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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.
Dushbara (Düşbərə) - Azerbaijani dumplings served with mutton and vegetables in its broth. Jijig-Galnash (Жижиг-Галнаш) — Chechen and Ingush dish consisting of Galnash (boiled dough) with meat and its broth. Ghapama (Ղափամա) – Armenian baked pumpkin with rice, dried fruits and honey inside.
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.
Afrikaans; العربية; Azərbaycanca; تۆرکجه; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца)
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.
Cooking samanak in Isfara, Tajikistan. Samanu (Persian: سمنو / samanu; Azerbaijani: səməni halvası), Samanak (Persian: سمنک / samanak), Sümelek (Kazakh: сүмелек / Turkmen: Sümelek / Syumelek), Sumanak (Tajik: суманак), Sumalak (Uzbek: sumalak [sʉmælˈæk]) or Sümölök (Kyrgyz: сүмөлөк [symœlˈœk]) is a sweet paste made from germinated wheat (young ...
Shekarbura (Azerbaijani: şəkərbura) is a sweet pastry. In the Republic of Azerbaijan it is called şəkərbura and is used as a dessert. [1] [2] It is a sweet pastry in half-moon shape, filled with ground almonds, hazelnuts, or walnuts, and sugar. [3] Shekerbura, shorgoghal, and pakhlava are the iconic foods of Novruz holiday in Azerbaijan. [4]
Kuku or kookoo (Persian: کوکو) is an Iranian and Azerbaijani dish made of whipped eggs with various ingredients folded in. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and is cooked for a shorter time, over a low heat, before being turned over [1] or grilled briefly to set the top layer. [2]