Azerbaijani Kebabs Recipe – How to Grill Like a Local with Travel in Baku Azerbaijan is a country known for its rich culture, stunning landscapes, and tantalizing cuisine. One of the most beloved elements of Azerbaijani culinary tradition is the kebab. These mouthwatering grilled meat skewers are not just a meal; they embody the spirit of gathering, celebration, and hospitality. If you’re planning to travel to Baku or simply want to explore a different culinary tradition from home, learning how to prepare and grill Azerbaijani kebabs is an exciting journey. The Art of Azerbaijani Kebabs Cooking kebabs in Azerbaijan is an art form, steeped in tradition and regional variations. The locals typically use fresh, high-quality meats, often marinated for maximum flavor. Lamb is particularly popular, but chicken and beef are also common choices. The meat is usually cut into evenly-sized pieces to ensure uniform cooking. An important aspect of Azerbaijani cooking is the use of spices, which enrich the meat without overpowering its natural flavors. Essential Ingredients for Azerbaijani Kebabs To create authentic Azerbaijani kebabs at home, you’ll need some essential ingredients. These typically include fresh lamb or beef, onion, salt, black pepper, and saffron, which adds a unique aroma and color to the dish. Some recipes also incorporate garlic, paprika, and marinated yogurt, which tenderizes the meat and gives it a creamy texture. Local variations may include the use of other spices and herbs, reflecting the diverse culinary influences in the region. Prepping the Meat Once you have your ingredients, the first step in preparing your kebabs is to marinate the meat. Start by cutting the lamb or beef into 1.5-inch cubes. Place the meat in a bowl, adding finely chopped onions and a generous pinch of salt, black pepper, and saffron. Mix everything thoroughly and let the meat marinate for at least an hour, though refrigerating it overnight will yield even better results. The onions both flavor the meat and help tenderize it, creating a juiciness that is the hallmark of great kebabs. Skewering the Kebabs After marinating, it’s time to skewer your meat. Using metal skewers is typical in Baku, as they conduct heat well, ensuring an even cook. If you’re using wooden skewers, be sure to soak them in water for about 30 minutes to prevent burning on the grill. Skewer the meat pieces so that they are tightly packed but not overcrowded; this allows the heat to circulate, cooking the kebabs perfectly. Grilling Like a Local Grilling is where the magic happens. In Azerbaijan, kebabs are typically cooked over an open flame, usually using charcoal. Restaurants often boast large outdoor grills, where you can mingle with locals and watch the preparation. If you're grilling at home, ensure your outdoor grill is heated to a high temperature before you start cooking. Place the skewers over the fire, turning them every few minutes to ensure an even char. As the kebabs cook, the outside will develop a smoky crust, while the insides remain juicy and tender. Depending on the size of the meat pieces, cooking time can vary, but generally, kebabs will take around 10-15 minutes to become perfectly cooked. You can also brush them with a light coating of oil to enhance the browning and add extra flavor. https://travelinbaku.com/blog/azerbaijan-kebabs

How to Make Azerbaijani Pilav – A Step-by-Step Guide Azerbaijani pilav, a fragrant and flavorful rice dish, holds a special place in Azerbaijan's culinary landscape. It is often served during festive occasions and family gatherings, symbolizing hospitality and celebration. With its roots steeped in ancient traditions, pilav is an art form that combines various ingredients and techniques to achieve a delightful dish. This guide aims to walk you through the steps of making authentic Azerbaijani pilav, transforming simple rice into an extraordinary experience. Understanding the Basics of Pilav Before diving into the preparation, it’s essential to understand what makes Azerbaijani pilav unique. The dish is characterized by the use of long-grain rice, traditionally basmati, which is prized for its aroma and fluffy texture. The cooking method often involves a two-step process, where the rice is first boiled and then steamed. This method ensures that each grain remains separate and fluffy, avoiding the clumping that can happen with other cooking techniques. Knowing this foundational aspect is vital as you embark on your pilav-making journey. Choosing Your Ingredients A well-made pilav relies on quality ingredients. Besides rice, you will need water, butter or oil, salt, and a range of optional garnishes and additions. Some popular options include pieces of meat, vegetables, dried fruits, and nuts. In Azerbaijani cuisine, saffron is often used to impart flavor and color. To achieve the traditional taste, it’s recommended to use the best quality rice and fresh spices. Gathering all your ingredients ahead of time will streamline the cooking process and ensure a successful outcome. Step 1: Preparing the Rice The first step in making pilav is to prepare the rice properly. Start by rinsing around two cups of basmati rice under cold water. This step helps to remove excess starch, which can lead to sticky rice. Rinse the rice until the water runs clear, which usually takes a few minutes. Once rinsed, soak the rice in a bowl of water for at least 30 minutes. This soaking process is crucial as it hydrates the rice grains, making the final pilav fluffy and tender. After soaking, drain the rice in a colander and let it sit while you prepare the other ingredients. Step 2: Cooking the Rice Next, it’s time to cook the rice. Bring a pot of salted water to a boil and add the drained rice. Boil the rice for approximately five to seven minutes, or until it’s slightly undercooked. The goal here is to parboil the rice, allowing it to firm up slightly while still maintaining enough structure to hold its shape. Once the rice is ready, strain it again, and set it aside. Simultaneously, prepare a large pot or a heavy-bottomed pan with a lid, as this will be used for steaming the rice later. Step 3: Preparing the Butter Layer Azerbaijani pilav gets its rich flavor from the butter layer that’s added during steaming. In a separate pan, melt a generous amount of butter or oil over medium heat. If you like, you can also add some sliced onions or garlic to the butter for added aroma. Once melted, take the parboiled rice and gently layer it into the pot, creating a pyramid shape. This shape allows steam to circulate effectively, ensuring the rice cooks uniformly. Step 4: Adding Extra Ingredients At this stage, you can enhance your pilav with various additions. Common choices include pieces of marinated lamb or chicken, nuts like almonds or hazelnuts, and dried fruits such as raisins, apricots, or figs. Distribute these ingredients evenly throughout the rice, ensuring every bite is filled with flavor. You can also sprinkle saffron across the top, adding not just taste but also a luxurious golden hue to the dish. https://travelinbaku.com/