Guru Khingal

GURU KHINGAL There are two types of Khingal dishes in Azerbaijani cuisine – Sulu Khingal and Guru Khingal. Both of them are made with lamb meat, homemade diamond-shape noodles, and fried onion. The difference between them is that Sulu Khingal is served with lamb broth and chickpeas, which are cooked together with the lamb pieces, and Guru Khingal...
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Shuyud Plov

SHUYUD PLOV is a pilaf that is always made with dill, but prepared differently in different regions of Azerbaijan. For example, in Karabakh, instead of putting qazmaq (a crust made at the bottom of the pan when the rice is steamed) under the rice, they put lamb brisket or boneless leg and spread raw eggs on top...
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Lyulya-Tava Kebab

LYULYA-TAVA KEBAB In Azerbaijani cuisine, there are many types of kebab, one of which is Lyulya-Tava Kebab--minced meat formed into thin, long, tube-like sausages that are fried in a pan. The word Lyulya means "tube" in Turkish, Kebab means "fried meat," and Tava mean "pan." Ingredients for two servings: 1 lb (½ kg) lamb (not lean) 1 large onion 100g chopped fresh herbs...
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Cake “Nagil” (“Skazka”)

“NAGIL” or “SKAZKA,” which means “fairy tale,” is a very popular and beloved cake in Azerbaijan. *A full-sized picture of this dish is available in the Gallery. Cup size – 250 ml Baking pan 11"x 15" (28cm х 38cm) 10 servings  Ingredients for cake layers: 4 large eggs 1 cup sugar 1 cup all-purpose flour Ingredients for cream custard: 2 egg yolks ½ cup milk 1...
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Turkey Levengi Roulade

TURKEY ROULADE with LEVENGI STUFFING *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: 1 large boneless turkey breast with skin 1 large onion 1 cup walnuts 1 cup raisins 1 cup seedless prunes ½ cup seedless sour cherry-plums (or lavashana) 4 tbsp melted clarified butter 1 cup chicken broth (or water) Salt and pepper to taste Preparation: Preparing the stuffing. Read more