Javahir Cooking

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One of my travel superpowers is finding the coziest and most beautiful homes (within a given budget — the best value fo...
22/06/2026

One of my travel superpowers is finding the coziest and most beautiful homes (within a given budget — the best value for money). I have to admit I spend maybe two days or so looking for them, but I make sure they’re something special. I go through pretty much every listing available for the dates I need that has the specifics I’m looking for, and narrow it down to 5–10 options before asking for an extra review from whoever is traveling with me.

As this trip was our very first one with our baby, it took me some extra time to find the right place. I wanted to make sure there was an outdoor space so that, when the baby was asleep, we could enjoy the warm evenings outside. Finding a place with a garden was absolutely the best decision!

This place in Palermo was very special. I think it was even better in real life than in the photos. An old palazzo that had been divided into separate apartments and maintained in great condition, with some renovations here and there. It had so much soul, beautifully decorated with antique furniture and art pieces. I couldn’t stop wondering who lived there when it wasn’t being rented, but we never got to meet them.

I’m obsessed with seeing how different people live and decorate their homes because I love how interiors reflect people’s personalities and quirks. There’s a show on Danish TV called “Kender du typen,” in which people visit the homes of various well-known individuals and try to guess who owns the place. Staying in Airbnbs is a bit the same for me. I love being able to meet locals and get their tips, along with a glimpse into their lives.

Our very first vacation as a family of three, and a very first flight for our son.A few days before we set out to travel...
21/06/2026

Our very first vacation as a family of three, and a very first flight for our son.

A few days before we set out to travel, I was loosing my mind about flying with a 6 month old. In general, I was almost regretting even deciding to go on vacation , as we have a little prince who needs very specific conditions to sleep and be transported.

Luckily it was all not as scary as it seemed, and it turned out to be such a sweet time which he also seemed to fully enjoy ✈️

15/06/2026

It’s the FINAL EPISODE!!!

🤰10 recipes for postpartum- Episode 10: Gürze dumplings 🥟

Yield: 54 dumplings

Dough Ingredients (had to make dough twice for the amount of filling)

400 g flour
1 tsp salt
1 egg
200–250 ml water

Filling Ingredients

600 g beef, finely minced
1 onion, pulsed
1 tbsp turshu paste
Salt and black pepper, to taste

🥣Instructions

🥣Prepare the dough:
1. Combine flour, salt, egg, and water.
2. Knead until smooth and elastic.
3. Cover with cling film and rest for 30 minutes to soften.

🥣Prepare the filling
1. Mix minced beef, pulsed onion, turshu paste, salt, and pepper.
2. Set aside until ready to assemble.

🥟Shape the dumplings
1. Roll the dough to medium thickness — not too thin, not too thick.
2. Use a glass or round cutter to make circular pieces.
3. Place ~1 tsp of filling in the center of each circle.
4. Hold the circle in your hand and gently squeeze the filling inside.
5. Fold the edge inward with one finger, pinching the ends.
6. Fold from side to side using another finger to form the traditional Gurze shape.

🥘Cook
Boil in salted water until the dumplings float and the dough is cooked through (~7–10
minutes).

Serve hot with yogurt, melted butter, or sumac as desired.

27/05/2026

🤰9 months pregnant cooking 10 meals for postpartum.

As my maternity leave started 4 weeks before my due date, I’ve used the time off work to do some meal prep. While at it I decided to record it, and it’s been fun looking back at all the episodes.

I made these series because when I was looking for ideas for the postpartum meal prep, I couldn’t find dishes that I found comforting and exciting so I made my own “menu”.

Here is what I cooked:

🥞 Yogurt Pancakes
🍳 Kükü - herb omelette
🍋 Lemon soup
🍇 Grape leaf dolma
🥯 Potato pirojki
🥬 Cabbage dolma
🍗 Levengi kotleti - chicken meatballs with walnut stuffing
🥞 Blinchiki - crepes with cottage cheese
🥣 Turkish lentil soup

And now there is just one episode left to share, can you guess what I cooked as my very last dish in these series , exactly on my due date? 📆

Noticing the little things while carrying my babe around all day, every day, all around Copenhagen 🦆🌸👶🏻Also i think this...
23/05/2026

Noticing the little things while carrying my babe around all day, every day, all around Copenhagen 🦆🌸👶🏻

Also i think this is the first time I’m seeing geese babies 🥹

alça [ahl-chah] — a sour plum grown in Azerbaijan that is currently in season. It is often consumed fresh, dipped in sal...
19/05/2026

alça [ahl-chah] — a sour plum grown in Azerbaijan that is currently in season. It is often consumed fresh, dipped in salt, or mixed with mint, salt, and lemon juice. It is also used to make preserves, pickles, jams, and compotes.

pərpatöyün [pehr-peh-teu-yün] — purslane is a fleshy, slightly sour and salty herb that grows wild and is often used in Azerbaijani cuisine in salads, stews, or egg dishes.

My grandma used to fry it with onions and eat it that way, or mix it with scrambled eggs. This herb often appeared in our garden as a w**d, so we never really had to grow or buy it. It is also commonly pickled, although I have to admit I don’t remember ever trying it in that form.

The combination of onion, purslane, and sour plum (alça) resurfaced in my memory when I saw a bunch of purslane at the greengrocer, but I can’t quite recall or place this food memory—unless it was also something my grandma made at some point.

It’s the season 🌸🧂P.S don’t mind me having to sell my kidney to buy these 🙂‍↔️
18/05/2026

It’s the season 🌸🧂

P.S don’t mind me having to sell my kidney to buy these 🙂‍↔️

17/05/2026

🤰10 recipes for postpartum: Episode 9 - Sweet Cottage Cheese Crepes - Blinchiki s tvorogom

🥣Filling

750 g cottage cheese (tvorog)
3 tbsp sugar

🥣Batter

500 ml milk
400 ml boiling water
300 g flour
3 eggs
1 tsp salt
2 tbsp sugar
4–5 tbsp vegetable oil

🥣Instructions

Prepare the filling:

1. Mix cottage cheese with sugar until smooth.
2. Set aside.

Make the batter:

1. In a bowl, whisk eggs with salt and sugar.
2. Add milk and mix well.
3. Gradually add flour, whisking until smooth and lump-free.
4. Slowly pour in boiling water while whisking.
5. Add oil or melted butter and mix until fully combined.

Cook the crepes:

1. Heat a lightly greased pan over medium heat.
2. Pour a thin layer of batter into the pan.
3. Cook until edges set and bubbles appear, then flip and cook briefly on the other side.
4. Repeat with remaining batter.

Fill the crepes:

1. Place filling onto each crepe and roll or fold as desired.

You can easily freeze them in ziplock or freezer bags ❄️ When ready to eat defrost in the fridge and fry on a hot pan.

🇬🇧ENG: Known as the “şah” of chefs, Şahhüseyn Kərimov devoted many years of his life to Azerbaijani culinary art and mad...
11/05/2026

🇬🇧ENG:

Known as the “şah” of chefs, Şahhüseyn Kərimov devoted many years of his life to Azerbaijani culinary art and made invaluable contributions to its development. Born in 1947 in the city of Lankaran, he learned the secrets of the culinary profession from his father, Qulu, who was considered one of the region’s most well-known chefs of his time.

After graduating from secondary school, Şahhüseyn Kərimov studied at the Baku Cooperative Technical School, where he specialized as a chef. He worked at the “Sahil” and “Lankaran” restaurants in Lankaran, and later served as the head chef of the “Dostluq” café.

Şahhüseyn Kərimov was the author of countless unique dishes and dedicated great effort to promoting Talysh cuisine. Awarded the honorary title “Honored Trade Worker of Azerbaijan,” he represented and promoted Azerbaijani national cuisine at festivals held in more than 100 countries around the world, earning numerous Grand Prix awards, diplomas, and honorary certificates throughout his career.

He trained more than 200 students, many of whom continue their teacher’s legacy today in different cities around the world. An honorary member of the Azerbaijan National Culinary Association, Sahhüseyn Karimov passed away in Baku on December 4, 2011, at the age of 64, leaving behind an extraordinary legacy in Azerbaijani cuisine.



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