Search results
Results from the WOW.Com Content Network
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.
Lula kebab (Armenian: լուլա քյաբաբ, romanized: lula kʿyabab, Azerbaijani: lülə kabab) is a type of kebab cooked on skewers. It is made from minced meat. It is made from minced meat. It is a specialty of Armenian , [ 1 ] [ 2 ] Azerbaijani , [ 3 ] [ 4 ] and other cuisines of countries in South Caucasus , the Middle East , and ...
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.
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.
The Lesser Caucasus is the second important mountain range in Azerbaijan and forms its south-western borders. [5] Mount Murovdag and Mount Zangezur are the main ridges of the Lesser Caucasus. [ 5 ] They are formed by sedimentary and volcanogenic rocks of Cretaceous and Jurassic periods.
Shorgoghal (Azerbaijani: Şorqoğal) is a traditional Azerbaijani pastry in a round shape filled with anise or fennel seed, cumin, cinnamon, turmeric, salt and pepper. It is mainly prepared for Novruz in Azerbaijan along with pakhlava and shekerbura .
Shekarbura (Azerbaijani: şəkərbura) is a sweet pastry. In the Republic of Azerbaijan it is called şəkərbura and is used as a dessert. [1] [2] It is a sweet pastry in half-moon shape, filled with ground almonds, hazelnuts, or walnuts, and sugar. [3] Shekerbura, shorgoghal, and pakhlava are the iconic foods of Novruz holiday in Azerbaijan. [4]