Azerbaijan - one of the oldest centers of civilization. Azerbaijani culture goes back thousands of years deep.
On the aesthetic tastes and outlook of the ancient ancestors of Azerbaijanis throughout the ages show and rock carvings in Gobustan, Nakhichevan, Apsheron, the findings of archaeologists in the area of one of the earliest human settlements, Azyhskoy cave.
The long and thorny path passed Azeri people for thousands of years. A lot of testing has made the ancient country of lights, many times it became a place of crossing "copies" and took to their boards with new strikes fated his destiny. But despite all the predictions in each case, the ruins left behind by conquerors or geological hazards, and again revived the new culture of the province.
Cramped on three sides by mountains with stone hands, but on the other hand washed by the moist breath of the Caspian Sea, Azerbaijan is a unique geographical layout of our planet. The diversity of terrain and sea are represented by a factor 9 of the 11 existing in the world climate types.
In Azerbaijan, you can watch all four seasons. So lush vegetation of the humid subtropical zone next to the eternal snows and glaciers Shahdagh and Murovdaga, filled with spring scent in the woods Ismayilly, Lachin, Kelbajar with hot-Mil, Mugan and Shirvan steppes, fog and rain over the fertile valleys, tea, and perfumed citrus plantations in foothills Talish-hot and gusty north-Khazri-Apsheron
Azerbaijan cuisine belongs to one of the most interesting cuisines worldwide. It is well known among the Eastern cuisines, but some of the dishes are included in the menu of international cuisine. A lot of it is historically based, as appropriate, on the relevant national tastes, lifestyles, etc. Azerbaijan cuisine dishes are mentioned in ancient written sources, records of travelers and explorers
The most sophisticated gourmets coming to Azerbaijan from different corners of the world will come to the delight of the thin delicacy of taste and flavor of dishes Azerbaijani cuisine. Azerbaijani cuisine and dishes are original and unique. They are not confused with other dishes of national cuisines.
It is no secret that the cuisine of Azerbaijan enjoys continued popularity among other nations, as well as purely Azerbaijani dishes as dolma, bozbash, bozartma, chyhyrtma, hashil, shish kebab, Petey, pilaf, govurma included in the national menu neighboring Caucasian peoples. In turn, through cultural exchanges, some dishes people-neighbors are widespread in the Azerbaijani media.
Even in the second half of XIX century and beginning of XX century in the Shaki famous master of preparation under the name of Petey Horuz-ogly. In order to taste his delicious piti people from all over Azerbaijan specially came to Sheki. Petey in Shaki prepared from mutton bones bases with the addition of saffron. Piti prepared from of old in South Azerbaijan (Tabriz), and they rightly consider it a national dish of Azeri people. Later this dish under a different name was included in the cuisines of neighboring peoples.
Azerbaijan cooking on cooking characteristics and taste of food, as well as the use of sharp spices and seasonings is much closer to the eastern cuisine.
Azerbaijan cuisine is famous for an abundance of vegetables, especially green vegetables, eggplant, sweet peppers (biber), cabbage, spinach, sorrel, beets, radish, onions, cucumbers, green beans, etc. The range of national dishes varies with many culinary products from rice, flour, vegetables and green vegetables.
In the Azerbaijani cuisine is widely used by local spices such as saffron, cumin, fennel, anise, bay leaf, coriander, and the spicy flavor leaf vegetables as mint, dill, parsley, celery, tarragon, basil, savory, thyme, etc. In the Azerbaijani cuisine, with the addition of saffron prepare 50 different dishes and 10 different flour confectionery products.
To improve the taste of foods commonly used lemons, olives, olives, edible acid, abgora, azgil-Sharab, narsharab, cherry-plum, albuhara, mountain dogwood, Akhtala, dried apricots, lavashana, sumac, etc.
n the modern Azerbaijani cuisine from salads and snacks available salad "Khazar", "Azerbaijan", "Bahar", salad of red caviar, Shaki salad, kyukyu of greens, kyukyu of Kutum, kyukyu of nuts, beans fisindzhan of maroon and etc. As cold snacks are served to the table separately for different liquid and a second different salting meat dishes and pickles, pickled garlic, chili, eggplant, hyafta-bedzhar, onions, marinated with thorns, tomatoes, cucumbers, etc.
In the Azerbaijani national cuisine there are more than 30 titles of the first dishes. This is all kinds of meat dishes (piti, kyufta-bozbash, shorba, etc.), dishes of sour milk and greens (dovga, ovduh, dogramach, Balvi, etc.).
In the manufacture of certain dishes, each prepared in a separate portion of utensils (Petey), or in a small number of servings (dyushbara, Sulu-Hingan etc.).
Unlike conventional soups Azerbaijan first courses of their consistency are more concentrated and dense, as they usually contain a small amount of broth.
A distinctive feature of the Azeri cuisine is that some national dishes replace both the first and second meals. For example, piti, kyufta-bozbash etc. The broth is served separately, and then the rest (meat, peas, potatoes) as a main dish, but cooked together.
Another characteristic of the Azerbaijani liquid foods is used in their manufacture fat, which usually lay in a dish of finely minced form.
For the first filling dishes tomato paste or tomato sauce is used very rarely. Instead, this summer, use fresh tomatoes, and winter-dried alchu (to make sour taste) and spices with a coloring matter (saffron, sarykek).
In Azerbaijan, there are a wide variety of kitchen flour first dish-Sulu-Hingan, hamrashi, umach, kyurza, dyushbara, etc.
Widespread dishes made from fresh and sour milk or katyka, such as firni, syudlu syyyg, dovga, kelekosh, ovduh etc.
Main courses are prepared mainly from the lamb, as well as poultry, fowl, vegetables and rice.
One of the most popular dishes in the Azerbaijan – is plov. There are about 40 recipes for cooking this dish. Depending on the nature and type of additions pilav is called: kourma pilaf (with lamb stew), plov sobza kourma (with stewed mutton and greens), toyug pilaf (with chicken), the width of pilaf (with sweet dried fruits), syudli pilaf (rice boiled in milk), etc.
From the second course should emphasize barbecues: basturma-kebab, skewers of teriyaki, barbecue amateur, skewers of liver and kidney prepared from natural meat; lyulya-kebab, Tawali-kebab, Sham-kebab, and others are made from minced meat.
Many other dishes are prepared from fish. Shashlik Sturgeon, Kutum in Azerbaijan, kyukyu of Kutum, balyg chyhyrtma, stuffed fish, boiled, fried, stewed, balyg-pilau, pilaf with sevruga and balyg mutyadzhyam - the most common fish in Azerbaijan.
Second dishes made from meat, fish, vegetables and flour, there are over 100 items.
Such dishes Azerbaijan cookery as pilaf, Petey, Lula-kebab, stuffed fish on the Azeri and others have the deserved attention in the world.
The Azerbaijani national confectionery products are divided into three groups - flour, jelly and sweet products.
To the flour products include: Shekera-borer, pahlava, Shekera-churek, kurabe Baku, roll Ordubad, kyata Karabakh, tyhma Cuban, kyulcha Lenkeran, mutaki Shamakha, pahlava Nakhichevan and the other national flour products comprise more than 30 titles, with in each area has its own special products.
In Baku has long been preparing Shekera-buru, Baku pahlavu, Shekera-churek and other sweets. A special place is occupied by Sheki sweets. This pahlava Shaki, peshvenk, phone (telhalva) gyrmabadam and others, which is used in the production of rice flour, sugar, nut kernel, butter, egg whites and spices.
From jelly sweets in Azerbaijan are preparing Shekera-pendir, parvarda, kozinaki of nuts, kinzovy nogul, Goz paste, etc.
From “sweet” sweets should be noted Turkish delight (with various additions) nogul bitmish, filler figs, sherbet, feshmek etc.
In Azerbaijan, the most common drink is sherbet. To prepare the sorbet using sugar, lemon, saffron, seeds of mint and basil, as well as different fruits.
Azerbaijani to receive the basic food drink tea, mainly black. A long tradition in Azerbaijan: immediately after the arrival of guests, serve them tea. The advantage of this tradition is that drinking tea in the crowded company has to communicate enjoyment. Tea in Azerbaijan is a symbol of warm hospitality.
By tea served from quince jam, figs, watermelon crusts, apricots, cherries, cherries, peaches, plums, kizils, walnuts, strawberries, blackberries, grapes, berries of the mulberry, etc. If tea is sometimes added in small amounts dried leaves of inflorescence savory, clove, cardamon and other spices, which give the tea the special flavor.
From generation to generation, evolved and developed Azerbaijani cookery, which were typical dishes with high nutritional qualities and spicy taste, beautiful appearance.