Kulinariya Kataloqu Culinary Directory

KULİNARİYA KATALOQU CULINARY DIRECTORY

Kataloq “Məsləhət xidmətləri vasitəsilə aqro-turizm, aqro-biznes sahibkarlığın və ərzaq məhsullarının istehsalının təşviqi və yeni dəyər zəncirlərinin yaradılması və inkişafı” layihəsi çərçivəsində Azərbaycanın İqtisadi və Sosial İnkişaf Mərkəzinin (CESD) ekspert qrupları tərəfindən hazırlanmışdır.

The catalog was prepared by expert groups of the Azerbaijan Center for Economic and Social Development (CESD) within the project "Promotion of agro-tourism, agro- business entrepreneurship and food production and creation and development of new value chains through consulting services."

Bu nəşr Avropa İttifaqının maliyyə yardımı ilə hazırlanmışdır. Onun məzmununa görə CESD məsuliyyət daşıyır və burada ifadə olunan fikirlər heç bir halda Avropa İttifaqının rəsmi mövqeyi kimi qəbul edilə bilməz.

This publication has been produced with the assistance of the European Union. Its contents are the sole responsibility of CESD and do not necessarily reflect the views of the European Union.

Mündəricat/Contents

Yeməklər və İçkilər/Foods and drinks ...... 4 Dağlıq Şirvan/Mountainous Shirvan ...... 4 Şəki-Zaqatala/Sheki-Zagatala ...... 4 Restoran profili/Restaurants’ profile...... 16 Dağlıq Şirvan/Mountainous Shirvan ...... 16 Şəki-Zaqatala/Sheki-Zagatala ...... 18 Fermer profili/Farmers’ profile ...... 22 Dağlıq Şirvan/Mountainous Shirvan ...... 22 Şəki-Zaqatala/Sheki-Zagatala ...... 24

Yeməklər və İçkilər/Foods and drinks Dağlıq Şirvan/Mountainous Shirvan Şəki-Zaqatala/Sheki-Zagatala

Maxara (Balakən)

Xüsusilə Zaqatala və Balakən bölgələrində Azərbaycan milli mətbəxinin ən sevimli və qədim yeməklərindən biridir. Balakənlilər üçün evin ən əziz qonaqlarına maxara bişirmək ənənə halını alıb. Hazırlanması çox sadədir, yumurta, un, süd, duz, və şəkər tozu qarışdırılır. Balakənlilər maxaranı bal ilə yeməyi üstün tuturlar.

Makhara (Balakan)

It is one of the favorite and ancient dishes of Azerbaijani national cuisine, especially in Zagatala and Balakan regions. It has become a tradition for the people of Balakan to cook makhara for the dearest guests of the house. Preparation is very simple, eggs, flour, milk, salt, powdered sugar are mixed. The people of Balakan prefer to eat makhara with honey.

Piti (Şəki)

Normalda xüsusi divar sobalarında və gil qablarda bişirilən milli Azərbaycan şorbasıdır. Pitinin əsas əlamətlərindən biri də odur ki, bu yeməyi gildən hazırlanmış qabda – dobuda bişirirlər. Bir dobu bir adam üçün nəzərdə tutulub. Və ən başlıcası odur ki, dobu nə qədər köhnə olarsa, onun içində hazırlanan piti də o qədər dadlı olur. Əgər dobu təzədirsə, pitini qoymadan öncə qabları yaxşıca qoyun piyi və qaynar su ilə “doydururlar”. Belə hazırlanmış qabda əsl dadlı Şəki pitisi hazırlanır.

Piti (Sheki)

It is a national Azerbaijani soup that is normally cooked in special clay pots in special wall stoves. It includes lamb, preferably on bone and with fat, chickpeas, onion, cherry plums, some turmeric, salt, and pepper. One of the main features of piti is that this dish is cooked in a clay bowl - dobu. A dobu is designed for one person. And most importantly, the older the dobu, the tastier the piti is. If the dobu is fresh, the dishes are thoroughly "saturated" with lard and hot water before placing the piti. A really tasty Sheki piti is made in such a bowl.

Şəki oması (Şəki)

Bu milli şirniyyat Azərbaycanın ləziz desertlərindən biridir. Bəzi yerlərdə buna Şəki çoreyi də deyilir. İnqridiyentlər buğda unu, şəkər, kərə yağı, süd və ya qatıq, yumurta, maya, ədviyyat qarışığı (hil, zəncəfil, keşniş toxumu, hindistan cevizi, qoz, darçın), zəfəran, xaşxaş, duzdur.

Sheki oması (Sheki)

This national dessert is one of the delicious desserts of Azerbaijan. In some places, it is also called Sheki choreyi (bread). The ingridients are wheat flour, sugar, butter, milk or yogurt, eggs, yeast, a mixture of spices (cardamom, ginger, coriander seeds, nutmeg, walnuts, cinnamon), saffron, poppy, salt.

Sürhüllü (Qax)

Surhullu çox qədim və bir az çətin bir yeməkdir. Qədim dövrlərdən bəri mövcuddur. Tərkibi ət, un, qırmızı lobya, kərə yağı, albalı turşusu, sarımsaq, soğan, duz və istiotdur, inək qışda kəsilir. Sonra ət qurudulmaq üçün asılır. Ət ağaran kimi bişməyə hazır olur.

Surhullu (Kakh)

Surhullu is a very old and a little bit hard dish. It has been around since ancient times. Ingredients are meat, flour, red beans, butter, cherry acid, garlic, onion, salt and pepper. The cow is slaughtered in winter. Then the meat is hung out to dry. As soon as the meat turns white, it’s ready to be cooked.

Çığırtmalı plov (Qax)

Tərkibi toyuq, düyü, yağ, soğan, yumurta, limon və ya limon turşusu və ya abgor, yerkökü və ya zəfəran, duz və istiotdur. Əvvəlcə düyü bişirilir. Çığırtmanı hazırlamaq üçün toyuq bişənə qədər qaynadılır. Sonra pişmiş yumurta əlavə olunur. Məhz bundan sonar onu çığırtma adlandırmaq olar. Plovun üzərinə qoyulub servis edilir.

Chighirtmali pilaf (Kakh)

Its ingredients are chicken, rice, butter, onion, egg, lemon or citric acid, or abgor, carrot or saffron, salt, pepper. Rice is firstly cooked. To prepare the chighirtma, the chicken is boiled until cooked. Then scrambled eggs are added. After that it can be called a chighirtma. It is placed on pilaf and served.

Şəki halvası (Şəki)

Özünəxas reseptinə və xüsusiyyətlərə malikdir; bu növ halvanın qədim Mesopotamiyada yarandığı düşünülür. Böyük bir Şəki halvasının parçasına baxdığınız zaman, üstündə şəbəkəni xatırladan mürəkkəb bir qəfəs naxışını görəcəksiniz. Soyulmuş fındıq, qoz, yağ, şəkər, düyü unu və keşniş toxumları, hil, zəfəran və şəkərlidir.

Sheki halvasi (Sheki)

It has its own recipe and characteristics; this type of halva is thought to have originated in ancient Mesopotamia. When you look at a large piece of Sheki halva, you will see an intricate lattice pattern on the top, reminiscent of shebeke. It’s a confection of peeled hazelnuts, walnuts, butter, sugar, rice flour and coriander seeds, cardamom, and saffron.

Gül mürəbbəsi (Zaqatala)

Yazda güllər cənnəti olan Zaqatala həm də gül mürəbbəsi ilə də məşhurdur. Bu mürəbbə həm çox dadlı, həm də çox faydalıdır. Ürək xəstəlikləri, stress, nevroz zamanı bu mürəbbə əsl təbii dərmandır. Gül mürəbbəsi immun sistemini möhkəmləndirir, iltihabları azalıdır.

Gul murebbesi (Zagatala)

Zagatala, a flower paradise in spring, is also famous for its flower jam. This jam is both very tasty and very useful. This jam is a real natural remedy for heart disease, stress, neurosis. Rose jam strengthens the immune system, reduces inflammation.

Şamaxı mütəkkəsi (Şamaxı)

Mütəkkə hazırlamaq üçün un, yumurta, kərə yağı, süd, şəkər tozu, mürəbbə (ərik ola bilər), maya, qovrulmuş, soyulmuş qoz, hil, yodlu incə duz və vanil lazımdır. Mütəkkə deyilir, çünki ənənəvi bir obyekt olan yastığı- mütəkkəni xatırladır.

Shamakhi mutakkasi (Shamakhi)

We need flour, eggs, butter, milk, powdered sugar, jam (can be apricot), yeast, roasted, peeled walnuts, cardamom, fine salt with iodine, and vanilla to make mutakka. It is called mutakka because it mentions the mutakka which is a traditional object-a cushion.

Şamaxı qutabı (Şamaxı)

Şirvan bölgəsinə aid daha bir dadlı xörəklərdən biri də Şamaxı qutabıdır. Tərkibi un, yumurta, kərə yağı, süd, xama, quru maya, sumax, qiymə, duzdan ibarətdir.

Shamakhi gutabi (Shamakhi)

Another delicious dish of Shirvan region is Shamakhi qutabi. Ingredients: flour, eggs, butter, milk, sour cream, sumac, dry yeast, minced meat, salt.

Şamaxı sucuğu

Dadından doyulmayan Şamaxının qədim yeməklərindən olan sucuq həm də turistlərin də marağına səbəb olur. Tərkibi qoz ləpəsi, zəfəran, sarıkök, buğdanın nişastası.Təbii inqrideyentlərlə hazırlanan Şamaxı sucuğu həm də insan orqanizminə faydalıdır.

Shamakhi sucughu

Sucug, one of the ancient dishes of Shamakhi, is also of interest to tourists. Ingredients: walnut kernels, saffron, turmeric, wheat starch. Shamakhi sucughu made with natural ingredients is also useful for the human body.

Pip dolması (Lahıc)

Pip yarpaq-vələs ağacının yarpağı olub müalicəvi, yumşaq və çox nazik qalınlığa malikdir.Pip yarpağı bahar fəslində ildə cəmi bir dəfə 2-4 gunə yalniz nazik yarpaqları yığılir. Pip yarpağının bütün üstünlüyü milli yeməyimiz olan dolmanı daha da dadlı və təkrarolunmaz edir. Yeməyin tərkibi quzu əti, düyü, soğan, göyərti, yağ, qatıq, vələs yarpağı, duz, istiot, darçındır.

Pip dolmasi (Lahic)

The leaves of the pip tree are healing, soft and very thin. Pip leaves are collected only thin leaves once a year in spring for 2-4 days. All the advantages of pip leaf make dolma, national dish, even more delicious and unique. The composition of the dish is lamb, rice, onions, greens, butter, yogurt, hornbeam leaves, salt, pepper, cinnamon.

Şüyüd plovu (Şamaxı)

200-ə yaxın Azərbaycan plovları arasında şüyüd plovu xüsusi yer tutur. Plovun tərkibi uzun düyü, qoyun əti, ərinmiş kərə yağı, duz, zəfəran, şüyüd və yaşıl noxuddur.

Shuyud Plovu (Shamakhi)

Among about 200 Azerbaijani pilafs, fennel pilaf has a special place. The ingredients of the pilaf are long rice, mutton, melted butter, salt, saffron, dill and beans.

Balqabaq qutabı (Balakən)

İnsan orqanizmi üçün çox faydalı bir tərəvəz olan balqabaqdan hazırlanan qutab Azərbaycan mətbəxinə xüsusi bir rəng qatır. Tərkibi balqabaq, soğan, nar, un, duz, yağ və sudan ibarətdir.

Balgabaq gutabi (Balaken)

Pumpkin, which is a very useful vegetable for the human body, adds a special color to Azerbaijani cuisine. Ingredients: pumpkin, onion, pomegranate, flour, salt, oil, and water.

Kələfur (Oğuz)

Azərbaycanın daha bir dadlı ət yeməklərindən biri də kələfurdur. Ət, soğan, pomidor, bibər, yağ, duz, istiot, şüyüd və limon tərkibinə daxildir . Kalafur (Oghuz)

Another tasty meat dish in Azerbaijan is kalafur. Meat, onions, tomatoes, peppers, butter, salt, pepper, dill and lemon are the ingredients.

Ovşala şərbəti (Şəki)

Azərbaycanda bir-birindən dadlı və faydalı şirələr var. Bunlardan biri də ovşala şərbətidir. Ovşala şərbəti Azərbaycanın füsunkar guşələrindən biri olan Şəki mətbəxinə aiddir. Tərkibi: gül, şəkər tozu, limon suyu və su.

Ovshala Sherbeti (Sheki)

Azerbaijan has delicious and useful juices from each other. One of them is ovshala sherbeti. Ovshala sherbeti belongs to Sheki cuisine, one of the charming corners of Azerbaijan. Ingredients: rose, powdered sugar, lemon juice, and water.

Bamiyə (Şəki)

Çox şirin olan bamiyə şirniyyatı, görünüşcə bitki olan bamiyəyə bənzəyir. Tərkibi: yumurta, şəkər tozu, kərə yağı, düyü unu və ya nişasta.

Bamiye (Sheki)

Bamiye, which is very sweet, looks like a plant okra. Ingredients: eggs, powdered sugar, butter, rice flour or starch.

Restoran profili/Restaurants’ profile Dağlıq Şirvan/Mountainous Shirvan

Lahij Forest Restaurant (Ismailli)

The restaurant’s capacity is up to 50 people. Lahij Forest has national like Pip stuffing, Lahij baklava, and Lahij halva are the traditional tastes of Ismailli (Lahij) and foreign like Georgian cuisine. The restaurant provides foods from the market and produces meals themselves.

Bax Bele (Ismailli)

The restaurant’s capacity is around 70-100 people. Bax bele serves national cuisine and has traditional meals like pip stuffing. The restaurant provides foods from the villages where workers are from and produce meals mostly themselves.

Talistan (Ismailli)

The restaurant’s capacity is more than 100 people. It has both foreign cuisine (Georgia) and national like pip stuffing which leaves are plucked from hornbeam trees in the forest. The restaurant provides foods from the market and prepares themselves.

Melhem (Shamakhi)

Melhem restaurant contains 90% national cuisine, and the rest forms fast food and steak. Its capacity is up to season; in winter it is approximately 80-90, in summer it is for 150 people. The foods like meat are coming daily from Beylegan and Berde cities for their special taste.

Ismailli Resort Hotel (Ismailli)

The restaurant has a capacity of generally 40-50 people, while the big banquet hall has 200-250, little café has a capacity of 10 people. Only national cuisine is served to guests and all foods which are got from the little farmer, local market, and butchers are prepared by the restaurant itself.

Shamakhi Palace Sharadil Hotel (Shamakhi)

The Perfect Service at Shamakhi Palace Sharadil turns all food and drinks into a work of art. 2 restaurants and terraces exist in Sharadil village. The restaurant offers the most widespread selection of delicious Azerbaijan, Turkish and foreign cuisine dishes, as well as high-quality alcoholic and non-alcoholic drinks or special Shamakhi wines. It has a capacity of 20 people for the terrace, 138 people for the White Diamond restaurant, and 86 people for the Sharadil restaurant. The foods are provided by farmers, firms, local markets, and foreign meat dealers.

Orman Family Recreation Center (Ismailli)

The restaurant in the recreation center has a capacity of 180 people and serves national cuisine like pip dolma (pip stuffing), and wines. All ingredients are provided from firms and markets, except homemade wines.

Şəki-Zaqatala/Sheki-Zagatala

Gakh restaurant (Gakh)

Gakh restaurant has a capacity of 140-150 people and serves national cuisine which includes surhullu and girs meals too. Restaurant provides foods from the local market.

1001 Dad Restaurant (Gakh)

1001 Dad has a capacity of 150-200 people. It serves national cuisine such as surhullu, egg girs, dry meat pilaf. The restaurant provides foods from local market.

Gala Restaurant (Gakh)

The restaurant has a capacity of 110-120 people and serves national cuisine such as surhullu, nettle kete, dry meat xingili, chighirtmali pilaf. They provide foods from the local market.

Gaynama Restaurant (Oghuz)

The restaurant has a capacity of 120 people and serves national cuisine. Turkey kabab, chicken with egg, fish forel\trout are among them. The foods are provided from the local markets and individual households.

Oghuz Eli Restaurant (Oghuz)

It has a capacity of 100 people and national cuisine is preferable such as kababs, chicken with egg and other dishes. All foods are provided from the local market and individual household.

Panorama Hotel & Restaurant (Oghuz)

It has a capacity of 80 people and preferable cuisine is national cuisine like pilaf, chicken, basdirma and other kababs. The foods are provided from the local market and individual households.

Iki Sahil Restaurant (Oghuz)

It has a capacity of 100 people and national cuisine is preferable such as basdirma and kababs, boiled meat, kalafur. All foods are provided from the local market and individual farm.

Korifey Restaurant (Oghuz)

The restaurant has a capacity of 40 people. It serves national cuisine such as kababs. All foods are provided from the local market and individual farm.

Magnolia Restaurant (Oghuz)

The restaurant’s capacity is 40 people. National cuisine is preferable such as piti, chicken, kababs and other meals.

Kheyal Restaurant (Zagatala)

The restaurant’s capacity is 80 people. National cuisine is served such as makhara, steamed khangal with gakhaj, girs, gutabs, surhullu and others. The foods are provided from the local market.

Mangal Restaurant (Zagatala)

The capacity of the restaurant is 60 people. It serves national cuisine such as girs, khangel, dolma with linden leaves, special cornel and sour cherries salad and etc. The foods are provided from the local market and the stores.

Sufre Restaurant (Zagatala) The restaurant’s capacity is 75 people and the national cuisine is served to guests. Girs, surhullu, khangal with fried onions and meat, pilaf with pumpkin and etc. are national meals. The foods are provided from the local market and the stores.

Dashlig Restaurant (Zagatala)

The restaurant’s capacity is 90 people. National cuisine is served, such as khangal, stuffed cabbage with chestnut, surhullu, girs and etc. The foods are provided from the local market and the stores.

Chelebi Khan Restaurant (Sheki)

The restaurant’s capacity is 100 people. National cuisine is served such as pilaf, piti, kababs; Sheki halvasi, bamiye, tel halva, jams as a dessert. The foods are provided from the local market and shops.

Sheki Palace Hotel and Restaurant (Sheki)

Shebeke and Terrace restaurant exist in the hotel. Shebeke restaurant has a capacity of 50 people and serves breakfast and lunch. Terrace restaurant has a capacity of 400 people and serves for supper and banquet.

Sheki Park Hotel and Restaurant (Sheki)

The capacity is more than 100 people. Restaurant of hotel serves national cuisines such as piti, pip dolmasi, girs, khangal; Sheki halvasi, bamiye as dessert.

Gadim Gabala Restaurant (Gabala)

The capacity of restaurant is 250 people and serves dolma, pilaf, kababs as national cuisine. All foods are provided from the local market.

Khanlar Recreation Center (Gabala)

The restaurant’s capacity is 350 people and national cuisine is served such as piti, kababs, girs, khangal; jams, Sheki halvasi, bamiye as dessert. All foods are provided from the local market.

Koshem Restaurant (Gabala)

The capacity of restaurant is 200 people and serves national cuisine such as piti, kababs, girs, khangal; jams, Sheki halvasi, bamiye as dessert. All foods are provided from the local market.

Gubek Hotel and Restaurant (Balakan)

The capacity of the restaurant is 70-80 people. National cuisine is served such as kababs, gutabs, pot dishes, surhullu, makhara and etc. The foods are provided from the local market and stores.

Fontan Restaurant (Balakan)

The restaurant’s capacity is approximately 100 people. National cuisine such as kababs, pumpkin gutab, pot dishes are served. The foods are provided from the local market.

Fermer profili/Farmers’ profile Dağlıq Şirvan/Mountainous Shirvan

Shamakhi (Melhem village)

A Young farmer Orkhan Mahmudov is engaged in beekeeping, cattle breeding and small horned livestock. He gets 330 kg of honey from apiary and there are 6 heads of cattle and 17 heads of small horned animals in his farm.

Shamakhi (Sabir town)

Woman farmer Gulbeniz Gurbanova is engaged in cattle breeding and dairy products. She has 8 heads of cattle and every day she gets 15 l of milk from them. Prepares and sells cheese, sour cream, butter and 20 tons of milk a year from cattle farms.

Shamakhi (Meyseri village)

Woman farmer Brilyant Humbetova is engaged in beekeeping. She gets about 900kg honey from 78 families of bee during a year.

Shamakhi (Adnali village)

Nevai Memmedov is engaged in beekeeping. He gets 4500 kg of honey from 350 families of bee.

Shamakhi (Gizmeydan village)

Ilham Erebov is engaged in cattle breeding and dairy farming. He has 71 heads of cattle and 400 tons of milk during a year.

Ismailli (Galagah, Soltankend, Tircan and Gushence villages)

Shameddin Nadirov is engaged in agriculture, animal husbandry, poultry, and beekeeping. He gets 36 tons of milk and 1,5 tons of meat from 20 heads of cattle, 260 kg honey from 22 families of bee, and 3,6 tons of meat from 3000 poultry.

Ismailli (Gubaxelilli, Zernava and Kelbend villages)

Mushfiq Hesenov is engaged in cattle breeding. He gets 135 tons of milk and 27,7 tons of meat from 250 cattle and 600 small horned cattle breeding.

Gobustan (Absheron district, Ramazanli winter pasture)

Penah Meherremov is engaged in small horned livestock. He has 100 small horned cattle and 80 lambs.

Şəki-Zaqatala/Sheki-Zagatala

Balakan (Shambul village)

Zaur Ahmediyev is engaged in cattle breeding (300 heads of cattle) and gardening like pear, cherry, nectarine, almond, peach, plum, apricot which cover 20 acres, and corn (308 tons).

Balakan (Gaysa village)

Mahammad Bazarov is engaged in gardening such as pear, apple, cherry, peach, plum, and hazelnut which cover 10,1 acres.

Balakan (Talalar village) Nusret Askerov is engaged in corn-growing (5 tons).

Zagatala

Memmedkhan Memmedov is engaged in gardening such as apple, pear, plum, peach, cherry and hazelnut.

Zagatala

Movleddin Gurbaneliyev is producing honey. At the end of the year, he gets 4 tons of honey.

Zagatala

Mikayil Davudov is engaged in corn-growing. His productivity is 100 tons for a year.

Zagatala

Abdurrahman Sultanov is breeding 2000 cattle for a year. And he gets 25 tons of meat and 3 tons of cheese.

Gakh

Elvin Shamilzade is engaged in beekeeping. He gets 2500 kg honey from 270 families of bee.

Gakh (Gashgachay village)

Ramazan Babayev is engaged in small horned livestock which gives 7 tons of meat and 8 tons of milk.

Gakh (Gulluk village)

A Woman farmer Resmiyye Memmedova is engaged in corn-growing (450 tons).

Gakh (Marsan village)

Woman farmer Hava Khasiyeva is engaged in beekeeping. She gets 500 kg honey from 52 families of bee.

Gakh (Goraghan village)

Fakhri Memmedov is engaged in cattle breeding. He gets 1,2 tons of meat and 15 tons of milk.

Sheki (Orta Zeyzid village)

Zeka Khanlarov is engaged in gardening like apricot, peach, nectar, and pear. He harvests 2500 tons of fruits.

Sheki (Derecennet village)

Agil Mirzeyev is engaged in sheep-breeding. He gets 42,9 tons of meat and 6,6 tons of wool.

Sheki (Kudurlu village)

Vusal Ibrahimov is engaged in buffalo breeding. He gets 6,7 tons of meat and 35,8 tons of milk.

Gabala (Memmedaghali village)

Anar Memmedov is engaged in beekeeping. He has 250 families of bee. At the end of the year he gets 1250 kg of honey.

Gabala (Nic town)

Albert Demirchari is engaged in hazelnut gardening. He has 15 ac of wallnut garden and gets 20 tons of product.

Gabala (Tuntul village)

Samit Xitilov is engaged in 60 tons of corn production on an area of 30 hectares.

Gabala (Shamli village)

Mətləb Süleymanov is engaged in livestock. He gets 17 tons of milk and 1 ton of meat from 15 head of cows, and 100 head of sheep.