Cuisine of Azerbaijan

Cuisine of Azerbaijan

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A selection of traditional Azerbaijani dishes

Country or region
Country or region	Azerbaijan
Ethnic group
Regional varieties
National dish	Plov, Dolma
National dishes
National drink
National drinks
See also

Introduction

Azerbaijani Cuisine reflects the rich and diverse culinary traditions of Azerbaijan. Situated at the crossroads of Eastern Europe and Western Asia, Azerbaijani food is influenced by the cooking styles of the many empires and cultures that have traversed the region, including Persian, Turkish, and Russian influences.

History

The cuisine of Azerbaijan is as ancient as the land itself, with a history that stretches back thousands of years. The country's favorable geographic location and climate have contributed to the vast diversity of ingredients used in its cuisine. Over the centuries, Azerbaijani cuisine has evolved, incorporating elements from the Silk Road trade and cultural exchanges with neighboring regions.

Key Ingredients

• Lamb - The most commonly used meat, featured in various stews, kebabs, and as the main ingredient in Plov.
• Rice - A staple, especially in Plov, which is considered Azerbaijan's national dish.
• Fish - Particularly sturgeon from the Caspian Sea, used in dishes like Balık and fish kebabs.
• Fresh Herbs - Abundantly used for flavoring, including cilantro, dill, mint, and tarragon.
• Vegetables and Fruits - Essential to Azerbaijani cuisine, with tomatoes, eggplants, plums, quince, and pomegranates being particularly significant.

Popular Dishes

• Plov - Azerbaijan's national dish, a savory rice dish often served with meat, dried fruits, eggs, and herbs.
• Dolma - Vine leaves or vegetables stuffed with a mixture of meat and rice.
• Kebab - Grilled meat dishes, including Lula kebab, made from minced meat.
• Qutab - A thin crepe-like bread filled with greens, meat, or cheese.
• Dushbara - Small dumplings filled with minced meat and herbs, served in a clear broth.

Desserts and Sweets

• Shekerbura - Sweet pastry filled with ground nuts and sugar, typically served during the Nowruz holiday.
• Pakhlava - Layers of dough filled with nuts and sweetened with syrup or honey, similar to baklava.
• Gogal - A traditional savory or sweet pastry, symbolizing the sun in Nowruz celebrations.

Beverages

• Tea - Azerbaijani tea, typically black, is consumed throughout the day and served in a pear-shaped glass.
• Sharbat - Sweet fruit syrups mixed with water, served cold.
• Ayran - A yogurt-based drink, often served alongside meals to complement spicy dishes.

Cultural Significance

Azerbaijani cuisine is deeply woven into the country's cultural fabric, symbolizing hospitality, tradition, and family. Meals are typically shared, reflecting the communal nature of Azerbaijani society. Festivals and holidays are marked by special dishes, such as Plov during weddings and Shekerbura during Nowruz, the Persian New Year.

See Also

• Cuisine of the Caucasus
• Persian cuisine
• Turkish cuisine