Back with basics: Azerbaijani toyug

Hello, blog friends, and apologies for our extended absence! We’re horrified to note that the last time we updated this blog was on 24th August. The only real excuse we can offer is that we have been very busy. Doing what, exactly, it’s hard to pinpoint, but it’s a combination of work, weekends away and the calamitous occurrence of an extinguished pilot light on our boiler. But we managed to keep this blog up to date whilst planning a wedding (two, in fact), so that excuse is a bit lame. At any rate, we’re not going to become world-famous food bloggers with that sort of attitude, so… we’re back!

Admittedly, our choice of Azerbaijani recipe was in many ways a result of the aforementioned busyness rather than an attempt to recreate an unmistakeably traditional dish. It was mid-week, we had all the ingredients required and we hadn’t cooked an international dish for a while, so toyug was what we decided on. There is a version of this dish from many countries, so it’s possibly unlikely that it originated in Azerbaijan, but it was quick, easy and surprisingly tasty given how basic the ingredient list was, so it worked for us. And that said, Azerbaijani cuisine is characterised by its use of fresh herbs, which were certainly present in this dish – so maybe it was traditional after all! Continue reading