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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.
Shashlyk is a dish of skewered and grilled cubes of meat that is known traditionally, by various other names, in the Caucasus and Central Asia. [ 1 ] [ 2 ] The following dishes and beverages are part of the cuisine of the Caucasus , including Armenia , Azerbaijan , Georgia and the North Caucasus .
[3] [4] It is a popular dish in Azerbaijan eaten on weekend mornings during winter. Khash has to be cooked for at least 8 hours, until the broth becomes very thick. Cow's stomach and head may also be used for cooking khash. [5] Kyufta bozbash, the Azerbaijani dish, usually eaten during wintertime. It is made of ground beef or lamb formed into ...
Levengi or lavangi (Azerbaijani: ləvəngi; Talysh: ləvəngin) is a national dish of Azerbaijan [1] [2] [3] and the Talysh people.Its also present in Iranian cuisine.It is a fish or chicken stuffed with walnuts, onions, and various condiments and baked in the oven.
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
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It is a dish of Armenian origin. [1] [2] Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries.
Qovurma is a cooked dish that is part of the cuisine of Azerbaijan.There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables.. Despite sometimes being translated as "kourma", the dish has no culinary relationship to the korma of the Indian subcontinent, [1] although both names are derived from the same Turkic root.