2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Azerbaijani cuisine is one of the most ancient, rich and delicious cuisines in the world. It is not limited to the dishes themselves and the way they are prepared. The cuisine of this country is a major part of its culture, which combines the psychology of nutrition, customs and practical skills created over the centuries in full sync with the environment.
The most important factor in creating this kitchen is the climate. The territory of Azerbaijan covers 9 of 11 climatic zones, which determine the diversity of flora and fauna in the region. This is a solid foundation for creating a rich kitchen. An important factor influencing the local cuisine is the historical and geographical location of the country. The passage of ancient trade and military routes through the territory of Azerbaijan has influenced traditional dishes.
In the Azerbaijani cuisine / see the gallery / you can find a variety of dishes with vegetables, meat and fish, which are complemented by spices and herbs. Tourists who visit this country, and especially those who love good food, always notice the originality of the local cuisine. At the same time, dishes such as bozartma, dolma, bozbash, chihirtma, hashil pilaf, kebab or pies occupy a worthy place in the national menu of other peoples in the Caucasus.
Since not all Muslims in Azerbaijan eat pork, their national cuisine, like Iraq's, includes lamb, beef and poultry. Azerbaijani and Iraqi cuisine are similar in that minced meat and various types of fish are also popular in Azerbaijan. Of the fish, sturgeon and sturgeon are preferred.
If you visit a local, you can see a wide variety of vegetables on his table and this is one of the main characteristics of Azerbaijani cuisine. Green salads, eggplants, peppers, cabbage, spinach, sorrel, beets, onions, cucumbers, radishes and much more are revered - it will be difficult to list them all.
Azerbaijani cuisine is always richly seasoned with local spices - cumin, dill, anise, bay leaf, coriander. Mint, parsley, celery, basil, thyme and others are also very popular. However, the favorite of the locals is saffron. It is the spice used in the preparation of more than 50 national dishes.
The taste characteristics of the food become better when lemons, olives, plums, apricots, etc. are used. Bakery products of Azerbaijan are known all over the world. For example, oblong churek and lavash - thin pancakes that are baked in a special oven called a tender.
Salads occupy an honorable place in the kitchen of this country. They are prepared from finely chopped vegetables and consumed with main dishes. Cold snacks are also popular - salty and marinated, which are served separately. In Azerbaijan, it is not customary to serve main dishes for various celebrations, but there is always plenty of vegetables on the table - fresh or pickled.
Before or after a hot lunch, it is served for a long time - it is a cold soup that is prepared from yogurt and green salads and helps to absorb heavier foods. At the end of each lunch in Azerbaijan, the host will serve you a delicious drink called sherbet, as well as a wide variety of sweet temptations - baklava, sugar-bora, almond, etc.
There are many traditional dishes in this country. It's the first pilaf / pilaf, which is prepared when there are holidays, celebrations, special occasions or family gatherings. If you live in Azerbaijan and invite guests, then pilaf must be present at your table. You can offer it to your guests with a variety of garnishes.
Dolma: Everything that the locals cook with minced meat is called dolma. It can be eggplant dolma, dolma of cabbage and vine leaves, dolma of tomatoes and Bulgarian peppers.
The next dish I will pay attention to is called kutabi. There is no person in Azerbaijan who does not like this dish. It is prepared with meat and vegetables and many other things. At first glance, preparing this dish may seem simple and easy, but it is not. To prepare it, you need certain skills and experience. It all depends on how thick you will roll out the dough.
The next dish is called left-handed - stuffing for fish, chicken. This stuffing is usually made in the southern regions of the country in Lankaran. The filling will be very tasty, especially if you like spicy foods.
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