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AZERBAIJAN CUISINE

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  1. AZERBAIJAN CUISINE

  2. Azerbaijan cuisine is one of the most interesting one in the world in general and the Orient in particular. The dishes of Azerbaijan cuisine are original and unique. It is not surprising that purely Azerbaijani dolma , bozbash , bozartma , chykhyrtma , khashil , shashlyk, piti , pilav, govurma are included in national menus of neighboring Caucasian nations. The majority of national food is cooked from mutton, beef and poultry. Azerbaijan cuisine is famous for abundance of vegetables, first of all greens, eggplants, sweet peppers, cabbage, spinach, sorrel, beet, radishes, onions, cucumbers, green string bean, etc.

  3. The national food range also includes many dishes from rice, flour, vegetables and greens. Azerbaijani cuisine widely uses such domestic spices as caraway seeds, fennel , anise, bay leaf, coriander and such kitchen herbs as mint, dill, parsley, celery, basil, thyme etc. Especially popular in Azerbaijani cuisine is saffron: more than 50 national dishes are cooked with this herb! To enhance the flavors of dishes Azerbaijanis extensively use lemons, green and black olives, cherry plums, dried apricots etc.

  4. The most popular breads are oblong churek and pita – the bread baked in tendir. And I adore LAVASH, of course.

  5. SOUPS

  6. Azerbaijani national cuisine offers more than 30 soups. Among them are every possible meat soups (piti , kyufta-bozbash, shorba etc.), soups from sour milk and greens ( dovga , ovdukh , dogramach , balva etc.). Azerbaijani soups are very thick and rich. Here are the most known …

  7. DOVQA

  8. BOZBASH

  9. DUSHBARA

  10. KELEKOSH

  11. PITI

  12. TEBRIZ KOFTE

  13. SHEKI QURZE

  14. DOLMA

  15. Dolma is a unique dish. Many people call it “stuffed cabbage”. Azerbaijani cuisine offers about 20 varieties of them. As for dolma there are more than 30 types of this dish. Yarpagdolmasy (from grape leaves) Mince mutton flesh and onions. Add rice, greens, salt, pepper, spices, cinnamon, chopped chestnuts, tomatoes. Scald fresh grape leaves with boiled water. The minced mixture is to be stirred until uniform and wrap in leaves. Dolma is then put into a saucepan with a thick bottom, and stewed in water (half full saucepan) for an hour. Served with qatiq (yogurt). The same techniques are used for cooking kyalyamdolmasy(dolma from cabbage), eggplant dolmasy (from eggplants), bibyardolmasy (from pepper), sogandolmasy (from onion) as well as from quinces, apples and tomatoes.

  16. KABABS

  17. LULA- MINCED LAMB- KEBAB Kebabs - barbecued meat, fish and vegetables - are a perennial favourite in Azerbaijan. They are an obligatory feature on special occasions, such as weddings. Azerbaijanis love to make kebabs at picnics and at their summer houses and, as is the case the world over, it is the men who take charge of the barbecue. The traditional name for kebabs, shishlik, after the metal skewer or shish on which a kebab is cooked, entered the Russian language as shashlik, which is now the name for any kind of barbecued meat in Russia. Azerbaijani cuisine has a variety of kebabs, one of the most popular of which is lula kebab, made from minced lamb.

  18. LULE KEBAB

  19. TIKE KEBAB

  20. STURGEON KEBAB

  21. LAMB AND VEGETABLE KEBAB

  22. LAMP AND CHICKEN SAJ WITH AZERI LAVASH

  23. KUKU (greens, eggs and e.t.c.

  24. PAMEGRANATE CHIGIRTMA

  25. CHICKEN CHIGIRTMA

  26. PILAV

  27. Azerbaijan cuisine boasts a vide variety of pilavs. The basic ingredients are rice and oil, but meat sometimes is replaced with vegetables, greens, eggs and even fruit.

  28. “Parcha-Doshamya” PilavBig chunks of mutton are fried. Browned onion, fruits, chestnuts, caraway seeds are added and stewed until ready. Rice, fruits, chestnuts are added separately. Seasoned with oil and cinnamon. Shyuiud PilavPilau is cooked in traditional way, mixed with chopped dill. Omelet is made of eggs and milk and cut into diamond-shaped pieces. Omelet pieces are put on pilau with dill. Seasoned with oil. Toyug PilavChicken pilau with fruits, caraway seeds, and other spices. Chykhyrtma PilavChicken pilau with lemons, saffron and whipped eggs.

  29. Shashandaz PilavPilau with fried eggs, and cinnamon. Gyimya - PilavMinced mutton is fried in oil. Cornel and seedless grapes, boiled and cleaned chestnuts are added. The resulting mixture ( gyimya) is cooked until ready . Rice is served separately to garnish gyimya. Seasoned with oil and cinnamon. Khamdoshama PIlavPilau with dried fruits.

  30. Lobia-Chilov PilavPilau from beans and seedless grapes Fisinjan-PilavPilau with, walnuts, pomegranate, cinnamon.

  31. FISH DISHES

  32. Sazan in Tendyr A whole fish is gilled, cleaned, washed, peppered, salted and baked in tandyr . Served with sliced onion and lemon, chopped parsley. Stuffed Fish The whole fish is gilled, cleaned and washed. Onion is fried on a pan, crushed nuts wetted and chopped cornel, washed seedless grapes are added and mixed. Fish is salted, filled with the mixture and baked in oven. Fried Salmon Salmon is gilled, cut in slices, peppered, salted, floured, fried from both sides on a frying pan and put in oven for a few minutes until ready. Served on a plate garnished with onions, greens.