Azerbaijan
Azerbaijan kitchen — kitchen of the people of Azerbaijan. There are more than 300 types of dishes in Azerbaijan. The main components of the kitchen are determined by the natural conditions of the country: mountainous relief and subtropical climate have caused the widespread use of lamb in Azerbaijani cuisine, as well as fruits and vegetables (mainly above-ground). Greens, spices and seasonings are widely distributed: cinnamon, cloves, parsley, dill, bitter and allspice, cumin, cilantro, mint, saffron, sumac, etc. Д. Одим из между между блюд блюд Азербайджанской кухни из плов. Unlike other cuisines, rice is prepared separately and the base of pilaf (taru) is prepared separately here — meat, fruit, etc. д., — combining all this in one dish only when served on the table. There are also different types of dolma made from eggplant, tomatoes and pepper. Shish kebabs and tandoori dishes have become widespread in Azerbaijani cuisine. There are various drinks and sweets. A distinctive feature of Azerbaijani cuisine is the use of lamb for the preparation of various dishes. To a lesser extent, Azerbaijanis consume beef, poultry, and fish. The second feature of Azerbaijani cuisine is a sharp taste and unique aroma, which give dishes all sorts of spices and herbs: bitter and allspice, basil, cinnamon, cloves, dill, parsley, cilantro, mint, cumin and many others. It is especially worth stopping at saffron and sumac (barberry powder). The first of them is an indispensable component for the preparation of numerous pilafs. Sumach, as a rule, is served with various meat dishes.
Azerbaijani cuisine widely uses vegetables (tomatoes, cucumbers, eggplants, etc.), fruits (apples, pears, quince, oranges, lemons), stone fruits (plums, plums, apricots, peaches).
Some dishes of Azerbaijani cuisine are prepared in special dishes. For example, soup piti - in pitishnitsa, pilaf - in cauldrons, special cauldrons with a thickened bottom and special lids, in which red-hot coals are placed, so that the pilaf "cooks" evenly. Different skewers are used for preparing kebabs and lyulya-kebabs, for first dishes - cups - bowls, for stewing meat - bowls - small pots, etc.
Sweet dishesIn the cuisine of Azerbaijan, there are many unique sweets that are divided into three subgroups - flour, caramel and candy. They contain a significant amount of additives and spices – poppy seeds, walnuts, almonds, sesame, ginger, cardamom, vanilla, etc. Flour products include: shekerbura, baklava, sheker-churek, kurabye Baku, kyata Karabakh, mutaki Shemakhinsky, baklava Nakhichevan. There are more than 30 names of national flour products, and each district has its own special products. Особе мShekin sweets are also occupied. This is shekinskaya baklava, peshvenk, tel (terhalva), grimbadam, in the production of which rice flour, sugar, walnut kernels, butter, egg whites and spices are used.
In March 2009, Gyanji chefs made a miracle baklava. The length of this confectionery, baked as part of the Nowruz holiday, is 12 meters, and the width is four. The weight of sweets is about three tons. These indicators allowed Azerbaijani baklava to set a record and get into the CIS record book. In addition, this puff pastry product claims a place in the Guinness Book of Records.
Updated: November 30, -0001
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