KHAYLE or Gayle (accent on the last syllable) is a delicate vegetarian dish of Mountain Jew cuisine, made of herbs, onion and eggs.
*A full-sized picture of this dish is available in the Gallery.Ingredients for 4 servings:
for khayle
1 large onion
1 bunch spinach (170g/6oz baby spinach)
1 bunch green onions
1 bunch cilantro
1 bunch dill
1 bunch parsley
5-6 large eggs
2...
BOZARTMA (LAMB STEW).
The word "bozartma" is an Azerbaijani word derived from the Turkish word "bozartmaq", which means cooked (boiled) chunk of meat. It is a national Azerbaijani dish; a kind of stew made with lamb meat and vegetables. *A full-sized picture of this dish is available in the Gallery.Ingredients for 4 servings:4 lamb...
ROASTED HEN with POTATO and APPLES*A full-sized picture of this dish is available in the Gallery.Ingredients for 2 servings:
1 Cornish Hen (½ per person)
1 large onion
4 potatoes (white or red)
1 large apple
2 tbsp mayonnaise or sour cream
2 tbsp butter
Salt and pepper to taste
Tomatoes
Preparation:
Defrost the hen if frozen. Rinse and pat the hen dry with paper...
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...
LYULYA-TAVA KEBABIn 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...
