Plum
A juicy drupe with a smooth skin from yellow to dark blue, sweet with a tang and astringency, eaten fresh, dried into prunes, in jam, compotes, meat sauces and tarts.
Plum is a juicy drupe with a smooth skin from yellow and red to dark blue with a bluish bloom, flesh from firm to melting, sweet with a tang and a pleasant astringency in the skin, with one flat stone. It is eaten fresh, dried into prunes, made into jam, thick jam, compotes, meat sauces (tkemali, plum-chilli), put into tarts, strudels and pies and made into cordials and gin.
Recipes with this ingredient
Azerbaijani pilaf in fried lavash with herbs is a refined combination of aromatic saffron rice, tender lamb, and the rich flavor of roasted chestnuts. The lavash soaked in melted butter acquires a crispy crust that contrasts with the softness of the pilaf. Fresh herbs—dill, cilantro, parsley, and green onions—enhance the dish with freshness and spiciness. Albukhara along with lemon juice adds a slight tanginess, deepening the flavor. This dish reflects the richness of Azerbaijani cuisine where traditions and aromatic spices play a key role. Served as a festive treat symbolizing hospitality and warmth, it pairs perfectly with matsoni or pomegranate juice highlighting its Eastern character.
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