Top 5 Azerbaijani Ground Meat Dishes

Lyulya kebab is a unique kebab variety popular throughout the Caucasus region. It typically consists of ground lamb combined with finely chopped onions. The mixture is seasoned with salt and black pepper, then skewered and grilled. Other types of meat such as fish and poultry can also be used in the preparation of lyulya. What makes this kebab variety so unique is the process of kneading the meat for a long time so that it becomes denser and does not fall apart. The dish dates back to the 2nd century, and it was even praised by the famous Roman historian Pliny the Elder, as well as the famous Roman scientist Ptolemy. It is recommended to pair lyulya with grilled vegetables, thinly sliced onions, sumac, and lavash.Expand

Azerbaijan's national dish is called yarpaq dolmasi, a savory meal consisting of vine leaves stuffed with chopped meat, onions, rice, salt, pepper, butter, and fresh herbs such as coriander, dill and mint. Dolma belongs to a family of stuffed dishes from the cuisines of the former Ottoman Empire and neighbouring regions such as Russia, Middle East, the Caucasus, and Central and South Asia. Locals claim that Azerbaijan has the best dolma in the world, and the reasoning behind it is that the grape vines originated in the mountainous valleys of their country. Yarpaq dolmasi is usually consumed in the afternoon or evening, for late lunch or dinner. It is an everyday dish, popular in equal measure at parties and weddings. Azerbaijani dolma differs from all the others because of its shape - it is small and round, unlike the elongated Turkish version. Enjoyed as a main course once or twice a week, yarpaq dolmasi is usually accompanied by a sauce based on yogurt and garlic, or clotted sour milk.Expand

Domates dolmasi is a traditional dish that's also popular in Azerbaijan. It consists of stuffed and cooked tomatoes. The tomatoes are stuffed with a combination of ground lamb, rice, onions, parsley, olive oil, mint, and seasonings. They're then placed upright in a big pan and cooked until tender and the stuffing is fully cooked. Once done, the stuffed tomatoes can be topped with a sauce consisting of the flesh of scooped tomatoes, red pepper paste, and olive oil. Garnish the dish with red pepper flakes and serve it with a bowl of plain yogurt on the side for the best experience.Expand

Guru khingal is a traditional ground meat dish originating from Azerbaijan. The dish is usually made with a combination of ground meat (lamb or beef), onions, butter, salt, pepper, yogurt, garlic, and homemade square-shaped noodles consisting of flour, eggs, and salt. The ground meat is fried in butter and seasoned with salt and pepper. The onions are chopped and fried in butter until golden brown, while the noodles are cooked right before serving. The noodles are served on individual plates, topped with melted butter, ground meat, and fried onions, and the dish is ready to be enjoyed, ideally with yogurt-garlic sauce on the side.Expand

Tava kebab is an Azerbaijani variety of the world-famous meat dish, made with local herbs, vegetables, and eggs. The most common version starts by mixing the minced mutton (or beef) with finely chopped onions and garlic, shaping the mixture into meatballs and then pan-frying them. Onions, tomatoes, green chilis, cilantro, and mint are then placed in the pan with the meat. Depending on the region and personal preferences, either beaten eggs can be poured into the mixture to blend all the ingredients together, or a sunny-side-up egg can be placed on top of the meat. The dish is garnished with fresh mint and served as the main course.Expand