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Bischi
BISCHI (accent on the last syllable) is a very delicious, sweet pastry of the Mountain Jews from Azerbaijan. Bischi is usually made on one of the most joyous Jewish holidays – Purim. *A full-sized picture of Bischi is available in the Gallery. Ingredients for 10-12 pieces: Cup size is 250 ml for Bischi 1 cup warm water 1 tbsp dry yeast 1 tbsp white granulated sugar 3 cups all purpose flour olive oil for Syrup 1 cup white granulated sugar ½ cup water 1 tbsp honey Preparation: Preparing syrup. In a small pot mix together sugar and water and cook...
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Surfullu Baku-style
SURFULLU (Sürfüllü) is one of the most unique dishes of Azerbaijani cuisine and is considered the king of all dough dishes made with handmade pasta. The homeland of Surfullu is Gakh city, which is located in the north-west of Azerbaijan, on the border of Azerbaijan and Georgia. The uniqueness of this dish lies in its handmade pasta (very similar to Italian pasta, Cavatelli), and a kind of jerky meat named “gakhaj” and homemade sausage named “jijnagur”. Fans of Surfullu say that cooked meat in this dish has a very distinctive taste, which takes some getting used to. Due to the...
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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 tendons begin to fall off the bones and the broth becomes very thick. Khash is usually eaten early in the morning, which makes you full for the rest of the day. *A full-sized picture of this dish is available in the Gallery. Ingredients...
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Nar Plov
NAR PLOV (Pomegranate Pilaf) Pomegranate pilaf with roasted hens marinated in pomegranate juice and stuffed with quince. *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: for Hens 2 small cornish hens 1 quince 1 cup pomegranate juice 1 cup pomegranate seeds 2 tbsp melted butter Salt and pepper to taste for Pilaf 2 cups long-grain (Basmati) rice (cup size 250 ml) 1 quart (1 liter) water + 1 tbsp salt for soaking rice 3 quarts (3 liter) water + 3 tbsp salt for cooking rice 8 oz (225 g) unsalted butter 1 cup...
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Pomegranate Cornish Hens
POMEGRANATE CORNISH HENS Roasted Cornish Hens, marinated in a pomegranate juice, and stuffed with a quince. *A full-sized picture of this dish is available in the Gallery. Ingredients for 4 servings: 2 small cornish hens 1 quince 1 cup pomegranate juice 1 cup pomegranate seeds 2 tbsp melted butter Salt and pepper to taste Preparation: Preparing the hens. Rinse and pat the hens dry with paper towels, and sprinkle the outside and inside of them with salt and pepper. Place the hens into some container or plastic bag. Pour pomegranate juice all over the hens, and marinade in the refrigerator...
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