Gallery 1 col
-
Gyurza Sheki style
SHEKI GYURZA (LAMB DUMPLINGS). Gyurza (also spelled as Gyurze) is another Azerbaijani dish, similar to Dushbara. It is a dumpling soup cooked in a lamb broth. The difference between Dushbara and Gyurza is their shape. Gyurza has a long shape and its edges beautifully pinched with a special technique, similar to a French braiding style, which requires some experience to make. Gyurza Sheki style is named after a beautiful small city in northern Azerbaijan. Sheki cuisine is famous of its dishes, such as Pakhlava Sheki style, Piti Sheki style, Gyurza Sheki style and others. Here is the recipe of Sheki...
Read more -
Dushbara
DUSHBARA (DUMPLING SOUP) Dushbara, also spelled as Dushbere or Dushpara, is a most favorite and popular Azerbaijani dish. It is sort of dumplings of dough filled with ground meat and cooked in a lamb broth. Per tradition, in Azerbaijan every woman have to, not only cook this popular dish, but also should be able to make dushbara as small as possible, to fit ten of them into a tablespoon. *A full-sized picture of this dish is available in the Gallery. Ingredients for the Dough: 2 cups flour 1 egg ½ teaspoon salt 1/3 cup water Ingredients for the Filling: 250...
Read more -
Chicken-Pineapple Skewers
CHICKEN-PINEAPPLE SKEWERS with RICE. Ingredients: 4 boneless skinless chicken breasts or thighs 1 fresh pineapple 4 tbsp lemon juice 4 tbsp pineapple juice 4 tbsp olive oil Salt and Pepper to taste Preparation: Cut each chicken thigh or breast into 1 1/2-inch pieces, add salt, pepper, lemon juice, pineapple juice, olive oil and marinade for two hours. Peel the pineapple and cut it into 1 1/2-inch chunks. Remove the chicken from the marinade. Alternating chicken and pineapple chunks, thread on skewers. Lightly brush chicken-pineapple skewers with olive oil and cook in a grill oven. Serve with a side dish. Bon...
Read more -
Toyuq Levengi (Stuffed Chicken)
TOYUQ LEVENGI (STUFFED CHICKEN) Levengi is the name of the chicken or fish stuffing. Toyuq Levengi (Stuffed Chicken) and Baliq Levengi (Stuffed Fish) are the treasure dishes of Azerbaijani cuisine. Levengi stuffing made of walnuts, fried onions and variety of dried fruit, such as plums, prunes, raisins and lavash of sour cherry-plums. Toyuq Levengi usually baked in the oven (traditionally in tendir or clay oven) and presented on a large platter with the stuffing still intact inside, and the host typically serves each guest a portion of the chicken along with the stuffing. *A full-sized picture of this dish is...
Read more -
Toyuq-Doshama Plov
TOYUQ-DOSHAMA PLOV (Pilaf with chicken & chestnuts) Pilaf is the signature dish of Azerbaijani cuisine. It served on special occasions and known in Azerbaijan as Ash or Plov. The rice in Azerbaijani Pilaf should never be sticky. The basic cooking method is to parboil and then steam the rice. Pilaf is usually served as its own dish on a large plate, accompanied by different garnishes in separate bowls. The most interesting part of pilaf is Qazmaq – a crust made at the bottom of the saucepot when the rice is steamed. It served in pieces with the rice or on...
Read more
