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Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan.The cuisine is influenced by the country's 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 the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea.
Lavangi (Ləvəngi) — Azerbaijani baked chicken or fish stuffed with walnuts and spices. Libzhe (Либжэ) — Circassian stew made of beef, similar to goulash. Lula kebab (Lülə Kabab) — Azerbaijani kebab made from minced meat (often enrolled in lavash).
The soup can be served either cold or warm. Different herbs may be used for cooking dovga – coriander, dill, mint, chervil, parsley, etc. Dushbara is a soup made of very small dumplings with ground meat inside which are boiled in lamb broth. Dushbara is usually served with vinegar. [2] Khash is cow's-foot tendon stew or soup of Armenian origin.
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Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
Qutab belongs to Azerbaijani cuisine and later on, it was popular in other South Caucasian cuisines as well. Qutab is made by creating a stiff dough from flour, water, eggs, and salt. The dough is rolled into a thin circular layer and the middle of each circle filled with stuffing before finally being folded into a crescent shape.
Ingredients. 1 burger bun. 1/3 oz butter. 7 oz fresh ground Wagyu beef, formed into a patty. 3 slices fresh tomato. 2 pieces of Gem lettuce. 3 sweet pickles, sliced
Cooking samanak in Isfara, Tajikistan. Samanu (Persian: سمنو / samanu; Azerbaijani: səməni halvası), Samanak (Persian: سمنک / samanak), Sümelek (Kazakh: сүмелек / Turkmen: Sümelek / Syumelek), Sumanak (Tajik: суманак), Sumalak (Uzbek: sumalak [sʉmælˈæk]) or Sümölök (Kyrgyz: сүмөлөк [symœlˈœk]) is a sweet paste made from germinated wheat (young ...