RECIPES

Roasted Leg of Lamb

ROASTED LEG OF LAMB. *A full-sized picture of this dish is available in the Gallery. Ingredients: Leg of lamb (any size) Onions (1-2 large) Butter or olive oil Salt and pepper to taste Preparation: Slice the onion, put it in a bowl and add 1 teaspoon of salt and ½ teaspoon of pepper. Massage them into the onion and squeeze it with your...
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Khashlama

KHASHLAMA Khashlama is a simple, yet nutritious and colorful dish made of meat that is cooked on low heat with vegetables. In Azerbaijani kitchens, the word "Khashil" is often used to refer to a thick texture dish with mixed ingredients. All nations of the Caucasus region claim Khashlama is their national dish, but each of them prepare it in...
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Sabzi Qovurma

SABZI QOVURMA (herbs and meat stew) The word “sabzi” in the name of the dish came into Azerbaijani language from Iran. In the Persian language, “sabzi” means “green,” and it can refer to either herbs or vegetables. *A full-sized picture of this dish is available in the Gallery. Ingredients: 1½ lb (700 g) lamb or beef 1 large...
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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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Pomegranate Cornish Hens

POMEGRANATE CORNISH HENS Roasted Cornish Hens, marinated in a pomegranate juice, and stuffed with a quince. *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: 2 small cornish hens 1 quince 1 cup pomegranate juice 1 cup pomegranate seeds 2 tbsp melted butter Salt and pepper to taste Preparation: Preparing the hens. Rinse and pat the hens dry with...
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