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.
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.
Azim Azimzade was an Azerbaijani artist and prominent cartoonist.. Mikail Abdullayev (1921–2002), painter; Fuad Abdurahmanov (1915–1971), sculptor; Azim Azimzade (1880–1943), painter and graphic artist and the founder of Azerbaijani satirical graphics
Qatik — Sour creamy cheese, made in Azerbaijan. Sulguni (სულგუნი) — One of the most famous cheeses from Mingrelia, made from cow or buffalo milk. To-beram (ТIо-берам) — Cottage cheese mixed with sour cream, made traditionally in Chechnya and in Ingushetia.
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
In Iranian Azerbaijan, "Binab (also Bonab) Kababi" is very famous in Iranian Azerbaijani local cuisine for its large size. [24] It is named after the city of Binab in East Azerbaijan province. This kabab and other types (e.g., Shishlik, Kubide, Berge, Gelin, etc.) can be served alone or with rice and fresh salad on the side.
The culture of Azerbaijan (Azerbaijani: Azərbaycan mədəniyyəti) combines a diverse and heterogeneous set of elements which developed under the influence of Iranic, Turkic and Caucasian cultures. Azerbaijani culture includes its cuisine , literature , folk art , architecture and music .
This page was last edited on 10 September 2023, at 17:30 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.