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MASH PLOV Nakhichevani-style
MASH PLOV Nakhichevani-style (Pilaf with beans) Pilaf is a 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 a Nakhichevani-style pilaf with beans named “Mash Plov.” This pilaf is prepared very similarly to “Lobia-Chilo Plov,” but contains additional ingredients. *A full-sized picture of this dish is available in the Gallery Ingredients for 5-6 servings: (cup size 250 ml) 2 cups long-grain (Basmati) rice ½ cup mung bean (or small pinto bean) ½ cup black-eyed peas beans...
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Roasted Leg of Lamb
ROASTED LEG OF LAMB. *A full-sized picture of this dish is available in the Gallery. Ingredients: Leg of lamb (any size) Onions (1-2 large) Butter or olive oil Salt and pepper to taste Preparation: Slice the onion, put it in a bowl and add 1 teaspoon of salt and ½ teaspoon of pepper. Massage them into the onion and squeeze it with your hands until the onion gets soft and a little juice will come out. Rub the lamb all over with salt and pepper, and coat it with onion. Put it in a plastic bag and seal the bag...
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Badimjan Borani
BADIMJAN BORANI (Vegetable Ragu) Borani (accent on the last syllable) – very healthy and easy to make Azerbaijani-style vegetarian dish. *A full-sized picture of this dish is available in the Gallery. Ingredients for 2 servings: 1 onion 1 green bell pepper 2 eggplants 2 tomatoes 2 potatoes ½ bunch of cilantro 2 gloves of garlic Salt and Pepper to taste 3 tablespoons of olive oil Preparation: Wash all the vegetables and herbs. Peel the skin off of the potatoes, onion, tomatoes and eggplants, and chop them into small cubes (don’t mix them together). Remove the seeds from the pepper, and cut...
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Khashlama
KHASHLAMA Khashlama is a simple, yet nutritious and colorful dish made of meat that is cooked on low heat with vegetables. In Azerbaijani kitchens, the word “Khashil” is often used to refer to a thick texture dish with mixed ingredients. All nations of the Caucasus region claim Khashlama is their national dish, but each of them prepare it in their own way by using different ingredients and seasonings. This recipe is offers a very tasty variation of Azerbaijani-style Khashlama. *A full-sized picture of this dish is available in the Gallery. Ingredients for 3 portions: 9-12 lamb chops (3-4 per portion)...
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Sabzi Qovurma
SABZI QOVURMA (herbs and meat stew) The word “sabzi” in the name of the dish came into Azerbaijani language from Iran. In the Persian language, “sabzi” means “green,” and it can refer to either herbs or vegetables. *A full-sized picture of this dish is available in the Gallery. Ingredients: 1½ lb (700 g) lamb or beef 1 large size onion 3 bunches of kever (garlic chives) 1 bunch of cilantro 1 bunch of dill 1 bunch of parsley 2 tablespoons lemon juice 1 cup fresh sour plums 3 tablespoons clarified butter salt and pepper to taste Preparation: 1. Cut the...
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