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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.
Circassian cheese. Ashvlagwan (Ашвлагуан) — Abkhaz smoked cheese, similar to sulguni.; Chechil (Չեչիլ) — String (often smoked) cheese, made in Armenia. [3]Adyga kwae (Адыгэ Къуае) — Mild cheese, made in Circassia.
Azerbaijan, [a] officially the Republic of Azerbaijan, [b] is a transcontinental and landlocked country at the boundary of West Asia and Eastern Europe. [10] It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia's republic of Dagestan to the north, Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south.
This is a list of notable Azerbaijanis, a Turkic people who mostly live in the Caucasus region (including Azerbaijan, Georgia, Dagestan) northern Iran and eastern Turkey (specifically in Kars and Iğdır
About 3.1% to 4.8% of Azerbaijan's population is nominally Christians, an estimate of between 280,000 and 450,000. [59] Orthodoxy is represented in Azerbaijan by the Russian and Georgian Orthodox Churches. The Russian Orthodox churches are part of the Eparchy of Baku and the Caspian Region.
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
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This is a list of American foods and dishes where few actually originated from America but have become a national favorite. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles. This variety continued expanding well into the 19th ...