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Thread: Azerbaijani Cuisine

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  1. #21
    Member rmi5's Avatar
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by Felix View Post
    [MENTION=7521]rmi5[/MENTION]

    Such a simple quick dish. Sounds great. Mrs felix may be interested sir in experimenting.
    It will taste very good I'll guarantee it
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  2. #22
    Senior Member Fassi's Avatar
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    Re: Azerbaijani Cuisine

    Excellent recipes. Always a pleasure to learn about new cuisine. Thanks [MENTION=7521]rmi5[/MENTION]
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  3. #23
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    Re: Azerbaijani Cuisine

    [MENTION=1016]Felix[/MENTION] The below recipe is Russian, but I'll bet that Mrs. Felix would definitely like to make it. It is called cutlet, which is very easy and delicious, and I have eaten it for numerous time for my dinner(maybe 1/2 of dinners of all my life ) We make it with ground beef, but there are other versions as well.
    PS. making its sauce is not necessary Many times, I just eat it with some sliced tomato and parsley.

    Russian Cutlets (Котлеты)


    for the cutlets –
    2 lbs ground beef
    1/2 med onion, blended
    3 cloves garlic, blended
    1/2 tsp each salt, white pepper, ground mustard
    1 egg yolk
    1 tbsp butter or ghee

    for the sauce –
    1/4 cup chicken stock
    1 8oz can of tomato sauce or tomato purée
    1/2 tsp black pepper
    1 tbsp chopped fresh parsley
    1 heaping tbsp sour cream

    Blend your onion and garlic together into a paste, then get your other ingredients ready.



    In a saucepan, melt the butter/ghee on medium heat, then add the onion/garlic paste. Simmer on medium heat for about two minutes, to sweat the liquid out of the onions and to lessen the oniony taste.



    Preheat your oven to 350 degrees. Combine the other ingredients for the cutlets and gently mix together with your hands. Be careful not to over-mix the meat.



    Form the ground beef into six oval-shaped patties and place them on a baking sheet. I like to give them a little bit of a lip at the end of the cutlets, so that the sauce has a little reservoir to sit in. Place the cutlets in the middle rack of the oven and bake at 350 for 20 minutes, then broil them for another two minutes.



    Meanwhile, let’s get your sauce ready. Combine the tomato sauce, chicken stock, and black pepper, and simmer on low for 20 minutes while the cutlets are cooking.



    When the cutlets are done, move them to a plate, and add a couple spoonfuls of the gunk/fat/liquid that’s left on your baking sheet to your tomato sauce. It might look a little gross as you’re adding it, but this is a very Russian way of preparing the dish – why waste all of that flavor?



    At this point stir in the fresh parsley, and raise the heat to medium.



    Once the sauce is simmering (it should only take a minute), remove the pan from heat, let it sit for about 30 seconds, then stir in the sour cream.



    Spoon some sauce over the cutlets and enjoy. This dish is often served with pan-fried or mashed potatoes in Mother Russia.


    http://thedomesticman.com/2013/02/12...5%D1%82%D1%8B/
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  4. #24
    Senior Member Express's Avatar
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    Re: Azerbaijani Cuisine

    [MENTION=7521]rmi5[/MENTION]

    Brother a long time ago I ate in a restaurant in Tehran. The chef was from Azer and he made an incredible starter from chicken liver. Have you tried chicken liver
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  5. #25
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by Express View Post
    @<i><b><u><a href="http://www.pakistanaffairs.pk/member.php?u=7521" target="_blank">rmi5</a></u></b></i>

    Brother a long time ago I ate in a restaurant in Tehran. The chef was from Azer and he made an incredible starter from chicken liver. Have you tried chicken liver
    Yes, of course! sliced liver+sliced tomatoes cooked smoothly in a saucepan added with olive oils, and served by our hot Barbari bread

    I'll need to definitely post the recipe of Barbari bread as well It's my most favorite bread, and widely baked in azerbaijani regions:
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    Last edited by rmi5; 5th April 2015 at 21:13.

  6. #26
    Senior Member Express's Avatar
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by rmi5 View Post
    Yes, of course! sliced liver+sliced tomatoes cooked smoothly in a saucepan added with olive oils, and served by our hot Barbari bread

    I'll need to definitely post the recipe of Barbari bread as well It's my most favorite bread, and widely baked in azerbaijani regions:
    That chicken liver was one of the best dishes I ever tasted bro!!!!
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  7. #27
    Senior Member manuu's Avatar
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    Re: Azerbaijani Cuisine

    Chicken liver is also good for you
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  8. #28
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by rmi5 View Post
    Yes, of course! sliced liver+sliced tomatoes cooked smoothly in a saucepan added with olive oils, and served by our hot Barbari bread

    I'll need to definitely post the recipe of Barbari bread as well It's my most favorite bread, and widely baked in azerbaijani regions:
    Looks delicious bro
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  9. #29
    Senior Member Fassi's Avatar
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    Re: Azerbaijani Cuisine




    lamb and chicken saj with lavash
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  10. #30
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    Re: Azerbaijani Cuisine

    Another delicious Russian dish:

    Salad "Olivier" recipe


    Salad Olivier is known all over the world, it is also called Russian salad in some countries. Olivie is a simple must on the New Year table, as well as on 8th of March and any other special event with family gatherings. Main difference in versions come from meat kinds - poultry, veal, beef or sausages.
    Ingredients:
    5 ea potatoes
    3 ea carrots
    4 ea eggs
    1 pound boiled meat
    1/2 pound green peas
    2-3 ea dill pickles (you can use fresh cucumbers)
    salt to your taste
    1/2 pound mayonnaise
    measures conversion [+]

    Method:
    Boil potatoes and carrots in skin (it helps to keep vitamins), then cool them down and peel them. Boil eggs and boil meat. Chop potatoes, carrots, eggs, meat dill pickles into 1/2 inches squares. Add green peas and salt. Trust your own taste, everything must be in proportion. Stir mayonnaise only for the part of salad you are going to eat. It will be kept better without it. Mix the salad and refrigerate for a while. If you want your salad a little tender, mix a part of mayonnaise with an equal part of sour cream. Bon appetit!

    http://www.ruscuisine.com/recipes/appetizers/meat/n--50



    My tips: Do not use sour cream and carrots, and try to smash potatoes instead of chopping them
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  11. #31
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    Re: Azerbaijani Cuisine

    http://news.az/recipes/27244
    Fisinjan plov - Pomegranate and walnut stew with chicken, lamb or beef

    Ground walnuts and pomegranate sauce or juice are the essential ingredients for the deliciously tangy stew fisinjan.
    Fisinjan is a popular dish in the south of Azerbaijan and is a close relative of the Persian fesenjan. Fisinjan can be made with chicken, lamb, beef or meat balls.

    Preparation time: 60 min
    Cooking time: 60 min
    Serves: 4-5

    Ingredients
    1 kg/2.2 lbs chicken pieces and chicken stock
    or 1kg/2.2 lbs lamb or beef pieces and meat stock
    2 onions
    250 g/8 oz shelled walnuts
    4-6 tbspns narsharab (pomegranate sauce) or reduced pomegranate juice (simmer the juice for 10 to 15 minutes until it thickens)
    1/2 tspn cinnamon
    butter
    vegetable oil
    salt
    lemon juice/sugar to taste
    Preparation
    If using a whole chicken for this recipe, cut it into parts and then make stock with the carcass. Otherwise, use chicken pieces and chicken stock prepared earlier.
    Finely chop the walnuts - it is easiest to put them through the mincer or use a food processor.
    Fry the ground walnuts in oil, stirring constantly until they begin to brown (10 to 15 minutes). Drain off any excess oil.
    Chop the onion finely and fry in butter until soft. Rub salt & pepper into the chicken pieces and fry in the pan with the onions for 10 to 15 minutes. turning half way through. Take out of the pan with a slotted spoon and remove the skin when cool enough to handle.
    Return to the pan and add chicken stock, enough to cover the chicken pieces and cinnamon. Put on the lid and simmer for 10 minutes.
    Add the fried walnuts to the chicken and stock. Simmer for another 15 minutes, stirring occasionally.
    Stir in the narsharab or pomegranate juice and continue to simmer until the chicken is cooked.
    Add salt. Taste to check the flavour, which should be tangy but neither too sweet nor too sharp. Add lemon juice if the fisinjan is too sweet, sugar if it is too sharp. Cooked fisinjan should be dark brown or purple.
    Serve with pilaf rice.

    [MENTION=2139]Khanda[/MENTION] [MENTION=50]Neo[/MENTION] [MENTION=4263]manuu[/MENTION] [MENTION=75]Express[/MENTION] [MENTION=4047]Fassi[/MENTION] [MENTION=7151]Greenstar[/MENTION]
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  12. #32
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by rmi5 View Post
    http://news.az/recipes/27244
    Fisinjan plov - Pomegranate and walnut stew with chicken, lamb or beef

    Ground walnuts and pomegranate sauce or juice are the essential ingredients for the deliciously tangy stew fisinjan.
    Fisinjan is a popular dish in the south of Azerbaijan and is a close relative of the Persian fesenjan. Fisinjan can be made with chicken, lamb, beef or meat balls.

    Preparation time: 60 min
    Cooking time: 60 min
    Serves: 4-5

    Ingredients
    1 kg/2.2 lbs chicken pieces and chicken stock
    or 1kg/2.2 lbs lamb or beef pieces and meat stock
    2 onions
    250 g/8 oz shelled walnuts
    4-6 tbspns narsharab (pomegranate sauce) or reduced pomegranate juice (simmer the juice for 10 to 15 minutes until it thickens)
    1/2 tspn cinnamon
    butter
    vegetable oil
    salt
    lemon juice/sugar to taste
    Preparation
    If using a whole chicken for this recipe, cut it into parts and then make stock with the carcass. Otherwise, use chicken pieces and chicken stock prepared earlier.
    Finely chop the walnuts - it is easiest to put them through the mincer or use a food processor.
    Fry the ground walnuts in oil, stirring constantly until they begin to brown (10 to 15 minutes). Drain off any excess oil.
    Chop the onion finely and fry in butter until soft. Rub salt & pepper into the chicken pieces and fry in the pan with the onions for 10 to 15 minutes. turning half way through. Take out of the pan with a slotted spoon and remove the skin when cool enough to handle.
    Return to the pan and add chicken stock, enough to cover the chicken pieces and cinnamon. Put on the lid and simmer for 10 minutes.
    Add the fried walnuts to the chicken and stock. Simmer for another 15 minutes, stirring occasionally.
    Stir in the narsharab or pomegranate juice and continue to simmer until the chicken is cooked.
    Add salt. Taste to check the flavour, which should be tangy but neither too sweet nor too sharp. Add lemon juice if the fisinjan is too sweet, sugar if it is too sharp. Cooked fisinjan should be dark brown or purple.
    Serve with pilaf rice.

    [MENTION=2139]Khanda[/MENTION] [MENTION=50]Neo[/MENTION] [MENTION=4263]manuu[/MENTION] [MENTION=75]Express[/MENTION] [MENTION=4047]Fassi[/MENTION] [MENTION=7151]Greenstar[/MENTION]
    I am going to try this tomorrow......!
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  13. #33
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by Khanda View Post
    I am going to try this tomorrow......!
    This video is also explaining the recipe:
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  14. #34
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    Re: Azerbaijani Cuisine

    Eggplant khurush

    Eggplant roasting has special place in Azerbaijan cuisine and very tasty with roasted meat and eggplant.
    Eggplant roasting is one of the delicious Azerbaijan meal. Primarily real xurush is prepared with eggplant.

    Preparation time: 40 min
    Cooking time: 90 min
    Serves: 4-5

    Ingredients
    3 small-sized eggplants
    1 onion
    100 g/4 oz mutton (beef also acceptable)
    lemon acid
    a few sprigs of yellow root
    salt & pepper
    Preparation
    Melted butter or vegetable oil If eggplant is thick then clean stalk. If eggplant is thin you can save stalk (but clean “leaves” only save stalk).
    Rinse eggplant and cut white stripes from 4 sides. Incise all sides and rub with salt. Leave aside for few hours to remove bitterness.
    Rinse, dry eggplant and fry in oil.
    Cut meat in 3x3 cm cubes. Put into pot, add some water and undercook it. Don’t forget adding salt. Collect the scum.
    Cut onions in circles and fry. Onion should be “dead” and transparent. Add meat and fry onions golden. Mix periodically because meat should also fry well.
    Lay eggplants on meat. Put a teaspoon lemon acid, 0,5 spoon yellow root, salt and boiled water into a cup. As this melt in water pour it on roasting. Decrease heat. Cover roasting and mix eggplants periodically without damaging it. Acid mixture must be mixed with dish. Khurush served with pilaf.
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  15. #35
    Senior Member Wajid47's Avatar
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    Re: Azerbaijani Cuisine

    Thanks fr sharing bro.
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  16. #36
    Professionals US CENTCOM's Avatar
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    Re: Azerbaijani Cuisine

    Great thread. I Hadn't been exposed to Azerbaijani cuisine before it has a lot of similarities with Greek and Turkish cuisine. Do they have something that resembles Haleem?

    Haroon Ahmad
    DET - U.S. Central Command
    www.facebook.com/centcomurdu
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  17. #37
    Member Ironman's Avatar
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by rmi5 View Post
    Eggplant khurush

    Eggplant roasting has special place in Azerbaijan cuisine and very tasty with roasted meat and eggplant.
    Eggplant roasting is one of the delicious Azerbaijan meal. Primarily real xurush is prepared with eggplant.

    Preparation time: 40 min
    Cooking time: 90 min
    Serves: 4-5

    Ingredients
    3 small-sized eggplants
    1 onion
    100 g/4 oz mutton (beef also acceptable)
    lemon acid
    a few sprigs of yellow root
    salt & pepper
    Preparation
    Melted butter or vegetable oil If eggplant is thick then clean stalk. If eggplant is thin you can save stalk (but clean “leaves” only save stalk).
    Rinse eggplant and cut white stripes from 4 sides. Incise all sides and rub with salt. Leave aside for few hours to remove bitterness.
    Rinse, dry eggplant and fry in oil.
    Cut meat in 3x3 cm cubes. Put into pot, add some water and undercook it. Don’t forget adding salt. Collect the scum.
    Cut onions in circles and fry. Onion should be “dead” and transparent. Add meat and fry onions golden. Mix periodically because meat should also fry well.
    Lay eggplants on meat. Put a teaspoon lemon acid, 0,5 spoon yellow root, salt and boiled water into a cup. As this melt in water pour it on roasting. Decrease heat. Cover roasting and mix eggplants periodically without damaging it. Acid mixture must be mixed with dish. Khurush served with pilaf.
    This looks like a tasty adventure!
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  18. #38
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    Re: Azerbaijani Cuisine

    Quote Originally Posted by US CENTCOM View Post
    Great thread. I Hadn't been exposed to Azerbaijani cuisine before it has a lot of similarities with Greek and Turkish cuisine. Do they have something that resembles Haleem?

    Haroon Ahmad
    DET - U.S. Central Command
    www.facebook.com/centcomurdu

    Azerbaijani cuisine is very close to Iranian cuisine, and it is also close to East Mediterranean cuisine and Russian cuisine. Yes, Haleem is a breakfast dish, which is cooked like Iranian Haleem.
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