Azerbaijani cuisine

Azerbaijani cuisine refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its 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 Azerbaijan, which is situated on the crossroads of Europe and Asia with an access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contended over by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, such as Turkic, Iranian, and Eastern European.

Characteristic parts

Baghali polo

Iranian rice dish

Baklava

Layered pastry dessert from eastern Mediterranean region

Borani

Persian appetizer

Buglama

Azerbaijani lamb stew

Cabbage roll

dish of cabbage leaves with a filling

Caviar

salt-cured fish-eggs of the Acipenseridae family

Chebureki

Crimean Tatar deep-fried turnover

Chorek

pastry known under various names in the Balkans

Dolma

category of dishes of stuffed vegetables, fruits, seafood and flowers

Dovga

Azerbaijani yogurt and herb soup

Haleem

Indian subcontinental stew

Hoşmerim

cheese-based Turkish dessert

Joshpara

Dumpling dish from central Asia

Kaalikääryleet

dish of cabbage leaves with a filling

Kåldolmar

dish of cabbage leaves with a filling

Kebab

variety of meat dishes originating in the Middle East

Kesme

traditional egg noodles found in various Turkic cuisines

Khash

type of food

Kofta kebab

Kofte meatballs grilled on a skewer

Kömbe

kind of sweet bread, or çörek

Kuku

genre of Persian and Azerbaijani food, made with egg as a binder and another ingredient

Kuku sib zamini

genre of Persian and Azerbaijani food, made with egg as a binder and another ingredient

Kuku sibzamini

genre of Persian and Azerbaijani food, made with egg as a binder and another ingredient

Kuku-ye bādenjān

genre of Persian and Azerbaijani food, made with egg as a binder and another ingredient

Kuymak

Turkish cornmeal, butter and cheese dish

Lavash

flatbread

Levengi

Azerbaijani stuffed entrée

Lula kebab

skewered ground meat dish of the South Caucasus

Mtsvadi

form of shish kebab

Oshi toki

category of dishes of stuffed vegetables, fruits, seafood and flowers

Pekmez

Turkish molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent

Plov

rice dish

Pomegranate molasses

Middle Eastern seasoning of concentrated pomegranate juice

Qatiq

Turkic fermented milk product

Qatlama

flatbread from the Turkish and Central Asian cuisines

Qovurma

Qutab

Azerbaijani dough dish

Reshteh

traditional egg noodles found in various Turkic cuisines

Rose water

flavored water made by steeping rose petals in water

Samanu

wheat dish from Iran and Central Asia

Sarmale

cabbage, vine leaf, or other leaf roll

Kofte meatballs grilled on a skewer

Squash blossom

the edible flowers of Cucurbita species

Stuffed apples

Stuffed cabbage

Cabbage leaves with a filling, prepared worldwide

Stuffed grape leaves

cabbage, vine leaf, or other leaf roll

Stuffed quinces

Turkish and azeri dish

Stuffed tomatoes

tomato dish

Sucuk

Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia

Sujuk

Turkish sausage produced in the region from the Balkans to the Middle East and Central Asia

Sumalak

wheat dish from Iran and Central Asia

Turkish sweet bun (çörek) with tahini

Tandoor

cylindrical clay or metal oven used in Asian cooking

Tandoori

cylindrical clay or metal oven used in Asian cooking

Torshi

Middle Eastern and Balkan pickled vegetables

Tsoureki

pastry known under various names in the Balkans

category of dishes of stuffed vegetables, fruits, seafood and flowers

Zalabiyeh

deep-fried pastry common to the Near East and Indian subcontinent

Has characteristic parts: Baghali polo^fa Baklava Borani^fa Buglama^az Cabbage roll Caviar Chebureki^ru Chorek Dolma Dovga^az Haleem Hoşmerim Joshpara Kaalikääryleet^fi Kebab Kesme^tr Khash Kofta kebab Kuku^fa Kuku sib zamini Kuku sibzamini^fa Kuku-ye bādenjān^fa Kuymak Kåldolmar Kömbe^tr Lavash Levengi Lula kebab Mtsvadi Oshi toki Pekmez Plov Pomegranate molasses Qatiq Qatlama Qovurma Qutab Reshteh^fa Rose water Samanu^fa Sarmale^sr Shashlik Shekarpareh^fa Squash blossom Stuffed apples^tr Stuffed cabbage Stuffed grape leaves Stuffed quinces^tr Stuffed tomatoes Sucuk Sujuk Sumalak Tabriz meatballs^fa Tabrizi Lovuez^fa Tahini roll Tandoor Tandoori Torshi^fa Tsoureki^el Yahni^tr Yakhni Yayma Yemista Zalabiyeh Şiş köfte

Categories: Caucasian cuisine Cuisine

Also known as:

Wikidata ID: Q1996684

Wikipedia title: Azerbaijani cuisine

References:

Wikipedia article: Azerbaijani cuisine

Inbound Links

Dovga

Levengi

Lula kebab

Middle Eastern cuisine

Paloo