SABZI GOVURMA (HERBED LAMB STEW)
Ingredients:
mutton – 330 g.
onion – 50 g.
melted butter – 25 g.
citric acid – 0.3 g.
saffron – 0.1 g.
greens – 200 g.
salt, pepper
The thigh part of the mutton is first separated from the bone and cut into pieces of 25-35 grams. Salt and pepper are added to the meat and fried. Then it is cooked on its own steam with fried onions in oil, saffron juice, and citric acid. 5 minutes before it is ready, add chopped greens (spinach, sorrel, coriander, dill, celery, onion). When it is served, yogurt is placed next to it.
SHEPHERD’S GOVURMA (GOVURMA WITH CHERRY PLUM AND LEMON)
Ingredients:
mutton – 275 g.
melted butter – 30 g.
onion – 50 g.
dry alycha (dried cherry plum) – 20 g.
lemon – 1/5 pcs.
saffron – 0.05 g.
pepper – 0.1 g.
Cut 25-30 g.am pieces of mutton, add salt and pepper and fry with onion. Then add a little broth, cherry plum, and saffron juice and cook in its own steam. It is served in a frying pan, and a slice of lemon is placed on it.
TURSHU GOVURMA
Ingredients:
mutton – 221 g.
melted butter – 25 g.
onion – 60 g.
dried plum – 25 g.
salt, pepper
It is cooked as a Boz govurma. Plums are added 30 minutes before the dish is ready.
LAMB WITH POMEGRANATE
Ingredients:
mutton or lamb – 330 g.
melted butter – 30 g.
pomegranate seeds – 50 g.
shelled chestnuts – 180 g.
onion – 100 g.
saffron – 0.05 g.
coriander and dill – 15 g.
salt, pepper
Cut the lamb into 40-50 g.am/2 pieces. Add salt & pepper. Finely chop the onion and fry in a deep frying pan for 2-3 minutes in the clarified butter. Add the stock, saffron infusion and shelled chestnuts (if using) so that the meat is covered. Stew until the meat is cooked, usually between 30 to 40 minutes. If using pomegranate, separate out the seeds from 1 pomegranate and add to the meat 5 minutes before it is ready. When served, greens are sprinkled on top.
BOZ GOVURMA
Ingredients:
mutton – 163 g.
melted butter – 30 g.
onion – 50 g.
saffron – 0.1 g.
coriander and dill – 15 g.
salt, pepper
Mutton is cut into 15-20-g.am pieces, salted and fried. Add the chopped onions and saffron juice and cook. When it is served, greens are sprinkled on it.
HAVASKAR GOVURMASI (LAMB WITH SAFFRON)
Ingredients:
mutton – 300 g.
melted butter – 30 g.
onion – 50 g.
tomatoes – 100 g.
saffron – 0.05 g.
salt, pepper
Mutton is cut into 40-50-g.am not too big bony pieces, salt and pepper is added and fried in oil in a frying pan. Fried onion, saffron juice and some broth are added and brought to the ready condition. If using tomatoes, halve the tomatoes and fry separately in butter. Garnish the lamb with the tomatoes to serve.
TOYUG LAVANGI (STUFFED CHICKEN)
Ingredients:
1 chicken, whole
crushed walnuts – 100 g.
medium red onion – 2 pcs.
melted butter
lavash – 3-4 pcs.
salt, pepper
Grind the walnut, crush the red onion and squeeze it in gauze. Then on medium heat without oil in the pan fry the onion. Grind the lavashana, pour hot water on top to soften it. Stir periodically, if necessary, add hot water again. Instead of dry lavashana, you can also use cherry plum paste. Pour the walnuts, onion, melted butter, salt, pepper into a bowl and mix well. The mass should be sour-salty and slightly bitter. Cut off excess parts of the chicken – the ends of the wing and thigh. Fill the chicken with stuffing, sew the belly with thread. Pierce the bottom of the wing, and the thighs. Rub some of the stuffing on the outside of the chicken as well. Bake in the oven at 180 C for an hour.
GIYMA CHIGHIRTMA (LAMB WITH EGGS)
Ingredients:
mutton or lamb – 163 g.
onion – 40 g.
melted butter – 25 g.
eggs – 2 pcs.
dill, saffron
salt, pepper
Mutton and onion mince are fried in oil with salt, pepper and saffron. Beat eggs with minced meat and cook. Garnish with chopped herbs.
AZERBAIJANI-STYLE MEAT FRY
Instructions:
mutton – 330 g.
sheep’s kidneys – 85 g.
butter – 25 g.
onion – 50 g.
fresh tomatoes – 100 g.
wheat flour – 90 g.
coriander and dill – 12 g.
salt, pepper
The lamb is cut into 4-5 pieces each, and the kidneys are removed from the membrane and divided into two parts. Add salt and pepper to the meat and fry in oil, add fried onions. Lavash is prepared as in Lule kebab. When served, lavash is first placed on a plate, fried meat is placed in it, and tomatoes are placed on the sides and sprinkled with herbs.
OVRYSHTA
Ingredients:
chicken – 270 g.
melted butter – 30 g.
cornel – 100 g.
onion – 50 g.
sugar – 5 g.
salt, pepper
Processed chickens are cut into pieces of 30-35 g, peppered, salted and fried. Onions are sautéed separately, put soaked cornels there and fry again. At the end, add sugar, all this is transferred to a frying pan with chicken. Mix thoroughly, bring to readiness.
GANJA-STYLE CHIGHIRTMA
Ingredients:
lamb – 220 g.
eggs – 2 pcs.
onion – 50 g.
melted butter – 25 g.
yogurt – 50 g.
tomato – 50 g.
citric acid – 5 g.
cilantro and dill – 15 g.
saffron – 0.05 g.
salt, pepper
Lamb is cut into pieces of 60-70 g, put in a saucepan and stewed with the addition of broth, saffron infusion and salt until tender. Onions are fried in a frying pan, pieces of lamb are put, and citric acid is added, poured with beaten eggs and brought to readiness. When serving, garnish with tomato slices, sprinkled with finely chopped herbs-coriander and dill. Separately serve with yogurt.
RIZA-KUFTA
Ingredients:
mutton – 220 g.
eggs – 2 pcs.
onion – 50 g.
melted butter – 25 g.
yogurt – 50 g.
tomatoes – 50 g.
citric acid – 5 g.
coriander or dill – 15 g.
saffron – 0.05 g.
pepper, salt.
10-12 pieces of 20-30 grams of mutton minced meat are prepared and fried in oil. Tomato puree is added to the fried onion and added to the broth, vinegar, sugar, pepper and salt is added and sauce is prepared. Sauce is added to the fried meatballs and cooked in its Steam for 5-10 minutes. When served, greens are sprinkled on it.
ARZUMAN-KUFTA
Ingredients:
mutton – 163 g.
melted butter – 40 g.
onion – 30 g.
eggs – 1 piece.
coriander – 15g.
sumac – 5 g.
salt, pepper
Minced meat with onion is prepared from the thigh of mutton; salt and pepper are added and cooled. Large meatballs are made from minced meat. A piece of butter or an egg is placed inside the opening and covered. Meatballs are cooked in broth over low heat. The dish is garnished with g.eens. and a separate sumac is placed next to it.
GRILLED CHICHKEN IN TENDIR
Ingredients:
chicken – 200 g.
sour cream – 10 g.
lemon – 15 g.
tomatoes-50 g.
onion – 30 g.
coriander and parsley – 25 g.
salt, pepper
The processed whole chicken is seasoned with salt and pepper and put on a skewer. Sour cream is rubbed on the surface and fried in the tendir. The finished chicken is placed on a plate and decorated with chopped tomatoes, lemon, onion and greens.
LANKARAN-STYLE COOT
Ingredients:
coot – 250 g.
sour cream – 10 g.
tomatoes – 50 g.
lemon – 15 g.
pomegranate – 20 g.
salt, pepper
Processed wild coot is salted, rubbed, smeared with sour cream and put on a skewer. Fry in a barbecue or tendir. The prepared dish is garnished with tomatoes, lemon slices, pomegranate seeds and greens.
FRIED TURAJ (PARTRIDGE)
Ingredients:
partridge – 280 g.
sour cream – 10 g.
onion – 30 g.
tomatoes – 50 g.
cucumber – 50 g.
parsley and coriander – 30 g.
salt, pepper
Partridge is cleaned, pepper and salt are added. Sour cream is rubbed on it and put on a skewer. Roast on the grill or in the tendir. The fried partridge is placed on a plate, next to chopped onions, tomatoes, cucumbers and greens.
PAN MEAT
Ingredients:
mutton – 220 g.
melted butter – 30 g.
onion – 40 g.
potatoes – 100 g.
eggplant – 60 g.
pumpkin – 50 g.
tomatoes – 50 g.
cucumber – 30 g.
salt, pepper
Lamb is cut into pieces, salted, peppered and fried in a frying pan, add a little broth, passaged onion and stew until tender. Vegetables are cleaned and cooked separately-potatoes, eggplants, pumpkin, fried and added to lamb. Garnish the dish with tomatoes and cucumbers.
JIZBIZ
Ingredients:
lamb intestines (processed) – 140 g.
heart – 60 g.
liver – 67 g.
kidney – 60 g.
onion – 50 g.
potatoes – 193 g.
tail – 15 g.
greens – 5 g.
tomato – 100 g. (in the summer)
sumac – 1.0 g.
salt, pepper
The cleaned sheep intestine is cut 2-3 cm long. Liver, kidney, and heart are also cut; salt and pepper are added and fried together. Then onion cut into slices and fried potatoes are added to it and it is brought to readiness. When it is served, greens are sprinkled on it and sumac is placed next to it.
SPINACH CHIGHIRTMA
Ingredients:
spinach – 350 g.
sorrel – 100 g.
parsley or dill – 15 g.
onion – 50 g.
eggs – 2 pcs.
melted butter – 30 g.
yogurt – 100 g.
salt, pepper
Spinach is cleaned, washed, cut into large pieces and stewed. Onions are also fried in oil, added to herbs and seasoned with salt and pepper. Pour beaten eggs and bake in the oven. The finished dish is poured with oil and separately served with yogurt.
YAYMA (SAFFRON RICE PUDDING)
Ingredients:
rice – 67 g.
milk – 100 g.
melted butter – 15 g.
sugar – 15 g.
saffron – 0.1 g.
salt, pepper
Milk is mixed with the same amount of water; rice is poured into it and cooked over low heat. Sugar and saffron juice are added as soon as it is ready. When serving, oil is poured on it.
EZME
Ingredients:
mutton liver – 354 g.
fat from the tail part of the lamb – 65 g.
salt, pepper
The liver is cleaned of membranes and cooked in salted water with a sheep's tail until semi-finished. Then it is passed through a meat grinder, pepper is added and fried in a pan until it is ready.