easy
Azerbaijan Salad
Tomatoes, cucumbers and radishes tossed together raw for an Azerbaijani salad. It comes to the table with sour cream.
Azərbaycan mətbəxi
Caspian-shore cooking of plov served with fresh herbs, saffron-scented soups such as piti, yoghurt-and-herb dovga, and nut-filled pastries for Novruz.
Azerbaijan sits between Europe and Asia on the Caspian Sea, and its kitchen grew from a pastoral life on the grasslands and from Turkic, Iranian, Armenian and Eastern European traditions. Lamb, beef and poultry, Caspian fish, dairy, fresh herbs and saffron are at its heart.
Plov comes to the table in three parts served side by side, the rice, a gara of fried meat, dried fruit, eggs or fish, and a plate of herbs. Black tea follows the meal and is offered to guests as a welcome, often with fruit preserves.
Rice served beside a gara of fried meat, dried fruit, eggs or fish and a platter of fresh herbs, each on its own dish.
Mutton, chickpeas, potatoes and tomatoes infused with saffron water and cooked slowly in an individual sealed crock.
أطباق أصيلة وطهي منزلي من Azərbaycan mətbəxi.
Tomatoes, cucumbers and radishes tossed together raw for an Azerbaijani salad. It comes to the table with sour cream.
Oven-baked almonds, basmati rice and sesame seeds, warmed with ginger.
Pomegranate juice, spinach and pomegranate seeds come together in this soup, fragrant with cumin and ginger and simmered on the stove. Finish with mint flakes, pomegranite seeds and walnuts.
Steamed lamb, vine leaves and rice. It comes to the table with plain yogurt mixed with crushed garlic.
Yoghurt soup cooked with coriander, dill, mint and spinach, served warm in winter or chilled in summer.
Thinly rolled dough folded into half-moons around meat, herbs or pumpkin and cooked briefly on a convex saj griddle.
Half-moon pastry filled with ground almonds, hazelnuts or walnuts and sugar, made together with family and neighbours for Novruz.