Traditional dish of Azerbaijani cuisineis plov, which has dozens of varieties. The traditional version of pilaf implies separate cooking of meat and rice. Azerbaijani cuisine uses for this dish all the products at hand: lamb, greens, chicken, fresh fruits and dried fruits, milk, cheeses, eggs and much more. The rice is boiled in several ways - on a thin layer of unleavened dough that lines the bottom of the cauldron, on a linen napkin placed above the steam, and others. Portion of rice is often stained with infusion of saffron. Dried fruits and fresh fruits used in the recipe are pre-fried in butter.
Culinary attractions are also kebabs, kebabs,
Juja Kebab, Tava Kebab. Azerbaijani cuisine is no less famous for vegetable
блюдами, среди которых особое место занимает Dolma - small stuffed cabbage made of grape leaves, pepper, sorrel, cabbage and even fruit. Azerbaijani cuisine uses sour milk products, cottage cheese and sheep cheese.
Морское побережье поставляет на столы Azerbaijanis fish and seafood, from which are prepared delicious dishes with local seasonings. Often the fish is fried in a special clay oven (tyndir), dug into the ground. Dishes cooked in tyndyre have a particularly delicate taste and aroma. Azerbaijani cuisine uses all sorts of pita bread as bread. Churek is often present on the table - bread made from white flour. The dishes of the Azerbaijani cuisine are usually very nourishing and fragrant, so the bread is served to them unleavened.
Flour products and sweets, unlike manyEastern countries are used here rather moderately. Azerbaijani cuisine, whose sweets are in many ways original, is famous for baklava, kurabe cookies, Turkish delight and sherbet.
Azerbaijan dumplings are also distinctive. Duchsbara first
fried in oil, and then boiled in a small amount of boiling water.
Kurze - pies with a small hole at the end,which are greased with melted lard, obliquely fit into the pan and pour boiling water, and then let them simmer. Meat for a dish called giymya-khinkal is pre-fried with onions, and then added to the juice of unripe grapes or sour cherry plums and mashed dry kurt cheese.
For cooking meat dishes in AzerbaijanThe kitchen is most often used young lamb. It is also used for the legendary piti soup, prepared in special clay pots. Various syrups and spices are widely used in the cuisine of Azerbaijan. Most popular
is rose petal syrup, cardamom is used for flour products and
cinnamon
Confectionery are conventionally divided into twoThe main groups are cookies and baklava. The last dish is a kind of cake with nut filling, soaked in syrup. Baklava in different regions is prepared in different ways and can vary quite strongly in taste. There are variations of the Nakhichevan, Baku Baklava, puff, Arishtova and many other variations.
Azerbaijanis do not eat pork asand other Muslims. But a variety of dishes is achieved by beef, poultry, lamb and fish. Dishes made from minced meat and fish are widespread in the national cuisine. Local herbs and spices are thyme, basil, celery, parsley, mint, anise, coriander, fennel and cumin. Saffron is the most popular spice in Azerbaijan - it is added to more than 50 dishes of national cuisine. As an addition to the Azerbaijani table, dried apricots, cherry plums, olives, olives and lemons are served.
