List of Azerbaijani soups and stews

Azerbaijani soups and stews

PIti

• 

  Dovga
  Dovga is a soup made of plain yoghurt and a variety of herbs. The soup can be served either cold after meal or warm. Different herbs may be used for cooking dovga: coriander, dill, mint, chervil, mountain parsley, etc.
• Etli dovga is one varieties of dovga. The difference is that etli dovga has lamb meatballs in it.
• Piti is the signature dish of Sheki region of Azerbaijan. Piti is cooked in ceramic clay pots called “dopu”. It is traditionally made of chickpeas soaked in water overnight, lamb, onion, saffron, chestnut, dried plum and sheep tail fat. Piti should be eaten in two steps. First, comes the soup with bread and then the remaining part.
• Kyufta Bozbash, the traditional Azerbaijani dish, is usually eaten during wintertime. It is made of ground beef or lamb formed into medium-sized balls. The word “kyufta” originates from the Persian word “kuftan”, which means “to beat”, because the meat for kyufta needs to be beaten before being formed into balls. The word “bozbash” comes from Turkish-Azerbaijani words “boz” which is translated as gray and “bash” which is translated as head. It is served with a variety of vegetables.^[1]
• Parcha bozbash is a variety kyufta bozbash. The only difference is that parcha bozbash is made of large pieces of lamb.
• Ovdukh is cold yoghurt and herb soup. Traditionally, it contains cucumber and herbs. Hard-boiled eggs and minced meat can sometimes be added.^[2]
• Dushbara is a soup made of dumplings of dough with ground meet inside and boiled in lamb broth. Azerbaijani women should be able to make these dumplings as tiny as possible, so that to fit ten of them in a tablespoon. It is usually served with vinegar.^[3]
• Gurza is another variation of dumplings filled with meat. This dish is named after a snake which inhabits Absheron peninsula, because when the dough is folded around meat it resembles a pattern which is similar to diamonds on the back of gurza snake. Gurza is made of lamb.
• Khamrashi is noodle soup. Noodles used for khamrashi are called “arishta” in Azerbaijani language. Khamrashi can be made with beef, lamb or chicken broth.^[4]
• 

  Azerbaijani Dushbara
  Sulu khingal – is national Azerbaijani dish, which can be served as either first or second meal. This dish should not be confused with Georgian khinkali, which is from completely different cuisine. It is made of lamb, pieces of dough and chickpeas. Pieces of dough (called “khingal”) are cooked in meat broth together with meat. Sulu khingal is served with mint and wine vinegar.^[5]
• Chicken soup exists in almost every cuisine, and in Azerbaijani as well. There is no concrete recipe, chicken cam be combined with different varieties of herbs, spices, dried fruits and etc.
• Badimjan Borani is Azerbaijani style vegetarian dish. It is made of layers of eggplants, tomatoes and potatoes.
• Sabzi Qovurma is a mixture of Persian and Turkish cooking. The word “sabzi” came to Azerbaijani language from Iran. It is translated from Persian language as “green”, and this word refers to herbs and vegetables. The word “qovurma” in Azerbaijani and Turkish languages means “fried”. Traditionally, this dish is made of stewed meat and herbs, and is usually served with rice.^[6]
• Khash is cow foot tendon stew or soup. It is traditional Azerbaijani dish that is eaten on weekend mornings during winter. Khash has to be cooked for at least 8 hours, until the broth becomes very thick. Cow’s stomach and head may also be used for cooking khash.^[7]
• Bozartma (Lamb Stew) is Caucasian soup with lamb popular in Georgia and Azerbaijan. The word “bozartma” is derived from Turkish word “bozartmaq” which means cooked chunk of meat. Lamb shank needs to be steamed for a long time before it is fully cooked.^[8]

See also

Azerbaijani cuisine

Dovga

Khash

References