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...
KHASHLAMAKhashlama 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...
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...
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...
BOZARTMA (LAMB STEW).
The word "bozartma" is an Azerbaijani word derived from the Turkish word "bozartmaq", which means cooked (boiled) chunk of meat. It is a national Azerbaijani dish; a kind of stew made with lamb meat and vegetables. *A full-sized picture of this dish is available in the Gallery.Ingredients for 4 servings:4 lamb...
