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.
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]
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.
[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 ...
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
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 .
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]