Cuisine

Azerbaijani Plov
Azerbaijani Plov  

Plov is one of the most widespread dishes in Azerbaijan, with more than 40 different recipes. Plovs have different names depending on the main ingredients accompanying rice:: Kourma plov Mutton plov (with onion), Chilov plov, Bean plov (with fish), Sabzi Qovurma plov, Mutton plov, Toyug plov, Chicken plov, Shirin plov, Dried..... Read more
Saj
Saj 

Azerbaijani cuisine retains some of the old cooking methods. Copper or clay pots are traditionally used and give a distinctive fl avour to a meal. One dish which is always served in a special pan is saj. Saj takes its name from a flat pan or griddle over hot coals. Saj can be made from sturgeon, lamb, veal or chicken. ..... Read more
Buglama
Buglama 

Buglama in Azeri means “Steamed”. Main ingredients are – lamb (or fish), onions, peppers and tomatoes. Buglama steamed in its own juice. Ingredients: Lamb (ribs or tenderloin) – 1kg (2lb) Onions – 2 Tomatoes – 3 Bell peppers – 2 Cilantro – ½ of bunch Salt and Pepper to taste Butter Preparation: Place the pieces of lamb into the..... Read more
Yarpaq dolmasi
Yarpaq dolmasi 

The traditional recipe calls for minced lamb mixed with rice and flavoured with mint, fennel, and cinnamon, and wrapped in vine leaves (yarpaq dolması) or cabbage leaves (kələm dolması). There are also sour sweet cabbage dolma (turş şirin kələm dolması) and fish dolma (balıq dolması). There is this irresistible flavor of..... Read more
Badımcan Dolması
Badımcan Dolması 

Tomato, sweet pepper, and aubergine stuffed with minced lamb mixed with chickpeas. This is probably the most popular dish prepared in Azerbaijan in summer. When vegetables and fruits are in abundance, Azerbaijani women like to stuff them:) They stuff eggplants, peppers, tomatoes, potatoes, onions, quince and even apples! The..... Read more