Dish

Yayma

Yayma is a stew made with lamb or beef, potatoes, onions, and a variety of spices. The meat is first browned in a pan and then simmered with the vegetables and spices until tender. The result is a rich and flavorful stew that is perfect for cold winter nights. Yayma is typically served with rice or bread.

Asian cuisine› Arab cuisine› Turkish cuisine

Dessert

Origins and history

Yayma has been a staple in Azerbaijani cuisine for centuries. It is believed to have originated in the rural areas of the country, where lamb and beef were readily available. Over time, the dish became popular throughout the country and is now considered a national dish.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of yayma, with some recipes calling for the addition of tomatoes, bell peppers, or other vegetables. Some recipes also call for the use of lamb or beef broth instead of water.

Presentation and garnishing

Yayma is typically served in a large bowl with the meat and vegetables arranged on top of a bed of rice or bread. The dish is often garnished with fresh herbs such as parsley or cilantro.