Baked kutum recipe (Qızardılmış kütüm)

Baked kutum
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 get hold of kutum, use another type of round fish, served whole, such as sea bass, sea bream, carp, grey mullet, red mullet, pike or snapper. Preparation time: 20 min Cooking time: 35 -45 mins Serves:...

Fishcakes in broth recipe (Baliq kuftasi)

Fishcakes in broth
Baliq kuftasi are the fish equivalent of kufta bozbash or meatballs in broth. The name kufta or kofte comes from the Persian for “pounding”, as the fish is pounded almost into a paste to make a fish cake. Baliq kuftasi are made from any of the four varieties of Caspian sturgeon, which is a “meaty” fish with a thick texture. Other white fish can be used but their thinner texture...

Sturgeon kebab recipe

Sturgeon kebab
Kebabs – barbecued meat, fish and vegetables – are a perennial favourite in Azerbaijan. They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who take charge of the barbecue. The traditional name for kebabs, shishlik, after the metal skewer or shish on...

Vine leaves stuffed with fish recipe (Baliq dolmasi)

vine leaves stuffed with fish
The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area. While vine leaves stuffed with minced lamb and beef are the most popular forms of dolma in Azerbaijan, fish dolma are a refreshing alternative. Stuffed vine leaves are served as a main dish in Azerbaijani cuisine, whereas in other countries they are often served as an appetizer. Azerbaijani...

Fish stuffed with walnuts recipe (Baliq levengi)

Fish stuffed with walnuts
Levengi (ləvəngi) is a stuffing made from ground walnuts and dried fruit, typical of the southern Lenkoran area. Levengi is used as a stuffing for both poultry and fish. The fish most commonly stuffed with levengi is kutum, a 2-4 kg white fish unique to the Caspian. If you cannot get hold of kutum, use another type of round fish, served whole, such as sea bass, sea bream, carp, grey mullet, red mullet,...