Azerbaijan
Qovurma
Lamb fried hard in its own fat with onion and turmeric until the edges caramelise, sometimes potted under fat to keep.
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Azerbaijan
Three Sisters Dolma
Badımcan dolması
Aubergine, pepper and tomato all hollowed and stuffed with the same lamb-and-herb mix, cooked together in one pot.
Azerbaijan
Yarpaq Dolmasi
Yarpaq dolması
Vine leaves rolled around lamb mince, rice, mint and fennel and packed tight in a pot, served hot with garlic yogurt. Azerbaijani cooks also use cabbage leaves for dolma, but the vine-leaf form remains this item's identity.