Popular Azerbaijani salad recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Azerbaijani cuisine is one of the most original and unique. Despite the neighborhood with other states and the constant exchange of cultural values, the people of Azerbaijan managed to preserve their identity and cultural values. It is worth starting acquaintance with dishes with Azerbaijani salads. They are easy to prepare, tasty and always able to diversify the daily and festive table.

Tomato salad

Vegetable snacks and salads are often mentioned in the list of the most popular dishes. This bright salad is worth a try for everyone. The dish does not contain meat products, so it can also be prepared for a vegetarian table.

Despite the ease of preparation, gourmets will be able to appreciate the taste of the dish. The main feature of this salad is spices. To prepare the Azerbaijani salad, you will need the following products:

• tomatoes - you need to choose ripe, but strong enough fruits that do not fall apart when cut - 8-10 pcs. (depending on fruit size);
• onion - 1 large head;
• peeled walnut - about 200-250g;
• vegetable oil(it is better to take olive oil) - a little for dressing;
• narsharab sauce - about 2 tbsp;
• ground red pepper - to taste;
• s alt - a pinch;
• sumac (oriental spice) - 1 tsp

Tomatoes are washed and cut into cubes. Vegetables should be placed in a deep salad bowl. The next layer is spread onion sliced \u200b\u200bin thin half rings. Sprinkle with ground walnut kernels on top. You can clean it yourself, but it is much faster and easier to use already cleaned kernels. You can grind them in any convenient way (coffee grinder, blender, mortar).

All crushed products are poured with oil and flavored with spices. Before serving, the salad should stand for 15-20 minutes. During this time, the delicate aroma of the dish will fully reveal. You can serve this salad with any fish or meat dish.

Meat salad with pomegranate

Azerbaijani recipes for salads and hot dishes most often include lamb. You can take any other, while the national cuisine does not accept the use of pork for food (most representatives of this nationality are Muslims). For lamb salad you will need:

• meat (pulp) - about 300 g;
• pomegranate seeds - 100-120 g;
• onion - 1 small head;
• yogurt (unsweetened without additives) - 100 ml;
• garlic - 1-2 cloves to taste;
• s alt - a pinch;
• coriander - 1 tsp incomplete.

The meat is boiled in s alted water until soft, cooled and cutin small pieces. Onions are cut into half rings and mixed with meat. In a separate container, mix yogurt, garlic, passed through a press and spices. The resulting sauce is poured over meat with onions. Top the dish with pomegranate seeds. The sweet and sour taste of pomegranate complements the taste of meat well and gives the dish a piquancy.

Beet and quince salad

This light Azerbaijani salad can be served with any meat dish. In addition, vegetarians will also be able to appreciate it.

In the ingredient list:

• beets - 2 pcs. (large);
• quince - 1 piece;
• walnuts (kernels) 0.5 tbsp.;
• mayonnaise - about 50 g;
• garlic 1-2 cloves.

Beets are boiled until fully cooked in any convenient way (in a saucepan or microwave), peeled and grated. Quince is best cut into thin strips. All products are combined in a salad bowl, mixed thoroughly and left for 5-10 minutes.

Chicken salad

Meat-eaters should try Azerbaijani salad with tender chicken meat. This dish has a spicy taste and a unique aroma that spices give.

For cooking you will need the following products:

• chicken fillet - about 200-250 g;
• green lettuce leaves - 100 g;
• vegetable oil for dressing - 1-1, 5 tbsp. l.;
• mustard - about 1 tsp. (to taste);
• garlic - a couple of cloves;
• citric acid - 1 tsp;
• some walnuts - about 1 tbsp. l.

Byeboiled chicken meat, rinse and cut the lettuce leaves. To prepare the sauce, oil, citric acid, garlic passed through a press, mustard and chopped nuts are mixed. The boiled meat is cooled and cut into small cubes. All ingredients are combined in a salad bowl.

Vegetable Azerbaijani salad “Choban”

“Choban” literally translates as “shepherd”. This name is explained by the fact that earlier this food was one of the main dishes of the shepherds. Due to its composition, this dish is light, he althy and nutritious. To prepare it, you will need:

• tomato - 2 pcs. (you should choose strong fruits);
• cucumbers - 2 pieces;
• bell pepper - 2 pcs. (to make the dish bright, you should choose peppers of different colors);
• brynza or hard cheese (at your discretion) - 150-200 g;
• greens to taste - it can be green onions, parsley, dill, basil, cilantro;
• vegetable oil - for dressing.

Tomatoes and cucumbers are washed, cut into small cubes. Pepper seeds are removed and cut into strips or squares. The cheese is cut into cubes. All vegetables are mixed, s alted, ground black pepper and vegetable oil are added. Sprinkle the salad with finely chopped greens on top.

Beans in marinade

White bean salad is suitable for both festive and everyday table. The composition does not contain mayonnaise and harmful components, so this dish can be included in a he althy diet.

Bproduct list:

• white beans - 100 g (quantity indicated for dry product);
• olive oil - 1-1, 5 tbsp. l.;
• grapes - about 20-30 gr (you need to choose seedless varieties);
• lemon - a few slices;
• almonds - 30 g;
• greens to taste - parsley, cilantro, dill.

Beans are washed and boiled until soft. After cooling, the beans are placed in a salad bowl, grapes cut into halves and chopped almonds are added to it. All ingredients are mixed, s alted and oil is added. Topped with chopped herbs and garnished with a couple of lemon wedges.