Azerbaijani cuisine
The Azerbaijani cuisine is due to its central location on the Caspian Sea and a. shaped by Turkish, Iranian and other such as Central Asian influences. The country's cuisine has combined and developed the various influences with old traditions.
History and characteristics of Azerbaijani cuisine
Azerbaijani cuisine is made up of specific features of ancient and modern cooking methods. Originally, the dishes were prepared in copper cookware, which is still common today in some regions of the country.
Lamb and mutton, beef, poultry and minced meat are the preferred types of meat in Azerbaijani cuisine. There are also fresh vegetables such as eggplant, cucumber, tomatoes, peppers, spinach, beetroot, onions, cabbage, radishes, sorrel and green beans. Flour products, as well as rice, are regularly used in Azerbaijani cuisine. Fresh herbs like mint, coriander, dill, basil, parsley, tarragon, leek, chives, thyme, marjoram, spring onions and watercress are very popular and are often served with main dishes.
National dishes
Plow
A characteristic of the Azerbaijani eating habits is the plow with a wide variety of meat, fish, fruit and other additives. There are more than 40 different recipes for plow.
| Surname | content |
|---|---|
| Kourma Plow | Mutton with onion |
| Chilov Plow | Fish meat with beans |
| Sabzi Qovurma Plov | Mutton |
| Toyug Plow | Chicken meat |
| Shirin Plow | Dried fruit |
| Südlü Plow | rice cooked in milk |
| Schehryanchi Plow | Eggs with onions |
Fish dishes
Azerbaijan is located on the Caspian Sea, which is home to 152 species of fish. That is why Azerbaijani cuisine is rich in fish dishes. An important fish for Azerbaijani cuisine is the sturgeon, from which caviar is obtained. Black sturgeon caviar is one of the most famous delicacies in Azerbaijan and is in great demand all over the world. In addition to sturgeon and caviar, you can choose between pikeperch and salmon . The most famous fish dishes are Azerbaijani kutum, stuffed fish, fish plow, plow with starfish and fish chychyrtma.
More dishes
Typical Azerbaijani dishes include dolma , made from ground meat seasoned with herbs and rice, stuffed in grape leaves. Dovga is a soup made from yogurt, spinach, and rice. Meatballs can also be cooked as an option. A typical main course of Azerbaijani cuisine is piti soup, prepared with mutton, peas, cherry plums and saffron juice. Piti is cooked in a special pot and served in this pot as well.
Qutab is an Azerbaijani dish made of thinly rolled dough filled with vegetables or meat that is briefly baked on a convex pan called a saj. There are different types of meat and vegetables that are prepared differently depending on the region.
Sweets
Shekerbura, also Germanized Schäkrebsura (Şəkərbura), is an Azerbaijani dessert. It is a sweet crescent-shaped pastry filled with ground almonds, hazelnuts or walnuts and sugar. Shekerbura and pakhlava are mainly eaten in Azerbaijan on the Novruz spring break.
Individual evidence
- ↑ The Cuisine of Azerbaijan - The Kitchens of the World. Retrieved on November 7, 2017 (German).
- ^ Eating and drinking in Azerbaijan. Retrieved November 7, 2017 .
- ↑ Species in Caspian Sea. Retrieved November 7, 2017 .
- ↑ Dolma: An Azerbaijani specialty . In: euronews . July 18, 2017 ( euronews.com [accessed November 7, 2017]).
- ↑ goetzinger + kompizen advertising agency GmbH: Culinary - Azerbaijan. Retrieved November 7, 2017 .