RECIPES

Badimjan Dolmasi

BADIMJAN DOLMASI (Stuffed Eggplant) *A full-sized picture of this dish is available in the Gallery. Ingredients for 3 portions: 6 medium size eggplants 1 lb (450 g) ground beef or lamb 1 large onion 1 bunch of cilantro ½ bunch of dill ½ bunch of mint 2 large tomatoes (or canned tomatoes) Salt and pepper to taste Preparation: Preparing the eggplants: Cut a long slit down the...
Read more

Jiz-Biz

JIZ-BIZ is an Azerbaijani dish that is traditionally made with fried sheep liver, kidney, lung, heart, and intestines. Each of the components have to be cooked in a specific order and preparing them requires the use of some very special techniques. This recipe, however, is a simpler form of Jiz-Biz that only incorporates lamb or cow liver....
Read more

Qatig Plov

QATIG QOVURMA PLOV (Yogurt Pilaf)is a unique pilaf in Azerbaijani cuisine (nowhere and never listed in any cooking book or website). It comes from the ancient Iravan Khanate and known only by descendants who live in Baku and pass authentic recipes from generation to generation. (In memory of Jeyran-khanum Mamedova.) *A full-sized picture of...
Read more

Turshi Kelem Dolmasi Azeri-style

KELEM DOLMASI (stuffed cabbage leaves) is as popular in Baku as is Badimjan Dolamsi (stuffed eggplant, tomato, and bell pepper) and Yarpag Dolmasi (stuffed grape leaves). There are two types of Kelem Dolmasi in Azerbaijani cuisine–Turshi Kelem Dolmasi Azerbaijani-style (cooked with split chickpeas, chestnuts and dried sour plums) and Baku-style Kelem Dolmasi (cooked with tomato sauce). *A...
Read more

Lamb Soyutma

LAMB SOYUTMA – Stewed Lamb Shanks. Soyutma means "long and slow-cooking meat." There are two types of soyutma in Azerbaijani cuisine - Lamb Soyutma and Chicken Soyutma. Lamb Soyutma is usually cooked with a lamb shanks - it is both very easy to prepare, and very tasty and satisfying dish. *A full-sized picture of this dish...
Read more