YARPAGI (stuffed cabbage leaves in sour sauce) – the Mountain Jews dish. The story of the Azerbaijani Mountain Jews began thousands years ago during their exodus from Israel. They passed through Persia, where they picked up an ancient, Farsi-based language and seasoned it with Aramaic, Arabic, and Hebrew, and most of them settled in Baku, Shemakha and Kuba – three Azerbaijani cities. The Azerbaijani Mountain Jews also refer to themselves as Tats (pronounced like taught).
TAVA-KEBAB (meat cutlets cooked with herbs, tomatoes, onion and eggs) In Azerbaijani cuisine there are many types of kebab, one of them Tava-Kebab. Tava-Kebab is very simple, tasty dish, popular not only in Azerbaijan, but also beyond. Ingredients: 450 g (1 lb) minced lamb (or beef) 4 eggs 100g herbs (dill, cilantro, mint) 2 onions 2 tomatoes 50g butter or oil Preparation: Pill the onion and finely chop it. Try to chop it as finely as possible to avoid large bits of onion in the cutlets. Put…
The Best Dishes of Azerbaijan Food
SULU KHINGAL is Azerbaijani national dish, which served as a first and a second course meal at the same time. Sulu Khingal made of lamb, chickpeas and homemade noodles, and served with a fresh or dried mint, fried onion and wine vinegar.
Meat-Stuffed Flatbreads (Et Gutabi
Buttering the Filled Flatbreads
Yarpag Dolmasi Baku style
Kutaby Azerbaijan Food I had these in a restaurant in St Petersbourg recently ("Caravan") - they were delicious