Lavangi

What it really is

Azerbaijani stuffed chicken or fish filled with a tart mixture of walnuts and fruit paste, then baked.

Azerbaijani lavangi is chicken or fish filled with a tart walnut-and-fruit-paste mixture, then baked. This entry describes a representative version; fillings and methods vary by household.

The defining contrast is the savoury poultry or fish with a tart, rich stuffing. Walnuts are ground or chopped into the filling, while fruit paste supplies acidity and sweetness; the balance changes with the chosen paste and household recipe. Chicken and fish are alternative preparations, not ingredients in one combined dish. This entry describes the chicken version, so its ingredient and allergen information should not automatically be applied to a fish version. The stuffing is enclosed before baking, allowing its flavour to season the centre while the outside cooks. A menu should name which protein is used and identify the walnut-and-fruit filling, rather than simply calling it stuffed meat. If the kitchen serves sauce or extra garnish, describe those separately. Walnuts are a defining allergen for the version represented here.

The filling is enclosed inside the bird or fish before it goes into the oven, so slicing reveals the contrast between the protein and the walnut mixture. Fruit paste may be tart or sweet depending on the fruit and preparation. Do not describe a fish lavangi as chicken or carry the chicken allergen profile over to it.

How it's served

• Serve freshly prepared as a main in the meal.
• Pair it with the accompaniments customary to the local version.
• Ingredients and portion sizes vary by household and restaurant.

How to write it on the menu