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...
Read more


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...
Read more

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...
Read more

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...
Read more

Flat-roasted Turkey with Cranberry Pilaf

Flat-roasted Turkey with Cranberry pilaf. *A full-sized picture of this dish is available in the Gallery Ingredients: for turkey 1 turkey (your choice of size – 1 lb per person) 2 onions 1 cup chicken broth ½ cup unsalted melted butter apples (½ per person) Salt and pepper for pilaf (ingredients for 4 servings) 2 cups long-grain (Basmati) rice (cup size 250 ml) 1 quart (1...
Read more
// Paste your Google Analytics code from Step 4 here
This site is registered on as a development site. Switch to a production site key to remove this banner.