Soup  Dessert  Azerbaijan Cuisine

Kelem Dolmasi

Ingredients Mutton-163g Rice-20g Onions-15g Cabbage-220g Chestnuts-50g Coriander-15g  Dill-15g Tomatoes-50g Quince-1 Vinegar-10g Suger-5g

Cooking Mince mutton and onions, add rice, peeled and cut chest- nuts, tomatoes, greens, pepper and salt and mix thorough- ly. Boil cabbage and separate the leaves. Put the filling on the leaf and wrap to obtain square pieces. Layer dolmas into the saucepan, add pieces of cut quince on each layer and pour water till the upper layer and boil till cooked. Add the sauce made from sugar and vinegar 20 min. before the dish is ready. When serving pour the sauce on top of the dolmas. Decorate with quince and boiled chestnuts.

Green Gutab

Ingredients Spinach-150g Sorrel-150g Spring onions-50g Coriander/Dill-15g Parsley-15g Butter-20g Egg-1/2 Wheat Flour-140g Yogurt-50g Salt/Pepper

Cooking Wash the greens, chop and stew with simmered onions. Add salt, pepper and mix thoroughly. Make tight dough with the addition of water, egg and salt. Roll the dough and cut out round pieces. Fold the filling in dough in the shape of a crescent and roast both sides on a dry frying pan. When serving, spread some butter on each gutab. Yogurt is served separately.

Pilaff

Ingredients Mutton-221g Rice-150g Raisins-30g Dried Apricots-25g Chestnuts-50g Onions-20g Saffron-0.1g Pepper/salt-to taste

Cooking Brown a chunk of mutton and separate bones. Add simmered onions, fruit, peeled chestnuts and small quantity of meat broth. Stew until cooked. Boil rice till half done, seive it and preparegazmag: mixture of flour, egg, butter, yogurt rolled into thin dough and layered at the bottom of the saucepan. Put the rice into the pan, sprinkle it with melted butter and out to steam for half an hour. When serving empty rice on a tray put the cooked seasoned muttonand gazmag, cut into diamond shape on top

Sturgeon Kebab

Ingredients Sturgeon-347g Vegetable oil-5g Onions-24g Spring onions-32g Lemon-1/5 Narsharab-5g Sumah-1g Pepper/Salt to taste

Cooking Cut sturgeon into 50g pieces, sprinkle with salt and pepper, brush with vegetable oil and roast on char- coals fire for 7-10 minuites. Lay the cooked fish out on the dish, garnish with fresh tomatoes, lemon and shredded onions. Serve narsharab and sumah sepa- rately.

Yarpag Dolmasi

Ingredients Mutton-108g Rice-30g Onions-20g Coriander/ dill/mint-15g Grape leaves-40g Yogurt-20g Crushed garlic-5g Pepper & salt

Cooking Mince mutton and onions. Add rice, chopped herbs, salt and pepper. Boil fresh grape leaves 2 min. Mix the fil- ling thoroughly and warp in leaves, 25g of filling to each dolma. Layer dolmas in deep saucepan, add water till it covers the upper layer and stew for an hour. Yogurt is served with crushed garlic separately.

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