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Azerbaijan (Azerbaijanian Recipes)

World Cuisine Recipes

 
  Azerbaijan cuisine is traditionally considered to be an exotic element of the national culture for foreigners. And it is indeed as it has everything to be exotic. It is original, poignant and reflects the richness of the country by itself. It constitutes the abundance of meat, fish and vegetables dishes seasoned by sweet scented greens and spices. Any experienced gourmand visiting the republic would be amazed by fine taste and delicate flavour of the Azerbaijan cuisine. Dishes are unique and original, and can not be confused with dishes of other national cuisines. The Azerbaijan cookery has preserved old cooking methods although has modified them taking into account up-to-date techniques. In cafes and restaurants some national dishes are served in special crockery in which the dish is prepared.
Salad Khazar
Ingredients:
375 g sturgeon
55 g fresh-salted salmon
30 g soft caviar
160 g potatoes
180 g fresh cucumbers
55 g tarragon
160 g sour cream
55 g green lettuce
1 lemon
Pepper
Salt
Cooking Instructions:
Boil fish, remove skin and gristles. Dress cut vegetables with sour cream, pile on the plate and decorate with long fish slices, green lettuce, tarragon and coiled salmon slices stuffed with soft caviar.
Salad Azerbaijan
Ingredients:
60 g tomatoes
45 g cucumbers
15 g spring onions
20 g onions
45 g red garden radish
30 g sour cream
10 g dill
Pepper
Salt
Cooking Instructions:
Slice tomatoes, cucumbers, red radish finely and put on the plate. Place the shredded spring onions in the centre. Place coiled onions on tomatoes, season with salt, pepper, sour cream and dill. Decorate the salad with lettuce leaves.
Fisindjan of Beans
Ingredients:

100 g red beans
30 g onions
20 g melted butter
30 g walnut kernel
20 g Vinegar
or 15 g pomegranate juice
20 g coriander
Pepper
Salt
Cooking Instructions:
Mash boiled beans, dress with finely cut onions, salt and pepper. Shred the walnut kernel, add vinegar or pomegranate juice and mix with the mashed beans. Dress with coriander and coiled onions.
Soyutma
Ingredients:
217 g lamb
30 g onions
280 g tomatoes
30 g sour cream
0.1 g pepper
Salt
Cooking Instructions:
Boil 1- 0,5 kg a piece of lamb till it is ready. Take out of the broth and cool down in cold place. Put 2-3 mm thick meat slices on the plate, garnish with sliced tomatoes and coiled onions, pour on sour cream.
Pyty
Ingredients:
163 g mutton
20 g sheep fat
15 g rice
30 g fresh alycha or 10 g dried alycha
25 g peas
150 g potatoes
18 g onions
0,1 g saffron (in summer time saffron is replaced for fresh tomatoes 50 g)
0,1 g dried mint
Pepper
Salt
Cooking Instructions:
Take 2-3 pieces of mutton (5560 g) per each portion. Soak peas for 4-5 hours. Simmer meat and peas in the pyty-pot. Before 30 minutes the soup is ready add potatoes, cut onions, alycha (kind of damson), saffron infusion and bring to the readiness. Serve peeled onions and sumac powder separately.
 
Kyufta-Bozbash
Ingredients:
163 g mutton
20 g sheep fat
15 g rice
30 g fresh alycha or 10 g dried alycha
25 g peas
150 g potatoes
18 g onions
0,1 g saffron
0,1 g dried mint
Pepper
Salt
Cooking Instructions:
Make a broth from bones. Mince the mutton flesh with onions. Add rice, salt, pepper into the forcemeat and mix thoroughly. Make meat balls (1-2 per a helping) and place 2-3 berries of dried alycha into a meat ball. When peas are ready put meat ball in the broth, add potatoes, shredded and browned onions and before 10-15 minutes till the readiness add pepper, saffron infusion, salt and bring to the readiness. When serving sprinkle with fresh coriander or in winter time with dried mint.
Dushbara
Ingredients:
108 g mutton
40 g wheat flour
1/4 egg
18 g onions
10 g vinegar
15 g coriander or 1 g dried mint
Pepper
Salt
Cooking Instructions:
Make the broth from mutton bones and prepare the force-meat from the flesh adding onions and spices. Roll unsalted dough 1 mm thick, cut into even squares and put 2-3 g of force-meat. Wrap shaping rectangles of triangles and stick edges together. Cook dumplings in the broth for 5 minutes then they come to the surface. Dushbara are made very small so 4-5 of them go in a tablespoon. When serving sprinkle with coriander or dried mint. Vinegar mixed with shredded garlic is served separately to taste.
Dovga
Ingredients:
108 g mutton
15 g onions
15 g peas
200 g sour milk
40 g sour cream
1/4 egg
8 g flour
20 g rice
18 g spring onions
40 g spinach
30 g coriander, dill, kyavyar
15 g mint
10 g celery
Pepper
Salt
Cinnamon
Cooking Instructions:
Dovga is a soup made of sour milk. Mix sour milk with sour cream, dough, egg and add rice. Cook mixture and stir continuously to prevent setting. Bring to boil, add shredded herbs and salt. Bring to the readiness. Dovga is made with meat or without. To make dovga with meat cook peas separately till half readiness. Shape quenelles from the force-meat and cook with peas till readiness. Mix peas and quenelles with dovga.
Ovdukh
Ingredients:
200 g sour milk
100 g water
100 g fresh cucumbers
40 g spring onions
10 g coriander
10 g dill
5 g bazil
1/2 egg
108 g beef
Salt
Garlic
Cooking Instructions:
Beat up sour milk and dilute with cool boiled water. Peel and slice onions, shred herbs. Mix with diluted sour milk, season with salt, garlic and place in the fridge. Serve cold. In some cases one can add boiled and finely sliced beef and hard boiled egg. Usually ovdukh is made without meat.

World Cuisine Recipes

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