National dishes of Azerbaijan. Popular recipes of Azerbaijani cuisine

Azeris love and know how to cook delicious, but strict religious norms dictate certain restrictions to Muslims. Islam imposed an imprint on the national dishes of Azerbaijan. Recipes for meat dishes, for example, suggest any meat, except pork.

Distinctive features of Azerbaijani cuisine

A characteristic feature of Azerbaijani cooking, unlike Russian, is that there is always a strong aroma of spices in every kitchen. It is customary to supplement Azerbaijani national dishes with a generous set of spices. Fluffy herbs are used in huge quantities. These are such famous plants as basil, mint, dill, parsley, as well as sumac, saffron, cumin, fennel, various kinds of pepper, cinnamon, cloves and many others.

National dishes of Azerbaijan include all sorts of vegetables and fruits. Even fresh and dried cherry plums, grapes, figs, apples, apricots, plums, barberry, pomegranate, citrus fruits, etc., are added to soups and hot meat snacks.

Azerbaijani chefs know a lot about preparing desserts. Various dried fruits and nuts are crushed, and together with cinnamon, honey, saffron and mint improves the taste of the original sweets - nougat, lucuma, firn, baklava, kurab, halva. They are also used for filling shor-kogala, shakerbury, zeyran, mutaka, kyata and many other sweet dough products and without it.

To prepare food, the hostess takes special containers - cauldrons, pitties, sajis, tandirs and others, but this is not an obligatory requirement, they are simply very convenient and usually have thick walls and special cavities for hot coals or electric tones.

Baku Pilaf

Azerbaijani pilaf with dried fruits and meat is a complex dish, which is prepared in several stages.

Separately boiled rice - 1 kg of cereals should be poured into a cauldron with a lot of cold water and put on fire. When it boils, add 2 tbsp. Tablespoons of salt. Boil the rice to half-cooked, then rinse with hot water and flip to a colander.

Then there is gassing. From flour and one or two eggs the dough is kneaded and rolled into a cake to the size of the bottom of the cauldron.

At the bottom of the cauldron is poured 5-6 tablespoons of melted butter, the butter is put on the cake, and on it the prepared rice pours out. Half a cup of saffron infusion is added, covered with a lid and languishes on a slow fire for about an hour.

Separately, the narwhurm is prepared - this is usually lamb, but you can also use chicken. For a dish you need to cut 1 kg of meat into pieces, salt, pepper, sprinkle with zira and put in a brazier with melted butter. Fry over high heat. In the end, add two heads finely chopped onions and dried fruits (apricots, figs, prunes, sultana and barberry). Stir and pour hot water and a half cup of saffron infusion. Stew until meat is ready.

While laying the table, lay out rice with broken gazmahom on a large dish, nicely distribute the guerrum and pour grenades with beans.

Azerbaijani pilaf with dried fruits and meat can be made in a multivariate. In this case, the cooking time will be greatly reduced.

Dish from mutton giblets

This dish is called jyz-byz. Guts, heart, lungs, testes, kidneys, liver and fatty fat of a young sheep are used for it, as well as 2 heads of onions, potatoes and spices (pepper, sumac, zir, salt).

Jiz-byz, like many national dishes of Azerbaijan, is brewed in a special cauldron.

In the cauldron, fattened fat is melted , washed and cut into small pieces of giblets, spices and chopped onions. Everything is fried on high heat, then potatoes are placed in the cauldron and hot water is added. All stewed for about 40 minutes. It is served to the table sprinkled with cilantro, basil, dill and other herbs.

Hamrashi soup

Azerbaijani soup hamrashi is cooked before serving itself to the table, as noodles are added to it, which loses its flavor in the broth from being in the broth for a long time. As for beans, it is better to cook it in advance or soak overnight.

National dishes of Azerbaijan are often prepared from young lamb with the addition of beans. Is not an exception and hamrashi. For him, the meat should be scrolled through a meat grinder and combined with salt and pepper. In a saucepan with boiled beans add salt and spices. Bring to a boil, form a mince of large meatballs, put them in a saucepan and leave to cook.

Prepare a fresh dough from flour and water, roll it into a very thin layer and cut into small strips. The resulting noodles to send in a pan with beans and meatballs. Bring to a boil and turn off the fire.

Serve, abundantly sprinkled with crushed cilantro, basil, mint, coriander and parsley.

Azerbaijani okroshka veduh

Okroshka in Azerbaijani is not done on kvass, but on a sour-milk drink of matzoni. The structure of the vodka includes boiled eggs, fresh cucumbers, green onions, coriander, dill and garlic, which is grown with salt. All these components must be cut, put in a plate and pour the matzoni. Ingredients are connected immediately before serving, and before that they are stored separately in the refrigerator.

Sometimes bits of boiled lean beef are added to the okroshka.

Chagyrtma

National dishes of Azerbaijan are rarely left indifferent. This also applies to chagyrty. The composition of delicious and nutritious food includes a lot of onions, chicken meat with bones, eggs, butter, Bulgarian pepper, fresh tomatoes, fragrant herbs and dry spices.

Chicken should be cut into small pieces, 60 grams, salt, sprinkle with spices, pour a small amount of grape vinegar and leave to marinate.

1 kg of tomatoes dip in boiling water and peel.

One-and-a half kilograms of onions finely chopped, add salt, add pepper, zir, infusion of saffron and put out in a cauldron to a soft, puree-like condition. To not burn onions, add a little hot water, but not butter.

Butter, grams 200, mixed with onions, 45 minutes after the start of quenching.

After another 5 minutes, put the chicken into the onion and simmer all together for about 30 minutes.

8-10 eggs to break into a bowl and whisk slightly to beat, to obtain a homogeneous mass of cream color. She pour into the cauldron, stirring constantly.

Immediately after this, cut the tomatoes in small pieces and send them to the cauldron. There, too, cut the Bulgarian pepper and herbs. Bring to a boil and turn off. Serve hot, spread out in separate serving plates.

Lulya-kebab

Lulya-kebab - a kind of shish kebab from minced meat. To make it, you need to get special flat skewers.

Minced meat is traditionally made from fat lamb, onion, green coriander, basil, parsley, salt and ground seasonings - pepper, sumac and zira.

From the stuffing form the short thick sausages and string them on the skewers, and then fry on the grill. In order to make the mince viscous, it is passed twice through a meat grinder or for a long time in an electric combine with knives. After that, minced meat is beaten against the table and placed for 30 minutes in a cold place. Even without eggs, after such training, he very firmly holds on the skewer, without losing form. Finished sausages are laid on thin lavash and eat, washed down with warm matzoni.

Lavash is made from an unleavened dough consisting of flour, water and salt. In order to avoid cracks on the folding of the lyulya-kebab, it should turn out to be thin and plastic, so the Azerbaijani lavash is not fried in oil, but baked in tandoor and used for lyulya-kebab not immediately, but after it has settled down and becomes soft . Since tandyr is not at all, it is successfully replaced by a cast-iron frying pan with a thick bottom.

Dolma

Dolma - very small cabbage rolls, which are wrapped not in cabbage, but in grape leaves.

The stuffing is made from lamb, boiled rice, pea puree, onions, salt, pepper and green cilantro, basil, parsley and celery. Rice and peas take half as much as meat. Spicy leaves are finely chopped, and meat along with onion is passed through a meat grinder. All the ingredients are thoroughly mixed and a teaspoon is put on the scalded vine leaves. The leaves are wrapped and lowered into salted boiling water. The cooking time is 30-40 minutes. Eat dolma hot, seasoning the matzoni.

Khinkali

Khinkali in Azerbaijani - products made of unleavened dough, reminiscent of noodles, only more coarsely chopped. In the dough nothing is added except water and wheat flour. In the kitchens of other peoples khinkali - something in between dumplings and manti, that is, with stuffing. Khinkali in Azerbaijani - simple flat squares of dough. They are added to a variety of first and second dishes. Serve khinkali and separately, with some sauce, for example with a sauce-garud and with meat-guymya.

For guiamia minced meat stew with spices and grape vinegar until soft.

Garud - sauce of matzoni and garlic, with salt.

In a bowl put boiled in salt water khinkali, on them - guymya, top pour a garud and sprinkle with chopped greens.

Kutaba

To make kutabs with meat in Azerbaijani, you need to make dough and stuffing.

The test requires wheat flour, a little salt and water. It mixes quite steeply so that you can roll out a thin cake from which to cut out circles, with a diameter of 17-19 cm. In the middle, put the stuffing, fold the dough in half, as on the chebureks, the edges are firmly secured. Fry in a frying pan with butter.

Kutabs with meat in Azerbaijani style are prepared from lamb, so they should be in hot form, sprinkled with sour sumac. In the onion is added onions, pieces of sour curd from dried apricots and other fruits, pomegranate juice, salt and pepper.

Shaker-Churek

This is a traditional sweet dish that is served for tea. Prepare it very easily. From 1 kg of wheat flour, two whipped proteins, half a kilo of butter and the same amount of powdered sugar, you need to knead the dough and roll it into balls. Each ball is dipped in the yolk and put on a baking sheet covered with Teflon paper. Bake in a hot oven until golden brown. Ready balls of shaker-churek put on a dish and sprinkle with powdered sugar, mixed with vanillin or cinnamon.

Firni

Firni - another dessert dish, reminiscent of a very thick jelly or milk porridge. To make it is not much more difficult than the shaker-churek, but the unusual taste and consistency will surprise those who are not familiar with the Azerbaijani cuisine. For fir need rice flour (100 g), half a liter of milk, a tablespoon of melted butter, as much sugar, a little salt and ground cinnamon.

If there is no rice flour, then use plain white rice, grind it in a coffee grinder. In boiling milk a thin trickle pour rice flour, add sugar and salt and cook on a small fire, making sure not to burn. At the very end, pour in butter and mix thoroughly. Guests are served by pouring into cups and sprinkling cinnamon on top.