Dovga is a soup made by cooking yogurt with a variety of fresh herbs such as dill, mint, and coriander. It is the national dish of Azerbaijan and can be served either cold in the summer as a refreshment, or warm in the winter. If it’s served chilled, it is often ladled into traditional, deep bowls called kasa, placed right next to the serving plates for the main dish. Unlike regular soups, Azerbaijani soups are more concentrated and dense in consistency....
Dolma is one of the most popular dishes in Armenian culture. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs, and spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper, and cinnamon. The taste of the dolma varies in each region, including Artamet, Alashkert, and Echmiadzin.
Middle Eastern meatball or meatloaf-style dishes with many variations. This version, Armenian in origin, is layered with potatoes and tomatoes and is a meatball-style casserole. You can substitute ground beef for lamb if you prefer.
Kufta bozbash is a traditional Azerbaijani meatball soup. The essence of this soup is in the flavor of the köfte (meatballs). Ground meat (usually lamb) is mixed with finely chopped onions, rice, dried mint, and dried lime flowers
When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot in which it’s made - the dopu
Bozbash can be served on the festive table, and just for family dinner, it is always relevant, thanks to its simple recipe. In the old days, it was customary to cook bozbash on coals in large cauldrons, but now in urban living, bozbash is cooked in thick-walled pots. Be sure to try to cook this fragrant hearty dish in your kitchen, you will fall in love with it, and our recipe for cooking bozbash help surprise others with culinary delights....