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.
Ingredientsfor the soup:
½ pound (250g) lamb (or beef)
1 small size onion
1 tablespoon clarified butter
½ cup chickpeas
pinch...
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...
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.
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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...
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...
