Azerbaijani Stuffed Fish (Levengi)
Ləvəngi LevengiSay it: leh-VENG-ee
Levengi is a beloved Azerbaijani dish from the Lankaran region in the southeast of the country. Traditionally prepared with Caspian Sea fish such as carp or white fish, the cavity is generously filled with a tangy, nutty stuffing made from walnuts, onions, herbs, and sour plums or pomegranate molasses. It is often served as a celebratory side dish or main course during family gatherings and holidays. The combination of tender fish and the rich, slightly sour walnut filling creates a distinctive flavor that perfectly represents the cuisine of the Talysh people of Lankaran.
Azerbaijani Stuffed Fish (Levengi)
Ləvəngi, Levengi
Pronounced leh-VENG-ee
- Serves
- 4
- Prep
- 25 min
- Cook
- 50 min
- Total
- 1 hr 15 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 375°F (190°C). Rinse the fish inside and out under cold water and pat dry thoroughly with paper towels.
Heat 1 tbsp (15 ml) of the oil in a skillet over medium heat. Add the chopped onions and cook, stirring frequently, until soft and golden, about 8 minutes.
In a large bowl combine the cooked onions, chopped walnuts, sour plum paste (or pomegranate molasses), chopped cilantro, dill, salt, black pepper, and turmeric. Mix until evenly combined. The stuffing should hold together when pressed.
Rub the fish inside and out with the remaining 1 tbsp (15 ml) oil, then season lightly with additional salt. Spoon the walnut stuffing generously into the fish cavity, packing it firmly. Secure the opening with a few toothpicks or kitchen twine if needed.
Place the stuffed fish in a lightly oiled baking dish or on a parchment-lined baking sheet. Bake for 45-50 minutes until the fish flakes easily when tested with a fork and the skin is golden.
Remove from the oven and let rest for 5 minutes. Transfer carefully to a serving platter, remove toothpicks or twine, and garnish with fresh herbs and lemon wedges before serving.
Regional variants
In some Lankaran households chicken is used instead of fish, prepared with the same walnut-onion stuffing and roasted until golden. Modern versions occasionally add a handful of barberries or raisins to the filling for extra sweetness and color.
Cook's notes
- Choose a fish with a large cavity for easier stuffing; ask your fishmonger to scale and clean it for you.
- If sour plum paste (alucha) is unavailable, pomegranate molasses gives a similar pleasant tang.
- Leftover stuffing can be baked separately in a small dish for 15 minutes and served alongside the fish.
Serve with
Fresh flatbread, rice pilaf, and a simple tomato-cucumber salad
Make ahead and storage
The walnut stuffing can be prepared up to 2 days ahead and refrigerated. Stuff the fish just before baking for best texture.
