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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.
Shashlyk is a dish of skewered and grilled cubes of meat that is known traditionally, by various other names, in the Caucasus and Central Asia. [1] [2]The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia and the North Caucasus.
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Gürzə is a variation of Azerbaijani dumplings consisting of a filling wrapped in 1mm thin dough circle cuts of 5 cm diameter. It originates in Azerbaijan and is a part of Azerbaijan national cuisine. The filling is made from minced fatty lamb and onion, pre-fried before filling.
The word bozbash comes from Turkish-Azerbaijani words boz, which is translated as 'gray', and bash which is translated as 'head'. It is served with a variety of vegetables. [6] Ovdukh is cold yoghurt and herb soup. It contains cucumber and herbs. Hard-boiled eggs and minced meat can sometimes be added. [7]
Charbel Hayek is the 26-year-old chef forging a remarkably controlled style between tradition and imagination in his approach to the cuisine. Born in Beirut and raised by a mother who is also a ...
The dish is found in Azerbaijani, Iranian, Tajik, Uzbek, Uyghur, and other Central Asian cuisines. [1] [4] [5]Uzbek chuchvara with tomato sauce and vegetables. The dough for Central Asian chuchvara or tushbera is made with flour, eggs, water, and salt.
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