Lamb dumplings recipe (Gurza)

Lamb dumplings
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 over the gurza before serving. Preparation time: 60 min Cooking time: 20 min Serves: 4-5 Ingredients For...

Lamb soup with noodles recipe (Sulu khangal)

Lamb soup with noodles
The term khangal (xəngəl) is used for a variety of dishes made from wheat pasta found across the Caucasus. An ancient Turkic word, khangal occurs in the medieval Turkic chronicle the Oguzname. The recipe below is for a lamb soup with pasta squares. Preparation time: 40 min Cooking time: 15 min Serves: 5-6 Ingredients 500 g/1 lb 4oz stewing lamb 500 g/1 lb 4 oz wheat flour 1 egg (optional) 175 g/7...

Umaj halva recipe

Umaj halva
Halva is a traditional Middle Eastern sweet, popular in Azerbaijan. There are many variations on two basic types of halva: one is a moist, near-liquid sweet made from butter, sugar and flour while the other is harder and is based on nuts or sesame seeds. Saying halva won’t make your mouth sweet” (“Halva-halva deməklə ağız şirin olmaz”) is a popular Azerbaijani proverb....

Baku halva recipe

Baku halva
Halva is a traditional Middle Eastern sweet, popular in Azerbaijan. There are many variations on two basic types of halva: one is a moist, near-liquid sweet made from butter, sugar and flour while the other is harder and is based on nuts or sesame seeds. Saying halva won’t make your mouth sweet” is a popular Azerbaijani proverb. It means that it’s not enough to talk about something,...

Dumpling soup recipe (Dushbara)

Dumpling soup
Dushbara are very small dumplings served in broth. They are a classic Azerbaijani dish, especially popular in Baku and the surrounding region. Traditional broth needs to be made well in advance. It will keep for up to five days in the refrigerator but can also be frozen. Put the lamb bones in a saucepan and cover with water, 5 cm/2 inches above the level of the bones. Add a dash of apple vinegar. Bring...

Pumpkin pancakes recipe (Balgabag gutabi)

Pumpkin pancakes
Gutabs, a version of pancakes, are an Azerbaijani national dish and can be made with meat, herbs or pumpkin. Gutabs are widespread in the Shirvan region which covers Baku, Shamakhi and the plain south to the Kur River. The cuisine of the Shirvan region is known for its flour-based dishes and, in particular, gutabs and dushbara. Preparation time: 45 min Cooking time: 10-15 min Serves: 6-7 Ingredients For...

Meat pancakes recipe (Et gutabi)

Meat pancakes
Gutabs, a version of pancakes, are an Azerbaijani national dish and can be made with meat, herbs or pumpkin. Gutabs are widespread in the Shirvan region which covers Baku, Shamakhi and the plain south to the Kur River. The cuisine of the Shirvan region is known for its flour-based dishes and, in particular, gutabs and dushbara. Preparation time: 45 min Cooking time: 20 min Serves: 5-6 Ingredients For...

Herb pancakes recipe (Goyerti gutabi)

Herb pancakes
Gutabs, a version of pancakes, are an Azerbaijani national dish and can be made with meat, herbs or pumpkin. Gutabs are widespread in the Shirvan region which covers Baku, Shamakhi and the plain south to the Kur River. The cuisine of the Shirvan region is known for its flour-based dishes and, in particular, gutabs and dushbara. Preparation time: 60 min Cooking time: 10-15 min Serves: 5-6 Ingredients For...