BADIMJAN BORANI (Vegetable Ragu)
Borani (accent on the last syllable)- very healthy and easy to make Azerbaijani-style vegetarian dish.
*A full-sized picture of this dish is available in the Gallery.Ingredients for 2 servings:
1 onion
1 green bell pepper
2 eggplants
2 tomatoes
2 potatoes
½ bunch of cilantro
2 gloves of garlic
Salt and Pepper to taste
3 tablespoons of olive oil
Preparation:
Wash all...
KHAYLE or Gayle (accent on the last syllable) is a delicate vegetarian dish of Mountain Jew cuisine, made of herbs, onion and eggs.
*A full-sized picture of this dish is available in the Gallery.Ingredients for 4 servings:
for khayle
1 large onion
1 bunch spinach (170g/6oz baby spinach)
1 bunch green onions
1 bunch cilantro
1 bunch dill
1 bunch parsley
5-6 large eggs
2...
TARA-BEBEYI Baku-styleTara (accent on the last syllable) is an ancient Mountain Jew dish which is kind of like a risotto-style soup made of herbs and rice. Compared to the Mountain Jews from other regions of the Caucasus, Azerbaijani Jews don’t add meat and nuts to this dish, they just add sour plum sauce and other seasonings.
"Tara" gets...
LOBYA CHIGIRTMASI is a very popular vegetarian summer dish in Azerbaijan made from string beans and eggs.
“Lobya” mean “beans” in Azerbaijani language, and “Chigirtma” is included in the name of any Azerbaijani dish that incorporates eggs.
*A full-sized picture of this dish is available in the Gallery
Ingredients for 2-3 portions:1 lb (½ kg) fresh string beans
1 onion
4 eggs
2...
BADIMJAN TURSHUSU - Stuffed and Pickled Eggplants.The word “turshu” came into Azerbaijani language from the Persian word “torsh”, which means “sour”. Turshu usually served with a meal as one of appetizers, and some lunch or dinner meals can’t be completed without it. There are many varieties of turshu in Azerbaijani cuisine, such as garlic, cabbage, eggplants, bell...
