Aiming to be happier families.


Azerbaijani cuisine has a lot in common with Iranian and Turkish cuisine. Many foods that are indigenous to the country can now be seen in the cuisines of other neighbouring cultures. For the Azerbaijanis, food is an important part of their culture and is deeply rooted in the history, traditions and values.


Oven temperatures are for conventional ovens; if using fan oven, reduce the temperature by 20˚C.

All herbs are fresh (unless specified) and cups are lightly packed.

Vegetables are medium size and peeled, unless specified.

Eggs are 55-60g, unless specified.


Dovga (Yoghurt and Herb Soup)

This creamy dish is served hot in winter. In summer it is often served chilled, with the tangy herbs and yoghurt providing a refreshing flavour.


(Serves 6)


50ml olive oil

2 garlic cloves, crushed

2 onions, very finely chopped

110 g (250ml) medium-grain white rice

1 litre chicken stock

350 g minced lamb or beef

1.1 kg (1litre) Greek-style yoghurt

20ml plain flour

1 egg, lightly beaten

400 g canned chickpeas, rinsed, drained

2 bunches dill, finely chopped

2 bunches coriander, finely chopped

1 bunch mint, finely chopped

1 bunch flat-leaf parsley, finely chopped

150 g baby spinach leaves, thinly sliced

Died chilli flakes, to serve


  • Heat oil in a large saucepan over medium heat.
  • Add garlic and three quarters of the chopped onion and cook, stirring, until translucent.
  • Add rice and cook, stirring, for 3 minutes or until rice is lightly toasted.
  • Add the chicken stock, stirring to combine, then bring to a simmer.
  • Cover and cook over medium-low heat, stirring occasionally, for 15 minutes or until rice is tender.
  • While the mixture is simmering, make the meatballs – combine mince and remaining onion in a bowl. Season with salt and pepper. Using clean hands, mix to combine, then shape into 2 cm balls.
  • Add meatballs to the simmering stock mixture and cook for 5 minutes or until cooked through.
  • Using a slotted spoon, transfer meatballs to a bowl.
  • Place yoghurt in a large bowl, then add flour and egg and whisk until smooth.
  • Add half the hot stock mixture to yoghurt, stirring to combine, then pour back into remaining stock mixture in pan.
  • Cook over medium heat, stirring constantly, for 8 minutes or until thickened and gently simmering.
  • Add meatballs and chickpeas and cook, stirring, for 2 minutes or until heated through.
  • Add chopped herbs and spinach, and cook for a further 2 minutes or until the greens are wilted.
  • Season, then serve immediately, scattered with dried chilli flakes.




Shakerbura (Sweet Bread)

The ancient name of this crescent shaped sweet desert derives from the Turkic words ‘sheker burek’ – ‘sweet patty’.



1 kg Almond or hazelnut

1 kg Granulated sugar

8-10 pieces Cardamom

2 kg Wheat

10 Egg yolks

800g Sour cream

750g Butter

1 glass Milk

10g Yeast

  • Preheat oven to 180°С
  • Soak yeast in 1/3 glass of milk.
  • Add 1 table spoon of granulated sugar
  • Add the remaining milk and butter
  • Knead dough and leave it in warm place for 30 minutes.
  • Grind the walnuts and cardamom and mix with granulated sugar
  • Make round pancakes, the size of a saucer, out of dough
  • Put the walnut stuffing in the middle and fold over
  • You can decorate the surface with various patterns (to look, for example, like a pine)
  • Bake at a temperature for 30-40 minutes.




26 June 2016 - Posted by | World Recipes | , , , ,


  1. Great post


    Comment by mylifeasishan | 26 June 2016 | Reply

  2. Thank you, and thank you for taking the time to read and comment. It is going to be fun testing out all these recipes.


    Comment by denib14 | 26 June 2016 | Reply

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