Azerbaijan cuisine is considered to be one of the most attractive, this fact is proved by impressive army of worshippers. One can taste renowned national dishes in Gulistan restaurant.
Recipe «Roast lamb with dried fruits»
Recipe «Baku-style salad»
Recipe «Kutabi pies»
Recipe «Pakhlava»Roast lamb with dried fruits recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: lamb rump, pepper, salt, prunes, raisins, dried apricots, cherry plum sauce. Directions: Cut the meat off of the bone, pound it and sprinkle with salt and pepper. Rub the meat down with the cherry plum sauce and place the dried fruits on top of it. Roll into a tube shape and wrap in aluminium foil. Place it in the cooker to roast for 30 minutes at 200 degrees Celsius. Baku-style salad recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 15 minutes Ingredients: 60 g. grated cheese, 1 red bell pepper, 1 green apple, 130 g. celery, 30 g. walnuts, 50 g. rice, 50 g. corn, 70 g. boiled chicken breast, 100 g. mayonnaise, fresh green herbs. Directions: In order to make the serving dish for the salad, put the grated cheese on wax paper and put it in the cooker for a few minutes to melt. Once the cheese has melted and is still warm, use a glass to help form it into a basket shape. Let it cool and you have your serving dish! Cut the pepper and apple into small sticks and put in a bowl. Finely chop the walnuts and add them, along with the boiled rice and corn, into the dish with the apple and pepper. Shred the chicken and mix with the vegetables. Add in the mayonnaise and mix everything together. Serve the salad in the cheese basket and garnish with fresh green herbs. Kutabi pies recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 10 minutes Ingredients: Ingredients for the dough: 250 ml. water, 400 g. flour, salt. Ingredients for the filling: 30 g. green onion, 30 g. fresh parsley, 30 g. fresh dill, 30 g. fresh coriander, 30 g. fresh sorrel, 1 white onion, 30 g. feta cheese, pomegranate seeds, 50 g. butter, 150 g. Matsun (or plain yoghurt). Directions: Combine the water, flour and salt to make the dough. It should be relatively stiff and not stick to your hands. In order to make the filling, finely chop the dill, parsley, coriander, sorrel and green and white onion. Then roll out the dough into a thin circle. Put the chopped herbs on one side of the circle, not too close to the edge, keeping in mind that soon you will fold the pastry closed and pinch the edges. Then crumble the cheese on top and sprinkle on some pomegranate seeds. Fold the dough closed and pinch the edges together to ensure the filling stays inside. Fry on both sides in a pan without oil. When the kutabi is nice and brown, it is done cooking. Paint the top of the crust with melted butter and serve with matsun sauce on the side. Pakhlava recipe serves 4 persons; preparation time ~ 30 minutes; cooking time ~ 30 minutes Ingredients: Ingredients for the dough: 200 ml. milk, 500 g. flour, 100 g. butter, 1 egg, 1 tsp. yeast, salt. Ingredients for the filling: 200 g. walnuts, 200 g. sugar, 50 g. vanilla sugar, coriander, 50 g. butter, 1 egg. Ingredients for the syrup: 30 g. honey 200 g. sugar 200 ml. water. Directions: To make the pakhlava dough, heat the milk in a pan and put in the butter. Add in the yeast and one of the eggs, salt and mix well. Put in the flour little by little while continuing to stir everything together. Once everything is well mixed, let the dough sit for 20 minutes. Put the walnuts in the blender to chop them into very fine pieces. Mix them with the sugar (at a 1:1 ratio) in a bowl. Put in the vanilla sugar and a pinch of coriander and mix well. Roll out the crust for the pakhlava – 2 of the pieces should be a little fatter, while the other few should be very thin. Put a layer of wax paper on the bottom of the pan before setting down the first fatter layer of dough. Melt the butter and paint a layer of it on the bottom sheet of dough. Then spread an even layer of walnut filling over the dough. Take one of the thin layers of dough and put it on top, then painting it with the butter again and spreading the walnut filling over the dough. Repeat this pattern until the filling runs out. The top layer of dough should be the second fat sheet. Cut the pakhlava before cooking it. The pieces should be diamond-shaped. Garnish with unchopped walnuts. Beat an egg and paint the top layer of dough with it. Bake the pakhlava in the cooker for 30 minutes at 180 degrees Celsius. To make the syrup, boil the water and sugar together. Then add in the honey while stirring constantly until everything is well-mixed and uniform. Once the pakhlava comes out of the cooker, pour the syrup over the dish while it is still hot.