Azerbaijani dishes most often have Turkic names, but by the way of cooking and taste they are more like Iranian cuisine. After all, in the 3-4 century BC. Ши д Cши Cши д Cши Cши Cши д Cши Cши Cши Cши Cши Cши д Cши д C C C C C C C C C C C C C C C C C C C C C Cши Cши C C C C C д C C C C Cши Cши C C C Шишишиши C д C Cши C C C C Cши C C C C C C Cши C C C C C C C C C C C C C C C C C Cши Cши Cши C C C C C C C C C C C C C Cши C C Cши C Cши C C C C May later Azerbaijan survived the Arab conquest in the 8th century, the establishment of Islam, the Turks' attack in the 11th and 12th centuries and the Mongol invasion, but this did not affect the Azerbaijani culture that preserved the Iranian traditions. In addition, in the 16-18 centuries Azerbaijan was part of Iran - this again increased the Persian influence.
The fact that Azerbaijan disintegrated from the 18th century to the middle of the 19th century into many small principalities - khanates - contributed to the consolidation of certain regional traditions in the kitchen, which have survived and sowed the day.
In the Lenkoran-Talysh region, in Southern Azerbaijan, a game featuring stuffed fruits on an open fire, as well as a fish with nut-fruit filling baked in Tyndyr, is a distinctive feature of the Azerbaijani cuisine. In Northern Azerbaijan, where the Turkic influence is stronger, the main dish is hinkal. In large cities, such as Baku, Shemakha, Ganja, they are preparing dushbars, kutabs, shakerburu, baklava, and rahat-lukum.
Lamb is the main meat in the Azerbaijani cuisine, especially the meat of young lambs. But mutton in Azerbaijan does not occupy such a dominant position as in Uzbekistan. In addition to mutton, veal, beef and poultry are very often used, which is a feature of the Azerbaijani cuisine and its difference from other Caucasian cuisines. Young meat is cooked on an open fire, usually with acidic fruits - garnets, cherry plum and cornelian. Dishes from chopped meat became widespread.
A great place in the Azerbaijani cuisine is cooking fish, which is also its distinctive feature. Fresh fish is prepared as a shish kebab from mutton on an open fire, filling with fruits and nuts.
Fruits, vegetables and, most importantly, spicy greens and herbs are used in the diet even more often than in Georgian and Armenian cuisines, but in fresh form. If they cook with eggs or with meat, then the greens get even more (kyukyu, ajabsandal).
From vegetables in the Azerbaijani cuisine today you can often see potatoes (piti). However, earlier in the Azerbaijani cuisine potatoes were not used. It was replaced with chestnuts. After all, with chestnuts, natural seasonings for meat are best combined - mountain, sumac, bun.
In general, in the Azerbaijani cuisine, aboveground vegetables are used - eggplants, tomatoes, sweet peppers. Very rarely use radish, carrots, beets. But widely used herbs and green vegetables (asparagus, artichoke, chickpeas, peas). Nuts and fruits are used as often as vegetables.
Green onions are used in the Azerbaijani cuisine more than a bulb, as an appetizer for dishes. Шиши C C C Cши Cши + C д Cши Cши Cшиши Cшиши Cшишиши Cшиши C C C C C C C д C C C д C C C C C C C C C C C C C C C Cшиши C C д C Cши Cши Cши C C C A lot of different spices are used in Azerbaijani cuisine, but saffron is considered to be the most important and favorite. Ши C Cши C C C C C C C C C C C +
From the aromatic plants, rose petals are used. This, like the application of chestnuts, distinguishes the Azerbaijani cuisine from others. Of roses, jam are boiled, syrup is insisted, sherbets are made.
The main feature of the Azerbaijani cuisine is the combination of fresh products (rice, chestnut, sporach) with acidic and dairy products - a contrast of fresh and sour (dovga) is obtained.
Many Azerbaijani dishes coincide with dishes of other countries (shish kebab, pilaf, dolma), but the technology of their preparation is different.
Azerbaijan national pilaf has its own peculiarities. It belongs to the Iranian type. Rice for pilaf is prepared and served on the table separately from other components of pilaf and does not even mix it with food. The quality of rice cooking depends on the taste of pilaf, because rice makes up half the volume of the whole dish. When cooking rice should not boil, stick together, but should be such that each rice was whole.
Serve rice should be slightly warm. Ши Cши д C Cшиши C Cшиши C Cши Cши Cши д Cши C C C C C C C C C C C C C C C C C C C д C Cши Cши C Cши д C Cшиши C Cшиши Cши Cши Cши C C C C C C C Thus, it turns out that rice consists of three parts that make up one dish.
Very fond of drinking tea in Azerbaijan. They drink exclusively black, bay tea and use, as in Iran, special narrow cups of pear-shaped form.
The use of a lot of greens, fruits and juices, young meat and sour-milk products, makes the Azerbaijani cuisine very healthy and healthy.