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EN Pomegranate salad

Pomegranate salad Rich red pomegranates are a much-loved part of Azerbaijani cuisine in the autumn and winter. Pomegranate kernels are often added to salads to give extra taste and tang, while they are one of the main ingredients in this salad. 6 medium-sized...

EN Chicken liver pâté

Chicken liver pâté Chicken liver pâté is a popular dish in Azerbaijan, often, though by no means exclusively, served on special occasions. Ingredients:500 g chicken liver2 onions1 hard-boiled egg1 cooked carrot75-100 g butterFry the chopped onions until golden....

EN Aubergine with tomato

Aubergine with tomato 3 aubergines2 tomatoes2 or 3 cloves of garlica few sprigs of fresh coriander and dillvegetable oilsalt and pepperAubergines:Slice the aubergines lengthwise. Salt the slices and set aside for 2 to 3 hours to allow the salt to bring out any...

EN Tabriz küfta

Tabriz küfta A Tabriz meatball is an even larger version of the küfta. It is made with minced veal or lamb packed round a filling of hard-boiled egg and fruit. Tabriz is an ethnically Azerbaijani city, capital of Iran's East Azerbaijan Province. The name küfta...

EN Shorba

Shorba Azerbaijani cuisine is rich in soups and stews - piti, bozbash, dovga and dushbara, to name but a few. Typical of many Azerbaijani soups is the use of different varieties of dried plum and prune to add a fruity zest to the flavour. 1 whole chicken100 g...

EN Piti

Piti This is a national Azerbaijani soup which is normally cooked in special clay pots in special wall stoves. But because in modern world such ovens are almost non-existent, we make pity in normal pots and on cookers. I had the pleasure of tasting the real piti...

EN Kufta-bozbash

Kufta-bozbash Kufta-bozbash (Kufta is translated from Turkic Azeri as round and bozbash as grey head) is one of azerbaijani soups. 500 g mince Beef or Lamb250 g (2 medium size) diced onion50 g rice4 large potatoes (I normally use more as, in this soup, potatoes...

EN Khamrashi

Khamrashi Khamrashi can be made with a clear beef or lamb broth or, as in this recipe, with chicken broth. If you have no time to make your own noodles (arishta), use bought fettucine or linguine instead. 1 whole chickenor500 g minced beef or lamb and 250...

EN Dovga

Dovga Dovga is a soup made from plain yoghurt and herbs. The soup should be served cold after rich meal. But you can also eat it with the bread as soup, just warm Dovga a little bit. In our family we are using coriander, dill and leek as herbs. But in other...

EN Dogramadj

Dogramadj Dogramadj is a light summery cold soup. Normally it is not be served as lunch; usually it is used to cool body down in very hot summer days in Azerbaijan. Dogramadj is called and made differently in different regions of Azerbaijan. This recipe shows...

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