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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.
Sharbat (Şerbet) — Azerbaijani refreshing beverage made from herbs (such as mint) or fruits. Tach (ТӀач) — Lak kissel made from cereals. Tarkhuna (ტარხუნა) — Georgian lemonade with tarragon flavour.
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)
New York City had its first measurable snowfall of the season this weekend just in time for Christmas. The city received 1.8 inches of snow, according to a reading in Central Park, which was just ...
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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An affidavit previously obtained by the local news stations stated that Jacob left his girlfriend's house, saying he was going to have dinner with his family.