AzeriFood
  • Recipes
    • Farinaceous foods
      • Baku style Khalva
      • Dushbara
      • Gurza – Lamb dumplings
      • Guymaq
      • Kutabs of herbs
      • Kutabs of meat
      • Kutabs of pumpkin
    • Main dishes
      • Dolma of grape (vine) leaves
      • Herb omelette – Kükü
    • Soups and starters
      • Dogramadj
      • Dovga
      • Dushbara
      • Khamrashi
      • Kufta-bozbash
      • Piti
      • Shorba
    • Plov – Rice with accompaniments
      • Chicken Plov
      • Fsinjan – Nutty meatball plov
      • Lamb stew with chestnuts and dried fruit
      • Lobiya Chilo plov – bean pilaf with fish
      • Parcha dosheme – Lamb under rice (Lamb shank plov)
      • Plov
      • Plov with pumpkin
      • Rishta plov – Noodle pilaf
      • Sweet plov
    • Salads and side dishes
      • Aubergine with tomato
      • Chicken liver pâté
      • Pomegranate salad
    • Kebabs
      • Chicken kabab
      • Lamb kebab
      • Lulah-Kabab
      • Tomato kabab BBQ
      • Vegetable salad for BBQ
    • Desserts, cakes and pastries
      • Baku Style Paklava
      • Buttery Baku biscuits
      • Kyata from Karabakh
      • Mutaki – Pastry nut twists
      • Shekerbura
      • Sugar bread biscuits
      • Sujuk – Saffron nut jelly
    • Hot and cold drinks
    • Jams and preserve
      • Fig preserve
      • Grape preserve
      • EN Quince preserve
      • White cherry preserve
    • Pickles
      • Haftabedjer –  mixed vegetable pickle
      • Pickled garlic
      • Stuffed aubergine pickle
    • Cook’s tip
      • How to chose saffron
      • How to make saffron infusion
      • How to melt the butter
  • Novruz
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