King's Dinner in Azerbaijan 🇦🇿 Amazing Food Travel and Must Visit Places in Baku!!

salt beef

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces sodium while maintaining protein.

cabbage

🥗Healthier: kale

💰Cheaper: green beans

Kale offers similar nutrients and green beans are often less expensive.

Greet the audience and introduce the location in Baku, Azerbaijan.

Show the process of making tandoor bread by a local lady.

Demonstrate a chef mixing fresh herbs and walnuts with 1 egg, seasoning with salt and pepper, and preparing for frying.

Show the chef preparing a dish with lamb, adding melted butter, seasoning with salt and pepper, and adding onions and pomegranate to the pan.

Highlight the use of pomegranate syrup in the dish.

Indicate that the rice is ready, mentioning saffron rice, dill rice, dried barberry, and cherry with rice.

Show the grilling of various meat kebabs and vegetable skewers over charcoal, including lamb ribs, ground lamb, marinated chicken, beef, and chicken breast.

Mention the fluffy rice with butter, dill, saffron, and dried barberry as a highlight of Azerbaijani food.

Show the preparation of Kuku with Katek, which includes fragrant herbs, egg, and yogurt, layered with pomegranate, carrots, and potatoes.

Introduce Chorek bread and describe the tender lamb kebab Lula and aged beef kebab Basdurma.

Show the preparation of Mangal salad and raw onion with sumac as accompaniments.

Describe the process of making Azerbaijani lasagna, Xengel, with boiled handmade dough, yogurt, caramelized onions, and minced beef.

Demonstrate the preparation of Shah Plov by brushing a pot with melted butter, layering lavash bread, adding fluffy saffron rice, and more meats and rice.

Cover the pot with lavash, turn it upside down, and reveal the King’s dinner, Shah Plov, with tender lamb, dried fruits, and chestnuts.

Show the preparation of a dish with lamb shank, adding walnuts, Cornelian cherry sauce, and a scoop of lamb broth.

Demonstrate the preparation of a second dish with beef, butter, roasted pepper, boiled potatoes, and Cornelian cherry sauce, covering it with flour dough and adding a bone with marrow before placing it in the oven.

Introduce the third dish, Salmon Buglama, while the Qovurma is cooking in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary