisine is dovga. It is prepared from a mixture of flour and eggs with the addition of rice. To prevent the liquid from curdling during cooking, stir the soup constantly. Dovga is prepared both with and without meat.

Sujuk is an absolutely unique soup, because it is not salty, but sweet. It is prepared using flour, adding nuts and saffron.

Beverages

One of the most popular drinks in Azerbaijan is sherbet. This is a mixture of various fruit and berry juices, to which infusions of wild herbs and ice are added. Narsharab - pomegranate juice syrup and dosha - grape-mulberry syrup are also great thirst quenchers.

Beneficial features

Azerbaijani cuisine rightfully enjoys a reputation as one of the most healthy. One of its main advantages is its almost complete absence. This helps to significantly reduce the load on the heart and kidneys.. To prepare it you will need: 600 g of chicken thighs, 400 g, 50 g of butter, 250 ml of chicken broth, a couple of tomatoes, two tablespoons of freshly squeezed, three eggs, a teaspoon, herbs , salt and pepper to taste.

Please note that sometimes boiled chicken is used to prepare chyhyrtma, since one of the ingredients is also chicken broth. Yet the classic recipe calls for using raw meat.

Salt and pepper the chicken and fry in a deep frying pan in butter until golden brown.

Finely chop the onion. Remove the fried chicken from the frying pan and, adding a little more butter, throw in the chopped onion. Add some salt. The onion should be simmered over medium heat, stirring and mashing occasionally, until it becomes translucent and begins to caramelize.

Peel the tomatoes and cut them into as small pieces as possible, almost turning them into mush. Add tomatoes and lemon juice to onions. Pour in a third of a glass of broth and mix thoroughly. Simmer the vegetables and broth over low heat for five minutes, stirring with a wooden spatula. After this, place the pre-fried chicken on top, add turmeric and pour in the remaining broth. Please note that it should not cover the meat entirely. Stir and cover with a lid. Now the meat should be stewed for half an hour over low heat.

Beat the eggs, add salt and pepper and add pre-chopped herbs. After this, pour the mixture into the pan with the meat, trying to distribute it as evenly as possible. Please note that there is no need to stir!

Over very low heat, without covering the pan, simmer the dish until the sauce thickens. Don't forget that you can't stir the dish!

Cooking kutabs with herbs

Kutabs are thin, crescent-shaped pies that are very popular in Azerbaijan. Meat or herbs are used as filling for them, and the most widespread are the kutabs with herbs, which are considered “classic”.

Traditionally, these pies are baked immediately before guests arrive; they are not prepared in advance. Kutab is usually served with sweet herbal tea. Fun fact: you can't eat them with a knife and fork. The pies are simply rolled into a tube and dipped in sauce.

To prepare kutabs with herbs, you will need the following ingredients: a bunch of cilantro, the same amount of parsley and onions, two glasses of wheat flour, half a glass of water, 150 g of butter and 10 g of salt.

Mix flour with salt. Pour a quarter cup of warm water into the mixture. Mix thoroughly, then add the remaining water. Knead a stiff dough.

Chop the greens and mix with 100 g of melted butter.

Now the dough should be divided into four parts of equal size. Roll each into a pancake about a millimeter thick.

Place the filling on half of the rolled out dough and cover with the other half. Seal the edges, making sure that there is practically no air left inside. Fry in a dry frying pan over very low heat. Grease the finished products with butter.

Over the centuries, Azerbaijani cuisine has been influenced by a variety of cultures. However, even today Azerbaijani culinary traditions remain unique and unusual. In general, the process of nutrition itself in Azerbaijan is an important part of the country’s culture, which has deep roots in the history, traditions and values ​​of the nation.

Azerbaijan is a small but unique country in the sense that it contains 9 climatic zones out of 11 known to nature. This contributes to the diversity of crops grown, which, in turn, leads to the enrichment of national cuisine. Today, Azerbaijani traditional cuisine is famous, first of all, for its very abundant use of fresh vegetables and herbs. Almost no dish of Azerbaijani national cuisine can be prepared without fresh herbs - mint, coriander, parsley, tarragon, marjoram, basil, dill and others.

However, the very active use of fresh herbs and vegetables is far from the only features of Azerbaijani national cuisine. For example, in Azerbaijan they love and know how to cook seafood delicacies - the Caspian Sea is home to sturgeon, Caspian salmon, sardines, mullet and many other edible fish. Azerbaijani black caviar from the Caspian Sea remains one of the most sought after delicacies around the world. Dried fruits and nuts are used in the preparation of many dishes. Traditional seasonings are salt, black pepper and saffron.

Azerbaijani cuisine is incredibly diverse. The local cuisine knows several dozen soups alone, and what is important is that all of them are really popular and regularly appear on the tables of ordinary Azerbaijanis. These are piti (national Azerbaijani soup made from pieces of lamb and vegetables), kyufta-bozbash (pea soup with lamb), dovga (yogurt-based soup), ovdukh (cold matsone-based soup) and many others.

One of the national Azerbaijani dishes is pilaf, but it is prepared here completely differently than in Uzbekistan - saffron, a variety of herbs and herbs are added to it, as a result of which Azerbaijani pilaf turns out to be much more spicy and original. However, in Azerbaijan alone there are more than 40 varieties of pilaf; it is prepared from lamb, chicken and even fish, which once again illustrates the diversity of the diet of local residents.

However, Azerbaijanis eat more than just pilaf. Other popular second courses of Azerbaijani cuisine are all kinds of kebabs and kebabs made from lamb, beef, chicken and even fish. For example, balyk (sturgeon shish kebab) is quite popular, served with a tart pomegranate sauce called narsharab. Traditional Azerbaijani dishes include dolma (something like cabbage rolls, only grape leaves are used instead of cabbage), dushbara (small dumplings), lyavangi (chicken and walnut casserole), kovurma (pieces of lamb stewed with onions and tomatoes).

Typical Azerbaijani desserts are sweet pastries such as baklava and halva. The national drink of Azerbaijan is black tea, which is usually served after meals. Tea has great symbolic value and is offered to guests as a sign of welcome. In addition to tea, sherbets (a sweet cold drink made from juice and sugar) and mineral water are widely popular.

Azerbaijani cuisine is a stunning mix of Caucasian, Turkish and Central Asian culinary traditions. Numerous kebabs, eggplant dishes with nuts and cheese, aromatic vegetables and, of course, pilaf. Here you will find many already familiar dishes, only they will be executed in a special way, in Azerbaijani style.

Lamb dishes
Lamb is the most popular meat in Azerbaijan. Beef and veal are much inferior to it. And Azerbaijani chefs are excellent at preparing their favorite meat. There are many dishes. They are all great. Here lamb is boiled with aromatic herbs, stewed in milk, baked over coals... Be sure to try kufta bozbash - clear lamb broth with a huge meatball stuffed with prunes...

Features of Azerbaijani cuisine

You may not like, say, Chinese cuisine, you may even be indifferent to French... But try Caucasian cuisine, in particular Azerbaijani, and not be delighted..

No. This can't happen. The abundance of vegetables, fruits and herbs, fresh meat and fish, the reverent attitude of the people to their traditions - all this can conquer the most demanding gourmet.

In Azerbaijan, they try not to store food for a long time or freeze it. For example, they always buy exactly as much meat as needs to be cooked. Then they go back to the market for the freshest. Most often, a lamb or calf is butchered right in front of the buyer.

Azerbaijan is. of course, mountains and foothills, forests and meadows, but this is also...

Potatoes - 4 pcs.
Tomato - 3 pcs
Onion - 1 piece
Bell pepper (large) - 1 pc.
Cucumber - 2 pcs.
Ghee butter - 2 tbsp. l.
Broth - 150 ml

Lamb or beef (in mine...

Azerbaijani cuisine

Kefir 3.2% – 2 l
Eggs – 1 pc.
Flour – 1 tbsp.
Rice – 3 tbsp.
Sorrel – 1 bunch
Green cilantro – 1 bunch
Parsley – 1 bunch
Dill greens – 1 bunch
Ground black pepper Salt

Buglama

This is perhaps one of the easiest Azerbaijani dishes to prepare. Moreover, the composition of the ingredients here can be completely arbitrary. The required ingredients are lamb, onions, tomatoes, sweet peppers, and the rest of the vegetables simply provide additional taste and aroma. Buglama is also prepared from sturgeon. In this case, only the required ingredients are used for cooking, plus 3-4 bay leaves and black peppercorns. Buglama is prepared over low heat; almost a couple. Hence the name - buQIama, which translated from Azerbaijani means “steamed”. A similar dish is prepared in the republics of Central Asia. There it is called basma or dimlyama. During preparation we covered...

Azerbaijani dovga

3 liters of matsoni or kefir
1 egg


salt for serving

12-15 servings
Preparation: 30 min
Preparation: 10 min.

2. Boil rice in large quantities...

Azerbaijani pilaf sabzi-govurma

Sabzi - greens, govurma (Azerb), kourma (Uzbek) - fried meat, meat preparation, widespread among many Turkic peoples.

The pilaf itself is prepared using the folding method, separately from the meat, which is typical for the cuisines of many nations, with the exception of the cuisine of Central Asia.

To prepare pilaf you will need:
kilogram of long grain rice,
half a kilo of various greens,
half a kilo of beans,
700 grams of chopped onion,
kilogram of meat,
500 ml ghee,
turmeric,
saffron and salt.

If I were cooking without beans, I would take a kilogram of greens - the same amount as meat. Yes, there are regions where they don’t snack on greens, but eat greens the same way as in Belarus, for example, they eat potatoes...

Azerbaijani cuisine

Dovga is a national dish of Azerbaijani cuisine. Dovga is a cold summer soup made from kefir and herbs. On the festive table the dish is served with small meatballs. Azerbaijani housewives cook at least 10 liters of dovgu, since the cooking process is quite long and it is often difficult to cook.

Kefir 3.2% – 2 l
Eggs – 1 pc.
Flour – 1 tbsp.
Rice – 3 tbsp.
Sorrel – 1 bunch
Green cilantro – 1 bunch
Parsley – 1 bunch
Dill greens – 1 bunch
Ground black pepper Salt

To prepare the recipe for Azerbaijani cuisine Dovga, beat the egg with flour and 1 tbsp. cold kefir. Add a beaten egg, washed rice to a saucepan with kefir and put on medium heat, constantly...

Azerbaijani chebureks "Kutaby"

Kutab is a traditional and very popular dish of Azerbaijani cuisine. Kutabs are prepared stuffed with herbs or meat. The resulting kutabs are crispy with a slight sourness!

Water (warm water) - 200 ml
Flour - 300 g
Salt - 1 handful.
Butter (melt) - 20 g
Filling
Minced meat (minced lamb or beef) - 500 g
Onions - 3 pcs.
Pomegranate - 1 pc.
Spices - 1 handful.

Add salt, flour to warm water and make a dough. Leave in a bowl, cover with a towel, and let rest for 5-10 minutes.

Let's prepare our pomegranate.

Azerbaijani chebureks "Kutab" ingredients Roll out the dough thinly, cut into a large round shape.

Place minced meat on half of the rolled out dough and sprinkle with pomegranate seeds. Oh...

Shah-pilaf

Shah-pilaf (khan-pilaf, shah ash, padishah-pilaf, royal pilaf) is one of the most delicious pilaf recipes in Azerbaijani cuisine. It got its name from its appearance, which is a bit reminiscent of the crown of ancient eastern rulers. Such pilaf is an indispensable dish at weddings and holidays. But it’s not just the appearance that makes you think about its name, because it is truly the food of kings.

Ingredients
Long grain rice (preferably Basmati) - 300 gr.
Chicken fillet -500 gr.
Butter (50 g for rice, 50 g for pita bread, 50 g for frying) - 150 g.
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 4 teeth.
Lavash (thick) - 2 pcs.
Dried fruits (dried apricots, prunes, dates - 6-8 pieces each, raisins - 50 g)
Chestnuts...

Azerbaijani Cuisine

Ingredients of kyukyu greens

Eggs – 4 pcs.
Flour – 2 tsp.
Green onion – 0.5 bunch
Dill – 0.5 bunch
Spinach – 100 g
Cilantro – 0.5 bunch
Ghee butter – 4 tbsp.
Ground black pepper Salt

Green kyukyu recipe

The recipe for the Azerbaijani cuisine kyukyu made from greens is very simple and quick to prepare. Wash the greens, dry and finely chop. Combine the greens with the eggs, add salt, pepper and beat everything well with the addition of flour. Pour the egg mixture into the heated oil, cover and fry over medium heat until...

Shah pilaf

Ingredients
We present to your attention the recipe for Royal Pilaf, which is one of the main and most delicious dishes of Azerbaijani cuisine.
Shah pilaf (Royal pilaf) is one of the main dishes of Azerbaijani cuisine. It is prepared on special occasions, for example, in honor of a wedding. There are many recipes for Shah Plov; each region of the country has its own nuances and subtleties. We tried to combine interesting aspects of several recipes, and the result was aromatic, juicy pilaf with a crispy lavash crust.

Ingredients:
-long grain Basmati rice (preferably Tamasha) - 300 grams
-chicken - 1 piece (you can use meat)
-lavash - 2 large sheets
-vegetable oil and...

Azerbaijani Cuisine

Kyukyu from greens is an easy to prepare appetizer according to the recipe of Azerbaijani cuisine. Kyukyu can be prepared using cream or milk, so the green kyukyu will be more fluffy

Ingredients of kyukyu greens

Eggs – 4 pcs.
Flour – 2 tsp.
Green onion – 0.5 bunch
Dill – 0.5 bunch
Spinach – 100 g
Cilantro – 0.5 bunch
Ghee butter – 4 tbsp.
Ground black pepper Salt

Green kyukyu recipe

The recipe for the Azerbaijani cuisine kyukyu made from greens is very simple and quick to prepare. Wash the greens, dry and finely chop. Combine the greens with the eggs, add salt, pepper and beat everything well with the addition of flour. Pour the egg mixture into the heated oil, cover and fry over medium heat until...

Azerbaijani cuisine

Ingredients of the dish ovduh

Kefir – 1 l
Cucumbers – 4-5 pcs.
Eggs – 4 pcs.
Green onion – 1 bunch
Dill – 1 bunch
Cilantro – 1 bunch
Ground black pepper Salt

Dolma with cabbage leaves and quince

Dolma is one of the most popular and favorite dishes of Azerbaijanis. Every housewife believes that her dolma is the most delicious. Azerbaijani cuisine includes several types of dolma: with grape leaves, with eggplants, bell peppers and tomatoes, and even dolma with early leaves of the quince tree. “Dolma” translated from Azerbaijani means “filled”, “stuffed”. So we will stuff cabbage leaves with prepared minced meat.

500 g lamb or beef pulp
1 small head of cabbage
2 large quinces
1 large onion
1/3 cup rice
ground cinnamon on the tip of a knife
salt, black pepper
sour cream for serving

6 servings
Preparation: 1 hour 10 minutes.
Preparation 1 hour

1. For the rice filling...

Oriental sweet Okra (Azerbaijani cuisine)

Okra (emphasis on the “I”) is probably the simplest Azerbaijani sweet, requiring a minimum of ingredients.

We will need:
Flour (2-2.5 cups)
1 egg
soda, salt
vegetable oil (approx. 1 cup)
0.5 cups sugar
1-2 tbsp honey
a tiny pinch of ginger

1. Pour 1 cup of flour + 0.5 tsp of soda + a pinch of salt into 2 cups of boiling water and stir well. After 5 minutes, add 1 egg, flour and knead the dough.

2. Pass the dough through a meat grinder through a sausage attachment.

3. Cut the flagellum into “fingers” the length of your little finger and deep-fry them in odorless vegetable oil until deep golden brown.

4. Place on a sieve.

5. Prepare the syrup - pour half a glass of sugar into half a glass of water, cook until the sugar is completely dissolved, remove from heat, add honey, ginger and pour over our “fingers”. Leave for 2 hours to completely soak, and it’s ready to eat.

Cuba Tykhmasy / Azerbaijani cuisine

Kuba tykhmasy - Azerbaijani sweet buns, GOST recipe.
I allowed myself the only deviation from GOST, using instead of saffron its cheap substitute - safflower flowers.
A cube of tykhmasa has a thin, fragile crust, a slightly flaky, airy crumb, a sweet-spicy center - something wonderful!
Despite the apparent complexity, preparing them is not particularly difficult.

Required:
650 g premium wheat flour
100 g milk
150 g water
200 g butter margarine
2 chicken eggs
200 g sugar
60 g butter
10 g fresh yeast
1 g saffron
2 g grated nutmeg
2 g salt

1. I repeat that I replaced the saffron in the recipe with a cheaper analogue of this precious spice...

Choban-govurma / Azerbaijani cuisine

Recipe for Azerbaijani cuisine. I was very surprised by this dish!!! In my opinion, it contains an ingredient that just doesn’t fit into this dish!!! That’s what I thought... But no, how wrong I was, everything is so harmonious, and fits so perfectly and complements each other!!! Try to cook this Azerbaijani national dish, I think that you will like it too!!!

Lamb (Lamb can be replaced with beef) - 400 g
Potatoes - 4 pcs.
Tomato - 3 pcs
Onion - 1 piece
Bell pepper (large) - 1 pc.
Cucumber - 2 pcs.
Ghee butter - 2 tbsp. l.
Broth - 150 ml

Let's prepare our ingredients. Peel the potatoes, onions, wash everything.

Lamb or beef...

Azerbaijani cuisine

Ovdukh is a cold Azerbaijani summer soup based on kefir, herbs and cucumbers. Sometimes kefir is diluted with water, covered with herbs, poured into tall glasses and drunk.

Ingredients of the dish ovduh

Kefir – 1 l
Cucumbers – 4-5 pcs.
Eggs – 4 pcs.
Green onion – 1 bunch
Dill – 1 bunch
Cilantro – 1 bunch
Ground black pepper Salt

To prepare this recipe for Azerbaijani cuisine, such as ovdukh, wash the cucumbers and chop them finely. Add chopped cucumbers, finely chopped herbs to kefir, add salt and pepper and mix. Boil the eggs, peel and cut into 4 parts. Pour the finished ovdukh into plates, garnish with eggs and serve. If it’s spring, you can add finely chopped radishes to the air.

Azerbaijani dovga

This is one of the most popular and favorite dishes of Azerbaijani cuisine. It is generally accepted that dovga is best prepared in the Ganjabasar zone of Azerbaijan; This is understandable, because the most delicious greens grow here. This dish is good because it is wonderful both hot and cold, so prepare a lot of it, with a reserve, put it in jars and put it in the refrigerator.

3 liters of matsoni or kefir
1 egg
1/2 cup short grain rice
2 large bunches of spinach (200 g) large bunch of cilantro (100 g) large bunch of dill (100 g) small bunch of mint
salt for serving

12-15 servings
Preparation: 30 min
Preparation: 10 min.

1. Wash the greens well, cut and dry.
2. Boil the rice in a large...