We can say with confidence: everything that is prepared in Azerbaijan is incredibly tasty and satisfying. But I would especially like to mention national sweets.
Azerbaijani sweets on the festive table
These are not all the desserts that Azerbaijani cuisine can boast of. The sweets, the recipes for which are presented below, are the main ones. In this country, they are a must-have dish on every holiday table.
Sweet pie shekerbura
To prepare yeast dough, dissolve yeast (10 g) in a glass of milk, add 1 tbsp. spoon of sugar. Beat 10 eggs with a fork, add 750 g of sour cream, melt 700 g of butter, cool and pour all the ingredients along with milk into the flour (700-800 g). Knead the dough, which works best in a warm place for 40 minutes.
Meanwhile, prepare the filling. To do this, grind 1 kg of nuts (preferably hazelnuts, previously peeled) in a blend. Then combine it with sugar and ground cardamom (5 grains). Form the dough into a round cake, 10 cm in diameter. Place the filling inside it, shape the edges and cut out patterns. Bake for 40 minutes at 180 degrees.
Azerbaijani sweets Shakerbura are ready. You can pour tea and serve delicious pies to the table.
Shor gogal
The filling for this round pie can be salty. At the same time, such Azerbaijani delicacies are always served with sweet tea.
Preparation of yeast dough begins with dough. To do this, dissolve 30 g of live yeast in 500 ml of milk and add a little flour. After 30 minutes, add 100 g of butter, 6 eggs and a pinch of salt to the suitable dough. Knead the dough and let it rise in a warm place for 1 hour.
Prepare the filling from melted butter (50 g), flour and spicy spices (a teaspoon each). Traditionally, cumin, anise, cinnamon, and turmeric are used.
Divide the dough into 10-12 parts. Roll out each of them thinly and lay out one at a time. Generously grease the layers with butter (you will need about 1 kg in total). Cut the resulting puff pastry into 6 cm strips and then into squares. Place the filling in the center, twist into a spiral, seal the edges and form a round bun. Brush the top with egg and sprinkle with sesame seeds or poppy seeds.
Azerbaijani sweets shor gogal are baked for 40 minutes at a temperature of 180 degrees. Bon appetit!
Azerbaijani sweets: baklava recipes
There are several interesting recipes for making baklava yourself at home. But its basis is puff pastry, nuts and honey. In traditional baklava, all layers are prepared with your own hands. But when cooking at home, ready-made puff pastry is sometimes used.
According to the traditional recipe, Azerbaijani sweets (baklava) are prepared from flour, milk, eggs, and sour cream, dry yeast, sugar and spices. These ingredients will be needed for the dough. For the filling you need to prepare 500 g of walnuts, hazelnuts, almonds and candied fruits, 1 kg of sugar and spices (cardamom, coriander). Soak the baklava in melted butter and syrup of water and honey (the same amount of honey per 400 ml of water).
First, knead the dough from 800 g of flour with the addition of 250 g of butter, 2 eggs and 300 ml of milk, yeast (1 tablespoon), cardamom (5 ground grains), sour cream and sugar (3 tablespoons each). It should be soft, elastic, and not stick to your hands. Set the dough aside to rise for 1.5 hours.
Prepare the nuts. Dry the almonds and hazelnuts in the oven at 100 degrees and remove the husks. Grind all nuts and candied fruits in a blender until fine crumbs. Combine with sugar and cardamom.
Divide the dough in half. Then the first is often divided into another 17 “koloboks”, and the second into 2 large balls. Cover the dough with film to prevent it from drying out. Now form layers of baklava one by one. Large balls are rolled out for the bottom and top of the dessert, and inside there will be thin 17 layers filled with nut and sugar filling.
Bake baklava at 180 degrees for about an hour. After the first 15 minutes, cut the dried dough into diamonds and pour melted butter (250 g) over the dessert. After 25 minutes, repeat the procedure. At the very end of cooking, pour honey syrup over the baklava. Bon appetit!
Azerbaijani cuisine is one of the most original and unique cuisines in the world. Despite the fact that the life of Azerbaijanis is very closely connected with the life of neighboring peoples (Armenians, Georgians, Turks, Persians, Lezgins), the national cuisine of Azerbaijan still managed to maintain its originality and bright color, attracting the attention of millions of people from all over the world.
We will begin the description of Azerbaijani cuisine, perhaps, with local gastronomic taboos - pork and alcohol, which are not represented in any way in the recipes of traditional dishes, because almost the entire population of Azerbaijan considers themselves Muslims. Otherwise, there are no restrictions, so each of us will certainly be able to find something valuable, appetizing and tasty for ourselves here.
Meat dishes of Azerbaijani cuisine are prepared mainly from lamb. Poultry, fish and beef are also found here, but much less frequently than lamb. Moreover, most dishes have a very pronounced spicy taste, since Azerbaijanis highly respect spicy herbs and spices. Basil, saffron, cilantro, turmeric, various peppers, sumac, fennel, cumin, cumin - all this and much more is added to almost every meat dish (not at the same time, of course) and creates a truly magical taste and aroma. This is especially true for saffron, which is an integral part of such a dish as pilaf (the main dish of Azerbaijani cuisine), and sumac, which is added everywhere (where the main component is meat).
Vegetables and fruits are used as food here no less often, if not more often, than meat and cereals (especially in season). But the soups... There are about a dozen traditional soup recipes in Azerbaijan, which is quite good for the national cuisine of one people. In our area, for example, so many traditional soups may easily not be available (meaning Russian cuisine), even if you dig deep into the archives.
The national Azerbaijani cuisine is also rich in baking recipes - both sweet and savory; cold appetizers, several types of bread and even vegetarian dishes (albeit few in number) are prepared here. In general, if you want to get to know the national cuisine of Azerbaijan better, then feel free to start. It will be interesting! Well, we will help you with this.
In this collection, we have collected for you the best recipes for dishes of national Azerbaijani cuisine with step-by-step photographs and detailed instructions performed by our authors. Welcome to the culinary world of Azerbaijan!
The other day, while going through old postcards, I came across sets of postcards that my mother once bought. These postcards contain recipes for various dishes, because back then there was no Internet and recipes were passed on by word of mouth, or books with recipes were bought, but there weren’t many of them like I remember. I would like to start introducing you to the contents of these very postcards. There are not very many of them, but there are some interesting ones.
Today we will look at recipes for sweet dishes of Azerbaijani cuisine 1984, price 51 kopecks. (Photos scanned by me from postcards)
1. ALMOND STUBLES.
For 1 kg of products.
Premium flour - 400 g.
sour cream - 200 g.
butter - 120 g.
almonds - 200 g.
granulated sugar - 1 tbsp.
powdered sugar - 1 tbsp. spoon
cognac - 1 teaspoon
cardamom - 1 teaspoon
salt to taste
Mash the butter and mix with sour cream. Add flour to the prepared mass and knead the dough.
Grind the almonds in a meat grinder, mix with sugar, cardamom and cognac.
Divide the finished dough into small pieces, which are rolled into a ribbon so that one end is slightly wider than the other.
Place a little filling on the wide end of the dough and roll it into a tube. Brush the top with egg yolk and bake in the oven at 160-170 degrees for 20-30 minutes.
Sprinkle powdered sugar on top of the tubes.
2. ORDUBAD ROLL.
For 1 kg. products:
Premium flour – 400 g
Sour cream – 150 gr
Butter – 100g
Walnuts – 200g
Granulated sugar – 1 cup
Honey – 1 tbsp. spoon
One egg yolk
Cinnamon ½ spoon, salt to taste.
Cream butter for 15 minutes. Then add sour cream and mix. Add flour and knead the dough. Place it on the table and knead for another 5-7 minutes.
Lightly fry the peeled nuts in a frying pan, then grind in a meat grinder and mix with granulated sugar, honey and cinnamon.
Divide the dough into portions of 300 g each and roll into a circle 5 mm thick. Place the filling in an even layer in the middle and roll the dough into a roll. Brush the top with egg yolk and bake on a baking sheet at 190-200 degrees for 30-35 minutes.
3. BADAM PURI
For 1 kg. products:
Premium flour – 400 g
Sour cream – 200 gr
Almonds – 200g
Powdered sugar – 1 tbsp. spoon
Butter – 60 g
Granulated sugar – 1 cup
Crushed cardamom – 1/3 teaspoon
salt to taste.
First, let's prepare the filling. Grind the peeled almonds in a meat grinder and mix with granulated sugar.
Crush the cardamom seeds in a mortar, add to the filling and mix well.
Knead the dough from flour and sour cream. Place it on the table and divide into pieces weighing 300 grams. Shape each into a bun, roll out into a circle 2 mm thick, grease with butter and roll into a tube, which is cut into small pieces. Make a bun again and roll out to a thickness of 5-6 mm. Then put the filling in the center of the circle, fold it in the middle and connect the edges of the dough.
Bake on a baking sheet at a temperature of 170-180 degrees for 25-30 minutes.
4. KUBA TYKHMASY.
For 1 kg. products:
Premium flour – 650 gr
Ghee – 60g
Creamy margarine – 200 gr
Milk – 1 glass
Eggs – 2 pcs.
Granulated sugar – 1 cup
Saffron – 1/10 teaspoon
Pressed yeast – 1 teaspoon
Spices (nutmeg), salt to taste.
Pour milk diluted half with water into a saucepan. Add yeast, eggs, softened cream margarine, and salt diluted in warm milk. Mix everything thoroughly. Then, stirring continuously, gradually add flour. Place the dough in a warm place for 40 minutes.
Prepare the filling separately. To do this, mix flour, sugar, spices, ghee (from the total amount provided for in the recipe) until a homogeneous and crumbly mass is formed.
Roll out the dough to a thickness of 1.5 - 2 mm, roll into a roll and cut into pieces. Place the filling in the middle of each and make buns (tykhmasy). Place tykhmas on a greased sheet, brush with egg and saffron infusion on top and place in a warm place for 20-25 minutes.
Bake at 160-180 degrees for 35-40 minutes.
5. PAKHLAVA BAKU.
For 1 kg. products:
Premium flour – 250g
Ghee – 130g
Sour cream – 1 tbsp. spoon
Egg – 1 pc.
Granulated sugar – 300 gr
Yeast – 10 g
Hazelnuts or peeled almonds – 250 g
Cardamom – ½ teaspoon
Saffron – 0.5 gr.
Dilute yeast with warm water, add flour, sour cream, egg, butter, salt. Knead the dough, roll it into a layer 0.5 mm thick.
Place the dough on a greased baking sheet. Sprinkle the top with the filling of nuts mixed with sugar and cover with a second layer of dough. So make several layers.
After this, cut the baklava into diamonds measuring 10*4 cm. Brush the top layer with yolk mixed with saffron infusion. Place half a nut in the middle of each diamond.
Bake at 80-200 degrees for 35-40 minutes.
Then brush the top of the baklava with syrup or honey and put it back in the oven for 5 minutes.
6. Puff PAKLAVA WITH NUTS.
For 1 kg. products:
Premium flour – 400g
Ghee – 150g
Egg yolk – 1/2 pcs.
Granulated sugar – 1 cup
Yeast – 1 teaspoon
Almonds – 150 gr
Cardamom – 1/3 teaspoon
Honey – 2 tbsp. spoons
Salt to taste.
Pour water into a saucepan, dilute the yeast in it and stir.
Then, continuing to stir, add flour and knead the dough. Place it on the table and leave for 30 minutes to rise.
Pass the peeled almonds through a meat grinder. Then put in a saucepan and mix with granulated sugar and cardamom.
Roll out the dough into a layer 2 mm thick and place on a baking sheet, previously greased with oil. Pour melted butter on top, cover with another layer of dough, which is also greased with butter. Alternate a layer of filling every two layers of dough.
Brush the top of the baklava with egg yolk and cut into diamond-shaped pieces weighing 80-100 grams.
Bake in the oven at a temperature of 170-180 degrees, 30-35 minutes.
Pour oil and then honey on top of the finished baklava.
7. NAN AZERBAIJANIAN.
For 1 kg. products:
Premium flour – 300 g
Butter – 150 g
Powdered sugar – 100g
Raisins – 80 gr
Candied fruits – 50 g
Eggs – 3 pcs.
Hazelnuts – 50 gr
Granulated sugar – 1 cup
Molasses – 1 tbsp. spoon
Saffron – 0.1 g
Ammonium – 1 hour. Spoon (can be replaced with baking soda)
Grind the butter in a saucepan, add powdered sugar and grind again until smooth. In another saucepan, beat the pre-cooled whites until a fluffy and stable foam forms.
Clean the nuts. Crush the kernels into small pieces 2-3 mm in size.
Place butter mixed with sugar, beaten egg whites, yolks, saffron, raisins, candied fruits cut into small pieces, crushed nuts and soda into a saucepan. Mix everything thoroughly. Then add flour in small portions and stir again.
Dissolve granulated sugar in a separate pan and put on fire. After the syrup boils, add to the stream. The mixture is gradually boiled to a temperature of 115-120 degrees. Then cool the mixture a little, add food coloring and beat until fondant forms.
Divide the finished dough into portions. Shape each into a loaf with a diameter of 30-35 mm and place on sheets covered with parchment.
Bake at 180-200 degrees for 20-25 minutes.
Grease the top of the finished nan with fondant.
8. SHOR-KOGAL.
For 1 kg. products:
Premium flour – 700g
Ghee – 300g
Egg – 1 pc.
Pressed yeast – 10 g
Pepper – 1/3 tsp. Spoons
Saffron – 0.1g
Poppy seed, nutmeg, cinnamon – 1/2 teaspoon each
Salt to taste.
Sift the flour and leave 1/10 for the filling. Add water, yeast, salt to the rest of the flour and knead into a stiff dough, into which pour in the saffron infusion. Mix the flour reserved for the filling with melted butter, pepper, salt, nutmeg and cinnamon.
Cut the dough into pieces, roll out into circles, grease with butter. Then wrap it in the form of a roll, twist it into a rope and crush it into a flat cake.
Place the filling in the middle of the flatbread, brush the top with an egg beaten with saffron, and sprinkle with poppy seeds.
Bake in the oven at a temperature of 230-240 degrees, 25-30 minutes.
9. FESYALI.
For 1 kg. products:
Premium flour – 800g
Ghee – 100g
Sugar – 50 gr
Yeast – 20 g
Salt to taste.
Sift the flour, and adding yeast, water and salt, knead a stiff dough. Place it in a warm place for 1.5 - 2 hours until it rises. Then knead, divide into pieces of 100 grams and roll out 0.5 mm thick.
Grease the top of the dough with oil, fold in 5-6 layers, cut into rectangles, roll into a roll and press them vertically with the palm of your hand so that a round flat cake (fyasali) with a diameter of 10-12 cm and a thickness of 1.5-2 cm is formed.
Fry the flatbread on both sides in a frying pan in oil.
Sprinkle the top with powdered sugar.
10. BAKU KURABYE.
For 1 kg. products:
Premium flour – 600g
butter – 350g
Sugar – 30 gr
White of one egg.
Apple or apricot puree
Salt to taste.
Grind the butter thoroughly with sugar, gradually adding egg whites and sifted flour. Mix it all.
Then put the dough in a pastry bag with a serrated tube and squeeze it onto a dry baking sheet in the shape of a chamomile, in the center of which place the preheated puree.
Kurabye is baked at 250 degrees for 10 minutes.
11. “GYZ GALASY” CAKE.
For 1 kg. products:
Premium flour – 300g
butter – 200g
Sugar – 300 gr
Yolk of one egg.
Sour cream – 125 gr
Egg white – 2 pcs.
Nuts – 70 gr
Vanilla powder – 1/3 teaspoon
Condensed milk – 80 g
Cocoa – 1 tbsp. spoon
Baking soda – 1/3 teaspoon
Salt to taste.
Mix butter, sugar, soda and salt until smooth, then add flour and mix again. Roll out the dough to a thickness of 6-8 mm and cut out a round cake. Brush the edges of the cake with egg, and make a border around it from the same dough.
Bake in the oven on a baking sheet at 250 degrees for 10-13 minutes.
Then place the “Gyz Galasy” tower, previously prepared from fondant, on the flatbreads, decorate the surface with whipped cream (meringue).
Prepare protein cream as follows: beat the whites until their volume increases 4-5 times. When the mass becomes fluffy, add vanilla powder and sugar.
12. MARAL GEL CAKE.
For 1 kg. products:
Premium flour – 150g
Potato starch – 1 tbsp. spoon
Sugar – 1 glass
Eggs – 5 pcs.
Vanilla essence – ½ teaspoon
Biscuit crumbs – 20 g
Salt to taste.
For cream:
Powdered sugar – 100 g
Condensed milk – 80 g
For the chocolate buttercream:
Sugar – 20 g
Butter – 20 g
Cognac -0.2 g,
Vanilla powder – ¼ teaspoon
Cocoa – ½ tsp. Spoons
Condensed milk – 10 g
Prepare biscuit dough by mixing sugar with egg and heating to 45-50 degrees. Beat the mixture for 25-30 minutes. Then add flour and starch and knead the dough. Place the dough on a baking sheet lined with parchment paper and bake in the oven at 200-220 degrees for 60 minutes.
Cut the finished sponge cake into layers, spread with butter cream and soak in syrup.
Decorate the surface with cream and pre-prepared forms of protein cream (meringue) and chocolate figures.
Prepare the syrup as follows: mix 100g of sugar, ½ teaspoon of essence and 1 tbsp. a spoonful of cognac.
For the cream: Heat eggs, sugar and condensed milk to 40 degrees and beat. Then cool the mass.
Add beaten eggs, sugar and condensed milk to the melted butter to the consistency of thick sour cream and beat again until a fluffy mass is formed.
For chocolate cream: beat sugar with condensed milk and butter. Add cocoa, vanilla and cognac to the whipped cream.
13. SHAMAKHI MUTAKS.
For 1 kg. products:
Premium flour – 500g
Sugar – 100 GR
Eggs – 2 pcs.
Butter – 100 gr.
Milk – 1 glass
Powdered sugar – 100 g
Apricot jam – 150 gr
Yeast – 10 g
Vanillin – 1/3 teaspoon
Salt to taste.
Mix yeast, diluted in a small amount of warm milk, with flour and salt. Knead the dough and leave it in a warm place for 1-1.5 hours to rise.
Boil the apricot jam with sugar until thick and cool.
Roll out the dough into a layer 4-5 mm thick, brush with melted butter and cut into triangles. Put the filling on each and wrap it in a tube.
Bake in the oven at a temperature of 190-200 degrees for 10-15 minutes.
Sprinkle finished products with powdered sugar.
14. LENKORAN KULCHA.
For 1 kg. products:
Premium flour –650g
Yeast – 10 g
Sugar – 60 gr
Eggs – 1 pc.
Ghee butter – 150 gr.
Powdered sugar – 100 g
Sour cream – 30 gr
Saffron – 0.1 g
Poppy – 1 teaspoon
Salt to taste. Combine the sifted flour with yeast diluted in warm water and leave the dough for 2.5 - 3 hours.
Then add butter, egg, saffron infusion, and salt to the dough. Mix everything thoroughly.
Divide the dough into pieces weighing 100 g and give them a round shape. Brush the top with egg, sprinkle with poppy seeds and place in a warm place until the dough rises.
Bake the kulcha in the oven at a temperature of 170-180 degrees for 25-30 minutes.
15. SHAKER CHUREK.
For 1 kg. products:
Premium flour – 600g
Vanilla essence – ¼ teaspoon
Eggs – 1 pc.
Ghee butter – 250 gr.
Powdered sugar – 300 gr
Salt to taste.
Sift the flour, make a funnel in the middle and put melted butter, powdered sugar, vanilla essence, and salt into it. Grind everything thoroughly until a stiff dough forms. Give it an egg shape.
Grease the churek shaker with egg yolk and bake in the oven at 180-200 degrees for 25-30 minutes.
P.S. There are no more postcards in that pack. I haven’t changed anything in the recipes of the dishes, don’t forget that this is a 1984 edition. Maybe someone uses such recipes, maybe someone will take a note and try to cook it, I will be glad. Then share how you did it.
Bon appetit!!!
The peoples of the Caucasus have always been distinguished by their hospitality, and Azerbaijanis are no exception. They always welcome guests, putting on the table amazing and varied dishes of national cuisine.
The cuisine, it must be said, amazes the imagination and satisfies the taste of even the most fastidious gourmet: for everyone there is their own special dish with a characteristic oriental twist.
One of the oldest cuisines has thousands of dishes, including hot dishes, soups, snacks, baked goods, and, of course, the obligatory Azerbaijani sweets - something that no meal is complete without.
Features of Azerbaijani cuisine
The religion of the people has left its mark on the menu: Muslim rules do not allow eating pork, so in Azerbaijan, meat dishes are mainly prepared from lamb, and the fish diet consists of representatives of the sturgeon and salmon families.
Warm, welcoming Azerbaijan is a country with very fertile soil, numerous varieties of fruits and vegetables grow there, which are readily and almost always added to food.
The combination of ingredients can sometimes be overwhelming, but the dishes turn out incredibly tasty and nutritious. A characteristic feature of Azerbaijani cuisine is that various spices, herbs and seasonings are added to all dishes without exception.
In the houses of this country there is always a pleasant aroma that evokes appetite. In addition, in some regions and villages, women still cook in old traditional utensils made of copper. It is believed that such an alloy improves the taste of the dish.
Top 10 popular Azerbaijani dishes
Among several thousand ancient Azerbaijani recipes, it is difficult to single out just a few of the best: all dishes of national cuisine are extremely good, and, importantly, healthy due to the addition of a huge amount of fresh herbs and fruits. But there are several particularly popular dishes that have long become known in Europe.
1. Adjapsandal
This dish is often found in the cuisines of other peoples of the world - Armenian, Turkic, Georgian and many others, but ajapsadal was originally a traditional cold appetizer of Azerbaijan. This is a vegetable dish based on eggplants, tomatoes and sweet peppers. Additional flavor enhancing ingredients include white onions, fresh coriander, garlic and basil. Vegetable oil is used as a dressing.
In European countries, this dish, the name of which translates as “how excellent you are,” would be dubbed vegetable sauté. But in a traditional sauté, eggplants are not a mandatory ingredient, unlike Ajapsandal; in addition, in Europe they use completely different seasonings, so the Azerbaijani dish remains unique and one of a kind in terms of taste.
2. Pilaf
Of course, pilaf is most often associated with Azerbaijani cuisine. There are about 200 recipes for this dish in Azerbaijan. It is believed that this nation prepares pilaf better than other peoples of the Caucasus and the entire population of the world as a whole.
The dish really turns out consistently tasty, no matter what recipe it is prepared in. But there is one remarkable feature: the rice itself and the “filling” are prepared separately from each other, and mixed only in a plate served to the table. Rice porridge is made in a cast iron or copper cauldron, in butter, or using fat tail fat.
Garou is prepared in a separate container - a mixture of pieces of lamb, spices, vegetables and fruits. Even the dish is served in a surprising way: the rice is covered with several triangular pieces of kazmag (unleavened flatbread), sprinkled with pomegranate seeds, and the garou is served in a separate plate. To all this they add a traditional drink - sherbet.
3. Dolma
This dish is somewhat similar to ordinary Russian cabbage rolls, but it also has significant differences. Firstly, quince or grape leaves are used instead of cabbage leaves. Secondly, Azerbaijani dolma can have completely different fillings.
The traditional option is lamb dolma; fresh herbs and clear rice are added to the minced meat; these ingredients should not exceed the volume of the minced meat. As a rule, they take 3 parts of minced lamb and 1 part of rice with herbs.
In Azerbaijan, there are about 10 recipes for dolma with different fillings, including fruits, vegetables, and fish. Each option is popular: in summer, light vegetable dolma is served with a traditional fermented milk drink; in winter, a fish or meat hot dish is appropriate. It is noteworthy that it has not yet been established exactly what national cuisine this dish came from.
Today it is an integral part of the diet of Azerbaijan, Georgia and Armenia, but it was Azerbaijan that made every effort to ensure that the dish was recognized as traditional for the Azerbaijani people. It’s interesting that everything worked out: just a year ago, the culinary traditions of preparing Azerbaijani dolma were recognized as the cultural heritage of humanity.
4. Lula kebab
Another must-try meat dish in the country. It is a minced lamb cutlet cooked over coals or an open fire. It is noteworthy that no onions or eggs are added to the minced meat; the minced meat is simply beaten for a long time and thoroughly, after which it is placed on a thin wooden skewer.
There are enough options for preparing kebabs; in common parlance this is kebab, therefore, as in any other cuisine, kebab can be made from fish, vegetables or meat. But the presentation is always the same: meat generously sprinkled with herbs on thin homemade flatbreads.
5. Dyushbara
This dish is akin to classic dumplings, in fact, dumplings in Azerbaijani style. For preparation, minced lamb is made with the addition of various spices and herbs, the dough is kneaded into a stiff dough with a small amount of salt.
A distinctive feature of the national dish is that the preparations are not dipped into water, but into a boiling broth made from lamb bones. Dushbara is served in broth with butter and fresh herbs, which take up at least a third of the plate.
6. Dzhyz-byz
In Azerbaijan, it is customary to eat not only clean meat, but also its waste. Thus, the popular Azerbaijani dish jiz-byz is processed young sheep intestines fried with potatoes. The dish also includes other animal entrails - liver, kidneys, heart. Fat tail fat is always used for frying, and the finished dish, richly seasoned with herbs, is served in sumy.
7. Bozbash
One of the many first courses of Azerbaijani cuisine. Almost all soups of this cuisine have a slightly different consistency from the one we are used to: Azerbaijani soups have much more filling and very little liquid, due to which the dishes are always very high in calories and nutritious. Bozbash is a fatty soup with numerous ingredients.
The main vegetables are: potatoes or chestnuts, sweet peppers, tomatoes, chickpeas, onions, zucchini and eggplants. A distinctive feature is that the traditional recipe always contains mint and apples, which adds some piquancy to the dish.
8. Petey
Another interesting soup that is cooked in the oven. A very thick lamb belly dish. The cooking process takes place in several stages: vegetables (onions, peppers, carrots, eggplant) are first fried in fat tail fat, and then transferred to a clay pot. The mixture is poured with a small amount of liquid and brought to readiness in the oven. When serving, piti must be decorated with coriander.
9. Khash
In Azerbaijani cuisine, almost all hot dishes and soups are made from lamb; only a few recipes include beef or veal. Khash is one of them. Despite the fact that this is a soup and is served hot, it is traditionally eaten exclusively for breakfast.
Khash is prepared without any spices at all, based on beef tripe; in some regions, beef tails and heads are added. In addition, this is one of the few dishes that is not sprinkled with herbs. When serving, spices, herbs and herbs are simply served in a separate bowl, but only to guests of the country. The local population eats khash without any spices at all.
10. Baklava
A traditional Azerbaijani sweet, which is always present on the table on the great Muslim holiday of Novruz Bayram, this dish is also served to all guests. The basis of baklava is yeast dough, hazelnuts, and other ground nuts. Additional and required ingredients are saffron, cloves, sugar. Baklava is something like a sweet multi-layer cake.
To prepare an oriental sweet, roll out a layer of dough, sprinkle generously with filling in the form of nuts and sugar, then cover the mixture with another layer of dough, grease it with butter and add the filling again.
Similar actions are continued until the future dish has 10 layers, the latter is coated with egg yolk and saffron, after which the workpiece is sent to the oven for half an hour. When the delicacy is ready and cooled, it is cut into diamond-shaped pieces, each of which is decorated with whole hazelnuts.
People in Azerbaijan really know how to cook and do it with soul. Muslim traditions are such that any meal is a large-scale feast, during which intimate conversations are held. If you find yourself in this friendly, warm country, you should definitely visit the locals: they warmly welcome everyone, treating you to the most incredible and delicious home-cooked dishes.
20 Mar 2019The Novruz holiday is approaching, which is loved from young to old in Azerbaijan. Housewives greet spring with the most delicious national sweets, and preparations for the holiday begin several weeks in advance. We bring to your attention a list of the most popular flour products that will certainly appear on every holiday table. Shakerbura. This delicious delicacy is made from yeast dough filled with hazelnuts and sugar. The name comes from the Turkic “Sheker-borek”, which means “sweet pie”. The shape of the shakerbura resembles the moon and is decorated with a pattern in the form of ears of wheat using a special “maggash” tool.
Baklava. The name of baklava is associated with its appearance - rhombuses, symbols of fire, which are called “bakhla” on Azerbaijani carpet patterns. Baklava is prepared in each region of Azerbaijan according to its own recipe and therefore there are various versions of it: Baku, Nakhchivan, Ganja, Sheki, Guba, etc. In addition, baklava has different fillings - walnuts, almonds, hazelnuts and peanuts.
Shor gogal. Shor gogal is a round, bright yellow bun that resembles the sun. Gogal is baked with a savory filling consisting of various oriental spices. This salty, crumbly pastry is traditionally eaten with sweet tea.
Mutaki. These cookies are shaped like regular bagels, but have a very special taste. It's all about the combination of a unique crumbly dough with oriental filling. By the way, in Baku these tubes are prepared with nut filling, and in Shamakhi - with apricot jam. 
Baku Kurabie. "Kurabie Bakinskoe" was a popular cookie in the USSR, and its recipe has remained almost unchanged since then. The main thing when baking cookies is not to overcook them in the oven, they will be dry. The correct kurabie is golden yellow in color.
Badambura. Badambura resembles a pie with nuts, but in a very beautiful puff shape, sprinkled with powdered sugar. This is a very delicate, soft pastry, with a nutty taste and an unforgettable note of cardamom.
Kyata Baku. Azerbaijani cuisine has several types of kyata, among them the most popular are Baku, Karabakh and Nakhchivan. They differ in their preparation recipe, shapes and soft filling that literally melts in your mouth.
Sheker cherek. Sheker churek cookies occupy one of the honorable places in Azerbaijani cuisine. Easy to prepare, very tasty and tender cookies you just can’t help but like. Despite the fact that sheker churek translated from Azerbaijani means “sweet bread”, it is not bread at all, but a very tasty, crumbly cookie with the aroma of melted butter and very easy to prepare.
Cookies "Fruits of Azerbaijan" This is probably the most colorful cookies that Azerbaijani housewives bake. They are prepared in the form of apples, pears, and peaches, each “fruit” being colored yellow-red with natural dyes.
Nakhchivan Keke Keke is a delicious pie that is prepared for Novruz Bayram in Nakhchivan. It is not sweet at all, the filling looks like meat, but in fact it is onions prepared using a special technology.