Azerbaijanis love and know how to cook deliciously, but strict religious norms dictate certain restrictions for Muslims. Islam also left its mark on the national dishes of Azerbaijan. Recipes, for example, call for any meat except pork.
Azerbaijani cuisine
A characteristic feature of Azerbaijani cooking, in contrast to Russian, is that here in every kitchen there is always a strong aroma of spices. It is customary to complement Azerbaijan with a generous set of spices. are used in huge quantities. These are such well-known plants as basil, mint, dill, parsley, as well as sumac, saffron, cumin, fennel, various types of pepper, cinnamon, cloves and many others.
National dishes of Azerbaijan include all kinds of vegetables and fruits. Even in soups and hot meat snacks, fresh and dried cherry plums, grapes, figs, apples, apricots, plums, barberries, pomegranates, citrus fruits, etc. are added.
Azerbaijani chefs also know a lot about preparing desserts. Various dried fruits and nuts are crushed and, together with cinnamon, honey, saffron and mint, improve the taste of original sweets - nougat, Turkish delight, firni, baklava, kurabye, halva. They are also used for filling shor-kogal, shakerbura, zeyran, mutaka, kyata and many other sweet products made with or without dough.
For cooking, housewives take special containers - cauldrons, pitishniki, saji, tandoors and others, but this is not a mandatory requirement, they are just very convenient and, as a rule, have thick walls and special cavities for hot coals or electric heaters.
Baku pilaf
Azerbaijani pilaf with dried fruits and meat is a complex dish that is prepared in several stages.
Rice is cooked separately - 1 kg of cereal should be poured into a cauldron with plenty of cold water and put on fire. When it boils, add 2 tbsp. spoons of salt. Cook the rice until half cooked, then rinse with hot water and drain in a colander.
5-6 tablespoons of ghee are poured into the bottom of the cauldron, a flat cake is placed on the butter, and prepared rice is poured onto it in a heap. Add half a glass of saffron infusion, cover with a lid and simmer over low heat for about an hour.
Nar guvrum is prepared separately - it is usually lamb, but you can also use chicken. For the dish you need to cut 1 kg of meat into pieces, add salt, pepper, sprinkle with cumin and place in a roasting pan with melted butter. Fry over high heat. At the end, add two heads of finely chopped onions and dried fruits (apricots, figs, prunes, sultanas and barberries). Stir and pour in hot water with half a glass of saffron infusion. Simmer until the meat is done.
When setting the table, place the rice with the gazmakh broken into pieces on a large dish, spread the nar guvruma beautifully and sprinkle with pomegranate seeds.
Azerbaijani pilaf with dried fruits and meat can be made in a slow cooker. In this case, the cooking time will be significantly reduced.
Lamb offal dish
This dish is called jiz-byz. It uses the intestines, heart, lungs, testes, kidneys, liver and fat tail fat of a young sheep, as well as 2 onions, potatoes and spices (pepper, sumac, cumin, salt).
Jiz-byz, like many national dishes of Azerbaijan, is cooked in a special cauldron.
It is melted in a cauldron, and washed and cut into small pieces, giblets, spices and chopped onions are placed in it. Everything is fried over high heat, then potatoes are placed in the cauldron and hot water is added. Everything is stewed for about 40 minutes. Served sprinkled with cilantro, basil, dill and other herbs.
Khamrashi soup
Azerbaijani soup Khamrashi is prepared just before serving, as noodles are added to it, which lose their taste due to being in the broth for a long time. As for the beans, it is better to cook them in advance or soak them overnight.
National dishes of Azerbaijan are often prepared from young lamb with the addition of legumes. Khamrashi is no exception. For it, the meat should be minced and combined with salt and pepper. Add salt and spices to the pan with boiled beans. Bring to a boil, form the minced meat into large meatballs, place them in the pan and leave to cook.
Prepare unleavened dough from flour and water, roll it into a very thin layer and cut into small strips. Place the resulting noodles in a pan with beans and meatballs. Bring to a boil and turn off the heat.
Serve generously sprinkled with chopped cilantro, basil, mint, coriander and parsley.
Azerbaijani okroshka ovdukh
Azerbaijani-style okroshka is made not with kvass, but with the fermented milk drink matsoni. The composition of ovdukh includes boiled eggs, fresh cucumbers, green onions, cilantro, dill and garlic, mashed with salt. All of the listed components need to be cut, put in a plate and poured over the matsoni. The ingredients are combined immediately before serving, and before that they are stored separately in the refrigerator.
Sometimes pieces of boiled lean beef are added to okroshka.
Chagyrtma
National dishes of Azerbaijan rarely leave anyone indifferent. This also applies to Chagyrtma. The tasty and nutritious dish includes a lot of onions, chicken with bones, eggs, butter, bell peppers, fresh tomatoes, aromatic herbs and dry spices.
The chicken must be cut into small pieces, 60 grams each, salted, sprinkled with spices, poured with a small amount of grape vinegar and left to marinate.
Dip 1 kg of tomatoes into boiling water and remove the skin.
Finely chop one to one and a half kilograms of onions, add salt, add pepper, cumin, saffron infusion and simmer in a cauldron until soft and puree-like. To prevent the onions from burning, add hot water little by little, but not oil.
Mix butter, 200 grams, with onion, 45 minutes after the start of stewing.
After another 5 minutes, put the chicken pieces in the onion and simmer everything together for about 30 minutes.
Break 8-10 eggs into a bowl and lightly beat with a whisk to obtain a homogeneous cream-colored mass. Pour it into the cauldron, stirring constantly.
Immediately after this, cut the tomatoes into small pieces and place in a cauldron. Chop bell peppers and herbs there. Bring to a boil and turn off. Serve hot, placing on separate serving plates.
Lula kebab
Lula kebab is unique. To prepare it, you need to get special flat skewers.
Minced meat is traditionally made from fatty lamb, onions, cilantro, basil, parsley, salt and ground seasonings - pepper, sumac and cumin.
Short, thick sausages are formed from the minced meat and strung on skewers, and then fried on the grill. To make the minced meat viscous, it is passed through a meat grinder twice or kneaded for a long time in an electric processor with knives. After this, the minced meat is beaten on the table and placed in a cold place for 30 minutes. Even without eggs, after such preparation it holds very firmly on the skewer without losing its shape. The finished sausages are placed on thin pita bread and eaten, washed down with warm matsoni.
Lavash is made from unleavened dough consisting of flour, water and salt. To prevent cracks from appearing on the lula kebab when rolling, it must turn out thin and plastic, which is why Azerbaijani lavash is not fried in oil, but baked in a tandoor and used for lula kebab not immediately, but after it has rested and become soft . Since not everyone has a tandoor, it can be successfully replaced by a cast-iron frying pan with a thick bottom.
Dolma
Dolma are very small cabbage rolls that are wrapped not in cabbage, but in grape leaves.
Minced meat is made from lamb, boiled rice, pea puree, onions, salt, pepper and cilantro, basil, parsley and celery. They take half as much rice and peas as meat. The spicy leaves are chopped very finely, and the meat along with the onions is passed through a meat grinder. All ingredients are thoroughly mixed and placed with a teaspoon on grape leaves scalded with boiling water. The leaves are wrapped and dipped in salted boiling water. Cooking time - 30-40 minutes. Dolma is eaten hot, seasoned with matsoni.
Khinkali
Khinkali in Azerbaijani is a product made from unleavened dough, reminiscent of noodles, only more coarsely chopped. Nothing is added to the dough except water and wheat flour. In the cuisines of other nations, khinkali is a cross between dumplings and manti, that is, with filling. Khinkali in Azerbaijani - simple flat squares of dough. They are added to a variety of first and second courses. Khinkali is also served separately, with some kind of sauce, for example, garud sauce and gyimya meat.
For gyim, minced meat is stewed with spices and grape vinegar until soft.
Garud is a sauce made from matsoni and garlic, ground with salt.
Khinkali boiled in salted water is placed on a plate, gyimya is placed on it, garud is poured on top and sprinkled with chopped herbs.
Kutaby
To make kutabs with meat in Azerbaijani style, you need to prepare the dough and minced meat.
The dough requires wheat flour, a little salt and water. It is kneaded quite steeply so that you can roll out a thin flat cake from which to cut out circles with a diameter of 17-19 cm. Place minced meat in the middle, fold the dough in half, like pasties, seal the edges tightly. Fry in a frying pan with oil.
Kutabs with meat in Azerbaijani style are prepared from lamb, so they must be eaten hot, sprinkled with sour sumac. Onions, pieces of sour flatbread made from dried apricots and other fruits, pomegranate juice, salt and pepper are added to the minced meat.
Shaker-churek
This is a traditional sweet dish served with tea. It is very easy to prepare. From 1 kg of wheat flour, two beaten egg whites, half a kilogram of butter and the same amount of powdered sugar, you need to knead the dough and roll it into balls. Dip each ball in the yolk and place on a baking sheet covered with Teflon paper. Bake in a hot oven until golden brown. Place the finished Shaker-Churek balls on a dish and sprinkle with powdered sugar mixed with vanilla or cinnamon.
Firni
Firni is another dessert dish that resembles a very thick jelly or milk porridge. It is not much more difficult to make than shaker churek, and its unusual taste and consistency will surprise those who are not familiar with Azerbaijani cuisine. For firni you need rice flour (100 g), half a liter of milk, a tablespoon of ghee, the same amount of sugar, a little salt and ground cinnamon.
If there is no rice flour, then use regular white rice, grinding it in a coffee grinder. Pour rice flour into boiling milk in a thin stream, add sugar and salt and cook over low heat, making sure it does not burn. At the very end, add butter and stir thoroughly. Serve to guests by pouring into cups and sprinkling cinnamon on top.
Azerbaijani cuisine can rightfully claim to be one of the most original in the world. Its formation occurred under the influence of religious customs and cultural traditions, as well as thanks to a huge number of borrowings from the cuisines of Georgia, Iran and other countries.
Despite the fact that Azerbaijani cuisine has quite a lot in common with the culinary traditions of other peoples of Transcaucasia, it has managed to form its own unique characteristics. As a result, the original dishes of Azerbaijan have won well-deserved recognition, including outside the country.
general characteristics
The cuisine of Azerbaijan was formed under the influence of the natural, climatic, religious and cultural characteristics of the region. The geographical location of the country played one of the leading roles in this process. About half of the territory of Azerbaijan is occupied by mountains, and therefore a special climate has formed here, characterized by incredible diversity. The country has nine climate types out of twelve existing ones!
Due to the fact that in most populated areas of the country the climate is mountainous and subtropical, the local population has been engaged in cattle breeding and agriculture for centuries. As a result, meat (primarily poultry), as well as fruits and vegetables in all their variety, became widespread in the diet of Azerbaijanis.
In addition to climatic conditions, the development of Azerbaijani cuisine was influenced by the history of the country. Thus, the territory of present-day Azerbaijan managed to be part of the Arab Caliphate, as well as under the rule of Iranian Islamic dynasties, which led to the formation of material culture, including culinary traditions, under Persian influence.
In addition, in the 18th – 19th centuries, more than one and a half dozen small feudal principalities existed on the territory of the current country. The result of this was the formation of regional cuisines, the dishes of which, despite often using the same ingredients, differed in cooking technology.
Characteristics
Despite some common features inherent in the cuisines of all countries of the Caucasus region, the culinary traditions of Azerbaijan have a number of peculiarities. So, although the same hearth is used for cooking - a tandoor (a clay oven-barbecue, shaped like a giant jug), similar kitchen utensils and often the same ingredients, the traditional menu of Azerbaijani cuisine still differs not only in its range, but and in terms of taste.
- Many types of meat are consumed in Azerbaijan, but lamb is the mainstay of the diet. At the same time, young lamb is most often present on the menu. This is due to the peculiarities of culinary processing of dishes - meat is most often cooked over an open fire.
- In Azerbaijan, unlike other Transcaucasian countries, fish is popular. At the same time, the methods of heat treatment are very diverse.
- Azerbaijanis love vegetables and fruits very much, but spicy greens are their absolute favorite. It is added to many dishes, like nuts.
- is another widely local delicacy that is widely used in the preparation of a huge number of dishes.
- It is not particularly popular in Azerbaijani cuisine. It is used very moderately. Even meat here is usually served unsalted, and are used as flavoring additives to give it a piquant taste.
- The main spice, which is generously added to many dishes, is inherited from the Persian cuisine by Azerbaijani cuisine.
- Roses here are not just an object of aesthetic delight. Their petals are used to make syrup, sherbet and amazingly tasty jam.
- Azerbaijani cuisine is highly regionally structured. Many regions here have their own “specialty” dishes. For example, in Southern Azerbaijan, game and fish are stuffed with fruit; in Northern Azerbaijan, under the influence of the cuisine of Dagestan, a very common dish is khinkal (not to be confused with khinkali), and in Baku and some other large cities Iranian delicacies are very popular: halva, sherbet, etc.
- One of the “tricks” of Azerbaijani cuisine is its unique flavor range: here it is customary to combine fresh products with sour and dairy products.
- Almost all dishes without exception in Azerbaijan are served with bread called churek or bread, of which there are many types.
Main dishes and drinks
The range of dishes of Azerbaijani cuisine is very wide and often varies from region to region.
Vegetables and fruits
Vegetables and fruits, as well as a variety of spicy herbs, are widely represented in the diet of Azerbaijanis. In this case, vegetables are used mainly fresh.
It is noteworthy that mainly above-ground vegetables are used in Azerbaijan. Root vegetables are not popular here, and they are added to dishes very rarely.
An interesting situation has developed in Azerbaijani cuisine since. You simply won’t find it in classic recipes - potatoes began to be grown and eaten in the country only during the Soviet period. Before this, they were considered the main side dish. They were the ones served with meat. The most popular local seasonings for meat dishes are combined with chestnuts much more harmoniously than with potatoes: fermented juice of unripe abgor, (), and dogwood, as well as cherry plum, both fresh and dried. That is why in restaurants, meat and vegetable dishes are most often served with chestnuts rather than potatoes.
Vegetables widely used in Azerbaijani cuisine include asparagus, Derbent cabbage, and legumes. Also popular. Fresh vegetable salads are served with almost any dish. All ingredients are cut very finely and generously seasoned with fermented milk products and sauces.
In addition, in Azerbaijan they prepare kebabs from vegetables: potatoes and, as well as a kind of notorious vegetable scrambled egg, which is called kyukyu here: a mixture of a huge amount of greens and vegetables, which is beaten with an egg and fried. Pickled vegetables and pickles are also popular.
Green onions are used in huge quantities in Azerbaijani cuisine and usually accompany all fried meat dishes without exception. They also love it here, the local varieties of which cannot boast of being particularly spicy. It is eaten together with green feathers. Other popular herbs include tarragon and mint. Thyme and are used a little less often.
It is curious that classical spices are used very limitedly in Azerbaijan. So, it is usually added to meat and fish dishes, and to confectionery products. Real Azerbaijani pilaf is prepared with saffron, which is considered to be a national spice. At the same time, red pepper and other spices with a fiery taste are practically not used in Azerbaijani cuisine.
Meat dishes
Meat dishes are another local highlight. Of course, the “calling card” is pilaf. , generously seasoned with saffron, complemented with meat or fruit filling. Azerbaijani pilaf, in addition to saffron as the main spice, also boasts a rather original method of preparation. Rice and meat are cooked separately here and mixed just before serving the dish. Wash down the pilaf with sherbet: this is a drink based on fruit and berry juices, which includes infusions of seeds of various wild herbs. It is worth noting that in addition to the usual pilaf in Azerbaijan, there are a number of more exotic versions of it: with nuts, and even baked in dough.
Another dish that Azerbaijani cuisine is famous for is shashlik. It is prepared in a tandoor or on a grill, usually from lamb. Sumac berry seasoning is used as a flavoring additive.
Dolma is also popular - a dish that came to Azerbaijan from Turkey. These are very unique cabbage rolls - minced meat wrapped in grape leaves. There are other varieties of dolma - stuffed with meat, eggplant or pepper.
In addition to lamb, the diet of the local population also includes poultry (guinea fowl and chickens primarily). Many meat dishes are served with fermented milk products, cheese, etc.
Fish and seafood
Fish dishes are represented much more widely in Azerbaijani cuisine than in the culinary traditions of other peoples of Transcaucasia. Fish is usually cooked on a grill over an open fire, like a shish kebab, baked in a tandoor and smoked. Fish dishes cooked in a steam bath are also popular.
The “trick” of Azerbaijani cuisine is the fact that fish is often combined with fruits and nuts in dishes.
Soups
In total, the local cuisine includes more than thirty types of first courses. A distinctive characteristic of Azerbaijani soups is how thick they are. Many joke that soup in Azerbaijan is quite capable of replacing the second course.
Among the most popular Azerbaijani soups is the legendary piti. It is prepared from lamb, with the addition of cherry plum and a huge amount of spices. It is curious that each portion is supposed to be cooked in a separate clay pot. Just before serving, add saffron and finely crushed dried saffron to the soup.
Another popular dish of local cuisine is dovga. It is prepared from a mixture of flour and eggs with the addition of rice. To prevent the liquid from curdling during cooking, stir the soup constantly. Dovga is prepared both with and without meat.
Sujuk is an absolutely unique soup, because it is not salty, but sweet. It is prepared using flour, adding nuts and saffron.
Beverages
One of the most popular drinks in Azerbaijan is sherbet. This is a mixture of various fruit and berry juices, to which infusions of wild herbs and ice are added. Narsharab - pomegranate juice syrup and dosha - grape-mulberry syrup are also great thirst quenchers.
Beneficial features
Azerbaijani cuisine rightfully enjoys a reputation as one of the most healthy. One of its main advantages is the almost complete absence of chicken. To prepare it you will need: 600 g of chicken thighs, 400 g, 50 g of butter, 250 ml of chicken broth, a couple of tomatoes, two tablespoons of freshly squeezed tomatoes, three eggs, a teaspoon, herbs, salt and pepper to taste.
Please note that sometimes boiled chicken is used to prepare chyhyrtma, since one of the ingredients is also chicken broth. Yet the classic recipe calls for using raw meat.
Salt and pepper the chicken and fry in a deep frying pan in butter until golden brown.
Finely chop the onion. Remove the fried chicken from the pan and, adding a little more butter, throw in the chopped onion. Add some salt. The onion should be simmered over medium heat, stirring and mashing occasionally, until it becomes translucent and begins to caramelize.
Peel the tomatoes and cut them into as small pieces as possible, almost turning them into mush. Add tomatoes and lemon juice to onions. Pour in a third of a glass of broth and mix thoroughly. Simmer the vegetables and broth over low heat for five minutes, stirring with a wooden spatula. After this, place the pre-fried chicken on top, add turmeric and pour in the remaining broth. Please note that it should not cover the meat entirely. Stir and cover with a lid. Now the meat should be stewed for half an hour over low heat.
Beat the eggs, add salt and pepper and add pre-chopped herbs. After this, pour the mixture into the pan with the meat, trying to distribute it as evenly as possible. Please note that there is no need to stir!
Over very low heat, without covering the pan, simmer the dish until the sauce thickens. Don't forget that you can't stir the dish!
Cooking kutabs with herbs
Kutabs are thin, crescent-shaped pies that are very popular in Azerbaijan. Meat or herbs are used as filling for them, and the most widespread are the kutabs with herbs, which are considered “classic”.
Traditionally, these pies are baked immediately before guests arrive; they are not prepared in advance. Kutab is usually served with sweet herbal tea. Fun fact: you can't eat them with a knife and fork. The pies are simply rolled into a tube and dipped in sauce.
To prepare kutabs with herbs, you will need the following ingredients: a bunch of cilantro, the same amount of parsley and onions, two glasses of wheat flour, half a glass of water, 150 g of butter and 10 g of salt.
Mix flour with salt. Pour a quarter cup of warm water into the mixture. Mix thoroughly, then add the remaining water. Knead a stiff dough.
Chop the greens and mix with 100 g of melted butter.
Now the dough should be divided into four parts of equal size. Roll each into a pancake about a millimeter thick.
Place the filling on half of the rolled out dough and cover with the other half. Seal the edges, making sure that there is practically no air left inside. Fry in a dry frying pan over very low heat. Grease the finished products with butter.
Azerbaijani cuisine is considered one of the most ancient in the world. The cuisine of Azerbaijan, which has quite a lot of traditions common to all Caucasian peoples, at the same time combines some features that give it a unique flavor.
Features of Azerbaijani cuisine
- Despite the abundance of different types of meat available, Azerbaijanis prefer to use lamb for preparing main dishes (for example, pilaf).
- The favorable sunny climate of Azerbaijan is also reflected in the cuisine of local peoples: vegetables, fruits and berries (pears, plums, cherry plums, eggplants, tomatoes, cucumbers, quinces, citrus fruits) are widely used in preparing dishes.
- The originality of Azerbaijani cuisine is in the types of utensils used by local people: pitishniki, cauldrons, saja frying pan, kassa cups and others.
- Azerbaijani dishes have a spicy, pungent taste, and their delicacies are truly sweet.
- Among the traditional recipes of Azerbaijani cuisine you will not find dishes with pork or recipes for alcoholic drinks, since the cuisine of this country is largely influenced by Islam.
Popular Azerbaijani dishes
It is impossible to talk about the cuisine of Azerbaijan without mentioning its famous pilaf. It is believed that the Azerbaijanis cook pilaf best in the Caucasus. They usually use lamb, but variations with beef and even fish are possible. Azerbaijani pilaf is flavored with a mixture of spices from saffron, cloves, cinnamon, cilantro and ground peppers. According to ancient Azerbaijani traditions, the rice part of the pilaf is served separately from the meat filling and herbs.
The second most popular Azerbaijani dish is rightfully considered lula kebab- minced meat cutlets, strung on thin wooden skewers and cooked over an open fire. Also, Azerbaijanis cannot imagine a summer feast without barbecue - they are real masters in preparing various marinades.
While in Azerbaijan, it is worth trying another traditional dish - dolma. This is a kind of analogue of Russian cabbage rolls, only smaller in size. The filling can be meat, fish or vegetable, and instead of cabbage leaves, grape or quince leaves are used.
A significant part of Azerbaijani national dishes is sweets and desserts, which can be divided into three groups depending on the method of preparation: dough products, caramel treats and candies. To enrich the taste of desserts, Azerbaijani chefs use sesame, cardamom, ginger, various types of nuts, and poppy seeds. The most popular Azerbaijani sweet is baklava, which is made from dough, honey, sugar, caramel and nuts.
Many Asian and Caucasian cuisines have in their arsenal such a delicacy as sherbet. In Azerbaijan, this is not the name for a sweet, but a soft drink based on berries and fruits with added sugar, which is usually served with pilaf and other main dishes. Another popular national drink of Azerbaijan is doshab, which is similar to sweet fruit puree.
The main drink in Azerbaijan is black tea. It is brewed strongly and then drunk from special small pear-shaped jugs called “ormud”.
People in Azerbaijan love and know how to cook, and therefore, to receive guests. Azerbaijanis love long feasts, during which they can try many traditional dishes. If you are lucky enough to visit Azerbaijan, do not look for a cafe where to have a snack - better go visit the locals: only after tasting home-cooked dishes will you be able to truly appreciate the culinary traditions of this country.
Azerbaijanis, like all Caucasians, are very hospitable. They always welcome even late and uninvited guests cordially, treating them with all their hearts. Their cuisine is original and extremely interesting, with a truly oriental flavor.
FEATURES OF AZERBAIJANI CUISINE
The range of dishes here is so wide that it will delight even the most fastidious gourmets. More than two thousand hot dishes, many snacks, meat dishes, about two hundred varieties of pilaf - this is only a small part of what the residents of Azerbaijan can offer to guests. But this region is famous not only for its abundance of food. According to Muslim traditions, it should also please the eye and bring aesthetic pleasure, so the table is always bursting with a large number of different goodies.
If we briefly characterize the culinary traditions of this people, then certain features are important. Let's start with the fact that in Azerbaijani cuisine preference is given to meat dishes prepared from lamb, beef or various types of poultry. Particular attention is paid to fish dishes - they are grilled, baked in a tandoor or smoked. Each dish here has its own unique taste, which is achieved through the use of many herbs and spices.
To prepare food, residents of this Transcaucasian state necessarily use a lot of fruits, vegetables and herbs. Preference is given mainly to chestnuts, grapes, dogwood, quince and cherry plum. Carrots, beets, and potatoes are used less often. An integral part of any dish is greens. Cilantro, onions, parsley, basil are the main companions of every cook. As a rule, there is a lot of greenery in a serving - it takes up 2/3 of the plate, it is served fresh, sometimes even separately from the main dish.
Azerbaijanis also reverence and madly love spicy herbs. They give food a special piquancy and sophistication. Tarragon, saffron, coriander and mint are frequent guests on the local table. They have also found use for knotweed - it is always added to pilaf and meat dishes. Rose oil is also popular here, which is often used in making sweets, in particular jam.
POPULAR DISHES OF AZERBAIJANI CUISINE
Although the cuisine of Azerbaijan is very diverse, you can try to highlight the most famous culinary masterpieces prepared here. Although it will be difficult to do this, because literally everything here deserves attention!
Snacks
Considerable attention is paid to light dishes based on vegetables and herbs. One of the simplest snacks made from these ingredients is kyukyu. Essentially, this is an ordinary scrambled egg, cooked with the addition of herbs, walnuts, barberries, saffron, herbs and many aromatic spices. To prepare kyukyu, fresh milk or cream is also used, which makes it even more fluffy and tender. The dish is usually served with fermented baked milk or other fermented milk products.
Adjapsandal, a vegetarian dish that is common not only in the East, but also in European countries, also falls into the category of cold appetizers. The self-name is quite exotic; translated from the Turkic language it means “how amazing you are.” It is prepared from fresh vegetables, using eggplants, sweet bell peppers and tomatoes. In some versions, hot pepper and some potatoes are added. A mandatory ingredient is greens - cilantro, basil, onions or garlic. In terms of taste and the set of main components, ajapsandal resembles the European version of vegetable sauté.
Vegetable appetizers that go well with meat include hafta bejar - an assortment of pickled eggplants, white cabbage, carrots and tomatoes. As in any Azerbaijani dish, there are many spices and herbs.
Vegetable salads occupy a place of honor in Azerbaijani cuisine - as a rule, they are served with meat. Vegetables for them are cut into large cubes, after which they are seasoned with fermented milk sauces or olive oil. One of the most famous salads is beet fisinjang; it is perfect for any holiday. The harmonious combination of beets, cilantro, walnuts and pomegranate seeds makes it very tasty and tender. In some regions of the country you can find fisinjan made from lobio and beans.
First meal
There are about 30 types of first courses in traditional Azerbaijani cuisine. Hot ones are represented mainly by meat soups; they are very filling and high in calories. Unlike regular soups, they have a thicker consistency, which is achieved by using a small amount of broth. 
One of the most common first dishes is bozbash - a fatty, rich soup with vegetables and fruits, prepared on the basis of lamb broth. Translated from Azerbaijani it means “gray head”. This name was most likely borrowed from Iranian tribes. Bozbash is multi-component; for its preparation it is necessary to use Turkish (lamb) peas, chestnuts (sometimes replaced with regular potatoes) and lamb. To make the soup thicker and richer, a lot of vegetables are added to it; onions, sweet peppers, zucchini, eggplants, carrots and tomatoes are often used. Many spices and seasonings, in particular basil, mint and saffron, make it even more aromatic, and the addition of apples and cherry plums gives it freshness and a barely noticeable sour taste.
In local cuisine, there are several varieties of bozbash, differing in the set of main ingredients. Interesting are kufta-bozbash - pea soup with lamb meatballs, as well as brocade-bozbash - with chestnuts and young lamb meat. Balyk-bozbash is also popular; instead of lamb, fish fillets, mainly stellate sturgeon, are used to prepare it. Pomegranate juice, used for marinating fish, and cherry plum fruits add piquancy to the dish.
Depending on the regions of the country, there are several more varieties of bozbash: Yerevan, Etchmiadzin and Sisian. It is served in deep plates. It comes with traditional lavash and sour-milk Caucasian sauce. The dish is decorated with parsley, mint or any other herbs.
Kelle pacha is another famous dish found on the tables of hospitable Azerbaijanis. It is also widespread in Iran and Turkey. It is a hearty, rich broth made from lamb legs and tripe, seasoned with spices and a lot of herbs.
Locals call the national dish of Azerbaijani cuisine piti - a traditional soup made from lamb brisket with the addition of chestnuts, peas, onions, peppers and garlic. Unlike other hot dishes, it is cooked in the oven. All ingredients are pre-heat treated and then baked in a clay pot in the oven. The soup has a thick consistency, delicate taste and pleasant aroma.
Among the peoples of the Caucasus and Transcaucasia, there are several well-known dishes that use beef. The first place in this list belongs to a soup called khash. According to researchers, this is one of the oldest Azerbaijani dishes, which previously had a ritual character. Beef tripe is used to prepare it; in some regions there is a tradition of adding the legs, head and tail of great horned cattle. Khash is a light soup that is usually eaten only for breakfast. It must be served hot. The peculiarity is that it is prepared without salt and spices, and these ingredients are presented to guests in a separate plate. In some cases, it can be decorated with finely chopped parsley and cilantro.
Specific dishes of Azerbaijan include umach - onion soup with small flour balls in the form of small crumbs. Before serving, it must be seasoned with saffron and garnished with dried mint. You should also try ovdukh - a cold soup reminiscent of traditional Russian okroshka, as well as balva - rice soup with the addition of herbs and finely chopped boiled eggs.
The local soups are very high in calories and filling, so they are often used as full-fledged main courses. This is also the case with Sulu Khingal. Prepared on the basis of meat broth with the addition of young lamb meat and a variety of vegetables, it will delight the most sophisticated gourmets. It is also served with several pieces of bread and vinegar. Shchorba is another famous Azerbaijani dish. It is a rice soup with the addition of chickpeas and fruits (apples, plums and cherry plums).
You can also find “light” soups in Azerbaijani cuisine. For example, hamrashi - with beans and noodles, sujuk - sweet soup, with walnuts and butter, seasoned with saffron tincture. The broth with boiled lamb dumplings with the addition of fat tail fat, onions and spices is also interesting - it is called kurza. Azerbaijani dumpling soup - dushbara - is also popular. It consists of small-shaped dumplings (from 8 to 10 pieces fit on one spoon). They are boiled in lamb broth, dried mint or cilantro is added. The dish is served with wine vinegar and garlic.
Dishes made from sour milk have also become widespread. Among them, dovga has a special taste - it is an aromatic fermented milk rice soup with meatballs, seasoned with mint, cilantro and spinach. It is truly versatile and can be served both cold and hot. Meatballs are cooked separately and added to the soup immediately before serving. Syudlu-syyig - milk rice soup with the addition of sweet, sugar syrup, saffron, butter and cinnamon - also has a delicate taste and pleasant aroma.
Second courses
In Azerbaijani cuisine, preference is given to dishes made from lamb and poultry. Due to their religious beliefs - the local residents are predominantly Muslim - they do not eat pork. Particular attention is paid to the freshness of the meat, since most dishes are cooked over an open fire.
Many people call pilaf one of the national dishes without which it is impossible to imagine Caucasian cuisine. It is very ancient and it is hardly possible to establish the exact place of its origin. The cooking recipe first appeared in the countries of the Middle East around the 2nd-3rd centuries. BC. There are many options and techniques for preparing it. In Azerbaijan alone there are about 30 options. According to local culinary traditions, pilaf consists of two parts: the first is rice porridge (it is possible to use other cereals, but this is extremely rare), the second is gara (a combination of meat, vegetables, fruits, dried fruits, herbs and spices). When cooking, pay special attention to the choice of utensils. As a rule, cast iron or copper cauldrons are used. 
Azerbaijanis have their own original technology for preparing pilaf. Its essence lies in the fact that rice and gara are prepared separately and combined on a plate only before serving, while the ingredients should never be mixed. There are regions where rice and pilaf filling are served on separate plates. Gara options can also be varied. To prepare it, they use meat, fish fillets and vegetables, to which they necessarily add fruits, mainly cherry plums, sour plums and pomegranate.
The taste of Azerbaijani pilaf depends on the correct technology for preparing rice. To ensure that the cereal is not overcooked, but remains whole and crumbly, it is steamed using metal stands and adding a little lamb fat or butter. Pilaf is presented to guests, observing certain traditions that have developed over many centuries. When serving, the dish is divided into three parts: the first is rice, the filling is served on the second plate, greens, herbs (basil, onions, cilantro) and kazmag (unleavened dough flatbread), which plays the role of an appetizer, are brought separately. Asians usually serve pilaf warm and wash it down with sorbet.
It's hard to imagine local cuisine without aromatic kebab. Shish kebab is an integral part of many national cuisines, although the tradition of its preparation originated in the Middle East. Juicy and aromatic Azerbaijani kebab is made from lamb, although other types of meat are often used - beef, veal, chicken, fish fillet and even seafood.
Among the fried meat dishes, one can also highlight lula-kebab (chopped minced lamb, fried on a grill, served with herbs and pita bread) and tandoor kavap (fried meat baked in a tandoor, that is, in a jug-shaped grill). Dener kebab, or shawarma, is also popular among Asian people - this dish has Arabic roots and is common in many countries of the Middle East. It is pita bread stuffed with pre-grilled lamb or beef. Along with the meat, finely chopped fresh vegetables seasoned with garlic or tomato sauce are added to the shawarma.
In Azerbaijan, food is treated with respect, so even animal entrails are used. All these ingredients combine well in a national dish called chyz-byz - a roast based on a broth made from lamb bones and ribs. Lamb lungs, liver and heart are added to it, simmering everything with a small amount of vegetables, mainly potatoes and onions.
Dolma is another national dish, common among the peoples of the Caucasus and Central Asia. This is a kind of variation on the theme of Ukrainian cabbage rolls, only instead of cabbage leaves they use grape, quince and fig leaves. For the filling, lamb with stewed vegetables or sturgeon or stellate sturgeon fillet is used.
There are many options for preparing dolma in Azerbaijan. In the summer, badimdzhan dolmasy is often served - this is a vegetable dalma. Eggplants, sweet peppers and tomatoes are used to prepare it. The dish is served with fermented milk sauce and chopped garlic. Delhi dolma is also very popular. It is made from eggplants, and rice and peas are used as a filling, seasoning everything with mint and other herbs. Depending on the main ingredients, there are several more variations of Azerbaijani cabbage rolls: sogan-dolmasy (from onions), khiyar-dolmasy (from fresh cucumbers), pib dolmasy (from linden leaves) and alma-dolmasy (from apples).
A traditional meat dish among the peoples of the Caucasus is kufta - these are large meatballs made from lamb with the addition of saffron and other aromatic herbs. There are several varieties of this dish: arzuman-kufta (meatballs stuffed with boiled eggs, onions and herbs), riza-kufta (meat balls stewed in tomato sauce), tava-kuftasi (beef meatballs fried in a frying pan). No less popular is Tabriz kyofta - meatballs stuffed with rice with the addition of dried apricots, raw eggs and chickpeas. A lot of herbs and spices add aroma and sophistication to the dish.
Flour dishes and bread products
Bread and flour products occupy a significant place in the diet of Azerbaijanis. Previously, bread was baked on iron sheets - sajs, but over time they were replaced by tendirs, which have not left the everyday life of local residents to this day. A good alternative to traditional bread products is churek. It is made from yeast dough, often round, sometimes reminiscent of a roll. Churek is baked without any filling, only sprinkled with a small amount of sesame seeds on top. In appearance it resembles an ordinary loaf. 
Azerbaijanis call a hearty and tasty flour dish kutab (in some regions - gutab) - this is a seasonal dish, popular mainly in spring and autumn. It is a thin pie baked from unleavened dough, resembling a crescent moon in appearance. Kutab is filled with lamb or lamb offal, adding pomegranate seeds, grated onions, cheese and a lot of herbs. Previously, camel meat was used instead of lamb, but now this is almost never done. In some regions of Azerbaijan, Lezgin kutabs, or afars, are popular. They differ from traditional dishes in that only greens are used as filling, and they are cooked over an open fire, using sajji for this.
A variation of kutab is kyatya - these are the same pies, but the filling is a mixture of sheep's milk cheese (motal) and onions. Finely chopped woodlice leaves are also added here, sometimes they are replaced with young nettle leaves or spinach. The filling is a mixture of boiled potatoes and minced meat. Kyatya and kutab are usually large in size and filled with a lot of greens. They are baked on iron discs - sajs. The pies are eaten hot, often served with yogurt or kefir.
It is difficult to imagine Azerbaijani cuisine without traditional lavash - not a single holiday is complete without it. In fact, this is ordinary unleavened bread, shaped like an oval flatbread. As a rule, pita breads are very thin - their thickness does not exceed 2-5 mm, and the width of one sheet is about 50 cm. For the dough, mainly wheat flour is used, less often barley flour. Products are baked in special ovens (tendyrs). Traditionally, the dough for lavash is kneaded by the eldest woman in the house. To do this, use a large wooden trough - tasht. The daughter-in-law is always entrusted with rolling out the dough. Afterwards, the cake is pulled onto the inner walls of the oven and baked for literally 30-50 seconds. The finished sheets are stacked in small piles of 10 pieces. Lavash is a non-perishable product, so it can be stored dry for a long time.
In Azerbaijan, lavash is served with meat and is always used when serving lula kebab. In addition, it has a certain ritual function. There is a tradition according to which in some regions of the country it was presented as a gift for the daughter-in-law, which symbolized good luck and prosperity.
Sweet pastries
Azerbaijanis have a special love for sweets: delicious fruit jams and various pastries become integral attributes of any feast. The assortment of sweet pastries is quite diverse and includes about 30 varieties. The list of the most famous Azerbaijani delicacies includes baklava, Baku kurabye and sheker-bura.
Baklava is a traditional oriental dessert, which is a layer cake filled with nuts with the addition of cardamom, saffron, cloves and other spices. Each region of Azerbaijan has its own traditions for its preparation. Even in appearance it looks different: there is a square and a triangular one, although in the classic version it is cut into small pieces in the shape of a diamond. 
Kurabye, a very simple spicy shortbread, goes well with aromatic Azerbaijani tea. There is a legend that in ancient times this dessert was invented by a resourceful servant of the Persian Sultan. Once the villains stole all the sweets from the Sultan's palace. The servant decided to rectify the situation and, using the products he had, baked simple oval-shaped cookies. To give it a more aesthetic appearance, I decorated it with powdered sugar, sprinkled with cinnamon and saffron. Since then, kurabye has become a favorite dessert among Asian peoples. Another variety of Azerbaijani-style shortbread cookies is Shaker-Churek - these sweet, tender, melt-in-your-mouth shortbread cookies will decorate any holiday table.
An easy-to-prepare and at the same time very tasty dessert is sheker-bura (“sweet pie”). The delicacy is prepared mainly during the national holiday Novruz. According to traditions, on this day sheker-bura symbolizes the moon, and baklava is the personification of the stars. The pies are baked from wheat flour and filled with almonds, walnuts and cardamom. On top they are decorated with a small pattern in the form of wheat ears.
Firni is also an Azerbaijani dessert. It is made from milk and rice flour, poured melted butter on top and sprinkled with cinnamon. Mutaki is another sweet that everyone will like, it is prepared mainly on holidays. The delicacy is a simple crumbly tube filled with nuts and sugar. It is quite simple to prepare, but thanks to the use of spices, the taste is very unusual.
Azerbaijani nan also belongs to the category of butter cookies. This dessert has the form of small slices, cut diagonally. The delicacy has a light spicy flavor, which is typical for all oriental sweets. When cooking, various fruit fillings, walnuts, candied fruits and raisins are added to it, and the top is decorated with powdered sugar.
Beverages
The most famous Azerbaijani soft drink is sherbet - this is one of the oldest types of drink common in Eastern countries. Previously, it was a combination of decoctions of dogwood, rose hips and licorice with the addition of spices and herbs. Now it is prepared on the basis of fruit juices, adding a number of spices and herbs, a little sugar and ice cream.
Second place goes to ayran - a fermented milk drink that perfectly quenches thirst. Traditionally, it is prepared from cow’s, or less often sheep’s, milk, adding a little salt and water.
Doshab - boiled fruit juice - has not only excellent taste, but also medicinal properties. It is made by combining grape, mulberry and apricot juices. Eat it without sugar. The consistency is more like a sauce. Doshab is often consumed as an addition to meat dishes and snacks.
It’s hard to imagine an Azerbaijani feast without tea: according to local residents, it encourages friendly communication and is simply necessary to maintain a casual conversation. According to local traditions, drinking tea is a kind of symbol of hospitality and respect for the guest.
Over the course of centuries of history, Azerbaijan has developed its own tea drinking traditions. The first thing worth noting is that they drink only black long-leaf tea here. The drink itself must be very strong. Tea leaves are brewed in large teapots, then the finished drink is poured into tall pear-shaped mugs (armudas). At the same time, it is never diluted with hot water and no sugar or granulated sugar is added, thereby preserving the natural strong taste and pleasant aroma.
Usually tea is served with different types of fruit jam or oriental sweets. To make it even more aromatic, oriental spices are often added to it - cloves, ginger, cinnamon and cardamom. In the summer, rose oil is added to tea, which perfectly quenches thirst on hot days.
Among Azerbaijanis, tea is also an attribute of matchmaking. If during this ceremony the daughter-in-law's parents put a piece of sugar in it, then this means that it is time to prepare for the wedding, and if sugar is served separately, then this means that it is too early for the groom to rejoice.
Among the alcoholic drinks, it is worth noting mulberry brandy - this is a strong alcoholic drink, for the preparation of which mulberry juice is used. It has a transparent color, has a tart taste with a clearly noticeable smell of berries. The drink can be stored for several years. It is aged in special wooden barrels. Aged varieties have a more saturated hue (from golden to dark brown), a pronounced tart taste, which harmoniously combines with the aroma of fragrant herbs, berries and wood.
As you can see, Azerbaijani cuisine is distinguished by a great abundance of different dishes, each of them is characterized by a unique taste. The unique taste of local culinary masterpieces is associated not only with the skill of the chefs, but also with the wide variety of products that the generous land of Azerbaijan provides for their preparation. Azerbaijanis adopted many recipes and traditions from those peoples who lived next to them for many centuries. All this contributed to the fact that they were able to creatively diversify the range and improve the taste of their own food, but at the same time were able to preserve the unique local flavor!
A sophisticated gourmet visiting the country will be amazed by the excellent taste and delicate aroma Azerbaijani cuisine. Azerbaijani national dishes are unique and original.
Food is an important part of Azerbaijani culture, and you can eat well without breaking the bank. Azerbaijani cuisine represents an intriguing combination of influences from Turkey, the Middle East, Iran, Central Asia and even India. Lamb is the main ingredient and typical seasonings include saffron, cinnamon and fresh coriander.
First courses differ from ordinary soups in their concentration and thickness, because they usually contain a small amount of broth. A peculiarity of Azerbaijani cuisine is the use of some national dishes as first and main courses. In this case, the broth is served separately, and then the rest as the main course, but it is cooked together. Another difference between national soups is the use of sheep fat, which is placed in a bowl in small pieces.
The serving is also very original. Traditionally, tea is served first, followed by the main courses. At banquets, celebrations and wedding celebrations, first courses are not usually served. The table is usually decorated with a variety of greens, fresh tomatoes and cucumbers (pickled in winter). Typically two or three courses are served. In many areas, dovga made from sour milk and herbs is served after lunch, which promotes better absorption of the previous dishes).
Azerbaijani recipes
National dishes of Azerbaijan
A traditional meal in Azerbaijan begins with a plate of aromatic green leaves called goy, accompanied by lots of chorek (bread), salad (tomatoes and cucumbers), and sometimes katyk (yogurt) and pendyr (cheese). Traditional seasonings include douz (salt), istiot (pepper) and sumac (a sweet, dark red spice with a floral aroma). Main national dishes may include the following:
Balyk is a fish, most often sturgeon, usually skewered and fried like a kebab, served with a tart sour plum sauce.
Dograma is a cold soup with sour milk, potatoes, onions and cucumbers, very similar to Russian okroshka.
Dolma is a traditional recipe of minced lamb mixed with rice, with the addition of mint, fennel and cinnamon, and wrapped in grape leaves (yarmak dolmasy) or cabbage leaves (kalam dolmasy), but most restaurants serving dolma tend to serve stuffed tomatoes, sweet pepper and eggplant.
Dovga is a hot, thick soup made from yogurt, rice, spinach and fennel.
Dushbara - small dumplings filled with minced lamb meat and herbs, served in broth.
Lavangi is a delicious dish of chicken stuffed with walnuts and herbs. This is probably the signature dish of the Talysh region of southern Azerbaijan, but it is very difficult to find in restaurants.
Lula kebab is a mixture of minced lamb meat, herbs and spices, roasted on a spit over an open fire. Often served with pita bread.
Piti - soup with lamb, lard, chickpeas and saffron, cooked and served in individual pots. You need to scoop it out into your own bowl, and wipe away the drips with bread.
Pilaf is a classic dish of rice, lamb, onions and prunes, with the addition of saffron and cinnamon.
Kutabs are a kind of wrapped pancake filled with minced lamb, cheese or spinach.
Tika kabab - pieces of lamb marinated in a mixture of onion, vinegar and pomegranate juice, skewered and grilled over an open fire. The more common name is shashlik, from the Russian word shashka (sword).
Salads made from fresh vegetables occupy a special place in Azerbaijani cuisine. When making salads from fresh tomatoes, cucumbers, capsicums, coriander and basil, these components are thinly sliced. Salads are served along with the main course. Salads “Khazar”, “Azerbaijan”, “Bahar”, salad with red caviar, Shaki salad are just a few of the most common salads and cold dishes of Azerbaijani cuisine.
Azerbaijani national cuisine includes more than 30 types of soups. These are meat dishes, such as piti, kufta-bozbash, shorba, or dishes made from sour milk and greens, such as dovga, ovduk, dogramaj, bolva, etc. First courses are very rarely seasoned with tomato paste. For this purpose, fresh tomatoes are used in the summer, and dried plums (to give a sour taste) and spices with dyes in the winter. There are many different first courses made from flour, such as sulu-khingal, khamrashi, umach, dushbara.
The most popular main dish in Azerbaijan is pilaf. There are about 40 recipes for this dish. Depending on the type of ingredients, pilaf can be called kaurma-pilaf (with lamb), sabza-kaurma (with lamb and herbs), touh-pilaf (with chicken), shirin-pilaf (with sweet dried fruits), syudlu-pilaf (with milk) and etc. There are more than 100 names of main dishes made from meat, fish, vegetables and flour.
Among the popular second courses made from flour are the following: khashil, khingali with meat, suzma-khingali, yarpag-khingali, kurtaby (with meat, pumpkin, herbs), miracle, etc. Many second courses are made from fish. Sturgeon kebab, Azerbaijani kutum, kuku kutum, balyk, chygyrtma, stuffed fish, boiled, fried and stewed, fish pilaf, sturgeon pilaf are some of the most popular fish dishes.
Dessert
Azerbaijanis, like their counterparts in Turkey, love sweets. Typical Azerbaijani desserts are sticky, syrup-soaked cookies such as baklava and halva. The latter, a layer of crushed nuts sandwiched between pieces of thin fried dough, is a specialty of Sheki, in northwestern Azerbaijan. Other traditional baked goods include shekerbura (crescent-shaped, filled with nuts), peshmak (a tube-shaped candy made from rice, flour and sugar) and gyrmabadam (cookies filled with chopped nuts).
But such sweets are generally bought in pastanesi (confectionery shops), and eaten at home or on a holiday, such as a wedding. The usual conclusion to a restaurant meal is a dish of fresh fruit: plums, cherries, apricots, grapes, or whatever is in season.
Soft drinks
The national drink is tea, which is drunk in Turkish style from small tulip-shaped cups. It is usually made with sugar, but without milk. Unlike Turkey, where sugar is usually added to tea, in Azerbaijan you need to put a piece of sugar in your mouth and drink tea through it. Another unusual tradition, more common among the Lezgins of northern Azerbaijan, is adding a spoonful of rose water to tea. Tea is generally served in a pot in a teahouse.
Kahwa (coffee) is not often found outside Western-style hotels and restaurants, and even then it is instant. Coffee machines have just begun to appear in the country, and good espresso is still a rarity. Even Turkish coffee can usually only be found in Turkish restaurants.
Tap water throughout the country is not particularly safe, and even local residents rarely drink it without boiling. Bottled mineral water is cheap and easily available. The main Azerbaijani mineral waters are Zam-Zam, Shollar and Kakh. The stronger Borjomi from Georgia is also widespread.
Alcoholic drinks
Despite being a nation of Shiite Muslims, more than 160 years of Russian presence have left Azerbaijan with a strong penchant for alcohol. The country once produced large quantities of home-made wines and brandies, but the industry has declined since independence. Vodka and beer are the main drinks today. Vodka, known here as arag, is one of the drinks for special occasions. Locally produced moonshine is made from the mulberry plant and is known as mulberry.
National products of Azerbaijan
Azerbaijani cuisine is known for its vegetables, especially eggplants, tomatoes, red peppers, cabbage, spinach, sorrel, red beets, radishes, onions, cucumbers, green beans and others. The variety of national dishes includes many products such as rice, flour, vegetables and herbs.
Pickled garlic, capsicums, eggplants, hafta bejar, onions, pickled grapes, tomatoes are served separately, accompanying various soups and meat dishes.
In Azerbaijani cuisine, spices such as saffron, cumin, fennel, anise, capsicum, bay leaf, coriander, as well as mint, dill, parsley, celery, tarragon, basil, saturium, thyme, etc. are used. The Absheron Peninsula is the only place where saffron grows. The national cuisine has 50 different dishes and 10 different confectionery varieties of flour with the addition of saffron. Seasonings such as lemon, olives, milk, cream, food additives, abgora (grape juice), narsharabi (pomegranate wine), cherry plum, dogwood, dried apricots, lavashana, sumac and others are widely used to improve the taste and smell of food.
Most dishes are prepared from lamb, beef, poultry and minced meat. The country is rich in various types of fish, especially stellate sturgeon and sturgeon. In Azerbaijan, sturgeon is mostly consumed.
Fresh and sour milk is widely used in the preparation of dovga, sudlu, kelekosh, and ovdukh.
The traditions of Azerbaijani cuisine are considered the most ancient and diverse in the world. Modern cooking in Azerbaijan has preserved all its traditions, adapting them to new requirements and cooking technologies. Since ancient times, dishes have been prepared in copper utensils, and today in many villages of Azerbaijan, residents continue this tradition. Some restaurants serve dishes in national clay dishes called pitishnice.
The main features are determined by the climate, which has led to the widespread use of lamb, as well as fruits and vegetables, in Azerbaijani cuisine. Also, seasonings have long been very popular in this territory: cinnamon, cloves, parsley, dill, hot and allspice, cumin, cilantro, mint, saffron, sumac, etc. From ancient times to this day, the most popular Azerbaijani dish remains kebabs and tandir dishes. Almost all the cooking is distinguished by its spiciness and unique aroma, this is explained by the residents’ love for savory things.
