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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.
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.
The Lesser Caucasus is the second important mountain range in Azerbaijan and forms its south-western borders. [5] Mount Murovdag and Mount Zangezur are the main ridges of the Lesser Caucasus. [ 5 ] They are formed by sedimentary and volcanogenic rocks of Cretaceous and Jurassic periods.
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.
Qutab (qu'tab) is a traditional dish in Azerbaijani cuisine made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. [1] This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients ...
“F--- them. F--- them. Hey, hey, stop,” he said, according to the video. “If you ain’t gonna clap, we ain’t gonna sing. That’s how it’s gonna go.”
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.