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@azerigirlcooks
So...
SoâŚ
Some background: I am Maryam, born in Baku, Azerbaijan (look it up here: http://en.wikipedia.org/wiki/Baku), currently living in New York, while the rest of my family is back in the state of Washington. I am a looong way from home, but thatâs ok! Since I am far away from my immediate family, I donât get as many chances to eat traditional food from Azerbaijan. I also love cooking, writing AND IâŚ
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Tomato, eggplant and bell pepper salad
Tomato, eggplant and bell pepper salad
Growing up in Azerbaijan, our summers were spent outside the city, in our âsummer home.â I say âsummer homeâ because itâs not like the house you are imaging (no Hamptons or Cape Cod like). But what it lacked in amenities, it more than made up in fresh air, proximity to the Caspian Sea and family getting together. A meal weâve had at least three times a week is kebab (or shashlik), basically beef,âŚ
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Golubci (stuffed cabbage)
I have only recently perfected my stuffed cabbage recipeâŚI tell ya, cabbage is really hard to work with. For a newbie especially. Having the perfect consistency of the leaves is crucial: you need to be able to tear the leaves off the cabbage and wrap your meat in it. Finally, I found a solution: savoy cabbage. The leaves are loose enough to come apart and soft enough to wrap. Of course, boilingâŚ
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Fragrant Pot Roast
So I deviate a lot from plans. Mostly when it comes to food. I mean, I think I know what I want to make, plan the menu, but then something happens, like I come across an ingredient in a store that I just have to make, or something like and event throws the whole menu off. So where is this going? Very simple, I made an addition to my last weekâs menu: I made pot roast. Initially, I made it for theâŚ
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Weekly Menu: Christmas Edition
Weekly Menu: Christmas Edition
Sorry for being behind. I just finished finals for Law School and will get back to recipes. Here is the menu for this lovely Christmas Week.
 Feta and Ricotta tomato Tart (excited to try this recipe, will give you the link in my next post)
Leg of Lamb (or a roast, havenât decided yet) â> special edition Christmas Dinner
Belka Tort (the âSquirrel cakeâ)
Stuffed peppers
Yarpag dolman (grape leavesâŚ
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Weekly Menu: week of December 12
Weekly Menu: week of December 12
Here is my menu for this week: I like giving myself more than would need, so I have room to play.
chicken marsala
meat patties with cabbage (âkotletiâ and sautĂŠed cabbage)
grape leaves stuffed with meat (âdolmaâ)
oven roasted bronziniÂ
meatloaf (modern delicious)Â
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Christmas Tree 2016Â Edition Adding a little color to the website. Much needed pretty-ness in my house. Happy Holidays!
Pelmeni - Russian version of Tortelini
Pelmeni â Russian version of Tortelini
There is nothing more cozy on a cold December day than a bowl of hot soup. To me, even cozier is a bowl of Pelmeni (or Dushbere in Azerbaijan, except back home we serve it as a soup, with the water). These are pieces of heaven (ok fine, dough) stuffed with a delicious meat mixture, boiled in hot water, served with butta (ha ha), sour cream or yogurt and just a tad of herbs. If you can get pastâŚ
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New Category - Weekly Menu
New Category â Weekly Menu
I am adding something new here. I always struggle during the week with what to cook. One thing that has helped me is creating a menu that I can follow. This lets me add items that pop into my head that I would want to cook and also gives me an easy reference list when I am out of ideas. I will be posting my âweekly menuâ items here every weekend and each week you will get one of those recipesâŚ
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B.F.T (a cousin of B.L.T)
B.F.T (a cousin of B.L.T)
I was at a restaurant the other day for lunch and saw something extremely interesting on the menu: Bacon Feta and Tomato sandwich (B.F.T). Now come one, I had to try it. I mean, I love bacon. I love sandwiches. I love love love Feta. Done deal. And so it was probably one of the best sandwiches I have ever tried. The bacon was smoky beyond belief, the bread was sourdough and toasted and the tomatoâŚ
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Fish for dinner
Casserole of sorts
Cheesecake
"Goodbye Summer" salad
âGoodbye Summerâ salad
When I think salad I donât necessarily think âentreeâ. Thatâs not true thought, is it. Many restaurants serve salads as entrees and done right, salads can be filling and satisfying. For me, the most important part of a salad is the PROTEIN. I am biased, because I cannot go one day (or one dinner) without protein, be it chicken, beef or fish. Itâs a must for me, as simple as that. My whole familyâŚ
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Pasta night
Greek Yogurt chicken