RECIPES

Nukhorush

NUKHORUSH Mountain Jew cuisine is well known for its delicious dishes. The unique recipes of many dishes are passed down from generation to generation. Nukhorush is one of them, it’s made of meat, dry fruits, chestnuts and quince, and served with Osh (rice). *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: for...
Read more

Osh Yarpagi

OSH YARPAGI is the dish of the Mountain Jews from Azerbaijan. Mountain Jews are well known for their delicious cuisine. Many of dishes have been influenced by Azerbaijani cuisine and often share almost the same names as their Azerbaijani counterparts, but the Mountain Jews have their own, strictly national dishes as well. One is Yarpagi (yar-pa-khi)--cabbage leaves stuffed...
Read more

Khayle

KHAYLE or Gayle (accent on the last syllable) is a delicate vegetarian dish of Mountain Jew cuisine, made of herbs, onion and eggs. *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: for khayle 1 large onion 1 bunch spinach (170g/6oz baby spinach) 1 bunch green onions 1 bunch cilantro 1 bunch dill 1 bunch parsley 5-6 large eggs 2...
Read more

Bozartma (Lamb Stew)

BOZARTMA (LAMB STEW). The word "bozartma" is an Azerbaijani word derived from the Turkish word "bozartmaq", which means cooked (boiled) chunk of meat. It is a national Azerbaijani dish; a kind of stew made with lamb meat and vegetables.  *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: 4 lamb...
Read more

Tara Bebeyi

TARA-BEBEYI Baku-style Tara (accent on the last syllable) is an ancient Mountain Jew dish which is kind of like a risotto-style soup made of herbs and rice. Compared to the Mountain Jews from other regions of the Caucasus, Azerbaijani Jews don’t add meat and nuts to this dish, they just add sour plum sauce and other seasonings. "Tara" gets...
Read more