Azerbaijan Guide on Net » Cuisine

Dyushbara receipe

admin — Thu, 24 Feb 2011 06:38:31 +0000

Mutton – 108 g; wheat flour – 40 g; egg – 114, onions – 18 g; coriander leaves – 25 g or dried mint – 1 g; grape vinegar, pepper and salt to taste.
Dyushbara is a dish of Azerbaijan dumplings. The stock is prepared from bones while the meat is minced together with onions and spices to make the filling. Roll tight unleavened dough 1 mm thick and cut into uniform squares. Put 2-3 g of the filling in the middle of each square. Fold the squares lengthwise or diagonally. Bend back the ears. Boil in the stock for some 5 minutes so that the dumplings rise to the surface. At home dyushbara dumplings are usually made very small so that you can scoop four or five of them with a table spoon at a time. Grape vinegar with garlic is served separately and the dumplings are seasoned with coriander leaves or dried mint.

Kyufta-Bozbash

admin — Thu, 24 Feb 2011 06:31:06 +0000

163 gr mutton, 20 gr sheep fat, 15 gr rice, 30 gr g fresh alycha or 10 gr dried alycha, 25 gr peas, 150 gr potatoes, 18 gr onions, 0,1 gr saffron, 0,1 gr dried mint, pepper, salt.

Make a broth from bones. Mince the mutton flesh with onions. Add rice, salt, pepper into the force-meat and mix thoroughly. Make meat balls (1-2 per a helping) and place 2-3 berries of dried alycha into a meat ball. When peas are ready put meat ball in the broth, add potatoes, shredded and browned onions and before 10-15 minutes till the readiness add pepper, saffron infusion, salt and bring to the readiness. When serving sprinkle with fresh coriander or in winter time – with dried mint.

Kuku Of Greens

admin — Thu, 24 Feb 2011 06:16:14 +0000

2 eggs, 25 gr spring onions, 15 gr coriander, 10 gr dill, 30 gr spinach, 30 gr melted butter, pepper, salt.
Shred dill, spinach, spring onions finely, add pepper, salt, eggs and beat up thoroughly. Sometimes finely crumbled white bread or a tea-spoon of flour is abed. Heat up butted in the frying pan and pour on the beaten up mass evenly. When eggs are ready cut the kuku into two-four pieces, overturn and brown. Pour on melted butter when serving. Serve sour milk separately.

Azerbaijan Cuisine

admin — Sat, 28 Jul 2007 16:02:29 +0000

CHOICE KOURMA

300 gr. mutton;
20 gr. melted butter;
50 gr. onion;
100 gr. tomatoes;
0,05 gr. saffron;
pepper;
salt.

Cut mutton in 40-50 gram pieces with small ribs, salt, pepper and fry in butter with shredded onion. Then add some mutton broth, saffron infusion and stew till ready. Cut tomatoes into halves and brown in butter. Serve kourma garnished with fried tomatoes.

DJYZ-BYZ

140 gr. treated mutton guts;
60 gr. heart;
67 gr. liver;
60 gr. kidney;
50 gr. testicles;
50 gr. onions;
193 gr. potatoes;
15 gr. sheep fat;
5 gr. herbs;
1 gr. sumac;
0,1 gr. pepper;
salt;
100 gr. tomatoes in summer.

Cut clean guts into pieces 2-3 cm long. Cut liver, heart, kidney and testicles into pieces, pepper, salt and brown. Add onions, cubed and separately fried potatoes mix and bring to readiness. Sprinkle on herbs when serving. Serve sumac separately.

OVRISHTA

270 gr. chicken;
30 gr. melted butter;
50 gr. onions;
10 gr. Cornelian cherries;
5 gr. sugar;
0,1 gr. pepper;
salt.

Cut chicken into 30-35 gr. pieces, pepper, salt and brown. Shred onions, add soaked Cornelian cherries and brown, then add sugar and put mixture in pan with chicken. Mix thoroughly and bring to readiness.

GYIIMYA CHYKHYRTM

163 gr. mutton;
40 gr. onions;
25 gr. melted butter;
2 eggs;
12 gr. dill;
0,1 gr. saffron;
0,1 gr. pepper;
salt.

Make force-meat from mutton flesh with onions, add salt, pepper, saffron infusion and brown in butter. Pour on beaten up eggs and bake in oven. Sprinkle with herbs when serving.