RECIPES

Surfullu Baku-style

SURFULLU (Sürfüllü) is one of the most unique dishes of Azerbaijani cuisine and is considered the king of all dough dishes made with handmade pasta. The homeland of Surfullu is Gakh city, which is located in the north-west of Azerbaijan, on the border of Azerbaijan and Georgia. The uniqueness of this dish lies in its handmade pasta (very...
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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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Lasagna rolls

LASAGNA ROLLS (Italian dish) Ingredients: 6 lasagna noodles 1 lb (450 g) ground beef 1 medium size onion 2 cups Marinara sauce 1 ½ cup Ricotta cheese (or Cottage cheese) 2 cups shredded Mozzarella cheese ½ cup shredded Parmesan cheese 2 cups chopped spinach Salt and pepper to taste For Marinara sauce: 3 tablespoons olive oil 2 cloves crushed garlic 1 small onion 4-5 red tomatoes (or canned tomatoes) ½ teaspoon...
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Cherry Vareniki

CHERRY VARENIKI Vareniki is a little pockets of dough that can be filled with anything. The fact that this dish actually came from Turkey, where it was called dush-vara. Turkish dish "dush-vara" has become a "vara-niki" and then "vare-niki." Having tried the Turkish dushvara (or how we call it "dushbara"), the Ukrainians were delighted and turned it into their...
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Khinkali

KHINKALI are Georgian dumplings that became very popular in Baku. They look like little pleated pouches with a knob on top and filled with ground meat, usually lamb or beef, mixed with finely chopped onion, garlic, salt and pepper. Traditionally, Khinkali are eaten with hands, you hold their knob and take a bite off the side, and...
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