RECIPES

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

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...
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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....
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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...
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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...
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