RECIPES

Sabzi Plov

SABZI GOVURMA PLOV (Herb Pilaf) Pilaf is the signature dish of Azerbaijani cuisine. It is usually served on special occasions and known in Azerbaijan as Ash or Plov.  Azerbaijani cuisine has dozens of different types of pilaf, one of which is Sabzi Plov (Herb Pilaf.) The word “sabzi” in the name of the dish came into Azerbaijani language from...
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Sulu Khingal

SULU KHINGAL is Azerbaijani national dish, which served as a first and a second course meal at the same time. Sulu Khingal made of lamb, chickpeas and homemade noodles, and served with a fresh or dried mint, fried onion and wine vinegar. Ingredients for the soup: ½ pound (250g) lamb (or beef) 1 small size onion 1 tablespoon clarified butter ½ cup chickpeas pinch...
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Roasted Leg of Lamb

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...
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Parcha-Bozbash

PARCHA-BOZBASH is Azerbaijani national dish, which served as a first and a second course meal at the same time. The name of the dish came from the Turkish-Azerbaijani language. “Parcha” means a piece of meat on the bone, “Boz” means gray, and “Bash” means head. Ingredients for 2 portions: 2 lamb shanks 1 onion ½ cup chickpeas 2 medium size potatoes 2 tomatoes (optional) pinch...
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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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