RECIPES

Khash (tendon stew)

KHASH (or Xash) - cow foot tendon stew/soup, is one of the most popular Azerbaijani dishes eaten during weekends in the winter. It may not look very appealing at first, but when the tendons are cooked correctly they have an amazing, silky taste. Khash has to be cooked for a minimum of 8 hours or until the...
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Ishkena Soup

ISHKENA (Eshkena, Eshkene, Eshkana) - is a very flavorful and tasty soup. This Mountain Jew dish is usually cooked during Pesach (Passover). *A full-sized picture of this dish is available in the Gallery Ingredients for 2-3 servings: 1 lb (½ kg) lamb on bones 1 onion 2 potatoes ½ bunch of parsley ½ bunch of cilantro ½ bunch of spinach 1 bunch of green...
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Borsch

BORSCH (Red Soup) Borsch, as a famous red Russian soup, is very popular in Baku city. The beetroot used in borsch gives the soup its trademark, deep red color. *A full-sized picture of this dish is available in the Gallery Ingredients for 4 portions: 1 lb (½ kg) beef ½ lb (250 g) shredded white cabbage 3 small beetroots 1 large...
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Kufta-Bozbash

KUFTA-BOZBASH Kufta is one of the most popular Azerbaijani national dishes. It is served as a first and a second course meal at the same time and made of ground lamb or beef formed into medium-sized balls. The word “kufta” (or kyufta) is derived from the Persian word “kuftan,” which means “to beat” or “to grind,” because, traditionally,...
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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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