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

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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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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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...
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Riza-Kufta

RIZA-KUFTA Kufta is a Middle Eastern meatball usually made of ground lamb or beef formed into balls, large or small. It is very popular in Azerbaijani cuisine. The word “kufta” (or kyufta) is derived from the Persian word “kuftan,” which means "to beat" or "to grind." There are two kinds of kufta: with rice and without. Riza-Kufta is made...
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