Thread. I've covered Azerbaijani cuisine many times. We've talked about kebabs, plovs, desserts, even bread but never touched soups.
So to all soup lovers, enjoy this thread.
So to all soup lovers, enjoy this thread.
Ovdukh.
What is it?
A rereshing Azerbaijani cold soup made with yogurt, water, cucumbers, and spring onions. In order to prepare it, yogurt is combined with water that has been boiled, then left to cool. Popular on hot summer days.
What is it?
A rereshing Azerbaijani cold soup made with yogurt, water, cucumbers, and spring onions. In order to prepare it, yogurt is combined with water that has been boiled, then left to cool. Popular on hot summer days.
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.
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 served, the individual portion calls for only one large meatball per person, but nowadays, Azerbaijani restaurants will make smaller meatballs for a more balanced dish.
Dovga is a soup made by cooking yogurt with a variety of fresh herbs such as dill, mint, and coriander.
It can be served either cold in the summer as a refreshment, or warm in the winter.
Most people treat dovga as a digestion booster so it is often consumed between meat dishes
It can be served either cold in the summer as a refreshment, or warm in the winter.
Most people treat dovga as a digestion booster so it is often consumed between meat dishes
According to my Scottish friends, this is their fave Azerbaijani dish.
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.
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.
Piti is made with lamb meat, chickpeas, chestnuts, dried plums, onions, saffron, potatoes, and sheep tail fat. It takes several different cooking cycles to add all of the ingredients, as the lamb meat cooks very slowly.
The traditional way of eating piti is divided into two courses - first, the broth from the pot is poured over small pieces of bread, onions, and sumac.
Dushbara
Tiny meat-filled dumplings cooked in a mutton bone broth. Once ready, the dumplings are garnished with coriander and fresh mint before serving.
Tiny meat-filled dumplings cooked in a mutton bone broth. Once ready, the dumplings are garnished with coriander and fresh mint before serving.
The preparation of dushbara is very time-consuming.
According to Azerbaijani tradition, the dumplings must be so small that ten of them can fit onto a tablespoon.
According to Azerbaijani tradition, the dumplings must be so small that ten of them can fit onto a tablespoon.
Sulu khangal
Basicallyç a noodle soup featuring mutton broth in which thin, homemade noodles are cooked with chickpeas, onions, and greens. Dried mint is used as the main seasoning, and vinegar is served as an additional spice.
Basicallyç a noodle soup featuring mutton broth in which thin, homemade noodles are cooked with chickpeas, onions, and greens. Dried mint is used as the main seasoning, and vinegar is served as an additional spice.
And that's it.
This will be my final thread on Azerbaijani cuisine. I've think I've covered everything and I mean everything.
If you are interested to find out more, check out these threads
Kebabs
Sweet stuff
This will be my final thread on Azerbaijani cuisine. I've think I've covered everything and I mean everything.
If you are interested to find out more, check out these threads
Kebabs
https://twitter.com/DrAlakbarov/status/1251194546588975105
Sweet stuff
https://twitter.com/DrAlakbarov/status/1249394151394807808
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