Azerbaijani cuisine

It has a lot in common with the cuisines of the peoples of the Caucasus. This is a tandoor oven, dishes and household items, and many taste preferences. But in one thing it has surpassed them: over the years of its formation, under the influence of religious traditions and its own cultural customs and customs of neighboring countries, it has formed its own unique culinary features, which were appreciated by the whole world.

History

Azerbaijan is an ancient country with a rich history and no less rich cuisine. In the latter, all the stages of development that the Azerbaijani people went through were reflected. Judge for yourself: today most of its dishes have Turkic names. But in their cooking technology and taste, Iranian notes are guessed. Why did it happen? The history of this country is to blame.

In the III – IV century. BC e. it was conquered by the Sassanids. It was they who later founded Iran and influenced the development and formation of Azerbaijan itself. And let in the VIII century. followed by the Arab conquest with the penetration of Islam into the lives of local residents, and in the XI – XII centuries. both the Turkish attack and the Mongol invasion, this practically did not affect the established Iranian traditions, which can still be traced in Azerbaijani culture. Moreover, in the XVI – XVIII centuries. he himself returned to Iran, and after a hundred years he completely disintegrated into small principalities – khanates. This is what allowed them subsequently to form their own regional traditions, which are still preserved in Azerbaijani cuisine.

Distinctive features

• The basis of the diet in Azerbaijan is mutton, and if possible, they always give preference to young lambs, although occasionally they can afford both veal and game, such as pheasant, quail, partridge. Love for young meat is more likely due to the favorite way of cooking it – on an open fire. It is always supplemented with sourness – cherry plum, dogwood, pomegranate.
• Widespread use of fish, in contrast to other cuisines of the Caucasus. Red is most often preferred. It is cooked on the grill, grilled or on a steam bath with the addition of nuts and fruits.
• A genuine love for fruits, vegetables and spicy herbs. Moreover, they are eaten raw, boiled or fried as part of any dish in which they account for at least half of the portion. True, local residents traditionally give preference to aboveground vegetables, such as: asparagus, cabbage, beans, artichokes, peas. The rest are rarely cooked. To enhance the taste of fried dishes, add leeks and green onions, dill, garlic, lemon balm, nuts (walnuts, almonds, hazelnuts, etc.)
• Using chestnuts in cooking. Believe it or not, chestnuts were widely used by hostesses before potatoes appeared in local cuisine. Moreover, they loved their taste so much that even today some classic meat spices are unthinkable without them. it mountain (unripe grapes), sumac (barberry), burn (grape juice after fermentation), bulk (pomegranate and pomegranate juice).
• Moderate salt intake. It is customary to serve meat here unsalted, since it is not salt that gives it an amazing taste, but the sourness of cherry plum, dogwood or pomegranate.
• Favorite spice – saffron, however, as in ancient Persia and Media.
• Extensive use of rose petals. This feature is called the highlight of Azerbaijani cuisine, which distinguishes it from the rest. Jam, sherbet and syrup are made from rose petals.

The peculiarity of Azerbaijani cuisine is the combination of fresh products (rice, chestnuts) with dairy and sour ones.

Basic cooking methods:

One can talk endlessly about national Azerbaijani dishes. And although in fact many of them coincide with dishes from other cuisines, in fact, the process of their preparation is significantly different. Judge for yourself:

Azerbaijani national pilaf. Its zest is in its features. The fact is that rice for it is prepared and served separately from other ingredients. Subsequently, they are not mixed even while eating, and its quality is judged by the quality of the rice preparation. Ideally, it should not stick together or boil over.

Ovduh – okroshka.

Hamrashi – soup with boiled beans, noodles and lamb meat balls.

Firni is a dish made from rice, milk, salt and sugar.

Dolma – stuffed cabbage rolls in grape leaves.

Lula kebab – fried minced sausages served on pita bread.

Dushbara. In fact, these are Azerbaijani-style dumplings. Their highlight is that they are cooked and served in bone broth.

Kutabs with meat are fried pies.

Dzhyz-byz is a dish of lamb giblets with potatoes and herbs, served with sumac.

Piti – soup made from lamb, potatoes, chickpeas.

Shilya is a dish of chicken and rice.

Kufta – stuffed meatballs.

Shaker-churek is a round cookie made from ghee, eggs and sugar.

Baklava, shekerbura, sheker churek are sweets in the manufacture of which rice flour, nuts, sugar, butter, egg whites and spices are used.

Black long tea is a national drink that is used to welcome guests here. Simply because it disposes to easy communication and has long been considered a symbol of hospitality.