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Popular pages

  • EN Khamrashi | AzeriFood

    7-8 tbsp white wine vinegar Make a light dough from the flour, water, salt and egg. Divide the dough into four large balls. Place the balls on a tea towel and cover with clingfilm. Leave to rest for 5...

  • EN Buttery Baku biscuits | AzeriFood

    Aubergine with tomato  3 aubergines2 tomatoes2 or 3 cloves of garlica few sprigs of fresh coriander and dillvegetable oilsalt and pepperAubergines:Slice the aubergines lengthwise. Salt the slices and ...

  • EN Guymaq | AzeriFood

    pinch of salt sugar to taste Melt the butter in a heavy-bottomed pan and add the flour. Mix well over a medium flame until all the flour has been absorbed by the butter. Keep stirring to prevent the f...

  • EN Dushbara | AzeriFood

      Today I am going to present a recipe of one of Azerbaijani soups which is widely consumed in Baku area mainly. In general, dishes made with dough are mainly cooked in Baku and nearby villages. Today...

  • EN How to chose saffron | AzeriFood

      You probably know that the most expensive spice in the world is saffron. I’m often being ask how to chose the right type for dishes from Azerbaijani cuisine. It is used a lot there. In Azerbaijan, s...

  • EN Chicken Plov | AzeriFood

    salt to taste Wash the chicken, clean (from feather and other inedible parts), put in a pot and add water to almost cover the chicken (but not fully). Add salt to taste.  Bring to boil and reduce the ...

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