Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
Azerbaijani chikhirtma, which should not be confused with the Georgian soup of the same name. To put it simply, chigyrtma is an omelet with chicken. The dish is also prepared from lamb and veal.
9
6
40
Azerbaijani okroshka is a refreshing and light dish perfect for a hot day. The base of this recipe is matsoni—a fermented dairy product that gives okroshka a pleasant tang and velvety texture. Cucumbers add freshness while herbs enhance the aromatic richness of flavor. Boiled beef makes the dish more filling yet retains its lightness. Unlike classic Russian okroshka, the Azerbaijani version excludes kvass and replaces it with matsoni, making the taste softer and gentler. Okroshka pairs wonderfully with traditional flatbreads and is ideal for a summer lunch. This dish is not only nutritious but also healthy as it contains many vitamins and probiotics. It is a vibrant representative of Azerbaijani cuisine where simple and natural ingredients harmoniously combine.
8
2
20
Spicy Azerbaijani eggplants are a delightful dish infused with the aroma and warmth of the sunny south. Its roots trace back to Azerbaijan's culinary traditions, where simplicity of ingredients meets richness of flavors. Tender eggplants soaked in salty water and then fried to a golden crust form the base of the dish. A vibrant sauce made from juicy tomatoes, fragrant garlic, and fresh herbs adds depth and spiciness. The dish is pressed to allow all flavors to meld together, becoming even richer and more aromatic. Spicy eggplants are perfect as a standalone appetizer or side dish, adding an Eastern flair to any table. They can be served chilled, making them a wonderful summer treat.
8
8
600
The national Azerbaijani soup known as dovga is a true gem of Azerbaijani cuisine. This refreshing and nutritious soup is made with yogurt, giving it a slight tang and a creamy texture. Rich herbs—cilantro, parsley, and dill—fill it with freshness and vibrant aromas, while the addition of rice makes it heartier. The uniqueness of dovga lies in its versatility: it can be served both hot and cold, making it indispensable year-round. Historically, dovga served not only as nourishing food but also as a way to cool down on hot days. Its harmonious flavor and the combination of the dairy base with herbs and spices make this soup unique and beloved among fans of Azerbaijani cuisine.
9
10
35
Lahmacun is a fragrant dish known as Azerbaijani pizza that embodies the richness of Eastern cuisine. Its roots go deep into the history of nomadic peoples, combining the traditions of baking thin dough with a rich meat filling. The crispy base made from yeast dough is rolled out thinly and topped with a juicy mixture of lamb, onions, tomatoes, and aromatic spices. This dish impresses with its rich flavor and harmonious balance of sweet-sour and spicy notes, creating an unforgettable gastronomic experience. Lahmacun is perfectly complemented by fresh herbs and a squeeze of lemon juice, turning it into a true delight for gourmets. It is eaten hot, either rolled up or cut into pieces, making it convenient for friendly gatherings or a quick snack.
12
8
80
Shakshuka is a bright and aromatic dish from Azerbaijani cuisine that embodies the warmth of Eastern traditions. It consists of tender eggs baked in a thick sauce made of tomatoes, bell peppers, and spices. The origins of the dish date back centuries when it became popular among nomadic peoples due to its simplicity and rich flavor. The light acidity of tomatoes perfectly complements the sweetness of peppers and the strong aroma of garlic, while herbs add freshness. Shakshuka is ideal for breakfast or a light dinner, and its presentation, generously garnished with herbs, makes it truly festive. It is best enjoyed with crispy bread that absorbs the rich sauce, revealing a full palette of flavors. A classic of Eastern cuisine that captivates with its charm.
7
2
15
Azerbaijani dolma is a culinary heritage that dates back to ancient times when grape leaves were used for storing and preparing food. This dish harmoniously combines juicy meat, aromatic spices, and thin grape leaves that add a special texture and richness of flavor. Dolma is tender with a slight tang from the leaves and a rich meaty aroma. It is served hot with sour cream, making the taste even softer. This dish is often prepared for holidays and family celebrations, symbolizing the hospitality and traditions of Azerbaijani cuisine. Thanks to the right combination of ingredients, dolma remains juicy and rich, filling the home with warmth and coziness.
12
8
60
Chikhirtma is a traditional Georgian soup made from lamb, rich in flavors and aromas. Its history traces back to ancient Georgia, where it served as a hearty and warming dish. The base consists of tender lamb cooked in fragrant broth with saffron, giving the soup a characteristic golden hue and mild spiciness. An important feature is the addition of wine vinegar, which adds a refined tang that balances the meat's richness. The finishing touch is egg yolks introduced in a special way to give the soup a silky texture without curdling. Cilantro at the end enriches the flavor with freshness and zest. This soup is perfect for cool evenings, warming and nourishing you while its rich taste makes it an unforgettable gastronomic experience.
10
6
60
Many Georgian soups help with a hangover, but chikhirtma is a special case. It is a very subtle soup, it heals imperceptibly and somehow intelligently. Even those unfortunates who cannot move either an arm or a leg come to life from it
6
6
40
Chikhirtma is a fragrant Azerbaijani soup that combines the rich flavor of lamb, the spice of cilantro, and the tenderness of egg sauce. Its history dates back to ancient Caucasian traditions where lamb was used to create hearty and warming dishes. The light sour note from white wine vinegar makes the soup particularly refined. Onions sautéed in butter add depth of flavor, while slow cooking reveals the aroma of each ingredient. Chikhirtma is not just a soup but a true gastronomic journey, perfect for cool evenings or family lunches. It warms, satisfies, and provides a sense of home comfort while staying true to Azerbaijani culinary traditions.
9
3
180
Chikhirtma is one of the oldest Georgian soups, embodying sophistication and simplicity. Its delicate texture and rich flavor are revealed through a combination of chicken broth thickened with flour and airy egg cream softened with lemon juice. This soup is known for its warming effect and lightness, making it ideal for both festive gatherings and everyday dinners. Spices like coriander, cinnamon, and mint add Eastern notes, transforming the taste into a harmony of freshness and depth. Traditionally, chikhirtma is served with lavash, which perfectly complements the soup's tender consistency. It is not just a dish but a true gastronomic symphony.
10
4
35
Chikhirtma is a traditional Georgian soup that dates back to ancient times of Caucasian cuisine. Its main feature is the combination of rich chicken broth with the delicate taste of egg yolks, lemon juice, and aromatic spices. This dish is valued for its velvety texture and warming properties, especially in cool seasons. Caramelized onions add a sweet depth to the soup, while white wine adds refined notes. Cilantro and black pepper complete the flavor palette, making chikhirtma both rich and refreshing. It is not just a soup but a true culinary ritual perfect for family gatherings and special occasions. It is served with crispy bread that allows you to enjoy every sip of the thick, fragrant broth.
10
4
60
Chikhirtma is a traditional Georgian soup known for its rich flavor and velvety texture. Its history dates back to ancient Georgian cuisine when dishes were made with simple yet rich ingredients. The base of the soup is chicken broth prepared with aromatic spices and plenty of onions. The uniqueness of chikhirtma lies in its thickening method—rather than using common grains or potatoes, a mixture of flour, egg yolks, and wine vinegar is used to give the soup thickness and a slight tanginess. Fresh cilantro complements the dish with vibrant herbal notes. Chikhirtma is perfect for cold days, warming and satisfying, and is traditionally served at feasts alongside Georgian dishes. It’s not just a soup—it’s true culinary poetry that combines tradition and rich flavor.
9
12
40
Chikhirtma is a traditional Georgian soup with a rich flavor and silky texture. Its history traces back to ancient culinary traditions of Georgia, where such dishes were valued for their nourishment and warming properties. Tender chicken meat, aromatic broth, sautéed onions and garlic create a rich flavor bouquet further enhanced by fresh cilantro. The uniqueness of chikhirtma lies in the use of an egg mixture with vinegar that gives the soup thickness and a slight tanginess. This dish is perfect for cozy home meals as well as celebrations where it is served with crispy bread or flatbreads. Chikhirtma not only satisfies hunger but also provides a sense of comfort and warmth highly appreciated in Georgian cuisine.
14
8
60
The famous Azerbaijani omelet kuku is one of the best varieties of omelet: it is similar in content to the Italian frittata and the French omelet with herbs, but due to the much greater proportion of herbs in the recipe, it has a much more intriguing taste front.
11
3
30
