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Azerbaijani cuisine (Azerbaijani: Azərbaycan mətbəxi) refers to the cooking styles and dishes of Azerbaijan and Iranian Azerbaijan region.

History and features of Azerbaijan national cuisine

Azerbaijan's national cuisine is closer to Middle Eastern cuisine due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains traditional methods of preparation of dishes while incorporating modern cooking requirements and preparations.

Azerbaijani dishes have traditionally been cooked with copper utensils in copper cookware. Copper bowls and plates are still commonly used as serving dishes.

Azerbaijani cuisine is full of different types of greens and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The majority of national dishes are prepared of lamb, beef and poultry meat. Dishes prepared of minced meat are more prevalent. The sea, lakes and rivers of the Republic of Azerbaijan are abundant with different fish species, particularly white sturgeon. Sturgeon fish is widely used in preparation of national dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best known delicacies well sought after in other parts of the world, including former Soviet countries.

One of the most reputed dishes of Azerbaijani cuisine is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinct from those found in Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. The third courses include soups, of which there are more than 30 types in Azerbaijani national cuisine. These include kufta bozbash, piti prepared of meat and dovga, ovdukh, dogramach, bolva prepared of greens and yoghurt. Some soups are served in national or interesting and unusually-shaped bowls.

Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.[1]

Light snacks

Azerbaijani cuisine has a number of light snacks and side dishes to open or accompany the main meals: a plate of aromatic green leaves called goy, pieces of chorek (bread), choban (a tomato and cucumber salad), and sometimes white cheese or qatik (sour yogurt). Cold snacks are generally served separately from the drinks.

Dishes

Lavangi from fish

Main dishes may include a selection of the following:

Meat

Azerbaijani dushbara
Name Description
Balıq Fish, usually sturgeon, normally skewered and grilled as a kebab, is served with a tart sour-plum sauce.
Dolma The traditional recipe calls for minced lamb or beef mixed with rice and flavoured with mint, fennel, and cinnamon, and wrapped in vine leaves (yarpaq dolması) or cabbage leaves (kələm dolması). There are also sour sweet cabbage dolma (turş şirin kələm dolması) and eggplant dolma (qarabadımcan dolması).
Badımcan Dolması Tomato, sweet pepper, and aubergine stuffed with minced lamb or beef mixed with chickpeas.
Dushbara Small dumplings stuffed with minced lamb and herbs, served in broth.
Lavangi stuffed chicken or fish with onions, walnuts, raisins, albukhara, and alcha seasoning. A specialty of the Talysh region in southern Azerbaijan, but very difficult to find common in restaurants.
Lyulya kabab A mixture of mutton, herbs, and spices squeezed around a skewer and barbecued, often served with lavash (thin sheets of unleavened bread).
Qutab A sort of pancake turnover stuffed with minced lamb, cheese, or spinach.
Tika kabab Chunks of lamb marinated in a mixture of onion, vinegar, and pomegranate juice, impaled on a large skewer and grilled on the barbecue. In Russian, it is called shashlyk (шашлык), from Turkic shishlyk (literally, "for skewer").
Qovurma Pieces of mutton or lamb on the bone (blade chops) stewed with onions, tomatoes, and saffron.[2] There is also sabzi qovurma, a lamb stew with herbs.
Sogan dolmasi The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and the Mediterranean. Onion dolma are a tasty winter alternative to stuffed aubergines, tomatoes, and peppers.[3]
Bastirma The word "Bastir" comes from the Turkish: bastırma et ("pressed meat"), pastırma [pastɯɾˈma] in modern Turkish. It's cooked as a kebab, but before cooking it should be marinated in special sauce and herbs.

Soups

Name Description
Piti The national soup of Azerbaijan made from pieces of mutton on the bone, cooked with vegetables in a broth; prepared and served in individual crocks.
Kufta bozbash A pea soup with lamb meatballs and boiled potatoes. The meatballs in kufta bozbash are large, hearty, and made of minced lamb or beef and rice, sometimes with a dried plum inside.
Sulu khingal Lamb soup with noodles.
Toyuq shorbasi Chicken soup
Dovga A yogurt-based soup (matsoni) with sorrel, spinach, rice, dried peas, and small meatballs made from ground mutton; served hot or cold depending on the season.[4]
Ovdukh A cold soup based on a matsoni–water mixture poured over sliced cucumbers, chopped boiled meat, quarters of hard-boiled egg, and greens (dill, coriander, basil, tarragon, and sometimes mint).[5]
Dogramach Same as ovdukh, but without the meat.[5]
Bolva Made with sour milk.

Types of plov

Azerbaijan's national cuisine is closer to Middle Eastern cuisine due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains traditional methods of preparation of dishes while incorporating modern cooking requirements and preparations.

Azerbaijani dishes have traditionally been cooked with copper utensils in copper cookware. Copper bowls and plates are still commonly used as serving dishes.

Azerbaijani cuisine is full of different types of greens and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The majority of national dishes are prepared of lamb, beef and poultry meat. Dishes prepared of minced meat are more prevalent. The sea, lakes and rivers of the Republic of Azerbaijan are abundant with different fish species, particularly white sturgeon. Sturgeon fish is widely used in preparation of national dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The majority of national dishes are prepared of lamb, beef and poultry meat. Dishes prepared of minced meat are more prevalent. The sea, lakes and rivers of the Republic of Azerbaijan are abundant with different fish species, particularly white sturgeon. Sturgeon fish is widely used in preparation of national dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best known delicacies well sought after in other parts of the world, including former Soviet countries.

One of the most reputed dishes of Azerbaijani cuisine is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinct from those found in Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. The third courses include soups, of which there are more than 30 types in Azerbaijani national cuisine. These include kufta bozbash, piti prepared of meat and dovga, ovdukh, dogramach, bolva prepared of greens and yoghurt. Some soups are served in national or interesting and unusually-shaped bowls.

Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.[1]

Azerbaijani cuisine has a number of light snacks and side dishes to open or accompany the main meals: a plate of aromatic green leaves called goy, pieces of chorek (bread), choban (a tomato and cucumber salad), and sometimes white cheese or qatik (sour yogurt). Cold snacks are generally served separately from the drinks.