Azerbaijan cuisine

A traditional dish of Azerbaijani cuisine is pilaf, which has dozens of varieties. The traditional variant of pilaf means the separate preparation of meat and rice. The Azerbaijani cuisine uses for this dish all the products at hand: lamb, greens, chicken, fresh fruits and dried fruits, milk, cheese, eggs and much more. Rice boils in several ways - on a thin layer of unleavened dough lining the bottom of the cauldron, on a linen napkin placed above the steam, and others. Part of the rice is often stained with saffron infusion. Dried fruits and fresh fruit, used in the recipe, pre-fried in butter.

Culinary attractions are also kebabs, kebab,
Juja- kebab, tava-kebab. No less famous is the Azerbaijani cuisine with vegetable
Dishes, among which a special place is occupied by dolma - small stuffed cabbage from grape leaves, pepper, sorrel, cabbage and even fruits. Azeri cuisine widely uses sour-milk products, cottage cheese and sheep's cheese.

The sea coast delivers fish and seafood to the tables of Azerbaijanians, from which the delicious dishes with local seasonings are prepared. Often fish is fried in a special clay oven (tyndyr), dug into the ground. Dishes cooked in tyndyr are distinguished by a particularly delicate taste and aroma. The Azerbaijani cuisine uses all kinds of lavash as bread. Often on the table there is also a churek - bread, made from white flour. Dishes of Azerbaijani cuisine, as a rule, are very hearty and aromatic, so they are served with unleavened bread.

Flour products and sweets, unlike many eastern countries, are used here rather moderately. The Azerbaijani cuisine, whose sweetness is largely original, is famous for baklava, biscuit biscuits, rahat-lukum and sherbets.

The Azerbaijani dumplings differ in their originality. Dushbara first
Fry in oil, and then boil in a small amount of boiling water.
Curse - pies with a small hole at the end, which are smeared with melted fat, slantingly placed in a pan and poured with boiling water, and then allowed to simmer. Meat for a dish called giymya-hinkal is pre-fried together with onions, and then add the juice of immature grapes or acidic cherry plum and crushed dry cheese kurt.

For the preparation of meat dishes in the Azerbaijani cuisine, most often a young mutton is used. It is also used for the legendary soup piti, prepared in special clay pots. Various syrups and spices are widely used in the kitchen of Azerbaijan. The most popular
Is a syrup of pink petals, for flour products use cardamom and
Cinnamon.

Confectionery products are conventionally divided into two main groups - biscuits and baklava. The last dish is a kind of pie with a nut filling, soaked in syrup. Baklava in different regions is prepared in different ways and can vary greatly in taste. There are variants of Nakhichevan, Baku baklava, flaky, Arishtov and many other variations.

Azerbaijanis do not eat pork, as do other Muslims. But the variety of dishes is achieved due to beef, poultry, lamb and fish. Widespread in the national cuisine dishes made from chopped meat and fish. Local spicy herbs and spices are thyme, basil, celery, parsley, mint, anise, coriander, fennel and cumin. The most popular spice in Azerbaijan is saffron - it is added to more than 50 dishes of national cuisine. Dried apricots, cherry plums, olives, olives and lemons are served as a supplement to the Azerbaijani table.