Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of

Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of th ...

. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed for a culture of

pastoralism Pastoralism is a form of animal husbandry where domesticated animals (known as " livestock") are released onto large vegetated outdoor lands ( pastures) for grazing, historically by nomadic people who moved around with their herds. The ani ...

to develop, as well as to the unique geographical location of Azerbaijan, which is situated on the crossroads of Europe and Asia with an access to the

Caspian Sea The Caspian Sea is the world's largest inland body of water, often described as the List of lakes by area, world's largest lake or a full-fledged sea. An endorheic basin, it lies between Europe and Asia; east of the Caucasus, west of the broad s ...

. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and

game A game is a structured form of play, usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or games) or art (su ...

. The location, which was contended over by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, such as

Turkic Turkic may refer to: * anything related to the country of Turkey * Turkic languages, a language family of at least thirty-five documented languages ** Turkic alphabets (disambiguation) ** Turkish language, the most widely spoken Turkic language * ...

Iranian Iranian may refer to: * Iran, a sovereign state * Iranian peoples, the speakers of the Iranian languages. The term Iranic peoples is also used for this term to distinguish the pan ethnic term from Iranian, used for the people of Iran * Iranian lan ...

, and

Eastern European Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, whi ...

History and features of Azerbaijan national cuisine

Azerbaijan's national cuisine is closer to

Middle Eastern cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives ...

due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains the traditional methods of preparing dishes while incorporating modern cooking. Azerbaijani dishes have traditionally been cooked with copper utensils and cookware. Copper bowls and plates are still commonly used as serving dishes. Azerbaijani cuisine utilizes fruits and vegetables such as aubergine,

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , ...

, sweet pepper,

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed eith ...

, cabbage, onion, sorrel, beet, radish,

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables.green beans. Rice and products made from

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many c ...

are widely used in national cuisine. Fresh herbs, including mint,

coriander Coriander (;

dill Dill (''Anethum graveolens'') is an annual plant, annual herbaceous, herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice fo ...

basil Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also ...

parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

, tarragon,

leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek (syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''All ...

chive Chives, scientific name ''Allium schoenoprasum'', is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and ...

thyme Thyme () is the herb (dried aerial parts) of some members of the genus ''Thymus'' of aromatic perennial evergreen herbs in the mint family Lamiaceae. Thymes are relatives of the oregano genus ''Origanum'', with both plants being mostly indigenous ...

, marjoram, green onion, and watercress often accompany main dishes. The majority of national dishes are made with lamb, beef and poultry meat. Dishes prepared of minced meat are also prevalent. The sea, lakes and rivers of Azerbaijan are abundant with different fish species, particularly the

white sturgeon White sturgeon (''Acipenser transmontanus'') is a species of sturgeon in the family Acipenseridae of the order Acipenseriformes. They are an anadromous fish species ranging in the Eastern Pacific; from the Gulf of Alaska to Monterey, California ...

. Sturgeons are widely used in preparation of national dishes. Particularly, the Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum,

sardines "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the I ...

, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best-known luxury foods. The typical Azerbaijani meal involves three courses. One of the basic dishes of Azerbaijani cuisine is plov prepared with

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

-covered rice, served with various herbs and greens, a combination distinct from those found in Uzbek plovs. Other second courses include a variety of kebabs and shashlik, including

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

, beef, chicken,

duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a fo ...

and fish (''baliq'') kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, served with a tart pomegranate sauce called '' narsharab''. Dried fruits and

walnuts A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true b ...

are used in many dishes. The traditional

condiments A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

are salt,

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in di ...

, sumac, and especially saffron, which is grown on the Absheron Peninsula domestically. The third courses include soups, of which there are more than 30 types. These include

kufta bozbash Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...

, 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 Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the met ...

.Based on the boo
''Azerbaijani Cooking''
, Ishyg Publ. House, Baku

Breakfast

The Azerbaijani breakfast is heavy in dairy products such as butter, various types of white cheese, and cream, as well as honey, tandoori bread and eggs, traditionally prepared into kuku, but alternatively, also scrambled. Eastern European breakfast traditions which were adopted under the

Russian Empire The Russian Empire was an empire and the final period of the List of Russian monarchs, Russian monarchy from 1721 to 1917, ruling across large parts of Eurasia. It succeeded the Tsardom of Russia following the Treaty of Nystad, which ended th ...

and the

Soviet Union The Soviet Union,. officially the Union of Soviet Socialist Republics. (USSR),. was a List of former transcontinental countries#Since 1700, transcontinental country that spanned much of Eurasia from 1922 to 1991. A flagship communist state, ...

are also occasionally seen in Azerbaijan households, with foods such as kasha,

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

quark A quark () is a type of elementary particle and a fundamental constituent of matter. Quarks combine to form composite particles called hadrons, the most stable of which are protons and neutrons, the components of atomic nuclei. All common ...

and crepes included on the breakfast table.

Light snacks

Azerbaijani cuisine has a number of light snacks and

side dishes A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.choban (a tomato and cucumber salad), white cheese or ''qatik'' (sour yogurt) and ''turshu'' (pickles). This culinary tradition is comparable to Turkish meze. The richer main courses such as soups, meats and plov are served afterwards.

Dishes

Meat

Historically, Azerbaijani cuisine included large amounts of beef and

. Consumption of camel meat was also widespread, although it has become increasingly rare in modern times. In order to preserve meat, it was historically jerked, or alternatively, roasted and stuffed into jars or animal stomachs. Apart from the conventional cuts of meat, Azerbaijani cuisine features the use of head, legs, tails and intestines of animals in numerous traditional dishes. Azerbaijani cuisine features a wide variety of traditional meat dishes such as '' bozbash'' ''(parchabozbash, kuftebozbash, qovurmabozbash), piti (gence piti, sheki piti)

khash Khash may refer to: * Khash (dish), South Caucasian dish * Khash Rod District, a district in Nimruz Province, Afghanistan ** Khash, Nimruz, capital of Khash Rod District, Afghanistan *Khash District, a district in Badakhshan Province, Afghanistan ...

, bash-ayaq (kelle-pacha), kelepir, soyutma, bozport, buglama, bozartma,'' and a variety of different kebabs. A variety of lamb dishes are also commonly eaten, traditionally during celebrations such as

Nowruz Nowruz ( fa, نوروز, ; ), zh, 诺鲁孜节, ug, نەۋروز, ka, ნოვრუზ, ku, Newroz, he, נורוז, kk, Наурыз, ky, Нооруз, mn, Наурыз, ur, نوروز, tg, Наврӯз, tr, Nevruz, tk, Nowruz, ...

. Meatball dishes and forms of dolma are regularly eaten as well. On particularly special occasions, local goose, turkey, duck, quail and pheasant meats are also cooked and consumed. Azerbaijani cuisine also features a variety of seafood, especially fish which is obtained from the Caspian Sea as well as the Kura and Aras rivers. Fish is prepared in a variety of ways: stuffed, chopped, dried, grilled, fried, boiled, cooked in the oven, cooked on skewers, cooked in tandoors, cooked into plovs, and in other ways depending on the occasion and personal preferences.

Soups

Soups in Azerbaijan tend to have a thicker consistency and a larger ratio of dry ingredients to broth. A common feature of numerous Azerbaijani soups is that the soup serves the role of both the first and second courses – the soup is served in a large portion and the broth is drunk first as a starter, and then the dry ingredients of the soup such as the potatoes, meat, chickpeas and large vegetable chunks are consumed as a second course together with bread. Another characteristic featured in several Azerbaijani soups is the use of finely cut mutton tails which are added soups. Tomato paste and tomato puree are rarely used in Azerbaijani soups and instead are substituted with fresh local tomatoes during the summer. During winter, local tomatoes are not widely available and so frequently substituted with dried cherries. Spices such as saffron and turmeric powder are also traditionally used in Azerbaijani soups.

Types of plov

Plov is one of the most widespread dishes in Azerbaijan and there are over 200 types of plovs in Azerbaijani cuisine. They are usually prepared with local vegetables, meats and spices. In Azerbaijani tradition, it is customary that the household prepares a plov for guests visiting the house. They are typically served in a large metal or porcelain bowl covered with a lid to keep it warm. The type of rice used to make the plov varies from one recipe to another and depends on personal preferences. Since plov is a heavy, fatty food, it is traditionally served together with sour drinks such as ayran, black tea with lemon, or verjuice. Plovs have different names depending on the main ingredients accompanying the rice: Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot), ''gara'', fried meat, dried fruits, eggs, or fish prepared as an accompaniment to rice, and aromatic herbs. Rice is not mixed with the other components even when eating plov.Interview with Jabar Mamedov
, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kiev, 31 January 2005.

Spices

Spices play an important role in Azerbaijani cuisine, especially

which is used in over 50 national dishes. Other spices widely used in Azerbaijani cuisine include anise, cumin,

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, brea ...

, coriander seeds, curcuma, sumac, caraway, bay leaves, mint,

, celery, tarragon and

Desserts

Typical Azerbaijani desserts are sticky, syrup-saturated pastries such as '' pakhlava'' and Shaki halva. The former, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is a specialty of Shaki in northwest Azerbaijan. Other traditional pastries include ''shekerbura'' (crescent-shaped and filled with nuts), ''peshmak'' (tube-shaped candy made out of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly '' Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and ''Porteresia'', both wild and domestica ...

, and sugar), and ''girmapadam'' (pastry filled with chopped nuts). Sweets are generally bought from a pastry shop and eaten at home or on special occasions such as weddings and wakes. The usual conclusion to a restaurant meal is a plate of fresh fruit that is in season, such as

plums A plum is a fruit of some species in ''Prunus'' subg. ''Prunus'.'' Dried plums are called prunes. History Plums may have been one of the first fruits domesticated by humans. Three of the most abundantly cultivated species are not found ...

, cherries, apricots, or grapes. In March 2009, Azerbaijani bakers achieved an entry in the CIS book of records for baking the biggest and heaviest pakhlava in the CIS, weighing about 3 tons. More than 7 thousand eggs, 350 kg of nuts, 20 kg of almonds, 350 kg of sugar, and the same amount of flour was used in the preparation of the pastry.

Dairy products

Milk and dairy products play an important role in the Azerbaijani diet. Milk, butter, cream, sour cream, yogurt, cottage cheese, motal cheese, buttermilk, dovga,

ayran Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and ...

, qatiq, suzme, and other dairy products are regularly consumed in the morning, as a snack, and even incorporated into lunch and dinner. Cow's milk is most often used to produce local dairy products, however sheep's milk is also sometimes used and goats' milk is consumed for its perceived health benefits. Rural communities in Azerbaijan produce local butter, buttermilk and cheeses using traditional churning techniques. Some ayran in copper cups

Breads

Different types of bread are baked in Azerbaijan: flat, rolling, flatbread, lavash, sengek, xamrali, thick, thin, crepes, cakes, and tandoor bread. In the Middle Ages, tandoor ovens were one of the common facilities of the population who lived in

Old City Old City often refers to old town, the historic or original core of a city or town. Old City may refer to several places: Historical cities or regions of cities ''(by country)'' *Old City (Baku), Azerbaijan * Old City (Dhaka), Bangladesh, also ca ...

(Icheri Sheher). This has been discovered during the archaeological excavations in different areas of Old City. During the meeting held in Ethiopia, the

UNESCO The United Nations Educational, Scientific and Cultural Organization is a specialized agency of the United Nations (UN) aimed at promoting world peace and security through international cooperation in education, arts, sciences and culture. I ...

Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage decided to include lavash in the Representative List of the Intangible Cultural Heritage of the organization.

Non-alcoholic beverages

Black tea is Azerbaijan's national drink. Azerbaijani people usually prefer tea made in a samovar.

Ayran Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and ...

is a cold yogurt beverage mixed with salt. An Azerbaijani sherbet ( az, şərbət) is a sweet cold drink made of

fruit juice Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, suc ...

mixed or boiled with sugar, often perfumed with rose water. Sherbets (not to be confused with

sorbet Sorbet (), also called "water ice", is a frozen dessert made using ice combined with fruit juice, fruit purée, wine, liqueur, honey, etc. Generally sorbets do not contain dairy ingredients, while sherbets do. Etymology The word "sorbet" ...

ices) are of

origin and they may differ greatly in consistency, from very thick and jam-like (as in

Tajik cuisine Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Afghan, Iranian and Uzbek cuisines. ''Plov'' (pilaf) ( tg, палав, uz, palov), also called ''osh'' ( tg, ош), is the national dish in Tajikistan ...

) to very light and liquid, as in Azerbaijan. Sherbets are typically prepared in the following natural flavors: * LemonRecipes for lemon and mint sherbets
* Pomegranate * Strawberry * Cherry * Apricot * Mint Locally made brands of bottled water include the following:

Alcoholic beverages

Unlike multiple other countries with a predominantly Muslim population, alcohol consumption in Azerbaijan is entirely legal, and a variety of alcoholic drinks, both locally produced and imported can be found in shops and bars across the country. Although alcohol consumption in Azerbaijan is relatively moderate, alcoholic drinks still play a part in nightlife, festivities and celebrations. Chabiant Azerbaijani wine from Chateu Monolit

Wine

Azerbaijan produces wine locally. In the

Khanlar district Goygol ( az, Göygöl , known as Helenendorf before 1931, Yelenino in 1931–1938, Khanlar in 1938–2008) is a city, municipality and the capital of the Goygol District in northwestern Azerbaijan. It is around south of Azerbaijan's second-larg ...

of the Azerbaijan Republic, for example, archeologists have found jars buried with the remains of wine dating back to the 2nd millennium BC. Greek historian Strabo who had traveled to northern Azerbaijan (

Caucasian Albania Caucasian Albania is a modern exonym for a former state located in ancient times in the Caucasus: mostly in what is now Azerbaijan (where both of its capitals were located). The modern endonyms for the area are ''Aghwank'' and ''Aluank'', amon ...

at the time) described cultivation of crops of grapes as so abundant that the residents were not able to harvest them. One of the most ancient and notable regions known for its wine-making produce is Tovuz in northwestern Azerbaijan. Archeological findings in this region speak of ancient vessels for wine storage, stones and remains of

tartaric acid Tartaric acid is a white, crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds, and citrus. Its salt Salt is a mineral composed primarily of sodium chloride (NaCl), a c ...

used for wine-growing. The contemporary wine-making in Azerbaijan is seen in

Ganja Ganja (, ; ) is one of the oldest and most commonly used synonyms for marijuana. Its usage in English dates to before 1689. Etymology ''Ganja'' is borrowed from Hindi/Urdu ( hi, गांजा, links=no, ur, , links=no, IPA: �aːɲd͡� ...

- Qazakh and Shirvan economic zones. Vineyards in these regions account to about 7% of the country's cultivated land. The regions are famous for 17 vines and 16 table grape varieties, the most common of the wine cultivars being

Pinot Noir Pinot Noir () is a red-wine grape variety of the species ''Vitis vinifera''. The name may also refer to wines created predominantly from pinot noir grapes. The name is derived from the French language, French words for ''pine'' and ''black.' ...

. In Azerbaijan, wines made from

grape A grape is a fruit, botanically a berry (botany), berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non-Climacteric (botany), climacteric type of fruit, generally occurring in clusters. The cultivation of ...

s are called ''sharab'' (

Azerbaijani Azerbaijani may refer to: * Something of, or related to Azerbaijan * Azerbaijanis * Azerbaijani language See also * Azerbaijan (disambiguation) * Azeri (disambiguation) * Azerbaijani cuisine * Culture of Azerbaijan The culture of Azerbaijan ...

: ''şərab'') while wines from other fruits including apples,

pomegranate The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean Basin, Mediterranean re ...

s and mulberry are called ''nabiz'' (

: ''nəbiz''). Other sorts are called ''chakhyr'' (

: ''çaxır''). According to historians, there are more than 450 different categories of wild grape found in Azerbaijan which had been used for wine-making throughout the history of Azerbaijan.

Beer

Azerbaijan is a small-scale domestic beer producer and various types of beer, locally produced and imported, are widely available in shops and supermarkets across the country. Pubs serving beer can also be found scattered across Baku, where locals typically consume beer together with various snacks such as crepes, croutons, fried fish or chicken, and salted nuts.

Vodka

Vodka is another common beverage that can be found in Azerbaijani stores and bars. The practice of consuming vodka is a part of the

Eastern Europe Eastern Europe is a subregion of the European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russia, wh ...

an influence left in Azerbaijan after nearly two centuries of being a part of the Russian Empire and the Soviet Union.

Pickles

Consumption of pickled foods, particularly pickled vegetables, is common in Azerbaijan. A plate of pickled foods is served as one of the snacks prior to the main dish, or alternatively as a side dish. File:Gavalı turshusu.jpg, Pickled plums File:Pomidor turshusu e-citizen.jpg, Pickled tomatoes

Fruit preserves

Fruit preserves of all kinds, traditionally served alongside tea, are a ubiquitous sighting at family gatherings and festivities in Azerbaijan. Jams, jellies, and especially fruit conserves are eaten in between sips of tea or sometimes placed directly into tea as a sweetener and a flavoring. File:Peach muraba.jpg, Peach jam File:Az-Strawberry jam, making by e-citizen (moonsun1981).JPG, Strawberry jam File:Glaswithvarenie.JPG, Cherry jam File:Blackberry muraba.jpg, Blackberry jam File:Walnut jam.jpg, Walnut jam

References

External links

AZ Cookbook: Food from Azerbaijan and Beyond

''Azerbaijan International'', Autumn 2000, pp. 36–37.

Special issue of ''Azerbaijan International'', Autumn 2000.
Azerbaijani dishes: photographs and descriptions

on advantour.com
Cuisine of Azerbaijan based on the book ''Azerbaijani Cooking''
published in Baku (archived 16 February 2009)
Selected recipes from Azerbaijani cuisine
{{Authority control Caucasian cuisine