Information for "Azerbaijani cuisine"
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| Display title | Azerbaijani cuisine |
| Default sort key | Azerbaijani cuisine |
| Page length (in bytes) | 862 |
| Page ID | 3765299 |
| Page content language | en - English |
| Page content model | wikitext |
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| Page creator | Admin (talk | contribs) |
| Date of page creation | 18:04, 5 April 2022 |
| Latest editor | Admin (talk | contribs) |
| Date of latest edit | 18:04, 5 April 2022 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
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Article description: (description)
This attribute controls the content of the description and og:description elements. | Azerbaijani cuisine (Azerbaijani: Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan and Iranian Azerbaijan region. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism 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 location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. Furthermore, 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 m. |
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