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SALAD
“KHAZAR”
375 gr sturgeon;
55 gr fresh-salted salmon;
30 gr soft caviar;
160 gr potatoes;
180 gr fresh cucumbers;
55 gr tarragon;
160 gr sour cream;
55 gr green lettuce;
1 lemon;
pepper
salt.
Boil fish,
remove skin and gristles. Dress cut vegetables
with sour cream, pile on the plate and decorate
with long fish slices, green lettuce, tarragon
and coiled salmon slices stuffed with soft
caviar.
SALAD
“AZERBAIJAN”
60 gr tomatoes;
45 gr cucumbers;
15 gr spring onions;
20 gr onions;
45 gr red garden radish;
30 gr sour cream;
10 gr dill;
pepper;
salt.
Slice tomatoes,
cucumbers, red radish finely and put on
the plate. Place the shredded spring onions
in the centre. Place coiled onions on tomatoes,
season with salt, pepper, sour cream and
dill. Decorate the salad with lettuce leaves.
KUKU
OF GREENS
2 eggs;
25 gr spring onions;
15 gr coriander,
10 gr dill;
30 gr spinach;
30 gr melted butter;
pepper;
salt.
Shred dill,
spinach, spring onions finely, add pepper,
salt, eggs and beat up thoroughly. Sometimes
finely crumbled white bread or a tea-spoon
of flour is abed. Heat up butter in the
frying pan and pour on the beaten up mass
evenly. When eggs are ready cut the kuku
into two-four pieces, overturn and brown.
Pour on melted butter when serving. Serve
sour milk separately.
FISINDJAN
OF BEANS
100 gr. red beans;
30 gr. onions;
20 gr. melted butter;
30 gr. walnut kernel;
20 gr. Vinegar
or 15 gr. pomegranate juice;
20 gr. coriander;
pepper;
salt.
Mash boiled
beans, dress with finely cut onions, salt
and pepper. Shred the walnut kernel, add
vinegar or pomegranate juice and mix with
the mashed beans. Dress with coriander and
coiled onions.
SOYUTMA
217 gr. lamb;
30 gr onions;
280 gr. tomatoes;
30 gr. sour cream;
0.1 gr. pepper;
salt.
Boil 1- 0,5
kg a piece of lamb till it is ready. Take
out of the broth and cool down in cold place.
Put 2 – 3 mm thick meat slices on the plate,
garnish with sliced tomatoes and coiled
onions, pour on sour cream.
PYTY
163 gr. mutton;
20 gr. sheep fat;
15 gr. rice;
30 gr. fresh alycha
or 10 gr. dried alycha;
25 gr. peas;
150 gr. potatoes;
18 gr. onions;
0,1 gr. saffron (in summer time saffron
is replaced for fresh tomatoes – 50 gr.);
0,1 gr. dried mint;
pepper;
salt.
Take 2-3 pieces
of mutton (55 – 60 gr.) per each portion.
Soak peas for 4-5 hours. Simmer meat and
peas in the pyty-pot. Before 30 minutes
the soup is ready add potatoes, cut onions,
alycha (kind of damson), saffron infusion
and bring to the readiness. Serve peeled
onions and sumac powder separately.
KYUFTA-BOZBASH
163 gr. mutton;
20 gr. sheep fat;
15 gr. rice;
30 gr. fresh alycha
or 10 gr. dried alycha;
25 gr. peas;
150 gr. potatoes;
18 gr. onions;
0,1 gr. saffron;
0,1 gr. dried mint;
pepper;
salt.
Make a broth
from bones. Mince the mutton flesh with
onions. Add rice, salt, pepper into the
forcemeat and mix thoroughly. Make meat
balls (1-2 per a helping) and place 2-3
berries of dried alycha into a meat ball.
When peas are ready put meat ball in the
broth, add potatoes, shredded and browned
onions and before 10-15 minutes till the
readiness add pepper, saffron infusion,
salt and bring to the readiness. When serving
sprinkle with fresh coriander or in winter
time – with dried mint.
DUSHBARA
108 gr. mutton;
40 gr. wheat flour;
1/4 egg;
18 gr. onions;
10 gr. vinegar;
15 gr. coriander
or 1 gr. dried mint;
pepper;
salt.
Make the broth
from mutton bones and prepare the force-meat
from the flesh adding onions and spices.
Roll unsalted dough 1 mm thick, cut into
even squares and put 2-3 gr. of force-meat.
Wrap shaping rectangles of triangles and
stick edges together. Cook dumplings in
the broth for 5 minutes then they come to
the surface. Dushbara are made very small
so 4-5 of them go in a tablespoon. When
serving sprinkle with coriander or dried
mint. Vinegar mixed with shredded garlic
is served separately to taste.
DOVGA
108 gr. mutton;
15 gr. onions;
15 gr. peas;
200 gr. sour milk;
40 gr. sour cream;
1/4 egg;
8 gr. flour;
20 gr. rice;
18 gr. spring onions;
40 gr. spinach;
30 gr. coriander, dill, kyavyar;
15 gr. mint;
10 gr. celery;
pepper;
salt;
cinnamon.
Dovga is a
soup made of sour milk. Mix sour milk with
sour cream, dough, egg and add rice. Cook
mixture and stir continuously to prevent
setting. Bring to boil, add shredded herbs
and salt. Bring to the readiness. Dovga
is made with meat or without. To make dovga
with meat cook peas separately till half
readiness. Shape quenelles from the force-meat
and cook with peas till readiness. Mix peas
and quenelles with dovga.
OVDUKH
200 gr. sour milk;
100 gr. water;
100 gr. fresh cucumbers;
40 gr. spring onions;
10 gr. coriander;
10 gr. dill;
5 gr. bazil;
1/2 egg;
108 gr. beef;
salt;
garlic.
Beat up sour
milk and dilute with cool boiled water.
Peel and slice onions, shred herbs. Mix
with diluted sour milk, season with salt,
garlic and place in the fridge. Serve cold.
In some cases one can add boiled and finely
sliced beef and hard boiled egg. Usually
ovdukh is made without meat.
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