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  • Sheep’s head soup (Kalla-pacha soyutmasi)

    Sheep’s head soup (Kalla-pacha soyutmasi)

    Kalla-pacha soyutma (kəllə-paça soyutma) is one of two traditional Azerbaijani soups made from offal. The sheep’s head is the distinctive ingredient in this soup, while the even more popular khash (xaş) is made from sheep or cow trotters. Both sheep’s...
  • Yoghurt cheese with dill (Shuyudlu suzme)

    Yoghurt cheese with dill (Shuyudlu suzme)

    Suzme is a tangy, creamy cheese made by straining the water out of plain yoghurt. The name suzme comes from the verb süzmək, meaning to filter. For shuyudlu suzme (şüyüdlü süzmə), the yoghurt cheese is mixed with dill and garlic....
  • Aubergine rounds with tomato (Badimjan dilchaklari)

    Aubergine rounds with tomato (Badimjan dilchaklari)

    Aubergines (eggplants) grow in abundance in Azerbaijan in summer and are served in a variety of guises. This dish of aubergines, tomatoes and garlic, served cold, can be eaten for breakfast or as a salad or appetiser. News.Az is grateful...
  • Tomato and cucumber salad recipe (Çoban salatı)

    Tomato and cucumber salad recipe (Çoban salatı)

    Çoban salatı, which translates as “shepherd’s salad”, is a classic Azerbaijani salad, found in many homes and restaurants over the summer. The key to a good tomato and cucumber salad is to make it an hour before serving, so that...
  • Cabbage salad recipe (Kələm salatı)

    Cabbage salad recipe (Kələm salatı)

    Azerbaijani cuisine has a rich variety of salads, from a simple combination of tomatoes and cucumbers to the more complex “vinegret”. Salads based on white cabbage are enjoyed all year round, but are especially popular in winter, when other salad...
  • Stewed lamb recipe (Qoyun ətindən soyutma)

    Stewed lamb recipe (Qoyun ətindən soyutma)

    Azerbaijani stewed lamb is easy to prepare and can be served as a main course or side dish. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. The most popular versions of soyutma...
  • Poached chicken with pickles and tomatoes recipe (Toyuq soyutması)

    Poached chicken with pickles and tomatoes recipe (Toyuq soyutması)

    Azerbaijani poached chicken is a light, healthy dish, easy to make. It can be served as a main course or appetiser. In Azerbaijani cuisine, the term soyutma refers to any dish that has been boiled in water. Preparation time: 30...
  • Roast chicken with walnut stuffing recipe (Toyug ləvəngi)

    Roast chicken with walnut stuffing recipe (Toyug ləvəngi)

    Levengi (ləvəngi) is a stuffing made from ground walnuts and dried fruit, typical of the southern Lankaran area. Levengi is used as a stuffing for both poultry and fish. Traditionally, chicken and fish levengi are cooked in a tandir or...
  • Baked kutum recipe (Qızardılmış kütüm)

    Baked kutum recipe (Qızardılmış kütüm)

    Kutum is a white fish unique to the Caspian which lends itelf well to baking in the oven. Traditionally, kutum is baked in a tendir or stone oven, but a modern oven will do the job too. If you cannot...
  • Beetroot and bean salad recipe (Vinegret)

    Beetroot and bean salad recipe (Vinegret)

    Vinegret is a substantial, beautifully pink salad of beetroot, pickled cabbage and cucumbers, popular across the entire former Soviet Union The name of the salad should not be confused with the term vinaigrette which has entered the English language with...

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