SchuMakher
One of the most common dishes of Azerbaijani cuisine is pilaf. Culinary experts know up to 40 types of this delicious food. It is prepared with meat and fish products, with vegetables, fruits, berries, all kinds of herbs, various seasonings and spices are widely used.

Soups are prepared in beef, lamb broth or bone broth. These are, as a rule, concentrated and thick soups, with fresh tomatoes or dried cherry plum, spices.
Semi-liquid dishes are widespread in Azerbaijan, which are used as first and second courses.

Vegetables are widely used in Azerbaijani cuisine: eggplants, tomatoes, bell peppers, cabbage, spinach, sorrel, beets and their tops, radishes, cucumbers, green onions, green beans. However, vegetable salads are rarely prepared. Basically, tomatoes and cucumbers are served whole or chopped without salad dressing or vegetable oil.

The range of second courses is limited. Sturgeon and scale fish are mostly fried over an open fire. Meat dishes are prepared mainly from lamb, less often from beef. Azerbaijanis especially love dishes made from fried (in the form of a shashlik) stew.

The most famous Azerbaijani dishes are piti, kyufta-bozbash (bozbash, according to the method of preparation and the set of products, has several names - brocade-boz-bash, kaurma-bozbash, ham-bozbash, etc.), shashlik, lula-kebab, dovga, pilaf, etc. etc. Azerbaijanis love poultry and game dishes, rice, flour, vegetables.

Various dolma (cabbage rolls) are popular in Azerbaijan. They are prepared in spring from young grape leaves (such a dish contains up to 70-80 mg% vitamin C); in the summer - from eggplants, tomatoes, sweet peppers, cucumbers; in the fall - from cabbage, apples, quince; in winter - from cabbage, salted grape leaves. For dolma from grape leaves, cabbage, tomatoes, minced meat, rice and spicy herbs are prepared, and for dolma from other vegetables - minced meat and herbs.

The assortment of flour products is wide: khyashil, syuzmyahingal, kutaby (pies with meat, pumpkin, herbs), chyu.

For dessert, fresh fruits and berries are usually served. Sherbets are common drinks made from lemon, saffron, mint seeds, and various fruits. They are served on the table not only for dessert, but also during lunch.


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(TATbRHA)
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Azerbaijan cuisineJuja-pilaf
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Azerbaijan cuisineDovga
(olgea)
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(MariV)
Azerbaijan cuisineKutaba with buckwheat and onion (and other non-standard fillings))
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Azerbaijan cuisineGreen kukyu
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Azerbaijan cuisineLeaf khingal with meat
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Azerbaijan cuisineMutaki
(nila)
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(kenul)
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Azerbaijan cuisineFilo dough baklava
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Azerbaijan cuisineChakhyrtma
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(ang-kay)
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Azerbaijan cuisineLamb with Narsharab sauce
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Stalik Khankishiev. Azerbaijani pilaf

The dishes of Azerbaijani cuisine are distinguished by their high taste. Spices and all kinds of greens are widely used: cinnamon, cloves, dill, pepper, parsley, saffron, mint, barberry, cilantro, cumin, etc. Greens are often served as an independent dish.

The traditional festive dish for Azerbaijanis is pilaf. It is made from rice and served with various seasonings of meat, vegetables and fruits. Meat dishes are seasoned with chestnuts, dried apricots, raisins and herbs.

Salads are rarely prepared in Azerbaijan. Of meat products, preference is given to lamb. Chopped meat dishes are popular among Azerbaijanis. Rice and vegetables are served as a side dish for meat dishes.

Dolma is considered a common dish. It is prepared in the same way as cabbage rolls, only minced meat is made from mutton, seasoned with rice and various spices. The minced meat is usually wrapped in grape leaves, which give the dolma a special taste and aroma. Young lamb is also stuffed with tomatoes, onions, sweet peppers, and apples.

Different regions of the republic have their own special ways of preparing certain dishes. So, in Lankaran, chickens are stuffed with nuts, jam and onions and fried on a spit. Absheron is famous for its dushpara - small dumplings and kutabs - pies made of very thinly rolled dough.

Khingal is popular in Azerbaijan - a type of noodles. The table is decorated with grapes, fresh fruits, natural wines.
Chef

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