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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 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]
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.
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]
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]
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]