Kaurma hingal, a traditional Azerbaijan dish, will decorate your table perfectly.

The composition of human food must include nutrients such as proteins, fats, minerals, carbohydrates, vitamins, and water. All of these substances are present in the lamb, so it is a complete food. It should be emphasized that the lamb are high in protein, which plays an important role in the life of the body and supply it with the necessary life-giving and energy items. However, the protein content depends on the degree of mutton fat meat: fatter meat, the lower the protein. The average mutton fat (100 g of edible portion of the carcass) contains 16.4 g of protein. The largest protein content – in sheep’s liver, about 20.4 grams (calf liver – 18.4 g).
The peculiar taste of food is largely dependent on the use of spices. However, we should remember that spices should not be abused, they should be added gradually so as to achieve the desired flavor compositions. Spices give the food a peculiar taste only if they are skillful choice, because every dish have to add a whole bunch of spices. However, it is believed that the skillful use of spices – it is an art, but with a minimum of effort everyone can make their own combination and to determine the correct proportions, with the result that significantly improve palatability of cooked dishes.
Seasonings herbal may have medicinal properties, they will not only improve the taste of food, but also increase the appetite, have a bactericidal effect.


This dish is stewed lamb with garnish made from “boiled rhombuses ”, sprinkled with cheese.

  • 1 kg lamb.
  • 300 g flour.
  • 200 g onion.
  • 200 g melted butter.
  • lemon acid.
  • Greens.
  • 1 ea egg.
  • Salt.
  • 100 g salted cheese (brynza).


  • Slice lamb into pieces 25-30 g each, season to taste and sear.
  • Chop onion finely and sauté until pale, add it to meat.
  • Then add lemon acid, a little broth to meat and stew covered until done.
  • Make stiff dough from flour, egg, salt and water and roll out a sheet 1 mm thick.
  • Cut our rhombuses and put in boiling water, coo until they float to the surface.
  • Put in a colander and let water strain.
  • Dress with butter and sprinkle with cheese.
  • Serving, garnish lamb slices with rhombuses.
  • Serve matsoni (Caucasian sour milk) with garlic and cinnamon.