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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.
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.
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.
This version of chigirtma is specific to Ganja city of Azerbaijan. The dish is made with mutton, onions, melted butter, tomatoes, greens (coriander and dill), and spices. Meat is cooked in its broth in a deep pan. Separately fried onions and eggs are added when the meat is done. The mixture is simmered until eggs are done.
There are many variations of qutab: usually, pumpkin and greens are used as fillings. [4] There are also Shamakhy qutab, Yashyl Qutab and Qarın qutabı, quzu qutabı (lamb), deve qutabi specific for Jorat settlement.
ASTANA/TBILISI/BAKU (Reuters) -An Embraer passenger jet crashed near the city of Aktau in Kazakhstan on Wednesday, killing 38 people, after diverting from an area of Russia that Moscow has ...
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]