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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.
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.
Bozbash is a word of Azerbaijani origin. [1] It may be derived from Azerbaijani boz ("light gray") and bash ("head"), which in turn may point to the light color of the dish when its cooked. [1] The küftə (meatball) version of the dish resembles a gray head when cooked. [3] Bozbash is the Azerbaijani name of the Iranian dish abgoosht-e sabzi. [1]
Choban salad (Çoban) — Azerbaijani salad made from tomatoes and cucumbers. Dolma / Tolma (Dolma / Տոլմա / Tolma / Долма) — Vegetable (cabbage, zucchini, grape leaf, aubergine, pepper) stuffed with minced meat and rice, mostly made in Armenia and Azerbaijan. Kupati (კუპატი) Sausage made in Western Georgia.
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
Chigirtma (Azerbaijani: çığırtma) is an egg dish of Azerbaijani cuisine. The name chigirtma (çığırtma) means that it includes eggs. [1] Chigirtma literally means in Azerbaijani “screaming”. It is believed that the dish is called so because of the sounds the meat (or vegetable) makes while cooking in hot oil. [2]
[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 ...
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.