Tursh kabab

Azerbaijan cuisine.national meals.tursh kabab recipe Foods required Lamb – 800 g Onions – 300 g Parsley – 6 beams Green garlic – 100 g Abgora (The Juice of Unripe Grapes) – 100 g Butter – 200 g Eggplant – 400 g Salt and Pepper – to taste Preparation procedure In the Turkic language group the word tursh means “sour.” The dish’s name comes from the sour taste the abgora gives it. To start, divide the meat…

"Tursh kabab"

Lyula Kabab from Potatoes

Azerbaijan cuisine.national meals.Lyula Kabab from Potatoes recipe Preparation procedure Potatoes – 2 kg Eggs – 2 pcs Butter – 120 Onions – 80 g Butter – 40 g Sheep’s Tail Fat – 200 g Salt and Pepper – to taste Azerbaijan cuisine.national meals.Lyula Kabab from Potatoes recipe.Preparation procedure Wash and boil the potatoes in their skins. Peel, chop and mash the potatoes. Fry the onions and eggs in butter and mix in thoroughly with the mashed…

"Lyula Kabab from Potatoes"

Lyula Kabab

Azerbaijan cuisine.national meals.Lyula Kabab recipe Azerbaijan cuisine.national meals.Lyula Kabab recipe Lamb – 1.3 kg Sheep’s Tail Fat – 100 g Onions – 250 g Scallions – 150 g Sumac – 20 g Salt and Pepper – to taste Azerbaijan cuisine.national meals.Lyula Kabab recipe The name of this dish comes from the word lyula, which signifies a barrel or twisted object having a longitudinal hole in the middle. In ancient times paper wrapped in a roll, or a…

"Lyula Kabab"

Dana Basturma

Azerbaijan cuisine.national meals.Dana Basturma recipe Foods required Veal (Tenderloin) – 2 kg Onions – 250 g Vinegar – 50g Thyme – 10 g Salt and Pepper – to taste Azerbaijan cuisine.national meals.Dana Basturma recipe.Preparation procedure Dana basturma is the same as basturma, except made with veal. For this dish, the veal is cut into portions one centimeter thick. Finely chop the onion and add it to the prepared meat. Add thyme, salt and pepper and mix well. Cover and…

"Dana Basturma"

Basturma Kabab

Basturma Kabab Foods required Lamb – 2 kg Onion – 1 kg Vinegar – 50g Thyme – 10 g Salt and Pepper – to taste Preparation procedure The word basturma has a Turkic origin and one of the meanings of the word basturmag means “to flavor”, i.e. the process of flavoring or marinating (with vinegar, thyme, salt, pepper, onion) and keeping the meat in a tightly lidded saucepan. The second meaning of the word translates…

"Basturma Kabab"

Ich Kabab

Azerbaijan cuisine.national meals.ich kabab Foods required Liver, Lungs, Kidneys, and Intestines of One Sheep Sheep’s Tail Fat – 60 g Parsley – One Bunch Sumac – 2 g Pepper, Salt – to taste Preparation procedure The word ich translated from Turkic languages means “insides.” Naturally, this kabab is made from sheep innards (liver, lungs, kidneys, and thoroughly cleaned intestines). After cleaning the innards, cut them into cubes weighing 30-40 g. Add salt and pepper. Next, cut the fat…

"Ich Kabab"

Tika-Kabab

azerbaijan cuisine.national meals.tika kabab recipes Foods required Lamb (Loin or Hip Part) – 1.3 kg Onions – 250 g Tomatoes – 400 g Parsley and Basil – 40 g Scallion – 150 g Sumac – 10 g or Narsharab – 20 g Pepper, Salt – to taste Preparation procedure azerbaijan cuisine.national meals.tika kabab recipes. To make delicious tika-kabab, which literally translates as “kabab of pieces,” cut the meat into pieces weighting between 50 and 60 grams (3-4…

"Tika-Kabab"

Badimjan, Pomidor, Biber Dolma

Badimjan, Pomidor, Biber Dolma Foods required Lamb, Beef or Veal – 1 kg Onions – 200 g Eggplant (Medium Size), Tomato and Sweet Pepper (Thin-skinned) – 400 g Reyhan (Purple Basil) – 1 bunch Cilantro – 1 bunch Turmeric – 5 g Salt and Pepper – to taste Preparation procedure This dish is often called “Uch Baji” (“three sisters” in Azerbaijani), and refers to the number of main ingredients: tomatoes, peppers and eggplants. To prepare the eggplant,…

"Badimjan, Pomidor, Biber Dolma"

Azerbaijan cuisine.national cuisine.Kalam Dolma with Chestnuts

Azerbaijan cuisine.national cuisine.Kalam Dolma with Chestnuts Foods required Lamb or Beef (Boneless) – 800 g Cabbage – 1 kg Rice (Arborio) – 100 g Onions – 120 g Chestnuts – 250 g Tomatoes – 150 g or Tomato Paste – 40 g Cilantro – 1 bunch Wine Vinegar – 40 g or Citric Acid – 20 g Sugar – 20 g or Mulberry Doshab – 60 g Cinnamon, Pepper, Salt – to taste Preparation procedure…

"Azerbaijan cuisine.national cuisine.Kalam Dolma with Chestnuts"

Azerbaijan cuisine.national cuisine.Kalam dolma

Azerbaijan cuisine.national cuisine.Kalam dolma Foods required Lamb or Beef (Boneless) – 800 g Cabbage – 1 kg Rice (Arborio) – 100 g Onions – 120 g Tomatoes – 150 g or Tomato Paste – 40 g Cilantro – 1 bunch Wine Vinegar – 40 g or Citric Acid – 20 g Sugar – 20 g or Mulberry Doshab – 60 g Cinnamon, Pepper, Salt – to taste Preparation procedure Put the meat with the onions…

"Azerbaijan cuisine.national cuisine.Kalam dolma"