Azerbaijan cookery
40 gr rice 
1 egg
30 gr melted butter
10 gr lavashana
15 gr wheat flour
100 gr spinach, coriander, malva
15 gr spring onions
pepper
salt
Cook rice for 30 min. then add shreded herbs, dough mash, butter, soaked lavashana, pepper, salt, beaten up egg and bring to readiness.
1 egg
30 gr melted butter
10 gr lavashana
15 gr wheat flour
100 gr spinach, coriander, malva
15 gr spring onions
pepper
salt
Cook rice for 30 min. then add shreded herbs, dough mash, butter, soaked lavashana, pepper, salt, beaten up egg and bring to readiness.
200 gr fish 20 gr peas
15 gr rice
10 gr alycha
150 gr potataoes
20 gr onions
0,05 gr saffron
pepper
salt
Cut skinned and boned sturgeon or starred sturgeon into pieces and mince adding onions. Salt, pepper and mix with rice thoroughly.
Shape 1-2 balls per a helping and place two alycha berries inside. Sieve fish broth and place on fire. Put previously soaked peas and cook
till half readiness. Add balls, whole potatoes, shreded onions, salt, saffron infusion and bring to readiness.
217 gr mutton 25 gr sheep fat
30 gr onions
80 gr flour
10 gr abgora or vinegar
2 gr garlic
15 gr coriander
pepper
salt
Make force-meat of mutton, sheep fat and onions. Knead dough and roll 1 mm thick. Cut into 5 cm diameter rings. Place force-meat on rings
and wrap with seams up, leave one end open. Cook in broth or water. Serve with broth sprinkled on coriander. Serve vinegar with garlic
separately.
50 gr flour 20 gr melted butter
1 egg
18 gr onions
1 gr dried mint
0,1 gr saffron
salt
Dilute egg with salted water and spray mixture on flour. Shape mealy drops in flour as small crumbs. Pour water on shreded onions and boil.
Shake crumbs gently on a sieve eliminating flour excess. Put into boiling broth at continuous stirring. Season with saffron infusion and
sprinkle with dried mint before serving.
163 gr mutton 20 gr sheep fat
72 gr onions
100 gr potatoes
50 gr chestnuts
20 gr fresh alycha or 10 gr dried one
10 gr coriander
0,1 gr saffron
pepper
salt
Cut mutton into 30-35 gr pieces, pepper, salt and brown with onions on sheep fat. Pour on broth and cook. Add potatoes, peeled chestnuts,
alycha and bring to readiness for 30 minutes. Season with saffron infusion and sprinkle with herbs before serving. In summer time one can
replace saffron and alycha for 50 gr of red tomatoes.
