Azerbaijani cuisine

Azerbaijani cuisine, throughout the centuries, has been influenced by the foods of different cultures due to political and economic processes in Azerbaijan. Still, today's Azerbaijani cuisine has distinctive and unique features. Many foods that are indigenous to the country can now be seen in the cuisines of other cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.

Out of 11 climate zones known in the world, Azerbaijan has nine.[1] This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon (a subspecies of trout, now critically endangered), Caspian white fish (kutum), sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries.

Azerbaijani cuisine has over 30 kinds of soups, including those prepared from plain yogurt. There is a wide variety of kebabs and shashliks, including lamb, beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. A national dish of Azerbaijani cuisine is saffron-rice plov served with various herbs and greens, a combination totally different from Uzbek plovs. Azerbaijan has more than 40 different plov recipes. Dried fruits and walnuts are used in many dishes.

Azerbaijani cuisine is famous for an abundance of vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, cilantro (coriander), dill, basil, parsley, tarragon, leeks, chives, thyme, marjoram, green onion, and watercress, are very popular and often accompany main dishes on the table.

Black tea is the national beverage, and it is drunk at the beginning of each meal before food is eaten. It is also a hospitality beverage that always welcomes guests, often accompanied by fruit preserves.[2]

Contents
1 Soups
2 Main Dishes
3 Plovs of Azerbaijan
4 Desserts
5 Sherbets
6 Mineral water
7 References
8 External links


Soups
Piti – the national soup of Azerbaijan made from pieces of mutton on the bone cooked with vegetables in a broth; prepared and served in individual crocks;
Dovga – a yoghurt (matsoni) based soup with sorrel, spinach, rice, dried peas, and small meatballs made from ground mutton; served hot or cold depending on the season;
Ovdukh – a cold soup based on a matsoni–water mixture poured over sliced cucumbers, chopped boiled meat, quarters of hard-boiled egg, and greens (dill, coriander, basil, sometimes also mint and tarragon);
Dogramach – same as ovdukh, but without the meat;
Bolva – made with sour milk.

Main Dishes

This section is borrowed from Azerbaijan24 Tour Agency web site

A typical Azeri meal begins with a plate of aromatic green leaves called goy, and is ac*companied by plenty of chorek (bread), salat (a tomato and cucumber salad), and perhaps qatik (yoghurt) and pendir (cheese). The traditional condiments are duz (salt), istiot (pepper) and sumah (a sweet, dark red spice with a flowery flavour). Main dishes may include a selection of the following:

Baliq - fish, which usually means sturgeon, normally skewered and grilled as a kebab, and served with a tart sour-plum sauce.


Dolma - the traditional recipe calls for minced lamb mixed with rice and flavoured with mint, fennel and cinnamon, and wrapped in vine leaves (yarpaq dolmasi) or cabbage leaves {kalam dolmasi), but most restaurants offering dolma tend to serve up stuffed tomato, sweet pepper and aubergine.

Dusbara - small dumplings stuffed with minced lamb and herbs, served in broth.

Lavangi - a casserole of chicken stuffed with walnuts and herbs. A speciality of the Talysh region in southern Azerbaijan, but very difficult to find in restaurants.

Lyulya kabab - a mixture of minced lamb, herbs and spices squeezed around a skewer and barbecued, often served with lavas win sheets of unleavened bread).


Plov being prepared in a qozonPlov a classic dish of rice, mutton, onion and prunes, flavoured with saffron and cin*namon.

Qutab - a sort of pancake turnover stuffed with minced lamb, cheese or spinach. Qutab is made from thinly rolled dough that may be cooked briefly on a convex griddle.

Tika kabab - chunks of lamb marinated in a mixture of onion, vinegar and pomegran*ate juice, impaled on a large skewer and grilled on the barbecue. More commonly called shashlyk, from the Russian word shashka (sword).

Kourma – pieces of mutton or lamb on the bone (blade chops) stewed with onions, tomatoes, and saffron.

Plovs of Azerbaijan

Plov is one of the most widespread dishes in Azerbaijan, with more than 40 different recipes.[2] Plovs have different names depending on the main protein ingredient accompanying rice:

Kourma plov (with mutton)
Sobza kourma plov (with mutton and greens)
Toyug plov (with chicken)
Shirin plov (with dried fruits)
Syudli plov (made with rice cooked in milk)
Juja plov (with fried chicken pieces and dried fruits)[3]
Sheshryanch plov ("six-color plov", with eggs cooked "sunny side up" on a bed of fried green and white onions)[3]
Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot), gara – fried meat, dried fruits, eggs, or fish prepared as an accompaniment to rice, and aromatic herbs. Rice is not mixed with the other components even when eating plov.[6]

Desserts

This section is borrowed from Azerbaijan24 Tour Agency web site

Light snacks of the Azerbaijani cuisine.
Pakhlava
Pistachio halvaTypical Azeri desserts are sticky, syrup-saturated pastries such as pakhlava and halva. The latter, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is a spe*ciality of Sheki in North-West Azerbaijan. Other traditional pastries include shakarbura (crescent-shaped and filled with nuts), peshmak (tube-shaped candy made out of rice, flour and sugar) and girmapadam (pastry filled with chopped nuts).

However, sweets like this are generally bought from a pastry shop and eaten at home or on special occasions such as weddings and wakes. The usual conclu*sion to a restaurant meal is a plate of fresh fruit, plums, cherries, apricots, grapes, or whatever is in season.

In March 2009, Azerbaijani bakers achieved an entry in the CIS book of records for baking the biggest and heaviest pakhlava in the CIS, weighing about 3 tons. More than 7 thousand eggs, 350 kg of nuts, 20 kg of almonds, 350 kg of sugar, and the same amount of flour was used in the preparation of the pastry.

Sherbets

An Azerbaijani sherbet (Azerbaijani: şərbət) is a sweet cold drink made of fruit juice mixed or boiled with sugar, often perfumed with rose water. Sherbets (not to be confused with sorbet ices) are of Iranian origin and they may differ greatly in consistency, from very thick and jam-like (as in Tajik cuisine) to very light and liquid, as in Azerbaijan.[8] Sherbets are typically prepared in the following natural flavors:

Lemon
Pomegranate
Strawberry
Cherry
Apricot
Mint sherbet

Mineral water

Locally made brands of bottled water include the following:

Aysu
Badamli (from Badamli, Nakhchivan)
Sirab (from Sirab, Nakhchivan)
Sollar (from the village of Şollar in the north-east)
Tamiz gazh su
Qakh or Kakh (from Qakh district in the north)

Cuisine of Azerbaijan - Dolma

Badimjan Dolmasi (Stuffed Eggplant)

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When someone mentions the word "dolma", stuffed grape leaves usually come to mind. But there are many other vegetables that Azerbaijanis stuff including eggplant, tomatoes, peppers, cabbage and quince. On rare occasions, you'll even find stuffed potatoes, onions and cucumbers.

Eggplant dolma is probably the most favorite, especially in the summer, when it is widely available. You'll find dolmas served at nearly every special occasion, often in a colorful trio combination: red tomatoes, green bell peppers and purple eggplant.

What's in the stuffing? Rice and herbs such as coriander, mint and dill are the fundamental ingredients. Often onions and minced meat-lamb, veal or beef-are added to the mixture. The dish is allowed to simmer for several hours in its own juices. Minced garlic and yogurt are served as accompaniments. In Southern Azerbaijan (in Iran), yellow split peas and spices like turmeric and pepper are often part of the mixture.

Bibar Dolmasi (Stuffed Pepper)

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As with eggplant, green bell peppers may be stuffed to form another type of "dolma". Bell pepper dolma is often served with other types of stuffed vegetables, including eggplant and tomatoes. The peppers are stuffed with the same ingredients as the eggplant: rice and herbs such as coriander, mint and dill. Often onions and minced meat - lamb, veal or beef - are added to the mixture. The dish is allowed to simmer for several hours in its own juices. Minced garlic and yogurt are served as accompaniments. In Southern Azerbaijan (in Iran), yellow split peas and spices like turmeric and pepper may also be added.

Kyalyam-Dolmasy (cabbage dolma)

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Mutton -163 g; rice - 20 g; peas - 10 g; onions - 15 g; cabbage - 220 g; chestnuts - 50 g; coriander - 15 g; tomatoes - 50 g; grape vinegar - 10 g or citric acid - 2 g; sugar 5 g.

Mince mutton flesh with onions, add rice, peeled and finely cut chestnuts steeped in cold water, shelled peas, tomatoes, greens, pepper and salt and mix thoroughly. Parboil cabbage and separate the leaves. Put the filling on the leaves and wrap so as to obtain square pieces, three for one helping. Put into a saucepan, pour meat stock in and boil until cooked.

Add sauce made from sugar and grape vinegar 20 minutes before the dish is ready. When serving, pour the sauce in which the dolma is cooked over it and sprinkle with cinnamon.

Yarpag Dolmasy (wine leaves dolma)

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Mutton - 108 g; rice - 30 g; onions - 20 g; coriander leaves, dills and mint leaves - 15 g; grape leaves - 40 g; matsoni - 20 g; butter oil - 10 g; salt, pepper and cinnamon to taste.

Put mutton flesh and onions through the mincer. Add rice, chopped greens (coriander, dills and mint), salt, pepper and, optionally, shelled peas steeped in cold water. Parboil fresh grape leaves. Mix the filling thoroughly and wrap in leaves, 25 g of filling to each piece. Put the dolma into a thick-bottomed saucepan, half-drown in water and stew for one hour until cooked. Matsoni is served separately.

Would like to eat something Azeri, I haven't eaten anything Azeri for some months :(((

Azerbaijan Pakhlava

Gəncə Paxlavası

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Bigest pakhlava in the world was made in Azerbaijan city Ganca

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Sheki Pakhlava (pakhlava from Azeri city Sheki)

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Azerbaijan Plovs

Şüyüd plov

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Meyvə plov

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Toyuq plov

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Çığırtma plov

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Cuisine of Azerbaijan - Kebabs

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In ancient times, nomadic Turkic tribes who roamed the region of present-day Azerbaijan spent their evenings around fires barbecuing the catch of the day. Today in Azerbaijan, whether you're in a restaurant or at a wedding, you'll find that meat is still cooked basically the same way, as "kababs". No Azerbaijani restaurant would be without "LBT" kababs - meaning Lula (ground lamb), Balig (fish, referring to sturgeon) and Tika (lamb chops).

In the summertime, Azerbaijanis love to go out to their dachas and make kababs outdoors. Kabab is one food that men take responsibility for preparing. It's considered a man's job and women can finally take a rest!

To make kababs, cut large cubes of meat and thread them onto metal skewers. Then barbecue them over coals or fire. Once the kabab is well-done (but still tender), the meat is taken off the skewers and served with roasted tomatoes, peppers and eggplant. The meat is often sprinkled with finely chopped white onion and a sour burgundy-colored spice known as sumag. Fish kabab is served with concentrated pomegranate juice.

Sturgeon Shashlyk

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Sturgeon - 347 g; vegetable oil - 5 g or sour cream - 10 g; onions - 24 g; spring onions - 32 g; lemon - 115; narsharab (pomegranate sauce) - 5 g; sumakh - - 1 g; pepper -0.1 g; salt to taste.

Dress sturgeon as usual, cut into 40-50 g pieces, sprinkle with salt and pepper, brush with sour cream and roast on charcoal fire for 7-10 minutes. Lay the cooked fish out on the dish, garnish with fresh tomatoes and shredded onions. Serve narsharab and sumakh separately.

Fried Meat Azerbaijan-style

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Mutton - 330 g; mutton kidneys - 85 g; butter - 25 g; onions - 50 g; fresh tomatoes - 100 g; wheat flour - 90 g; coriander and dills - 12 g; pepper -0.1 g; salt to taste.

Cut mutton into pieces, 4-5 pieces for a helping. Remove the membranes from the kidneys and cut each kidney into two pieces. Sprinkle the meat and the kidneys with pepper and salt, brown in butter and add simmered onions. Bake lavash (flat bread). To prepare lavash, roll heavy unleaven dough 1 mm thick and bake on a tray. When serving, put lavash on the plate, lay the fried meat on it, garnish with tomatoes and sprinkle with greens.

Lyulya-Kebab

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Mutton - 330 g; rump fat - 20 g; onions - 20 g; spring onions - 40 g; parsley and basil - 15 g; wheat flour - 45 g; sumakh - 3 g; salt and pepper to taste.

Put mutton flesh with onions and fat through the mincer, add pepper and salt and mix thoroughly. Cool the minced meat in the refrigerator for 20 minutes. Shape short sausages from the minced meat and hook on a spit which should be a little thicker than a shashlyk spit. Roast over burning charcoals. Fold into lavash cakes before serving. Bake lavash, as for fried meat.

Lyulya-kebab is seasoned with onions cut in rings, sumakh or tomatoes roasted on a spit.

Mutton Shashlyk

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Mutton - 330 g; onions - 60 g; spring onions - 40 g; parsley and basil - 10 g; sumakh - 3 g or narsharab - 5 g; salt and pepper to taste.

Take meat from the loin or hind leg, cut into 35-40 g pieces, sprinkle with pepper and salt, put on a spit and roast over a charcoal fire. Serve shashlyk as soon as it is cooked. Season with onions cut in rings or spring onions. Sumakh or narsharab, as well as salt and pepper are served separately. In summer, serve 100 g of tomatoes roasted on a spit or fresh tomatoes.


http://azerbaijan24.com/images/albums/Azeri_cuisine/food/sumac.jpg

P.S. All kebabs go very well with sumac. Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It's delightful!

The same berry that we ignore growing on a roadside bush is considered essential for cooking in much of the Middle East, in the same manner as we use lemon juice or vinegar. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. The Romans used sumac frequently before lemons were available to them. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.

some of these dishes look and sound so similar

http://s57.radikal.ru/i156/1009/bd/d6bbaec5778d.jpg (http://www.radikal.ru)

Here is my first chicken plov )) ne sudite stroqo ))

Плов смотрится отлично, а вот фотография сама не очень удачная, цвета слишком блеклые :ohno:

superskiy sayt(dla tex kto jivut za rubejom): www.azcookbook.com Nuw Olsun

Dushbara
http://i020.radikal.ru/1106/df/024694faac9f.jpg (http://www.radikal.ru)
108 gr mutton, 40 gr wheat flour, ¼ egg, 18 gr onions, 10 gr vinegar, 15 gr coriander or 1 gr dried mint, pepper, salt.

Dushbara is meat dumplings in the Azerbaijan style. Make the broth from mutton bones and prepare the force – meat from the flesh adding onions and spices. Roll unsalted dough 1 mm thick, cut into even squares and put 2-3 gr of force-meat. Wrap shaping rectangles of triangles and stick edges together. Cook dumplings in the broth for 5 minutes then they come to the surface. Home made dushbara are very small so 4-5 of them go in a tablespoon. When serving sprinkle with coriander or dried mint. Vinegar mixed with shredded garlic is served separately to taste.

Xanim siz deyesen ela xorkeler bisirirsiniz?:tongue4:

Urəyim düşbərə istədi :(

Dusbere menim ucun en sevimli dadli xorekdir.:nuts:

Dusbere menim ucun en sevimli dadli xorekdir.:nuts:

Məndə çox xoşlayıram. Ümumiyyətlə xəmir yeməklərini sevirəm :rock:

Александр Чебан
@ 2011-10-13

Сладкая страна

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Plate of oriental sweets, Azerbaijan.
Мы продолжаем знакомиться с Азербайджаном, сегодня я лишь немного раскрою тему национальной кухни, зато начну с самого сладкого :) Культ чая и сладостей в Азербайджане, невероятное количество видов варенья и самое главное - эксклюзивные секреты производства Шекинской халвы только для читателей моего блога!


Ну не во всех же репортажах показывать только достопримечательности?! Должно быть место и для гастрономических постов… а тем более, что в Азербайджане еда - это культ. Все, абсолютно все, что готовят в этой стране - невероятно вкусно, сытно и очень много! Но начну я со сладостей :)

Чай пьют из стакана, типичного для этого региона - армуды (армуд - груша), чай не остывает, а края не горячие, очень удобно! Причем объем армуды достаточный в отличии от Турции, где он несколько маловат. Чай пьют в основном черный, иногда с добавление трав или чисто травяной. Зеленый чай - не очень популярен, скорее пришел в последнее время как модный тренд. Чай, естественно, без сахара. С чаем всегда на столе обилие сладостей:

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Также к чаю подают разные виды орехов, изюм, прессованный сахар с разными сиропами.

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Варенье.

Я наверное нигде не ел столь экзотических видов варенье, как к примеру арбузное варенье, варенье из молодых грецких орехов, из белого кизила, из райских яблочек. В последнее я долго не мог поверить, и понял что это яблочки только после того как почувствовал косточки на языке, на вид же оно как черешня. Последние три вида варенья являются визитной карточкой Габалинского района страны.

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Пахлава

Пахлава у меня прочно ассоциируется с Азербайджаном, в каждом регионе со своими особенностями.
Мне больше всего понравилась пахлава - "учгулаг", что означает треушник, сладкая изюминка Габалинского района страны.

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Халва

Вот это блюдо абсолютно поменяло мои представления о халве, на ней я остановлюсь поподробнее. Это абсолютно другое блюдо, отличное от серой массы из отходов семечек, которое продается у нас… В первый же вечер я отметил шекинскую халву, самую лучшую и особенную халву в Азербайджане.
Куда бы вы не приехали в стране, обязательно закажите шекинскую халву, вполне вероятно, что ее вкус вас заставит посетить сам Шеки :)
Халва — восточный десерт, изготавливаемый из сахара, орехов или семян; слово используется для описания нескольких типов кондитерских изделий. Один тип халвы основан на молотых семенах масличных культур. Другой тип основан на пшеничной муке или овощах.

Шекинская халва.

Эту халву можно попробовать лишь в Азербайджане. Кропотливый труд и условия приготовления ограничивают возможность приготовить в домашних условиях. Поэтому покупаем лишь в готовом виде. Однако это лакомство, наряду с другой национальной едой, готовится на праздник "Навруз" (древний праздник Нового Года, празднуется в марте).

В интернете много рецептов шекинской халвы, однако настоящей - шекинской можно полакомиться только в одноименном городе. Дело в том, что секрет ее изготовления известен тем, для кого приготовление халвы вот уже 200 лет как семейный бизнес. В народе их называют «халвачи». Рецепт они никому не раскрывают, поэтому, как правильно выпекать сеткообразную ришту, сколько измельченных орехов добавить в тесто, как приготовить сладкий сироп, никто никогда не узнает. Будьте осторожны, летом из-за большого содержания масла и рисовой муки халва портится быстрее. Остается одно - приехать самому и попробовать кусочек лично.

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Пробуя эту халву еще в Баку, я абсолютно себе не представлял, как формируется такой вкус, мягкий и хрустящий одновременно. Однако мне представилась потрясающая возможность увидеть святая святых в Шеки - цех-мастерскую по производству халвы.

Это Мамед Салех, владелец маленького цеха по производству шекинской халвы, он мастер уже в третьем поколении, его отец, дед, прадед были "халвачами".

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А теперь собственно о процессе приготовления этого кондитерского шедевра. Сначала готовят тесто на основе рисовой муки, с помощью специальных емкостей выливают на горячую сковороду в несколько слоев, формируя сетку. Эта сетка называется ришта, 1 ришта готова к снятию со сковороды через 1 минуту.

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Затем формируют само блюдо - 6 слоев рисовых ришты кладут на дно, затем насыпают специальную ореховую смесь и сверху кладут еще 4 слоя рисовых ришт:

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Из шафрана делают специальное варенье, которым декорируют халву сверху, нанося ее на поверхность гусиным пером:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_22.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_24.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_25.jpg

Это свадебная халва:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_23.jpg

Затем на сковороде халва запекается в течении 30-40 минут:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_29.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_21.jpg

После этого она обильно заливается специальным сиропом на основе сахара или, в более дорогом варианте, на основе меда:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_26.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_28.jpg

Следующие сутки халва пропитывается:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_16.jpg

Затем нарезается, взвешивается и расфасовывается в коробки по киллограмму. Какие весы и какой дизан коробок! Да никогда современная полиграфия не сравнится с этой провинциальной аутентикой:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_27.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_31.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_32.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_30.jpg

Остается немного позавидовать этим шекинским ребятишкам, у которых этот невероятный натуральный десерт есть каждый день:

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_08.jpg

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_09.jpg

Ну и наше чаепитие с Азером Гарибом, главным путешественником страны, который любезно согласился поведать мне тонкости азербайджанской кухни :)

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_04.jpg

Приятного всем чаепития!

http://i1239.photobucket.com/albums/ff510/alexcheban/Azerbaijan/04_Halva/halva_35.jpg

Я благодарю за содействие в подготовке этого репортажа: Азера Гариба, представителя администрации Шекинского района - Айдына Тамразоглы Ибрагимхалимова и Мамеда Салеха!

продолжение следует...

http://alexcheban.livejournal.com/46006.html

I love Goghal!

По CNN показывают ролик Жерара Депардье об азербайджанской кухне
Всемирно известный французский актер Жерар Депардье является лицом рекламной компании по пропаганде азербайджанской национальной кухни на известнейшем телеканале CNN. На днях рекламный ролик стал транслироваться по телеканалу CNN.

http://static.guim.co.uk/sys-images/Guardian/Pix/pictures/2011/8/18/1313669013863/Gerard-Depardieu-007.jpg

Как передает Vesti.Az, сценарий рекламы, отличающийся своей красочностью, был утвержден в Министерстве культуры и туризма Азербайджана. Кроме того, его одобрил сам актер. Ролик снимался в ресторане «Мугам» в Ичери-шехер.

Сюжет ролика придумала компания CineX, которая выиграла тендер министерства.

Отметим, что помимо актерской деятельности Жерар Депардье занимается бизнесом, в частности, виноделием. В Париже актеру принадлежат два ресторана, один из которых специализируется на приготовлении блюд из мяса и дичи, другой - из рыбы и морепродуктов.

Напомним, что актер ранее уже снимался в рекламе продуктов - в 2008 году он появился в рекламе кетчупа «Балтимор».

Vesti.az

I think Azerbaijan cuisine must be introduced more to world's people. there is a little azeri restaurant in the world and when people want to taste these food in their own country they couldn't!!!

I think Azerbaijan cuisine must be introduced more to world's people. there is a little azeri restaurant in the world and when people want to taste these food in their own country they couldn't!!!
I agree with you but let's be honest, we have improved in a number of Azerbaijani restaurants around the globe in a couple of last years. Their number has especially increased in European countries

Ciyər Paşteti:nuts:
http://azcookbook.files.wordpress.com/2008/05/liver-pate1.jpg


Ordubad Üsulu Maş Şorbası
http://www.azcookbook.com/wp-content/uploads/2009/10/driedbeansoup.jpg


Kələkoş
http://www.azcookbook.com/azeri/wp-content/uploads/2009/10/creamy-yogurt-soup.jpg


Dovğa
http://www.azcookbook.com/wp-content/uploads/2011/04/dovgha.jpg


Qutab/Afar
http://www.azcookbook.com/wp-content/uploads/2011/10/buttering-the-flatbreads1.jpg


Kükü
http://www.azcookbook.com/wp-content/uploads/2011/07/fresh-herb-kuku_edited-1.jpg


Lobya Çığırtması
http://www.azcookbook.com/azeri/wp-content/uploads/2010/06/green-beans-with-eggs-new.jpg

Badımcan, Bibər və Pomidor DolmasıThree Sisters :)
http://azcookbook.files.wordpress.com/2008/07/stuffed-eggplants-peppers-and-tomatoes3.jpg


Kələm Dolması
http://www.azcookbook.com/wp-content/uploads/2010/01/stuffed-cabbage-leaves1.jpg


Nar Qovurması
http://www.azcookbook.com/wp-content/uploads/2009/11/narqovurma.jpg


Lənkəran Şamisi
http://www.azcookbook.com/wp-content/uploads/2010/02/shami-new.jpg


Göbələk Dolmasi
http://azcookbook.files.wordpress.com/2008/09/stuffed-mushrooms2.jpg


Toyuq Çığırtması
http://www.azcookbook.com/wp-content/uploads/2008/12/chicken-with-eggs1.jpg


Heyvalı və Zəfəranlı Toyuq
http://azcookbook.files.wordpress.com/2008/06/saffron-chicken-with-quince.jpg


Azərbaycansayağı Tabaka
http://www.azcookbook.com/wp-content/uploads/2010/12/flattened-chicken2.jpg


Balıq Ləvəngi(kütüm balığından)
http://www.azcookbook.com/wp-content/uploads/2008/11/walnut-stuffed-fish.jpg


Balıq Buğlaması
http://www.azcookbook.com/wp-content/uploads/2010/04/fish-bughlama1.jpg


Nar Salatı
http://www.azcookbook.com/wp-content/uploads/2009/12/pomegranate-bracelet.jpg


Mimoza Salatı
http://azcookbook.files.wordpress.com/2008/06/salad-mimosa.jpg

http://img-fotki.yandex.ru/get/5821/62644636.8/0_6e9b1_d47b9644_XL.jpg

http://img-fotki.yandex.ru/get/6104/62644636.1c/0_8a20d_1f57a8c_XL.jpg

Uşaglar milli yeməklərimizlə əlagəli magarlı reportlar və ya postlar görsəz (Alex Cheban, Eurovision və sayrı) buraya yerləşdirin. Fikrimcə ancag şəkillər biraz darıxdırıcıdır. Sağolun!

taDQ20MyKnk

interessnaya statya:

http://news.day.az/unusual/328175.html

Долма - традиционное блюдо азербайджанской кухни.

6t0sMI9osRc

чистую запись можно посмотреть тут http://mirtv.ru/programms/780916/episode/4263095

6iKKJ1A6CO0

Телятина по бакински

HLL-59AQlz4

Zanjan - South Azerbaijani cuisine

STdlSHNCECE

Cız-bız — Azərbaycan mətbəxinə aid quru yemək.

Bu yemək qoyunun içalatından -- qara ciyər, ağ ciyər, böyrək, ürəkdən hazırlanır. Bağırsağdan da istifadə etmək olar.

Haggis is a dish containing sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal's stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.

Юлий Гусман научил Ивана Урганта готовить долму

Гостем программы Ивана Урганта «Смак» стал Юлий Гусман. Советский и российский кинорежиссёр, основатель и художественный руководитель 1-й премии Российской Академии кинематографических искусств - «Ника», популярный член жюри КВН, член президиума Российского еврейского конгресса бакинец Юлий Гусман стал гостем популярной программы Ивана Урганта «Смак» на Первом канале российского телевидения. На программе Юлий Гусман приготовил долму – классическое блюдо азербайджанской кухни. По ходу передачи он рассказал немало интересного об азербайджанской кухне, а также поделился воспоминаниями о старом Баку и о сегодняшнем дне процветающей столицы Азербайджана.

NyIYYzzRDHs

Гусман жжет и учить Урганту как готовить Азербайджанскую долму))) Человек пиаром Баку занимается))) Люблю Я его))

Badımcan dolması
http://c1211.hizliresim.com/13/d/fv4gn.jpg (http://bit.ly/c25MCx)

Badımcan əzməsi
http://c1211.hizliresim.com/13/d/fv4hq.jpg (http://bit.ly/c25MCx)

Badımcan küküsü
http://c1211.hizliresim.com/13/d/fv4hx.jpg (http://bit.ly/c25MCx)

Badımcan ləvəngisi
http://c1211.hizliresim.com/13/d/fv4j6.jpg (http://bit.ly/c25MCx)

Badımcan salat
http://c1211.hizliresim.com/13/d/fv4jq.jpg (http://bit.ly/c25MCx)

Balıq ləvəngisi
http://c1211.hizliresim.com/13/d/fv4k8.jpg (http://bit.ly/c25MCx)

Balıq narsoğan
http://c1211.hizliresim.com/13/d/fv4ks.jpg (http://bit.ly/c25MCx)

Balıq sırdağı
http://c1211.hizliresim.com/13/d/fv4l5.jpg (http://bit.ly/c25MCx)

Boranı plov
http://c1211.hizliresim.com/13/d/fv4m1.jpg (http://bit.ly/c25MCx)

Boranı qutabı
http://c1211.hizliresim.com/13/d/fv4m9.jpg (http://bit.ly/c25MCx)

Cız-bız
http://c1211.hizliresim.com/13/d/fv4mq.jpg (http://bit.ly/c25MCx)

Çoban salatı
http://c1211.hizliresim.com/13/d/fv4mz.jpg (http://bit.ly/c25MCx)

Corat qutabı (ət)
http://c1211.hizliresim.com/13/d/fv4nc.jpg (http://bit.ly/c25MCx)

Corat qutabı (göy)
http://c1211.hizliresim.com/13/d/fv4ns.jpg (http://bit.ly/c25MCx)

Çudu
http://c1211.hizliresim.com/13/d/fv4p0.jpg (http://bit.ly/c25MCx)

Dil salatı
http://c1211.hizliresim.com/13/d/fv4pb.jpg (http://bit.ly/c25MCx)

Doğramac
http://c1211.hizliresim.com/13/d/fv4pl.jpg (http://bit.ly/c25MCx)

Dolma
http://c1211.hizliresim.com/13/d/fv4pv.jpg (http://bit.ly/c25MCx)

Dovğa
http://b1211.hizliresim.com/13/d/fv4qb.jpg (http://bit.ly/c25MCx)

Düşbərə
http://d1211.hizliresim.com/13/d/fv4qq.jpg (http://bit.ly/c25MCx)

www.gun.az

Düyü şorbası
http://d1211.hizliresim.com/13/d/fv4rr.jpg (http://bit.ly/c25MCx)

Əcəbsandal
http://d1211.hizliresim.com/13/d/fv4s9.jpg (http://bit.ly/c25MCx)

Əriştə aşı
http://d1211.hizliresim.com/13/d/fv4sk.jpg (http://bit.ly/c25MCx)

Ət pirojkisi
http://d1211.hizliresim.com/13/d/fv4t1.jpg (http://bit.ly/c25MCx)

Ət ruleti
http://d1211.hizliresim.com/13/d/fv4tw.jpg (http://bit.ly/c25MCx)

Evsayağı toyuq qızartması
http://d1211.hizliresim.com/13/d/fv4u5.jpg (http://bit.ly/c25MCx)

Fəsəli
http://d1211.hizliresim.com/13/d/fv4ul.jpg (http://bit.ly/c25MCx)

Firni
http://d1211.hizliresim.com/13/d/fv4v0.jpg (http://bit.ly/c25MCx)

Gürzə
http://d1211.hizliresim.com/13/d/fv4v7.jpg (http://bit.ly/c25MCx)

Kartof küküsü
http://d1211.hizliresim.com/13/d/fv4vm.jpg (http://bit.ly/c25MCx)

kartof pirojkisi
http://d1211.hizliresim.com/13/d/fv4vv.jpg (http://bit.ly/c25MCx)

Kefli beçə
http://d1211.hizliresim.com/13/d/fv4w3.jpg (http://bit.ly/c25MCx)

Küftə-bozbaş
http://d1211.hizliresim.com/13/d/fv4wm.jpg (http://bit.ly/c25MCx)

Kükü
http://d1211.hizliresim.com/13/d/fv4wy.jpg (http://bit.ly/c25MCx)

Ləvəngi
http://d1211.hizliresim.com/13/d/fv4x9.jpg (http://bit.ly/c25MCx)

Lobya çığırtması
http://d1211.hizliresim.com/13/d/fv4xm.jpg (http://bit.ly/c25MCx)

Lobya şorbası
http://d1211.hizliresim.com/13/d/fv4xt.jpg (http://bit.ly/c25MCx)

Pip dolması
http://d1211.hizliresim.com/13/d/fv4y2.jpg (http://bit.ly/c25MCx)

Piti
http://d1211.hizliresim.com/13/d/fv4yc.jpg (http://bit.ly/c25MCx)

Plov
http://d1211.hizliresim.com/13/d/fv4yl.jpg (http://bit.ly/c25MCx)

www.gun.az

qara mərci şorbası
http://d1211.hizliresim.com/13/d/fv4zx.jpg (http://bit.ly/c25MCx)

Qazan kababı
http://d1211.hizliresim.com/13/d/fv506.jpg (http://bit.ly/c25MCx)

Qazan kotleti
http://d1211.hizliresim.com/13/d/fv50f.jpg (http://bit.ly/c25MCx)

qoz küküsü
http://d1211.hizliresim.com/13/d/fv50u.jpg (http://bit.ly/c25MCx)

Qutab
http://d1211.hizliresim.com/13/d/fv50y.jpg (http://bit.ly/c25MCx)

Quymaq
http://d1211.hizliresim.com/13/d/fv513.jpg (http://bit.ly/c25MCx)

Reyhan suyu
http://d1211.hizliresim.com/13/d/fv51j.jpg (http://bit.ly/c25MCx)

Sac
http://a1211.hizliresim.com/13/d/fv51q.jpg (http://bit.ly/c25MCx)

Şah plov
http://a1211.hizliresim.com/13/d/fv51z.jpg (http://bit.ly/c25MCx)

Səbzi plov
http://a1211.hizliresim.com/13/d/fv52h.jpg (http://bit.ly/c25MCx)

Şərbət
http://a1211.hizliresim.com/13/d/fv52z.jpg (http://bit.ly/c25MCx)

Sırdağ
http://a1211.hizliresim.com/13/d/fv538.jpg (http://bit.ly/c25MCx)

Şirin dolma
http://a1211.hizliresim.com/13/d/fv53u.jpg (http://bit.ly/c25MCx)

Şirin qovurma
http://a1211.hizliresim.com/13/d/fv53y.jpg (http://bit.ly/c25MCx)

Təndir çörəyi
http://a1211.hizliresim.com/13/d/fv549.jpg (http://bit.ly/c25MCx)

Tərə
http://a1211.hizliresim.com/13/d/fv54h.jpg (http://bit.ly/c25MCx)

Toyuq çığırtması
http://a1211.hizliresim.com/13/d/fv54s.jpg (http://bit.ly/c25MCx)

Toyuq ləvəngi ruleti
http://a1211.hizliresim.com/13/d/fv553.jpg (http://bit.ly/c25MCx)

Umaclı halva
http://a1211.hizliresim.com/13/d/fv55g.jpg (http://bit.ly/c25MCx)

Xingal
http://a1211.hizliresim.com/13/d/fv55q.jpg (http://bit.ly/c25MCx)

Yarma plov
http://a1211.hizliresim.com/13/d/fv55x.jpg (http://bit.ly/c25MCx)

Yumurta pomidor
http://a1211.hizliresim.com/13/d/fv56d.jpg (http://bit.ly/c25MCx)

www.gun.az

what is the difference between shishlik and tikke kebap?

the typical shishlik in iran is lamb ribs,
but i searched shishlik in azerbaijan rep and i keep ending up with "tikke"

what is the difference between shishlik and tikke kebap?

the typical shishlik in iran is lamb ribs,
but i searched shishlik in azerbaijan rep and i keep ending up with "tikke"
There is no food in Azerbaijani cuisine named shishlik. Shashlyk is Russian name for all sorts of kabab.

Tikke kebab is kebab made from pieces of lamb

There is no food in Azerbaijani cuisine named shishlik. Shashlyk is Russian name for all sorts of kabab.

Tikke kebab is kebab made from pieces of lamb

shashlyk is what i mean

it was on the first page

and shashlyk is a hybrid perso turkic word not russian

shashlyk is what i mean

it was on the first page

and shashlyk is a hybrid perso turkic word not russian

What i know Shashlyk is a tikke kabab.

https://sphotos-b.xx.fbcdn.net/hphotos-prn1/560811_295875960512464_57525761_n.jpg

uzun zaman oldu bunlari dadmayali :((

От этой темы я схожу с ума от голода :cheers:
Если честно, у нас и трети здесь представленных блюд, нет ни в одном меню азербайджанского кафе. У нас их больше 50, может, 100.
Но в основном представлены плов, долма, лобио (реже) , все остальное очень аппетитно и загадочно:)

Сайт Restaurants in Baku http://www.resto.az/RestoranSayfala.php

bNYfe7eHmX0

hello friends,
i have one question, what is the name of the cheese that is often used to be eaten while drinking beer? it is served in pubs.. cox sagol:)

hello friends,
i have one question, what is the name of the cheese that is often used to be eaten while drinking beer? it is served in pubs.. cox sagol:)

People call it "saçaqlı pendir" :) Its official name is Chechil cheese I think.

http://s2.ipicture.ru/uploads/20130128/brtfx0Aa.jpg

Yumurta - pomidor and a freshly-baked bread. Still can feel the taste:)

^^ Nuw ))

Омномном ;) нуш :)

mmmm...
http://f1302.hizliresim.com/16/9/jxu6h.jpg (http://bit.ly/c25MCx)

Xaş :) ləzzət :)
http://i50.tinypic.com/eq9xdy.jpg

Pakhlava facebook page

CCjqnSfo_ec

8y4j2obszJw

Azerbaijani Cuisine promo with famous French actor Gerard Depardieu

Ece6NK4lilA

http://i35.tinypic.com/21ake3q.jpg

http://i33.tinypic.com/35l5091.jpg

http://i35.tinypic.com/24qleth.jpg

http://i36.tinypic.com/vhuceq.jpg

Sumakh facebook səhifəsi

Men bu sehifeye ac vaxti girende bir teher oluram :D