Recipe Catalog
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Khash is a traditional Azerbaijani dish symbolizing hospitality and feasting. Its history dates back centuries when khash was considered a nourishing and strengthening meal for cold days. Made from beef legs, it has a rich, deep flavor with meaty and garlicky notes. The broth is thick and aromatic with tender pieces of meat. Khash is served very hot with fresh lavash, herbs, and pickled vegetables, adding a special zest to it. This dish is often prepared for morning gatherings as an excellent remedy after long celebrations. In Azerbaijan, khash is not just food but a ritual that brings people together at one table, filling conversations with warmth and the taste of traditions.
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Belyashi is a soulful Tatar dish that evokes the warmth of home. Golden and crispy on the outside and incredibly juicy on the inside, they are infused with the aroma of meat and spices. Their history dates back centuries when Tatar nomads made hearty pastries to sustain themselves on long journeys. In this recipe, belyashi take on a new twist – they are served with a refreshing salad of Baku tomatoes and sweet red onions enriched with notes of sweet-sour narsharab. The balance of textures and flavors makes this dish special: the juiciness of the filling resonates with the refreshing tartness of pomegranate sauce, while the crispy crust complements the tenderness of fresh vegetables. Perfect for a cozy gathering!
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Crayfish with Baku tomatoes and fried cucumbers is a culinary masterpiece where Danish cuisine meets the sunny aromas of the East. Tender and juicy crayfish infused with fennel and carrot aroma gain rich flavor from the spicy broth. Baked Baku tomatoes add sweet and smoky notes, while fried cucumbers provide a light textural contrast. The dish is served with a thick sauce made from tomato juice and crayfish broth, seasoned with olive oil. The harmonious blend of freshness, sweetness, and umami makes it perfect for a festive dinner or gastronomic experiment. This recipe combines the tenderness of seafood with the richness of vegetable flavors, creating an exquisite and memorable dish that will surely captivate gourmets.
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Baku-style buckwheat is a hearty and soulful dish of Azerbaijani cuisine, where the simplicity of buckwheat is enriched with the rich flavors of vegetables and spices. The recipe's roots trace back to the traditions of Eastern hospitality, where the combination of aromatic eggplants, sweet tomatoes, and tender bell peppers creates a harmony of taste. Garlic adds a piquant touch, while bay leaves and black pepper make the dish expressive. Buckwheat soaked in the juices of stewed vegetables acquires a velvety texture and a slight sweetness. This versatile dish is perfect as a standalone treat or as a side for meat and fish. It is recommended to serve it with herbs and juicy cherry tomatoes that refresh and complement the flavor, making it truly special.
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Gazpacho made from Baku tomatoes is a refreshing cold soup hailing from sunny Spain. The classic version is based on ripe tomatoes, but using Baku tomatoes gives the dish a rich, sweet velvety flavor. The lightness of cucumbers, sweetness of bell peppers, and spiciness of garlic combined with aromatic pesto create a harmony of freshness and depth of taste. Chili pepper adds a slight heat, balancing the tenderness of the vegetables. Gazpacho is perfect for hot days; it is served chilled, making it a wonderful summer treat. It's not just a soup—it's a gastronomic journey to sunny Spain with an Eastern twist brought by Baku tomatoes.
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Avocado and Baku cucumber salad is a vibrant combination of fresh and exotic ingredients that creates an amazingly harmonious taste. Avocado gives the dish a creamy texture, while the Baku cucumber adds refreshing crunchiness. The sweetness of kiwi and mandarins harmonizes with the tartness of cranberry and lemon juice, while cherry tomatoes add juiciness. This salad is perfect for a light snack or festive table, highlighting the sophistication of European cuisine. It can be served as a standalone dish or as an accompaniment to fish and meat. The lightness and richness of flavors make it an excellent choice for culinary experimenters.
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The 'Bahar' salad is a true embodiment of spring in Azerbaijani cuisine, filled with freshness and lightness. Its base consists of sweet Baku tomatoes that acquire a rich flavor due to the special climate. Asparagus adds a crunchy texture to the dish, while aromatic tarragon adds sophistication. The dressing, based on wine vinegar, olive oil, and spicy seasonings, highlights the natural shades of the ingredients. This salad not only pleases the eye with its bright appearance but is also perfect for a light dinner or as an accompaniment to main meat and fish dishes. It combines tenderness and freshness, turning each bite into a celebration of flavors.
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Recipe from Taleh Gamidov, chef of the Zafferano restaurant.
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In Eastern Georgia, boiled meat is considered as tasty as fried and stewed meat. There, they generally prefer dishes that can be prepared using a minimum of products and without much physical effort.
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Armenian khashlama is a true embodiment of Armenian culinary hospitality. Simple to prepare yet rich in flavor, khashlama has delighted those who appreciate tender meat, hearty broth, and the aroma of fresh herbs for centuries. The origins of this dish trace back to ancient times when shepherds cooked meat in a cauldron to enhance its natural taste. Tender veal infused with the fragrance of parsley, celery, and garlic unfolds in an appetizing broth. Khashlama is perfect for a cozy family dinner; it is nourishing and warming. A special serving ritual—adding garlic and greens directly to the plate—gives the dish liveliness and depth of flavors. This dish not only nourishes the body but also warms the soul, remaining a favorite among many generations.
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Khashlama is a traditional Armenian dish, delightful in its simplicity and rich flavor. It symbolizes hospitality and family gatherings, where each ingredient plays its role in creating a unique harmony of tastes. Tender lamb infused with the aromas of fresh vegetables is slowly stewed in its own juices without excess liquid, preserving natural juiciness and richness. Tomatoes add a slight tanginess while sweet peppers provide freshness and softness. Potatoes make the dish hearty, and garlic and herbs add spicy notes. Khashlama is served hot with crispy lavash that absorbs the aromatic juices. It is not just food but a culinary heritage conveying the spirit of Armenian traditions where patience, quality ingredients, and love for every flavor matter.
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Khashlama made from lamb is a dish that conveys the depth of flavors and aromas of Armenian cuisine. Its roots go back to ancient times when meat was stewed with vegetables in clay pots, allowing the ingredients to fully develop. Tender lamb absorbs the juices of fresh tomatoes, sweet peppers, and onions, while a light bitterness from pale beer adds a spicy note. Potatoes make the dish hearty, and the fresh herbs added at the end—cilantro, dill, red basil—fill khashlama with summer freshness. This dish doesn't require complex spices as nature itself has taken care of its rich flavor. Khashlama is perfect for family gatherings, creating an atmosphere of warmth and tradition where every bite is infused with hospitality.
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This is how khash is prepared on holidays in the Moscow restaurant of Georgian cuisine "Chito-ra.
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Hashlama made from beef is a hearty and aromatic dish with roots in ancient nomadic traditions. It combines tender meat infused with spices with the rich flavors of vegetables and greens. Slow-cooked, it gains softness and a rich broth that warms and energizes. Sweet peppers, tomatoes, and potatoes add freshness and a hint of sweetness, while garlic and herbs enhance the depth of flavor. Hashlama is perfect for family gatherings and friendly meetings, emphasizing the value of leisurely meals and warm company.
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Baku kurabie is a classic Azerbaijani cookie known for its delicate texture and rich buttery flavor. Its history is rooted in the traditions of Eastern cuisine, where simple ingredients are transformed into true masterpieces. The slightly sweet and crumbly shortcrust pastry is complemented by fragrant vanilla and adorned with chocolate drops and jam, creating a harmony of flavors. These cookies are perfect with tea or coffee, and their fragility and rich taste make them a favorite treat at holidays and family gatherings. Elegant shapes are formed using a pastry bag, and the preparation process allows one to immerse in a cozy home atmosphere. Baku kurabie is not just baked goods but part of Azerbaijan's culinary heritage that delights with its simplicity and sophistication.
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