Azerbaijani cuisine is whit fowk cuik an eat in Azerbaijan. Fuids frae different culturs hae influenced Azerbaijani fuid. However, it remained different frae fuids in ither kintras. Mony fuids that started in Azerbaijan are now pairt o ither culturs. Fer the Azerbaijanis, fuid is an important pairt o the kintra's cultur an is very connected wi the historie, traditions an values o the naition.
Out o 11 climate types in the warld, Azerbaijan haes nine. Thes adds tae the fertility o the syle, so there are mony kins o vegetables used accordin tae saisons an the dishes. The climate helps tae create the richness o the fuid. Fresh yerbs, includin mint, coriander, dill, basil, persel, tarragon, leek, chive, thyme, marjoram, green ingan an watterkerse, are very popular an are aft put in the main dishes. The Caspian Sea haes mony edible species o fish, includin the sturgeon, Caspian salmon, kutum, sardines, gray mullet, an ithers. Black caviar frae the Caspian Sea is ane o Azerbaijan’s best knoon delicacies wanted in mony pairts o the warld.
The main coorses o Azerbaijani cuisine are ower 30 kins o soups, includin those prepaured frae plain yogurt. Ane o the maist famous dishes is plov. Plov is a saffron-covered rice, served wi different yerbs. The Azerbaijani cuisine haes mair than 40 different plov recipes. Ither second coorses include mony kins o kebabs an shashliks, includin lamb, beef, chicken, an fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered (skewer is a thin metal or wid stick used tae hauld pieces o fuid together) an grilled as a shashlik, bein served wi a tert pomegranate sauce called narsharab. Dried fruits an walnuts are used in mony dishes. The traditional condiments are saut, the spices black pepper, sumac, an especially saffron. Much o the saffron comes frae the Absheron Peninsula.
Fremmit airtins[eedit | eedit soorce]
- Comparison o Cuisine atween North an Sooth Azerbaijan, Azerbaijan International, Hairst 2000, pp. 24–27. (in Inglis)
- Proverbs abit Food in Azerbaijan, Azerbaijan International, Hairst 2000, pp. 36–37. (in Inglis)
- Food! Glorious Food!, Special issue o Azerbaijan International, Hairst 2000. (in Inglis)
- Azerbaijani dishes: Photographs an descriptions (in Inglis)
- Azerbaijani cuisine: Descriptions o dishes bi category (in Inglis)
- Cuisine o Azerbaijan based on the beuk Azerbaijani Cuikin published in Baku (in Roushie)
- Selected recipes frae Azerbaijani cuisine (in Inglis)
- Farida's Azerbaijani Cuikbeuk (in Inglis)
- Azerbaijani Food (in Inglis)