OSH YARPAGI is the dish of the Mountain Jews from Azerbaijan.
Mountain Jews are well known for their delicious cuisine. Many of dishes have been influenced by Azerbaijani cuisine and often share almost the same names as their Azerbaijani counterparts, but the Mountain Jews have their own, strictly national dishes as well. One is Yarpagi (yar-pa-khi)--cabbage leaves stuffed...
DOLMA SHIRVANI-STYLE is dolma made of grape leaves, finely chopped lamb meat, riblets and sour plums. (My family recipe.)*A full-sized picture of this dish is available in the Gallery.
Ingredients:1 lb (450g) grape leaves (fresh or preserved)
2 lb (900g) lamb
2 lb (900g) lamb riblets
1 large onion
½ cup short-grain rice
½ bunch...
BADIMJAN DOLMASI (Stuffed Eggplant)*A full-sized picture of this dish is available in the Gallery.Ingredients for 3 portions:
6 medium size eggplants
1 lb (450 g) ground beef or lamb
1 large onion
1 bunch of cilantro
½ bunch of dill
½ bunch of mint
2 large tomatoes (or canned tomatoes)
Salt and pepper to taste
Preparation:Preparing the eggplants:
Cut a long slit down the...
KELEM DOLMASI (stuffed cabbage leaves) is as popular in Baku as is Badimjan Dolamsi (stuffed eggplant, tomato, and bell pepper) and Yarpag Dolmasi (stuffed grape leaves).
There are two types of Kelem Dolmasi in Azerbaijani cuisine–Turshi Kelem Dolmasi Azerbaijani-style (cooked with split chickpeas, chestnuts and dried sour plums) and Baku-style Kelem Dolmasi (cooked with tomato sauce).
*A...
KARTOF DOLMASI (Stuffed Potato)Ingredients:
5-6 medium size white potatoes
4 tomatoes
1 lb (450 g) grounded beef or lamb with 15% or more fat
1 large onion
Salt and pepper to taste
1 bunch of coriander, ½ bunch of dill and ½ bunch of mint.
2 tbsp of clarified butter
Preparation:Preparing Potatoes.
Wash white potatoes, tomatoes and herbs.
For this dish, you will need thin-skinned white potatoes,...
