Sulu Khingal

SULU KHINGAL is Azerbaijani national dish, which served as a first and a second course meal at the same time. Sulu Khingal made of lamb, chickpeas and homemade noodles, and served with a fresh or dried mint, fried onion and wine vinegar. Ingredients for the soup: ½ pound (250g) lamb (or beef) 1 small size onion 1 tablespoon clarified butter ½ cup chickpeas pinch...
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PARCHA-BOZBASH is Azerbaijani national dish, which served as a first and a second course meal at the same time. The name of the dish came from the Turkish-Azerbaijani language. “Parcha” means a piece of meat on the bone, “Boz” means gray, and “Bash” means head. Ingredients for 2 portions: 2 lamb shanks 1 onion ½ cup chickpeas 2 medium size potatoes 2 tomatoes (optional) pinch...
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DOVGA – YOGURT & HERB SOUP. Dovga is a traditional Azerbaijani soup made of plain yogurt and herbs. Ingredients: 1 lb (900 g) yogurt 2 qt (2 ltr) water ½ cup short grain rice 1 egg 1 bunch of cilantro 1 bunch of dill 1 bunch of parsley ½ bunch of mint (or dried mint) Salt to taste Preparation: 1. Wash and finely chop the herbs. Read more

Gyurza Sheki style

SHEKI GYURZA (LAMB DUMPLINGS). Gyurza (also spelled as Gyurze) is another Azerbaijani dish, similar to Dushbara. It is a dumpling soup cooked in a lamb broth. The difference between Dushbara and Gyurza is their shape. Gyurza has a long shape and its edges beautifully pinched with a special technique, similar to a French braiding style, which requires...
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DUSHBARA (DUMPLING SOUP) Dushbara, also spelled as Dushbere or Dushpara, is a most favorite and popular Azerbaijani dish. It is sort of dumplings of dough filled with ground meat and cooked in a lamb broth. Per tradition, in Azerbaijan every woman have to, not only cook this popular dish, but also should be able to make dushbara as...
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