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.
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 ...
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]
Azerbaijani düşbərə served in broth. In Azerbaijan, the dumplings are smaller and the dough is thicker. [4] Düşbərə are typically made from dough (wheat flour, egg, water), mutton (boneless), onions, vinegar, dried mint, pepper, and salt. The dish is prepared either with water or meat broth.
Soyutma (meaning long and slow-cooked meat) is a soup and Azerbaijan's national dish. Lamb, onions, tomatoes, and sour cream are the main ingredients, although it can also be made with chicken. Lamb, onions, tomatoes, and sour cream are the main ingredients, although it can also be made with chicken.
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]