Badimjan Dolmasi

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...
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JIZ-BIZ is an Azerbaijani dish that is traditionally made with fried sheep liver, kidney, lung, heart, and intestines. Each of the components have to be cooked in a specific order and preparing them requires the use of some very special techniques. This recipe, however, is a simpler form of Jiz-Biz that only incorporates lamb or cow liver....
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Kuzu Tandir with Bulgur Pilaf

KUZU TANDIR is a popular lamb dish in Turkish cuisine. The traditional way to cook lamb shanks is to hook them over coals for hours in a “tandır”, a special oven made from a pit in the ground. In Turkey, many places still cook the lamb in this traditional way, but at home, Kuzu Tandir is usually...
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Turshi Kelem Dolmasi Azeri-style

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...
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BUZHENINA is a slow roasted Russian style ham. *A full-sized picture of this dish is available in the Gallery. Ingredients: 1 boneless leg of pork or lamb 1 bulb of garlic 2 teaspoons salt 2 teaspoons black pepper Preparation: The boneless leg of pork (or lamb) is usually sold in an elastic meat net that constricts the...
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