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Levengi is a traditional stuffing made with walnuts, onions, and dried fruits such as raisins. The stuffing is typically additionally flavored with albukhara and alcha seasonings. It is often used in a variety of fish and poultry dishes, which are then traditionally paired with rice pilafs.
Although the stuffing is usually associated with the region of Lenkeran, it is also commonly prepared and consumed in the Shrivan and Sheki-Zagatala regions as well.
MOST ICONIC Levengi
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Manqal salatı is a refreshing Azerbaijani salad that is especially popular during summer. It consists of eggplants, tomatoes, bell peppers, hot peppers, and onions. The vegetables are traditionally grilled on skewers on a mangal (Caucasian-style grill), then chopped and combined with minced garlic, olive oil, and fresh herbs such as cilantro, dill, or basil.
The salad is usually served as an accompaniment to grilled meat dishes, but it can also be served with bread or a piece of Motal cheese.
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Azerbaijan is a country with a rich tapestry of culture, with many different influences - and no dish does more justice to its history than the sweet rice dish shirin plov. Believed to have been created in the capital of Baku, the dish is a nuanced and fragrant main course, often reserved for special occasions.
It is a pilaf made with several layers of basmati rice (infused with saffron and melted butter) that is combined with seasonal dried fruit. The most common toppings are apricots and raisins, but it can also be made with chestnuts during the fall season, or black plums during winter.
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