Azerbaijani (Caucasian) cuisine
These are my favourites
Hot:
Piti - made with mutton and vegetables (tomatoes, potatoes, chickpeas), infused with saffron water to add flavour and colour, all covered by a lump of fat, and cooked in a sealed crock.
Shah plov - made with red meat or chicken meant, dried fruits and nuts.
Dolma - stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma. Meat dolmas are generally served warm, often with tahini or avgolemono sauce
Qutab - made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.
Ajabsandal - popular Caucasian vegetarian meal made from tomatoes, potatoes, eggplants and pepper.
Saj is a meal (meat or vegetables) prepared on the special frying pan.
Levengi - chicken, duck or fish stuffed with nuts, and dried grapes/pomegranates
Xengel - thin unleavened dough served with fried onions, chicken or lamb and a special sour milk sauce "gurud".
Cold:
Dovga
Manqal salad
Sujuq
Eggplant caviar
Special alcohol beverage:
Pomegranate wine
Desserts:
Pakhlava, shekerbura, shor qoghal, shirin chorek
Nuş olsun!
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