ADJAB-SANDAL Azerbaijani-style
Ingredients:
1 lb (½ kg) boneless lamb or beef
2 large eggplants
1 large onion
2 large tomatoes
1 large green bell pepper
½ bunch of parsley (or cilantro)
Salt and Pepper to taste
3 tablespoons clarified butter (or olive oil)
Preparation:
Cut the meat into bite-size pieces. In a large saucepan, add butter and cook the meat over medium-high heat until it is lightly brown...
ROASTED LEG OF LAMB.Ingredients:
3½ lb (1½ kg) leg of lamb
1 large onion
2-3 cloves of garlic
1 lb (450 g) baby white potato
1 lb (450 g) mushrooms
melted clarified butter or olive oil
Salt and pepper to taste
Preparation:
When cooking a leg of lamb, the most important part is to marinade it.
Wash the lamb well and pat dry. Slice the onion, put...
HAVASKAR QOVURMASI (Lamb cooked with saffron)
The word «qovurma» in the name of a dish («kavurma» in Turkish) means that it contains cooked meat. The full name of this dish “Havaskar qovurması” from Azerbaijani language translates literally as «Amateur cooked meat». The word “amateur” comes from the Latin «amat» meaning “he loves”, so the main idea of this...
CHICKEN TABAKA (Flattened fried chicken)
Chicken Tabaka is a famous dish of two Caucasus neighbors Georgian and Azerbaijani.
The meaning of the word “Tabaka”, from Georgian “tapha” and from Azeri “tava”, is “heavy frying skillet”. The difference between Georgian Tabaka and Azerbaijani Tabaka is the spice seasoning.
Tabaka usually made of a small Cornish Hen, the smaller your chicken, the...
BADIMJAN LEVENGI (Stuffed Eggplant)Ingredients:
5 small eggplants
1 large Onion
1 cup of walnuts
1 tablespoon of sour Alcha paste/Lavashana (Cherry-plums paste)
50-70gr of butter
Salt, Pepper to taste
2 pounds of Lamb chops (8 ribs)
Preparation:Preparing the eggplants.
Wash the eggplants well and cut of the stalks. Peel 2-3 stripes down the sides. Cut a long slit in the middle of eggplants, being careful not...
