Azerbaijanis love and know how to cook delicious food, but strict religious norms impose certain restrictions on Muslims. Islam left its imprint on the national dishes of Azerbaijan. Recipes, for example, suggest any meat other than pork.
Azerbaijani cuisine
A characteristic feature of Azerbaijani cuisine, unlike Russian, is that here in every kitchen there is always a strong aroma of spices. Azerbaijan is usually supplemented with a generous set of spices. are used in large quantities. These are such well-known plants as basil, mint, dill, parsley, as well as sumac, saffron, cumin, fennel, different kinds pepper, cinnamon, cloves and many others.
The national dishes of Azerbaijan include all kinds of vegetables and fruits. Even in soups and hot meat snacks add fresh and dried cherry plums, grapes, figs, apples, apricots, plums, barberries, pomegranates, citrus fruits, etc.
Azerbaijani chefs know a lot about making desserts. Various dried fruits and nuts are crushed, and together with cinnamon, honey, saffron and mint they improve the taste of original sweets - nougat, Turkish delight, firni, baklava, kurabye, halva. They are also used for stuffing shor-kogal, shakerbura, zeyran, mutaki, kyata and many other sweet products made from dough and without it.
For cooking, housewives take special containers - cauldrons, pits, sajis, tandoors and others, but this is not a mandatory requirement, they are just very convenient and, as a rule, have thick walls and special cavities for hot coals or electric heaters.
Baku pilaf
Azerbaijani plov with dried fruits and meat - a complex dish that is prepared in several stages.
Rice is cooked separately - 1 kg of cereal should be poured into a cauldron with a large amount cold water and put on fire. When it boils, add 2 tbsp. spoons of salt. Boil the rice until half cooked, then rinse with hot water and drain in a colander.
At the bottom of the cauldron, 5-6 tablespoons of ghee are poured, a cake is placed on the oil, and prepared rice is poured on top of it. Half a glass of saffron infusion is added, covered with a lid and simmered over low heat for about an hour.
Nar guvruma is prepared separately - this is usually lamb, but chicken can also be used. For the dish, you need to cut 1 kg of meat into pieces, salt, pepper, sprinkle with cumin and put in a roasting pan with melted butter. Fry over high heat. At the end, add two heads of finely chopped onions and dried fruits (apricots, figs, prunes, sultanas and barberries). Stir and pour hot water with half a glass of saffron infusion. Simmer until meat is cooked.
During the table setting, put the rice with the ghazmakh broken into pieces on a large dish, beautifully distribute the nar guvruma and sprinkle with pomegranate seeds.
Azerbaijani pilaf with dried fruits and meat can also be made in a slow cooker. In this case, the cooking time will be significantly reduced.
Dish of lamb giblets
This dish is called jiz-byz. For it, intestines, heart, lungs, testicles, kidneys, liver and fat tail fat of a young ram, as well as 2 onions, potatoes and spices (pepper, sumac, zira, salt) are used.
Jiz-byz, like many national dishes of Azerbaijan, is cooked in a special cauldron.
In a cauldron, it is melted, washed and cut into small pieces of offal, spices and chopped onions are placed in it. Everything is fried over high heat, then potatoes are placed in a cauldron and hot water is added. Everything is stewed for about 40 minutes. Served sprinkled with cilantro, basil, dill and other herbs.
Hamrashi soup
Azerbaijani hamrashi soup is prepared just before serving, as noodles are added to it, which loses their taste from a long stay in the broth. As for the beans, it is better to cook them in advance or soak them overnight.
The national dishes of Azerbaijan are often prepared from young lamb with the addition of legumes. Hamrashi is no exception. For him, the meat should be scrolled through a meat grinder and combined with salt and pepper. Add salt and spices to a pot with boiled beans. Bring to a boil, form large meatballs from minced meat, put them in a saucepan and leave to cook.
cook unleavened dough from flour and water, roll into a very thin layer and cut into small strips. Send the resulting noodles to the pan with beans and meatballs. Bring to a boil and turn off the heat.
Serve sprinkled generously with chopped cilantro, basil, mint, coriander and parsley.
Azerbaijani okroshka ovdukh
Okroshka in Azerbaijani is made not on kvass, but on sour-milk drink matsoni. The composition of the ovdukh includes boiled eggs, fresh cucumbers, green onions, cilantro, dill and garlic, mashed with salt. All of the above components must be cut, put on a plate and pour matsoni. The ingredients are combined just before serving, and before that they are stored separately in the refrigerator.
Sometimes pieces of boiled lean beef are added to the okroshka.
Chagyrtma
The national dishes of Azerbaijan rarely leave anyone indifferent. This also applies to chagyrtma. The composition of the tasty and nutritious food includes a lot of onions, chicken meat with bones, eggs, butter, bell pepper, fresh tomatoes, aromatic herbs and dry spices.
The chicken must be cut into small pieces, 60 grams each, salt, sprinkle with spices, pour a small amount of grape vinegar and leave to marinate.
Dip 1 kg of tomatoes in boiling water and peel.
Finely chop one to one and a half kilograms of onions, salt, add pepper, cumin, saffron infusion and simmer in a cauldron until a soft, puree state. To prevent the onion from burning, add a little hot water, but not oil.
Butter, 200 grams, mixed with onions, 45 minutes after the start of stewing.
After another 5 minutes, put the chicken pieces in the onion and simmer everything together for about 30 minutes.
Break 8-10 eggs into a bowl and beat lightly with a whisk to get a homogeneous cream-colored mass. Pour it into the cauldron, stirring constantly.
Immediately after that, cut the tomatoes into small pieces and send to the cauldron. Chop the bell pepper and greens there. Bring to a boil and turn off. Serve hot on separate serving bowls.
Lula kebab
Lyulya kebab - a kind To cook it, you need to get special flat skewers.
Minced meat is traditionally made from fatty lamb, onion, cilantro, basil, parsley, salt and ground spices - pepper, sumac and cumin.
Short thick sausages are formed from minced meat and strung on skewers, and then fried on the grill. To make the minced meat viscous, it is passed through a meat grinder twice or kneaded for a long time in an electric combine with knives. After that, the minced meat is beaten on the table and placed for 30 minutes in a cold place. Even without eggs, after such preparation, it clings very tightly to the skewer without losing its shape. Ready sausages laid on thin pita bread and eaten with warm matsoni.
Lavash is made from unleavened dough consisting of flour, water and salt. So that when folding the kebab, cracks do not appear on it, it should turn out to be thin and plastic, therefore, Azerbaijani lavash is not fried in oil, but baked in a tandoor and used for kebab not immediately, but after it has rested and becomes soft . Since not everyone has a tandoor, it is successfully replaced Cast-iron pan with a thick bottom.
Dolma
Dolma are very small cabbage rolls that are wrapped not in cabbage, but in grape leaves.
Minced meat is made from lamb, boiled rice, pea puree, onions, salt, pepper and cilantro, basil, parsley and celery. Rice and peas take half as much as meat. Spicy leaves are chopped very finely, and the meat, along with onions, is passed through a meat grinder. All ingredients are thoroughly mixed and put with a teaspoon on grape leaves scalded with boiling water. The leaves are wrapped and dipped in salted boiling water. Cooking time - 30-40 minutes. Dolma is eaten hot, seasoned with matsoni.
Khinkali
Khinkali in Azerbaijani - products made from unleavened dough, reminiscent of noodles, only more coarsely chopped. Nothing is added to the dough except water and wheat flour. In the cuisines of other peoples, khinkali is a cross between dumplings and manti, that is, stuffed. Khinkali in Azerbaijani - simple flat squares of dough. They are added to a variety of first and second courses. Khinkali is also served separately, with some kind of sauce, for example, garuda sauce and guimya meat.
For guilleme chopped meat stewed with spices and grape vinegar until soft.
Garoud is a sauce made from matsoni and garlic mashed with salt.
Khinkali boiled in salt water are placed on a plate, guima is placed on them, garuda is poured on top and sprinkled with chopped herbs.
Kutaby
To make Azerbaijani-style kutabs with meat, you need to prepare the dough and minced meat.
The dough requires wheat flour, a little salt and water. It is kneaded quite coolly so that you can roll out a thin cake, from which cut out circles with a diameter of 17-19 cm. Put minced meat in the middle, fold the dough in half, like on pasties, close the edges tightly. Fry in a pan with oil.
Azerbaijani-style kutabs with meat are prepared from lamb, so they should be eaten hot, sprinkled with sour sumac. Onions, pieces of sour cakes from dried apricots and other fruits, pomegranate juice, salt and pepper are added to the minced meat.
Shaker-churek
This is a traditional sweet dish served with tea. It is very easy to prepare it. From 1 kg of wheat flour, two whipped proteins, half a kilogram of butter and the same amount of powdered sugar, you need to knead the dough and roll it into balls. Dip each ball in egg yolk and place on a baking sheet lined with Teflon paper. bake in hot oven until golden. Put the finished balls of shaker-churek on a dish and sprinkle with powdered sugar mixed with vanilla or cinnamon.
Firni
Firni is another dessert dish resembling a very thick jelly or milk porridge. It is not much more difficult to make than a shaker-churek, and its unusual taste and texture will surprise those who are not familiar with Azerbaijani cuisine. For firni, you need rice flour (100 g), half a liter of milk, a tablespoon of melted butter, the same amount of sugar, a little salt and ground cinnamon.
If there is no rice flour, then use ordinary white rice, grinding it in a coffee grinder. Pour into boiling milk in a thin stream rice flour, add sugar and salt and cook over low heat, making sure that it does not burn. At the very end, pour in the butter and mix thoroughly. Serve to guests, pouring into cups and sprinkled with cinnamon on top.
Azerbaijani cuisine- a stunning mix of Caucasian, Turkish and Central Asian culinary traditions. Numerous kebabs, eggplant dishes with nuts and cheese, fragrant vegetables and, of course, pilaf. Here you will find many already familiar dishes, only they will be performed in a special way, in Azerbaijani.
Lamb dishes
Lamb is the most popular meat in Azerbaijan. Beef and veal are much inferior to her. And Azerbaijani chefs are excellent at cooking their favorite meat. Dishes are many. They are all excellent. Lamb here is boiled with fragrant herbs, stewed in milk, baked on charcoal... Be sure to try kufta bozbash - transparent mutton broth with a huge meatball stuffed with prunes...
Features of Azerbaijani cuisine
You can not love, say, Chinese cuisine, you can even be indifferent to the French ... But try the Caucasian cuisine, in particular Azerbaijani, and not be delighted ..
No. this cannot be. The abundance of vegetables, fruits and herbs, fresh meat and fish, the reverent attitude of the people to their traditions - all this can conquer the most demanding gourmet.
In Azerbaijan, they try not to store food for a long time, not to freeze it. For example, meat is always bought exactly as much as needed to cook. Then they go back to the market for the freshest. Most often, a lamb or calf is butchered right in front of the buyer.
Azerbaijan is. of course, mountains and foothills, forests and meadows, but it's also...
Potato - 4 pcs
Tomato - 3 pcs
Onion - 1 pc.
Bulgarian pepper (large) - 1 pc.
Cucumber - 2 pcs
Melted butter - 2 tbsp. l.
Broth - 150 ml
Lamb or beef meat (in my...
Azerbaijani cuisine
Kefir 3.2% - 2 l
Eggs - 1 pc.
Flour - 1 tbsp.
Rice - 3 tbsp.
Sorrel - 1 bunch
Green cilantro - 1 bunch
Parsley greens - 1 bunch
Dill greens - 1 bunch
Ground black pepper Salt
Buglama
This is perhaps one of the easiest Azerbaijani dishes to prepare. Moreover, the composition of the ingredients here can be completely arbitrary. Mandatory components - lamb, onions, tomatoes, Bell pepper, and the rest of the vegetables just give extra flavor and aroma. Buglama is also prepared from sturgeon. In this case, only the required ingredients are used in cooking, plus 3-4 bay leaves and black peppercorns. Buglama is being prepared on a small fire; almost a couple. Hence the name - buQIama, which in Azerbaijani means "steamed". A similar dish is prepared in the republics of Central Asia. There it is called basma or dimlama. We covered...
Azerbaijani dovga
3 l matsoni or kefir
1 egg
salt for serving
12-15 servings
Preparation: 30 min
Preparation: 10 min.
2. Boil rice in large quantities ...
Azerbaijani pilaf sabzi-govurma
Sabzi - greens, govurma (azerb), kourma (uzb) - fried meat, meat preparation, widespread among many Turkic peoples.
The pilaf itself is cooked in a folding way, separately from the meat, which is typical for the cuisines of many peoples, with the exception of the cuisine of Central Asia.
To prepare pilaf you will need:
kilogram of long grain rice,
half a kilo of various greens,
half a kilo of beans,
700 gr chopped onion,
kilogram of meat
500 ml melted butter,
turmeric,
saffron and salt.
If I cooked without beans, I would take a kilogram of greens - as much as meat. Yes, there are regions where they don’t eat greens, but eat greens just like in Belarus, for example, they eat potatoes ...
Azerbaijani cuisine
Dovga - National dish Azerbaijani cuisine. Dovga is a cold summer soup made from kefir and herbs. On the festive table, the dish is served with small meatballs. Azerbaijani housewives cook at least 10 liters of dovgu, since the cooking process is quite long and it is often difficult to cook it.
Kefir 3.2% - 2 l
Eggs - 1 pc.
Flour - 1 tbsp.
Rice - 3 tbsp.
Sorrel - 1 bunch
Green cilantro - 1 bunch
Parsley greens - 1 bunch
Dill greens - 1 bunch
Ground black pepper Salt
To prepare the recipe for Azerbaijani cuisine dovga, beat the egg with flour and 1 tbsp. cold kefir. In a saucepan with kefir, add a beaten egg, washed rice and put on medium heat, constantly ...
Azerbaijani chebureks "Kutaby"
Kutab is a traditional and very popular dish of Azerbaijani cuisine. Kutabs are prepared with greens or meat filling. It turns out crispy kutabs with a slight sourness!
Water (warm water) - 200 ml
Flour - 300 g
Salt - 1 handful.
Butter (melt) - 20 g
Filling
Minced meat (Minced lamb or can be beef.) - 500 g
Onion - 3 pcs
Pomegranate - 1 pc
Spices - 1 handful.
In warm water, add salt, flour and make a dough. Leave in a bowl, cover with a towel, let rest for 5-10 minutes.
Let's prepare our pomegranate.
Azerbaijani chebureks "Kutaby" Ingredients Roll out the dough thinly, cut into a large round shape.
We spread the minced meat on half of the rolled dough, sprinkle it with pomegranate seeds. Ouch...
Shah pilaf
Shah pilaf (khan pilaf, shah ash, padishah pilaf, royal pilaf) is one of delicious recipes pilaf in Azerbaijani cuisine. It got its name for its appearance, which is a bit like the crown of the ancient eastern rulers. Such pilaf is an indispensable dish at a wedding and a holiday. But not only the appearance makes one think about its name, because it is truly the food of kings.
Ingredients
Long grain rice (preferably Basmati) - 300 gr.
Chicken fillet -500 gr.
Butter (50 g for rice, 50 g for pita bread, 50 g for frying) - 150 g.
Onion - 1 pc.
Carrot-1 pc.
Garlic - 4 tooth.
Lavash (thick) - 2 pcs.
Dried fruits (dried apricots, prunes, dates - 6-8 pieces each, raisins - 50 gr)
Chestnuts...
Azerbaijani Cuisine
green kyukyu ingredients
Eggs - 4 pcs.
Flour - 2 tsp
Green onion - 0.5 bunch
Dill - 0.5 bunch
Spinach - 100 g
Cilantro - 0.5 bunch
Melted butter - 4 tbsp.
Ground black pepper Salt
green kyukyu recipe
The recipe for Azerbaijani cuisine kukyu greens is very simple and quick to prepare. Rinse greens, dry and finely chop. Combine greens with eggs, add salt, pepper and beat everything well with the addition of flour. Pour the egg mixture into the heated oil, cover with a lid and fry over medium heat until...
Shah plov
Ingredients
We present to your attention the recipe of the Royal pilaf, which is one of the main and most delicious dishes of Azerbaijani cuisine.
Shah plov (Royal plov) is one of the main dishes of Azerbaijani cuisine. It is prepared on solemn occasions, for example, in honor of a wedding. There are many recipes for shah pilaf, each region of the country has its own nuances and subtleties. We tried to combine the interesting points of several recipes, as a result we got a fragrant juicy pilaf with a crispy crust of pita bread.
Ingredients:
- long-grain Basmati rice (preferably Tamasha) - 300 grams
- chicken - 1 piece (you can use meat)
-lavash - 2 large sheets
vegetable oil and...
Azerbaijani Cuisine
Green kyukyu is an easy-to-prepare appetizer according to the recipe of Azerbaijani cuisine. Kyukyu can be prepared with cream or milk, so greens kyukyu will be more fluffy
green kyukyu ingredients
Eggs - 4 pcs.
Flour - 2 tsp
Green onion - 0.5 bunch
Dill - 0.5 bunch
Spinach - 100 g
Cilantro - 0.5 bunch
Melted butter - 4 tbsp.
Ground black pepper Salt
green kyukyu recipe
The recipe for Azerbaijani cuisine kukyu greens is very simple and quick to prepare. Rinse greens, dry and finely chop. Combine greens with eggs, add salt, pepper and beat everything well with the addition of flour. Pour the egg mixture into the heated oil, cover with a lid and fry over medium heat until...
Azerbaijani cuisine
Ovdukh dish ingredients
Kefir - 1 l
Cucumbers - 4-5 pcs.
Eggs - 4 pcs.
Green onion - 1 bunch
Dill - 1 bunch
cilantro - 1 bunch
Ground black pepper Salt
Dolma with cabbage leaves and quince
Dolma is one of the most popular and favorite dishes of Azerbaijanis. Each hostess believes that her dolma is the most delicious. Azerbaijani cuisine includes several types of dolma: grape leaves, with eggplant, bell pepper and tomatoes and even dolma with early quince leaves. "Dolma" in Azerbaijani means "filled", "stuffed". So we will stuff cabbage leaves with prepared minced meat.
500 g lamb or beef pulp
1 small head of cabbage
2 large quinces
1 large onion
1/3 cup rice
ground cinnamon on the tip of a knife
salt, black pepper
sour cream for serving
6 servings
Preparation: 1 hour 10 minutes
Cooking 1 hour
1. For stuffing rice...
Oriental sweet Bamiya (Azerbaijani cuisine)
Okra (emphasis on "I") is probably the simplest Azerbaijani sweet, requiring a minimum of products.
We will need:
Flour (glasses 2-2.5)
1 egg
soda, salt
vegetable oil (approx. 1 cup)
0.5 cup sugar
1-2 tbsp honey
tiny pinch of ginger
1. 1 cup flour + 0.5 tsp soda + a pinch of salt pour 2 cups boiling water and stir well. After 5 minutes, add 1 egg, flour and knead a tight dough.
2. We pass the dough through a meat grinder through a nozzle for sausages.
3. Cut the flagellum into "fingers" the length of the little finger and deep-fry from vegetable oil odorless to a rich golden color.
4. We recline on a sieve.
5. Cooking syrup - half a glass of sugar, pour half a glass of water, cook until sugar is completely dissolved, remove from heat, add honey, ginger and pour over our "fingers". Leave for 2 hours for complete impregnation, and ready to use.
Quba tykhmasy / Azerbaijani cuisine
KUBA tykhmasY - Azerbaijani sweet buns, GOST recipe.
I allowed myself the only deviation from GOST, using instead of saffron its cheap substitute - safflower flowers.
The tyhmasy cube has a thin, fragile crust, a slightly layered, airy crumb, a sweet-spicy middle - something wonderful!
Despite the apparent complexity, preparing them is not difficult.
Would need:
650 g of premium wheat flour
100 g milk
150 g water
200 g creamy margarine
2 chicken eggs
200 g sugar
60 g butter
10 g fresh yeast
1 g saffron
2 g grated nutmeg
2 g salt
1. I repeat that I replaced the saffron in the recipe with a cheaper analogue of this precious spice ...
Choban-govurma / Azerbaijani cuisine
Recipe for Azerbaijani cuisine. I was very surprised by this dish! In my opinion, there is such an ingredient in it that does not fit into this dish in any way !!! This is what I thought ... But no, how wrong I was, everything is so harmonious, and so perfectly combined and complements each other !!! Try and cook this Azerbaijani national dish, I think you will like it too!!!
Lamb (Lamb can be replaced with beef) - 400 g
Potato - 4 pcs
Tomato - 3 pcs
Onion - 1 pc.
Bulgarian pepper (large) - 1 pc.
Cucumber - 2 pcs
Melted butter - 2 tbsp. l.
Broth - 150 ml
Let's prepare our ingredients. Peel potatoes, onions, wash everything.
Meat lamb or beef...
Azerbaijani cuisine
Ovdukh is a cold Azerbaijani summer soup based on kefir, herbs and cucumbers. Sometimes kefir is diluted with water, covered with herbs, poured into tall glasses and drunk.
Ovdukh dish ingredients
Kefir - 1 l
Cucumbers - 4-5 pcs.
Eggs - 4 pcs.
Green onion - 1 bunch
Dill - 1 bunch
cilantro - 1 bunch
Ground black pepper Salt
To prepare such a recipe for Azerbaijani dishes as ovdukh, wash cucumbers and chop finely. Pour chopped cucumbers, finely chopped greens into kefir, salt, pepper and mix. Boil eggs, peel and cut into 4 pieces. Pour the finished ovdukh on plates, decorate with eggs and serve. If spring is in the yard, then you can add finely chopped radishes to the air.
Azerbaijani dovga
This is one of the most popular and favorite dishes of Azerbaijani cuisine. It is generally accepted that dovga is best cooked in the Ganjabasar zone of Azerbaijan; it is understandable, because the most delicious greens grow here. This dish is good because it is great both hot and cold, so cook it more, with a margin, put it in jars and put it in the refrigerator.
3 l matsoni or kefir
1 egg
1/2 cup round grain rice
2 large bunches of spinach (200 g) a large bunch of cilantro (100 g) a large bunch of dill (100 g) a small bunch of mint
salt for serving
12-15 servings
Preparation: 30 min
Preparation: 10 min.
1. Rinse the greens well, cut and dry.
2. Boil the rice in a large...
Azerbaijani cuisine has an interesting and unique flavor range. It is possible that some recipes were borrowed from other peoples, but over time they acquired their own unique charm. traditional cuisine Azerbaijan.
Features of Azerbaijani cuisine
- Meat. When cooking meat dishes meat of lambs, veal, chickens and partridges is often used. It should always be fresh, because withered meat can spoil taste qualities dishes. Often use a combination of meat with sour fruits (pomegranate or dogwood);
- A fish. For cooking fish, open fire is mainly used. It is smoked with fruits and nuts or cooked in a steam bath;
- Vegetables and fruits are often the basis for the preparation of Azerbaijani dishes. Vegetables are often made into salads and served with the main course. There are more fresh herbs on the table;
- Azerbaijanis do not use root crops in their diet, they prefer vegetables grown on the surface. Potatoes, of course, are used for cooking, but this vegetable was not grown before, chestnuts were used instead. They were served with sour spices barberry or dogwood, which gave the dish an unusual taste;
- Spices. Garlic is used to add flavor to the dish. green onion, they are served as an appetizer for meat dishes.
The main national feature of Azerbaijani cuisine is the combination of insipid flavors with sour notes of spices and fruits.
Recipes of the first courses of Azerbaijani cuisine
When preparing first courses, bone and meat broths. Soups are prepared in special portioned earthenware or in a saucepan with a small volume. A characteristic feature of the first courses of Azerbaijani cuisine is that they are very thick.
One serving contains only 150 ml of broth. Also, when cooking, finely chopped fat tail fat is added to the dish.
One of the most popular soups is Dovga - cold soup based on kefir and herbs. It can be eaten both traditionally from plates and drunk from special glasses.
Beat 1 tbsp. l. kefir with egg and 1 tbsp. l. flour. Pour the resulting mixture into a saucepan with kefir and put on fire. Rinse the rice and put it into a bowl. To prevent the liquid from curdling, it is necessary to stir all the time.
After the rice is cooked, add chopped greens (cilantro, sorrel, dill, parsley), pepper and salt. Mix and let sit for 10 minutes. After removing from the heat, dovgu must be stirred until it cools.
Dovga can be served both cold and hot.
"Kyufta - bozbash"
One of the delicious Azerbaijani first courses is "Kyufta - bozbash" - pea soup with meatballs. A characteristic feature of this national soup is that a sour fruit is placed in each meatball, for example, a piece of plum or cherry plum.
Ingredients:
- 200 g brisket;
- 130 g fat tail fat;
- 500 g of young lamb meat;
- 3 potatoes;
- medium bulb;
- 200 g of peas or chickpeas;
- 50 g of rice;
- 3-5 plums;
- Shallot;
- Spices: saffron, turmeric, salt, mint, barberry, black pepper;
- Vinegar.
Cooking method:
- Put a 1.5 liter pot of water on the fire, put the onion and brisket in it. After the water boils, remove the foam and add the peas, previously soaked overnight. Cook covered for about an hour. After the time has elapsed, pull out the onion, strain the broth and salt;
- Make minced lamb, fat tail and onion. Add a pinch of turmeric, salt, black pepper and pre-soaked rice. Mix everything well and put it in the refrigerator for an hour;
- After wetting your hands in warm water, make balls of minced meat weighing 150-200 g. Cut the plum into pieces. Make a hole in each meatball with your finger and place a piece of plum there;
- In a cup, dilute the turmeric broth and pour into a saucepan. Then gently lower meat balls into the broth so that they are not damaged. The first minutes for stirring, the pan must be moved back and forth, in no case should you interfere with a spoon. After boiling, remove the foam and cover with a lid for 15 minutes;
- Throw in chopped potatoes;
- Add boiled saffron. The color of the broth should be light yellow. Remove the saucepan from the fire;
- Marinate the onion in wine vinegar. The sourness of the plums and the bitterness of the onions will cover the fat content of the soup, both from a chemical and taste point of view;
- Put meatballs, brisket, peas and potatoes in a deep dish. Fill halfway with broth.
Top with barberry and mint. Serve with tortilla and pickled onions.
Recipes for second courses from sunny Azerbaijan
Azerbaijani cuisine is full of an abundance of second courses. Prepared from meat, vegetables and cereals with the addition of aromatic spices and seasonings. The dishes are very hearty, no wonder it is considered "men's cuisine".
Touh pilaf
One of the most loved traditional dishes Azerbaijanis is plov. The dish is very fragrant, seasoned with saffron and barberry. There are dozens of variations of pilaf, but Azerbaijani pilaf differs in that meat and rice are cooked separately and mixed before serving.
Ingredients:
- 300 g long grain rice;
- 1 chicken carcass;
- 2 grenades;
- 150 g of raisins, figs and dried apricots;
- 250 g butter;
- 500 g chestnuts;
- Pita;
- Spices and salt.
Cooking method:
- Rinse rice and brew with hot water, sprinkle with salt and leave for 30 minutes. After the time has elapsed, drain the water;
- In 1.5 liters of boiling water, lower the rice for 5-7 minutes, then drain the water through a colander;
- Lubricate the bottom and walls of the cauldron with oil, spread pita bread on top and also grease with oil;
- Put the cauldron on a slow fire. Put half of the rice with butter, also make a second layer. Close the lid and let it dry;
- After half an hour, divide the rice into two parts;
- Pour a mixture of 1 tbsp into the first part of the rice. l. hot water, 1 tbsp. l. oils and saffron. Mix;
- Boil the peeled chestnuts for 7 minutes;
- Squeeze juice from pomegranates. Coarsely chop the onion;
- Fry the diced chicken. In the same pan, remove the meat, fry the onion and mix with the meat. Pour pomegranate juice into the meat and stew for half an hour;
- After a while, add dried apricots, figs, chestnuts and raisins. Salt and simmer for another 10 minutes.
Toukh plov is ready. It remains to lay it out for presentation on the table. Arrange in strips on a large flat dish.
- regular rice;
- Chicken with chestnuts;
- Rice with saffron.
Drizzle with oil and serve with tortilla.
Lula kebab
One of the most delicious meat dishes. It can be made from minced meat, but Azerbaijanis prefer minced meat only.
Ingredients:
- 100 g fat tail;
- 1 kg lamb;
- 3-4 large onions;
- Spices: salt, dry basil, cilantro and black pepper.
Cooking method:
- Finely chop meat and tail fat with a special hatchet or knife. Chop the onion;
- Mix lamb, lard and onion in a bowl. Such chopped minced meat must be kneaded well with your hands so that the meat gives juice;
- Add spices to minced meat: 4 tsp. salt, cilantro, dry basil and a little black pepper;
- Place on a high rimmed baking sheet and flatten the bottom. Cover with foil and poke small holes in it. Put the tray in the refrigerator to solidify the mass;
- After the minced meat is taken at the expense of fat, it is necessary to make meat balls weighing 100g, they should be dense, without holes;
- Then take a meat ball, put it on a skewer and spread it well. It is necessary to ensure that the edges of the kebab are tightly pressed to the skewer. Do this with all minced meat;
- Now you can fry on the grill. It should form a crispy crust, cutting into which the juice appears.
This dish is served hot with a side dish of fresh herbs: green onions, basil, garlic, leeks, pita bread and tomato juice.
For dessert - "Choc Mange"
If we talk about the choice of Azerbaijani pastries, then it is very large. From fragrant sweets to fish or meat pies. But now we will present you not pastries, but an airy dessert cream, which is one of the sweets of Azerbaijani cuisine.
Ingredients:
- 100g dark chocolate and butter;
- Nuts;
- 20 g of liquor or cognac;
- 3 eggs;
- 30 g sugar.
Its recipe is simple:
- Melt the chocolate in a water bath. Separate the yolks and whites, and beat separately with a mixer;
- Gradually add sugar to the whites, and then the yolk mixture, gently stirring with a spoon;
- Then pour chocolate mass and cognac, also mix with a spoon.
Dessert is ready! It remains to spread it into bowls and sprinkle with nuts.
Thank you for your attention and Bon appetit!
The Novruz holiday is approaching, which is loved in Azerbaijan from young to old. Housewives greet spring with the most delicious national sweets, and preparations for the holiday begin a few weeks in advance.
According to Day.Az, "Moscow-Baku" decided to compile a list of the most popular recipes flour products, which will certainly be on every holiday table. In fact, cooking them is not so difficult, the main thing is to believe in your culinary abilities.
Shakerbura
This delicious treat prepared from yeast dough stuffed with hazelnuts and sugar. The name comes from the Turkic "Sheker-borek", which means " mince pie". The shape of the shakerbura resembles the moon, it is decorated with a pattern in the form of wheat ears using a special maggash tool.
Recipe:
1 kg of hazelnuts and granulated sugar, 2 kg of flour, 10 eggs, 800 g of sour cream, 750 g of butter, 1 glass of milk, 10 g of yeast, 8-10 pieces of cardamom.
Soak yeast in 1/3 cup milk, add 1 tbsp. a spoonful of granulated sugar, pour into the flour, then add the remaining milk and softened butter. Knead the dough and leave in a warm place for 30 minutes. Grind nuts and cardamom, mix with granulated sugar. From the dough, make round cakes the size of a tea saucer, put the filling in them, make a curly seam, decorate the top with patterns, bake at a temperature of 180 ° C for 30-40 minutes.
Baklava
The name of baklava is associated with its appearance- rhombuses, symbols of fire, which are called "pakhla" on Azerbaijani carpet ornaments. Baklava is prepared in each region of Azerbaijan according to its own recipe and therefore there are various variants of it: Baku, Nakhchivan, Ganja, Sheki, Guba, etc. In addition, baklava has different fillings - walnut, almonds, hazelnuts and peanuts.
Recipe:
1.5 kg of nuts and granulated sugar, 500 g butter, 2 eggs, 800 g flour,
2 g saffron, 600 g water.
Knead the dough from flour, eggs and butter, divide into 10 parts. Grind the nuts and mix with granulated sugar, divide the filling into 7 parts. Roll out one part of the dough in a thin layer, spread it on the entire bottom of the baking sheet, brush with oil, pour a layer of nuts and repeat. Cut the rammed baklava into diamonds. Lubricate the entire surface with saffron infusion with a brush, press half a nut into the middle of each. Bake in the oven at 180°C for an hour. Prepare a syrup from granulated sugar and water, boil and immediately pour it over the finished baklava.
Shor gogal
Shor gogal is a round, bright yellow bun that resembles the sun. Bake gogal with savory filling Consisting Of Various Oriental Spices. This salty crumbly pastry is traditionally eaten with sweet tea.
Recipe:
Dough - 1.5 kg of flour, 30 g of yeast, 500 g of milk, 100 g of butter, 6 eggs, salt to taste. Filling - 500 g of flour, 1 teaspoon of anise, cumin, cinnamon, black pepper, turmeric and salt, 3 tablespoons of melted butter. Separately - 1 kg of butter, 1 egg and 100 g of poppy or cumin.
Make a dough (dissolve yeast in warm milk and add flour), put in a warm place. As soon as the dough has increased in size, add the butter and the remaining flour. Mix well until a homogeneous mass is obtained and put in a warm place for another hour. For the filling, crush the spices, add oil. Divide the risen dough into 10 parts, roll each part thinly, generously lubricating with melted butter, and lay on top of each other. Cut the multi-layered dough into strips 6-7 cm wide, then divide into pieces 10 cm each. Twist each part in a spiral, flatten on both sides, make a funnel in the center, put 1 teaspoon of the filling, seal the funnel, flatten again into a cake the size of a palm , brush with beaten egg and bake at 180°C for 30-40 minutes.
Mutaki
These cookies are shaped like ordinary bagels, but have a very special taste. And it's all about the combination of unique crumbly dough with oriental filling. By the way, in Baku these tubes are cooked with nut filling, and in Shamakhi - with apricot jam.
Recipe:
Dough - 500 g flour, 100 g butter, 2 eggs, 200 g milk, 10 g yeast. Filling - 200 g ground walnuts and 1 glass of sugar or apricot jam.
Dissolve the yeast in warm milk, beat in the egg, add salt, sugar, melted butter and mix. Add the sifted flour to the mixture and knead the dough. Cover the dough and put in heat for 1-1.5 hours. Prepare the filling: mix crushed nuts, sugar and cardamom, or take apricot jam. Divide the risen dough into 4 parts, roll out, cut into squares, put the filling, wrap in the form of a roll. Bake at 180°C for 10 minutes.
Kurabye Baku
"Kurabie Baku" was a popular cookie in the USSR, and since then its recipe has not changed much. The main thing when baking cookies is not to overexpose them in the oven, they will be dry. The correct kurabye is golden yellow in color.
Recipe:
2 cups flour, 200 g butter, 1 protein, powdered sugar, apricot jam.
Beat softened butter with powdered sugar and vanilla sugar until fluffy. Add protein, mix, add flour and knead a homogeneous dough. Put the dough into a jigging bag and squeeze the biscuits onto a baking sheet through a notched tube. Bake cookies for 10-15 minutes at 200°C. When the cookies have cooled, put some jam in the middle.
Badambura
Badambura resembles a pie with nuts, but very beautiful puff form sprinkled with powdered sugar. This is a very tender, soft pastry, with a nutty taste and an unforgettable note of cardamom.
Recipe:
Dough - 150 g butter, 1 cup milk, half a tablespoon of yeast, 4 cups flour. Filling - 300 g chopped almonds, 250 g sugar.
Beat the yolks with a pinch of salt, add butter, yeast diluted in warm milk, flour and knead the dough. Send to a warm place for 30 minutes. While the dough is rising, prepare the filling: grind the almonds with sugar and stir. Divide the dough into 10-12 equal parts, roll them into a thin layer, grease each of which with softened butter and fold on top of each other. Roll into a roll and cut into pieces 3 cm thick. Press each piece with your fingers - you get something like a bowl. Place the filling in the cavity and close the edges well. Bake in the oven at 170°C for 25 minutes. Sprinkle cooled badambur with powdered sugar.
Kyata Baku
Azerbaijani cuisine has several types of kata, among them the most popular are Baku, Karabakh and Nakhchivan. They differ in their recipe, shapes and soft filling, which literally melts in your mouth.
Recipe:
Dough - 3 cups flour, 1 egg, 1 cup sour cream, 150 g butter, 1 tsp. yeast. Filling - 1 cup of sugar, 0.5 cups of flour and 100 g of butter.
Knead the dough, cover it with cling film and leave for half an hour in the refrigerator. During this time, prepare the filling. Grate the butter from the freezer, add flour and sugar here. Grind the mass into crumbs. We divide the dough into 3 parts, roll each into a layer, on which we spread the filling. Carefully roll up and cut into slices. We put everything on a baking sheet, grease the top of the kyata with yolk. It is prepared in an oven preheated to 180 ° C for 30 minutes.
Sheker cherek
Sheker churek biscuits occupies one of the places of honor in Azerbaijani cuisine. Easy to prepare, very tasty and tender cookies just can't help but like it. Despite the fact that sheker churek in Azerbaijani means "sweet bread" - this is not bread at all, but very tasty, crumbly, with the aroma of melted butter and very easy to prepare cookies.
Recipe:
1 cup butter and sugar, 2 eggs, 4 cups flour.
Mix granulated sugar with lukewarm melted butter, add eggs, gradually add flour. We roll small balls from the dough, put them on a baking sheet, press down a little on top. Make a small hole in the center of each cookie and brush with egg yolk. Sheker churek is baked in an oven preheated to 180 degrees for 20 minutes.
Cookies "Fruits of Azerbaijan"
This is probably the brightest cookie baked by Azerbaijani housewives. They are prepared in the form of apples, pears, peaches, coloring each "fruit" with natural dyes in yellow-red colors.
Recipe:
5 cups flour, 2 cups granulated sugar, 4 eggs, 200 g sour cream and butter, 1 tsp. soda. For decoration - cloves, saffron, beets and granulated sugar.
Eggs are beaten with sugar and butter is added, while soda is mixed with sour cream and added to the whipped mass. Then flour is added in small portions and the whole mass is mixed. Round and egg-shaped balls of various sizes are made from the dough and baked at a temperature of 190-210 ° C for 10 minutes. Hot biscuits are glued together in pairs with beaten egg whites, and topped with saffron infusion (peaches and apricots), beetroot juice (plums and peaches) and breaded in granulated sugar. To form pear sepals, stick one clove into the dough before baking. Pears are dyed on one side with saffron infusion, and on the other side with beetroot juice and breaded in granulated sugar.
Kyoke Nakhchivan
Kyoke is delicious pie, which is being prepared for Novruz holiday in Nakhchivan. It is not sweet at all, the filling looks like meat, but in fact it is an onion cooked using a special technology.
Recipe:
Dough - 1 kg flour, 350 g butter, 2 eggs, 2 tsp. yeast and granulated sugar, 1.5 cups of milk, salt. Filling - 450 g walnuts, 2 onions, salt, pepper, turmeric.
Mix half a glass of warm milk with sugar and yeast, after 15 minutes add melted butter, eggs, remaining milk and flour. Knead the dough and leave it for 2 hours in a warm place. In the meantime, prepare the filling - fry the onion for butter until golden, add turmeric, pepper, salt and nuts. Form 50 cakes from the dough, roll out, add to each filling and wrap in the shape of a shakerbura. Bake at 200°C for 20 minutes.
"Let's share the bread!" - this is how you will be invited to the table in Azerbaijan. But one of the main food products in the Caucasus is still meat. For his choice in Azerbaijan taken with particular seriousness. Any local will tell you not to count on tasty dish, if the main ingredient is bought in a store, and even frozen. Meat, as a rule, is bought from a familiar butcher, who butchers a lamb or calf right in front of the buyer. Shish kebab, basturma, dolma, kufta, thick soups from lamb - this is just a short list of popular Azerbaijani meat dishes.
Azerbaijani cuisine recipes
The main taste of national cuisine is sweet and sour. Azerbaijan is a fertile land rich in vegetables, fruits and berries. The combination of meat, poultry and fish with dogwood, pomegranates, cherry plum, plum, quince gives the dishes a unique taste. How can you serve fish without the famous sauce narsharab or shashlik from veal tenderloin - without plum or dogwood sauce? No sauces Azerbaijani cuisine dishes are no longer the same. Local housewives will never buy these sauces in stores. Because homemade sauces made with respect Azerbaijani recipes, and the bottles that you see on store shelves are, as they say, "two big differences."
Azerbaijani cuisine salads and not only
People often ask: why are there so few salads with dressings and snacks in such a rich Azerbaijani cuisine? Historians of national cuisine agree on one thing: everything that grew on this generous land from time immemorial has been so tasty and fragrant that it is possible to cut and mix these gifts, and even more so to score natural taste and the aroma of herbs and fruits with all sorts of "mayonnaises" was considered blasphemous. However, in Azerbaijani restaurants, and at a home meal, a number of snacks are certainly served on the table: fresh tomatoes cucumbers, generous plate greenery, all kinds pickles and marinades and definitely cheese.
Azerbaijani recipes for centenarians
Cheese is a whole other issue. Azerbaijani national cuisine… Here they know a lot about this product. Cheese with a funny name is especially appreciated. winding". Pickled motal cheese is made from sheep's milk, stuffed tightly into wineskins, the ends of which are tied up and stored in a cool place for 3-4 months. Motal has a rather piquant, slightly spicy taste and aroma. It is often served with fresh, warm pita bread and add a lot of greenery: twigs tarragon, cilantro, basil, green onion… Fresh greens grow here all year round. It is not only added to Azerbaijani dishes during cooking, but also eaten just like that and in very large quantities. And who knows, maybe this, among other things, is the secret of the longevity of Caucasians?
