Monthly Archives: February 2016

“Balik mutyandzham”

Ingredients: * Kutum or asp – 500 g onions – 1 pc. Melted butter – 2 tbsp. tablespoons vinegar 3% -. 1 teaspoon sugar – 1 tsp. turmeric – 1 pinch * narsharab (thickened pomegranate juice) – 1 tbsp. Spoon green onions – 1 bunch of black pepper – 1 pinch of salt to taste [Continue]

“Kutum” in Azerbaijani

Ingredients: * Kutum fresh – 500 g onions – 1 pc. Walnuts (core) – 1/2 cup dried apricots – 1 tbsp. Spoon egg – 1 pc. butter – 1 tbsp. spoon of milk – 1/2 cup sweet peppers marinated – 2 pcs. pickled cucumber – 1 piece. * narsharab (thickened pomegranate juice) – 1/2 Art. [Continue]

“Tikya kebab”

Ingredients: lamb 800 grams vinegar 3% 3 Art. spoons onions 2 pieces tomatoes 5 pieces green onion 1 beam lemon 1 piece ground black pepper 1 pinch salt to taste   Cooking method: Meat wash, remove the film and tendons, cut into 3-4 pieces per serving, sprinkle with salt and pepper, sprinkle with vinegar, add [Continue]

“Halimashi”

Ingredients: lamb 400 grams water 2 cups Figure 1 cup onions 2 pieces melted butter 2 Art. spoons saffron 1 pinch salt to taste   Cooking method: Mutton rinse, remove the film and tendons, cut into small pieces, cover with water and simmered until tender. Then pour the broth, strain, moved to put it, washed [Continue]