108 gr mutton, 15 gr onions, 15 gr peas, 200 gr sour milk, 40 gr sour cream, 1/4 egg, 8 gr flour, 20 gr rice, 18 gr spring onions, 40 gr spinach, 30 gr coriander, dill, kyavyar, 15 gr mint, 10 gr celery, pepper, salt, cinnamon.
Dovga is a soup made of sour milk. Mix sour milk sour cream, dough, egg and add rice. Cook mixture and stir continuously to prevent setting. Bring to boil, add shreded herbs and salt. Bring to the readiness. Dovga is made with meat or without. To make dovga with meat cook peas separately till half readliness. Shape quenelles from the force-meat and cook with peas till readines. Mix peas and quenelles with dovga.

PARCHA BOZBASH

Ingredients are similar to the kyufta-bozbash. Use 20 gr quince and 25 gr chestnuts additionally.
Soak peas in cold water for 3-4 hours. Take 2-3 pieces of breast or bottom chuck mutton and boil with peas. Skim off foam and add finely shreded onions. Before 30 min. the soup is ready put potatoes, and then add chestnuts previously boiled in salted water, sections of quince alycha and saffron infusion. Depending on the season one can replace alycha for tomatoes 930 gr per a helping). Sprinkle with dried mint. Serve peeled onions and sumac powder separately.

 DUSHBARA : 108 gr mutton, 40 gr wheat flour, 1/4 egg, 18 gr onions, 10 gr vinegar, 15 gr coriander or 1 gr dried mint, pepper, salt.
Dushbara is meat dumplings in the Azerbaijanian style. Make the broth from mutton bones and prepare the force-meat from the flesh adding onions and spices. Roll unsalated dough 1 mm thick, cut into even squares and put 2-3 gr on force-meat. Wrap shaping rectangles of traingles and stick edges together. Cook dumplings in the broth for 5 minutes then they come to the surface. Home made dushbara are very small so 4-5 of them go in a tablespoon. When serving sprinkle with coriander or dried mint. Vinegar mixed with shreded garlic is served separately to taste.

PYTY :

IIngredients are similar to the kyufta-bozbash. In summer time saffron is replaced for fresh tomatoes (50 gr).
Take 2-3 pieces of mutton (55-60 gr) per each portion. Soak peas for 4-5 hours. Simmer meat and peas in the pyty-pot. Before 30 min. the soup is ready add potatoes, cut onions, alycha (kind of damson), saffron infusion and bring tp the readiness. As a rule the pyty soup is served in the same cooking pot. Use a deep plate or cyasa (bowl). Serve peeled onions and sumac powder separately.

SULU-KHINGAL :

163 gr mutton, 40 gr wheat flour, 1/6 egg, 25 gr peas, 25 gr melted butter, 25 gr onions, 10 gr vinegar, 10 gr coriander and dill, 1 gr dried mint, salt pepper.
Boil mutton breast, bottom chuck or brisket and separate flesh from bones. Put peas previously soaked in cold water for 3-4 hours into the boiling broth. Knead dough on water and eggs and roll 1 mm mick. Cut into 2x3 cm pieces and cook in the boiling broth. When ready spread on the plate, pour or melted butter, dress with shreded onions and herbs. Sprinkle with dried mint. Serve vinegar separately.

PYTY A-LA SHEKY :

163 gr mutton, 30 gr peas, 20 gr sheep fat, 18 gr onions, 30 gr chestnuts, 20 gr dried plum berries, 0,1 gr saffron, pepper, salt.
Make as usual pyty but use mutton without bones. Chestnuts are boiled in water separately. in autumn 30 gr of quince per a helping are added. Serve peeled onions and sumac powder separately.

 KYUFTA BOZBASH :

163 gr mutton, 20 gr sheep fat, 15 gr rice, 30 gr fresh alycha or 10 gr dried alycha, 25 gr peas, 150 gr potatoes, 18 gr onions, 0,1 gr saffron, 0,1 gr dried mint, pepper, salt.
make a broth from bones. Mince the mutton flesh with onions. Add rice, salt, pepper into the force-meat and mix throughly. Make meat balls (1-2 per a helping) and place 2-3 berries of dried alycha into a meat ball. When peas are ready put meat ball in the broth, add potatoes, shreded and browned onions and before 10-15 minutes till the readiness add pepper, saffron infusion, salt and bring to the readliness. When serving sprinkle with fresh coriander or in winter time - with dried mint.

RYZA KYUFTA :

1330 gr mutton, 100 gr onions, 40 gr melted butter, 20 gr vinegar, 10 gr sugar, 15 gr tomato paste, 25 gr coriander and dill, 0,1 gr pepper, salt.
Use force-meat to shape 10-12 balls per a helping (20-20 gr each ball). Brown on butter. Add tomato paste into shreded onions , pour pn broth , season with vinegar, sugar, pepper and make sauce. Pour sauce on browned meat balls (kyufta) and stew for 5-10 min. Sprinkle with herbs when serving.

 ARZUMAN KYUFTA :

163 gr mutton, 40 gr melted butter, 30 gr onions, 1 egg, 15 gr coriander, 5 gr sumac, pepper, salt.
take flesh of back mutton leg and mince with onions. Add pepper,s alt and cool for 20-30 min. Shape a big ball (kyufta), put in a piece of cold butter or one hard boiled egg and shape it round again. Put kyufta in pot, add broth and simmer until readiness. Sprinkle with herbs. Serve sumac separately.

KOURMA BOZBASH :

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 pieces, pepper, salt and brown with onions on sheep fat. Pour on broth and cook. Add potatoes , peeled chestnuts, alycha and bring to readness for 30 min. 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.

SHORBA WITH CHICKEN :

155 gr chicken, 25 gr rice, 20 gr melted butter, 20 gr dried alycha or plum berries, 20 gr peas, 20 gr onions, 10 gr dill, pepper, saffron and salt.
Make a chicken broth and pass through sieve. Boil rice in the broth and add shreded onions. Before 15 min. add previously cooked peas, alycha or plum and bring to the readiness. Then put sliced boiled chicken, shreded dill and bring to boil for 1-2 min.

 SALAD KHAZAR :
375 gr sturgeon, 55 gr fresh-salted salmon, 30 gr soft caviar, 160 gr patatoes, 180 gr fresh cucumbers, 55 gr tarragon, 160 gr sour cream, 55 gr green lettuce, 1 lemon, pepper, salt.
Boil fish, remove skin and gristles. Dress cut vegetables with sour cream, pile on the plate and decorate with long fish slices, green lettuce, tarragon and coiled salmon slices stuffed with soft caviar.

SALAD A-LA SHEKY :

50 gr cucumbers, 50 gr tomatoes, 20 gr sweet capsicum, 10 gr coriander, 10 gr spring onions, 10 gr basil, 3 gr vinegar or abgora, pepper, salt.
Cube cucumbers, tomatoes and sweet capsicum, add finely shreded greens, vinegar, pepper, salt and mix. Use a teaspoon when eating.

SALAD AZERBAIJAN :

60 gr tomatoes, 45 gr cucumbers, 15 gr spring onions, 20 gr onions, 40 gr red garden radish, 30 gr sour cream, 10 gr dill, pepper, salt.
Slise tomatoes, cucumbers, red radish finely and put on the plate. Place the sheded spring onions in the centre. Place coiled onions on tomatoes, season with salt, pepper, sour cream and dill. Decorate the salad with lettuce leaves.

 SOYUTMA :

217 gr lamb, 30 gr onions, 280 gr tomatoes, 30 gr sour cream, 0,1 gr pepper, salt.
Boil 1-0,5 kg a piece of lamb till it is ready. Take out of the broth and cool down in cold place. Put 2-3 mm thick meat slices on the plate, garnish with sliced tomatoes and coiled onions, pour on sour cream.

SALAD BAHAR :

100 gr garden radish (red or white), 0,5 egg, 40 gr cucumber, 40 gr carrot, 10 gr green lettuce, salt.
Peel and slice the radish. Pile in the salad bowl and decorate with onion ringlets, carrot and egg sections. Dress with lettuce and dill. Place a rose-shaped radish in the centre.

SALAD WITH SALMON OR RED CAVIAR :

1 egg, 20 gr cucumber, 20 gr caviar, 20 gr tomatoes, 10 gr lettuce, 10 gr spring onions, salt.
Cut off ends of a hard boiled egg. Take out some of the yolk from one side and stuff with red caviar. Place lettuce, spring onions, tomato and cucumber slices around on the plate.

 CHYGYRTMA OF EGG-PLANTS :

250 gr egg-plants, 50 gr onions, 25 gr melted butter, 2 eggs, 15 gr parsley, 0,1 gr pepper, salt.
Peel egg-plants and cut into half rings. Salt, wait for a while and press out juice (bitter taste). Brown with onions on butter, pour on beaten up egg bake in the oven. Pour on melted butter and sprinkle with herbs when serving.

FISINJAN OF BEANS :

100 gr red beans, 30 gr onions, 20 gr melted butter, 30 gr walnut kernel, 20 gr vinegar or 15 gr pomegranate, 20 gr coriander, pepper, salt.
Mash boiled beans, dress with finely cut onions, salt and pepper. Shred the walnut kernel, add vinegar or pomegranate juice and mix with the mashed beans. Dress with coriander and coiled onions.

KOURMA (NAR KOURMA) :

330 gr mutton, 30 gr melted butter, 50 gr pomegranate, 180 gr chestnuts, 100 gr onions, 0,05 gr saffron, 15 gr coriander and dill, 0,1 gr pepper, salt.
60-70 gr pieces of mutton brown in butter, add shreded onions, peeled chestnuts, broth and saffron infusion and stew to readiness. Add pomegranate pips or juice before 5 min. it is ready. Sprinkle on herbs when serving.

WALNUT KUKU :

2 egg, 20 gr spring onions, 15 gr coriander, 10 gr dill, 25 gr spinach, 40 gr walnuts, 30 gr melted butter, pepper, salt.
Make as the kuku of greens. Add finely pounded walnuts into the neaten up eggs with greens.

KOURMA WITH LEMON OR ALYCHA :

276 gr mutton, 30 gr melted butter, 50 gr onions, dried alycha - 20 gr, 1/6 lemon, 0,05 gr saffron, 0,1 gr pepper, salt.
Cut mutton into 25-30 pieces, pepper, salt, add onions and brown. Add broth, saffron infusion, rinsed alycha and stew to readiness. Serve in one helping frying pan; put lemon slices on top.

KUKU OF GREENS :

2 eggs, 25 gr spring onions, 15 gr coriander, 10 gr dill, 30 gr spinach, 30 gr melted butter, pepper, salt.
Shred dill, spinach, spring onions finely, add pepper, salt, eggs and beat up throughly. Somethimes finely crumbled white bread or a tea-spoon of flour is abbed. heat up butter in the frying pan and pour on the beaten up mass evenly. When eggs are ready cut the kuku into two-four prices, overturn and brown. Pour on melted butter when serving. Serve sour milk separately.

KOURMA (CHOICE) :

300 gr mutton, 30 gr melted butter, 50 gr onion, 100 gr tomatoes, 0,05 saffron, pepper, salt.
Cut mutton in 40-50 gr pieces with small ribs, salt, pepper and fry in butter with shredded onion. Then add mutton broth, saffron infusion and stew till ready. Cut tomatoes into halves and brown in butter. Serve kourma garnished with fried tomatoes in a portion frying pan.

KOURMA (TURSHU KOURMA) :

221 gr mutton, 25 gr melted butter, 60 gr onions, 25 gr dried plums, 0,1 gr pepper, salt.
Make similar to boz kourma. Put rinsed dried plums and bring to readiness for 30 min.

KOURMA (BOZ KOURMA) :

163 gr mutton, 30 gr melted butter, 50 gr onions, 0,1 gr saffron, 15 gr coriander and dill, salt.
Cut mutton into 15-20 gr pieces, salt and brown. Add shreded onions, saffron infusion and bring to readiness. Sprinkle on herbs when serving.

SABZA KOURMA

330 gr mutton, 50 gr onions, 25 gr melted butter, 10 gr abgora or 0,3 gr citric acid, 0,1 gr saffron, 50 gr spinach and sorrel, 50 gr coriander and dill, 50 gr kyavar, 50 gr spring onions, pepper, salt.
Cut mutton flesh into 25-32 gr pieces. pepper, salt and brown. season with shreded onions, saffron infusion, citric acid or abgora and stew. Then add shreded spinach, sorrel, coriander, dill, spring onions. Serve sour milk separately.

 BANQUET SHASHLYK :
Make as lamb shashlyk but when serving, dress with fresh tomatoes, cucumbers, sweet capsicum and herbs. Sometimes shashlyk is served straight on a spit.

LAMB SHASHLYK :

330 gr lamb, 60 gr onions, 40 gr spring onions, 10 gr parsley or basil, 3 gr sumac or 5 gr narsharab (concentrated pomegranate juice), salt, pepper.
take a piece of lamb from brisket or back leg, cut into 30-40 gr spit and roast over charcoals. Serve immediately. Dress with coiled onions and spring onions. Serve sumac or narsharab. salt pepper separately. In summer time serve shashlyk with fresh tomatoes roasted on a spit.

CHICKEN SHASHLYK :

300 gr chicken, 35 gr onions, 25 gr coriander and parsley, salt, pepper, sumac.
Cut chickens into 40-50 gr pieces,s alt, pepper, string on a spit and roast over charcoals. Garnish with coiled onions and sprinkle with herbs. Turkey shashlyk is made in the same way.

 MIXED SHASHLYK :
Roast lamb, kidneys, heart, liver, guts and chicken separately but serve mixed. Dress with coiled onions and herbs.

DJUDJA KEBAB :

285 gr chicken, 10 gr sour cream, 30 gr onions, 25 gr coriander and parsley, 1/2 lemon or 25 gr narsharab, salt, pepper.
Cut chickens into halves, salt, pepper and string on a split. Coat with sour cream roast over charcoals. Garnish with coiled onions and dress with lemon sections.

LIVER SHASHLYK:

230 gr mutton liver, 60 gr sheep fat, 18 gr parsley, 3 gr sumac, salt.
Remove membranes and cut a piece of liver into 30-40 gr pieces. Cut sheep fat into 10-15 gr cubes and string alternately with liver on a spit. Spray liver with salted water. Roast over charcoals. Season with herbs and sumac.

POTATOES SHASHLYK :

350 gr potatoes, 60 gr sheep fat, 40 gr spring onions, 10 gr parsley, salt, pepper.
Peel potatoes, cut into 45-50 gr pieces, blanch in hot salted water for 15-20 sec. Cut sheep fat into 15-20 gr cubes and string alternately with potatoes ona spit. Roast over charcoal. Sprinkle with herbs when serving.

 LYULYA KEBAB :
330 gr mutton, 20 gr sheep fat, 20 gr onions, 40 gr spring onions, 15 gr parsley and basil, 45 gr wheat flour, 3 gr sumac, salt, pepper.
Mince mutton flesh with onions, season with pepper and salt and mix throughly. Cool gorce-meat in froge for 20 minutes. String force-meat on a spit which wider than for shashlyk and shape as sausage. Roast over charcoals. Wrap lyulya-kebab in lavash (thin flat cake)
Roll heavy unsalated dough 1 mm thick and bake both sides in griddle without dripping. Garnish lyulya-kebab with coiled onions, sumac or tomatoes roasted on a spit.

EGG-PLANT SHASHLYK WITH SHEEP FAT

Take small-size egg-plants, cut off one end with pedicle. Cut sheep fat into 15-20 gr cubes and string slternately with egg-plants on a spit. Peel egg-plants before serving, crumble with sheep fat, salt, pepper, and sprinkle with herbs.

TAVA KEBAB :

220 gr mutton, 30 gr melted butter, 40 gr onions, 3 eggs, 5 gr sugar, 10 gr vinegar, 25 gr coriander and dill, salt, pepper. In summer time 50 gr tomatoes replace sugar and vinegar.
Mince mutton flesh with onions, season with pepper and salt and mix. Shape 3 meatballs per a helping and try in butter. To make sauce, brown shreded onions, add sugar and vinegar. Mix eggs with shreded herbs and pour on meatballs in small pan, add onion sauce and bring to readiness. Sprinkle with herbs when serving.

STURGEON SHASHLYK (OSETR) :

347 gr sturgeon, 5 gr oil or 30 gr sour cream, 24 gr onions, 32 gr spring onions, 1/5 lemon, 5 gr narsharab, 1 gr sumac, pepper, salt.
Draw sturgeon and cut into 40-50 gr pieces, salt, pepper, coat with sour cream and roast on a spit over charcoals, for 7-10 min. Place on a place and garnish with fresh tomatoes and sliced onions. serve narsharab and sumac separately.