Azerbaijan recipes
Recipes from Azerbaijan: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Lula Kebab: Azerbaijani Minced-Meat Skewers on a Flat Skewer
Lula kebab is a South Caucasus favorite: minced meat wrapped onto a flat skewer and grilled. This guide covers how to knead the meat so it stays on the skewer, draining the onion, grill-pan heat, serving with sumac onions and lavash, then storage and reheating.
Qutab Recipe: Thin Stuffed Flatbreads from Azerbaijan
A home-kitchen recipe for qutab, Azerbaijan's thin half-moon flatbread. Herb and white-cheese filling, sumac and yogurt for serving, regional fillings, rolling tips, pan heat, common failures, freezing, and reheating.
Sheki Halva: Azerbaijan's Lattice Pastry with Nuts and Saffron Syrup
Sheki halva is a traditional sweet of Sheki, Azerbaijan: lattices of rice-flour batter layered with nuts and soaked in saffron syrup. A thin lattice you can make in a home kitchen, keeping the aroma, why it fails, storage, and serving with tea.
Piti: Sheki's Clay-Pot Lamb and Chickpea Stew, Eaten in Two Courses
A recipe for piti, the specialty of Sheki, Azerbaijan, made with lamb and chickpeas. Covers steeping saffron, substitutes when you have no clay pot, eating the broth and the solids separately, regional differences, storage and reheating, stand-ins that keep the flavor intact, and local table etiquette.
Azerbaijani Dolma: Grape Leaves Stuffed with Lamb, Rice and Herbs
Yarpaq dolmasi, Azerbaijan's grape-leaf dolma, made with ground lamb and beef, rice and fresh herbs. How to balance the leaves' salt, roll them, regional variations, substitutes, fixes, storage and garlic yogurt.