Azerbaijan (Azerbaijanian Recipes)

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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 (55–60 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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Azerbaijan (Azerbaijanian Recipes)