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Balıq buğlaması, fish, potatoes and herbs

Balıq buğlaması, fish, potatoes and herbs

Main dishes

Azerbaijani layered dish: pan-fried golden fish, baked sweet potato, fresh cilantro, and dried apricots, cooked under a lid in boiling water. Simple and f…

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Recipe from Cekli829, Irada, Vugar 1981, adapted by Recette de cuisine ·

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Buğlama is a layered fish dish, typical of Azerbaijani cuisine. The fish, potatoes, and herbs are cooked together, covered.

Ingredients and directions

  • Prep time40 min
  • Cook time25 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodLayered cooking, covered

Ingredients

5 people
  • $2.13
  • $21.02

Directions

  1. Clean the fish, cut it into 100-120g pieces, and then brown it in the oil.
  2. Peel the apples, cut them in half lengthwise, and then fry them in hot oil.
  3. At the bottom of the large pot, place a layer of ground apples. ≈ 3 min
  4. Next, arrange a layer of fish on top, followed by the cilantro and salsa. ≈ 3 min
  5. Repeat the process a second time: you will end up with a total of six layers, two of ground apple, two of fish, and two of cilantro with the alça. ≈ 3 min
  6. Pour each layer, pour over a cup of boiling water.
  7. Cover and bake for 20 to 25 minutes.

Equipment

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Before you start

Ingredients

  • 1.6 kg of fish (sturgeon, sterlet, or sewruga)
  • 1 kg of ground apples
  • 200 g of dried cherries (sour cherries)
  • 300 g of fresh cilantro
  • 300 g of fat (oil)
  • 100 g of pomegranate juice
  • salt, to taste
  • black pepper, to taste
  • 1 cup of boiling water (240 ml)

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