Baliq Lavangi
Balıq Ləvəngisi (bah-LUHK lah-van-gee-SEE)
Stuffed Fish with Walnut Filling
A whole Caspian fish stuffed with ground walnuts, caramelized onions, and tart plum paste, then baked until the skin is crisp. The southern Azerbaijani coastal specialty showcases the bounty of the Caspian Sea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Preheat oven to 190°C.
-
2
Caramelize onions in oil until deep golden.
-
3
Mix ground walnuts, caramelized onions, narshara, turmeric, salt, and pepper.
-
4
Score the fish on both sides and season with salt.
-
5
Stuff the fish cavity with the walnut mixture.
-
6
Place on an oiled baking tray and bake for 45-50 minutes until skin is crisp.
-
7
Serve whole on a platter, slicing at the table.
Did You Know?
Fishermen along the Caspian coast traditionally make this dish with kutum fish, which is considered the king of Caspian white fish and is so prized that it appears on Azerbaijani postage stamps.
Chef's Notes
Equipment Tips
- oven
- baking tray
- food processor
The Story Behind Baliq Lavangi
Baliq lavangi is the seafood counterpart to chicken lavangi, originating from the Caspian coastal regions of Lankaran and Astara. The same walnut-onion stuffing technique is applied to whole fish, creating a dish that bridges mountain and sea traditions.
The preferred fish is kutum, a Caspian whitefish prized for its delicate flesh. The tartness of the narshara plum paste cuts through the richness of the walnuts and complements the fish beautifully.
This dish represents the culinary heritage of Azerbaijan's Talysh communities and remains a highlight of southern Azerbaijani coastal cuisine.
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