1. Azerbaijani Cuisine

2. Azerbaijani cuisine is one
of the most interesting in
the world. It is somewhat
like the traditions of the
Caucasian and Central
Asian nations, but has
own typical features.
Using meat, fish and
vegetable dishes,
flavored by the aroma of
greens and spices is
special.

4. Pilaffs in Azerbaijani cuisine
Azerbaijani cuisine boasts a vide variety of pillafs. The basic ingredients are rice and
butter, but meat sometimes is replaced with vegetables, greens, eggs and even
fruit.
“Parcha-Doshamya” Pilaff
Big chunks of mutton are fried. Browned onion, fruits, chestnuts, caraway seeds are
added and stewed until ready. Rice, fruits, chestnuts are added separately.
Seasoned with oil and cinnamon.
Shyuiud Pilaff
Pilaff is cooked in traditional way, mixed with chopped dill. Omelet is made of eggs
and milk and cut into diamond-shaped pieces. Omelet pieces are put on pilau with
dill. Seasoned with oil.
Toyug Pilaff
Chicken pilau with fruits, caraway seeds, and other spices.
Chykhyrtma Pilaff
Chicken pilaff with lemons, saffron and whipped eggs.
Shashandaz Pilaff
Pilaff with fried eggs, and cinnamon.

5. Minced mutton is fried in oil. Cornel and seedless grapes, boiled and cleaned chestnuts
are added. The resulting mixture ( gyimya) is cooked until ready . Rice is served separately
to garnish gyimya. Seasoned with oil and cinnamon.
Khamdoshama PIlau
Pilau with dried fruits.
Lobia-Chilov Pilau
Pilau from beans and seedless grapes
Fisinjan-Pilau
Pilau with, walnuts, pomegranate, cinnamon.
Shirin-pilau
Fruits are stewed with sugar. Rice is used for making pilau. Fruits are mixed with pilau and
steamed until ready. When served first rice is put on a plate mound-like, fruits are put on
its top.
Azerbaijani dolma, bozbash, bozartma, chykhyrtma, khashil, shashlyk, piti, pilau, govurma
are included in national menus of neighboring Caucasian nations.

6. Dolma - the traditional recipe calls for minced lamb mixed
with rice and flavoured with mint, fennel and cinnamon, and
wrapped in vine leaves (yarpaq dolmasi) or cabbage leaves
{kalam dolmasi), or 3 sisters eggplant, green bell peppers may
be stuffed to form another type of "dolma". Bell pepper dolma
is often served with other types of stuffed vegetables,
including eggplant and tomatoes. The peppers are stuffed
with the same ingredients as the eggplant: rice and herbs such
as coriander, mint and dill. Often onions and minced meat lamb, veal or beef - are added to the mixture. The dish is
allowed to simmer for several hours in its own juices.

7. Dovga is a soup made from plain yoghurt
and herbs, which can be served warm in
winter or refreshingly cold in summer.
A variety of herbs are used in dovga,
according to taste. Coriander, dill and
mint are mainstays of the soup. Chervil
and mountain parsley, when available,
make a delicious dovga. Spring onions or
sorrel can also be used but tend to
dominate the other, more delicate,
flavours.

8. 2 eggs, 25 gr spring onions, 15 gr coriander, 10
gr dill, 30 gr spinach, 30 gr melted butter,
pepper, salt.
Shred dill, spinach, spring onions finely, add
pepper, salt, eggs and beat up thoroughly.
Sometimes finely crumbled white bread or a
tea-spoon of flour is abed. Heat up butted in
the frying pan and pour on the beaten up mass
evenly. When eggs are ready cut the kuku into
two-four pieces, overturn and brown. Pour on
melted butter when serving. Serve sour milk
separately.