Culinary traditions of Azerbaijan
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
. 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 contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including
Turkic
,
Iranian
, and
Eastern European
.
History and features of Azerbaijani national cuisine
Azerbaijan's national cuisine is arguably closer to
Middle Eastern cuisine
due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains the traditional methods of preparing dishes while incorporating modern cooking.
[1]
Azerbaijani dishes have traditionally been cooked with copper utensils and cookware. Copper bowls and plates are still commonly used as serving dishes.
[1]
Azerbaijani cuisine utilizes fruits and vegetables such as
aubergine
,
tomato
,
sweet pepper
,
spinach
,
cabbage
, onion,
sorrel
,
beet
,
radish
,
cucumber
, and
green beans
. Rice and products made from
flour
are widely used in national cuisine. Fresh herbs, including
mint
,
coriander
,
dill
,
basil
,
parsley
,
tarragon
,
leek
,
chive
,
thyme
,
marjoram
,
green onion
, and
watercress
often accompany main dishes. The majority of national dishes are made with lamb, beef and poultry meat. Dishes prepared of minced meat are also prevalent. The sea, lakes and rivers of Azerbaijan are abundant with different fish species, particularly the
white sturgeon
. Sturgeons are widely used in preparation of national dishes. Particularly, the Caspian Sea is home to many edible species of fish, including the
sturgeon
,
Caspian salmon
,
kutum
,
sardines
,
grey mullet
, and others. Black
caviar
from the Caspian Sea is one of Azerbaijan's best-known luxury foods.
[1]
[2]
The typical Azerbaijani meal involves three courses. One of the basic dishes of Azerbaijani cuisine is
plov
prepared with
saffron
-covered rice, served with various herbs and greens, a combination distinct from those found in
Uzbek
plovs. Other second courses include a variety of
kebabs
and
shashlik
, including
lamb
, beef, chicken,
duck
and fish (
baliq
) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, served with a tart pomegranate sauce called
narsharab
.
Dried fruits
and
walnuts
are used in many dishes. The traditional
condiments
are salt,
black pepper
,
sumac
, and especially saffron, which is grown on the
Absheron Peninsula
domestically. The third courses include soups, of which there are more than 30 types. These include
kufta bozbash
,
piti
prepared of meat and
dovga
, ovdukh, dogramach, bolva prepared of greens and yoghurt.
[3]
[4]
Black tea
is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by
fruit preserves
.
[4]
Breakfast
The Azerbaijani breakfast is heavy in dairy products such as butter, various types of white cheese, and cream, as well as honey, tandoori bread and eggs, traditionally prepared into
kuku
, but alternatively, also scrambled.
[5]
Eastern European breakfast traditions which were adopted under the
Russian Empire
and the
Soviet Union
are also occasionally seen in Azerbaijan households, with foods such as
kasha
,
porridge
,
quark
and
crepes
included on the breakfast table.
Light snacks
Azerbaijani cuisine has a number of light snacks and
side dishes
to open or accompany the main meals: a plate of green leaves called
goy
, pieces of
chorek
(bread),
choban
(a tomato and cucumber
salad
),
white cheese
or
qatik
(sour yogurt) and
turshu
(pickles).
[6]
This culinary tradition is comparable to Turkish
meze
. The richer main courses such as soups, meats and plov are served afterwards.
[6]
Dishes
Meat
Azerbaijani cuisine included large amounts of beef and
game
. Consumption of camel meat was also widespread, although it has become increasingly rare in modern times. In order to preserve meat, it was historically jerked, or alternatively, roasted and stuffed into jars or animal stomachs. Apart from the cuts of meat, Azerbaijani cuisine features the use of head, legs, tails and intestines of animals in numerous dishes.
[7]
Azerbaijani cuisine features a wide variety of traditional meat dishes such as
bozbash
(parchabozbash, kuftebozbash, qovurmabozbash),
piti
(gence piti, sheki piti)
khash
, bash-ayaq (kelle-pacha), kelepir, soyutma, bozport, buglama, bozartma,
and a variety of different kebabs. A variety of lamb dishes are also commonly eaten, traditionally during celebrations such as
Nowruz
. Meatball dishes and forms of
dolma
are regularly eaten as well. On particularly special occasions, local goose, turkey, duck, quail and pheasant meats are also cooked and consumed.
Azerbaijani cuisine also features a variety of seafood, especially fish which is obtained from the Caspian Sea as well as the
Kura
and
Aras
rivers. Fish is prepared in a variety of ways: stuffed, chopped, dried, grilled, fried, boiled, cooked in the oven, cooked on skewers, cooked in
tandoors
, cooked into
plovs
, and in other ways depending on the occasion and personal preferences.
[7]
Pork consumption is forbidden to Muslims in Azerbaijan, in accordance with
Sharia
, the Islamic law.
Name
|
Description
|
Balıq
|
Fish
, usually
sturgeon
, normally skewered and grilled as a
kebab
, is served with a tart sour-plum sauce.
|
Dolma
|
The traditional recipe calls for minced
lamb
or beef mixed with
rice
and flavoured with
mint
,
fennel
, and
cinnamon
, and wrapped in vine leaves (
yarpaq dolması
) or cabbage leaves (
k?l?m dolması
). There are also sour sweet cabbage dolma (
tur? ?irin k?l?m dolması
) and eggplant dolma (
qarabadımcan dolması
).
|
Badımcan Dolması
|
Tomato
,
sweet pepper
, and
aubergine
stuffed with minced lamb or beef mixed with
chickpeas
.
|
Dushbara
|
Small dumplings stuffed with minced lamb and
herbs
, served in broth.
|
Lavangi
|
stuffed
chicken
or fish with onions, walnuts, raisins, albukhara, and alcha seasoning. A specialty of the Talysh region in southern Azerbaijan, but very difficult to find common in restaurants.
|
Lula kebab
|
A mixture of
mutton
, herbs, and
spices
squeezed around a skewer and barbecued, often served with
lavash
(thin sheets of unleavened bread).
|
Qutab
|
A sort of
pancake
turnover stuffed with minced lamb,
cheese
, or
spinach
.
|
Tika kabab
|
Chunks of lamb marinated in a mixture of
onion
,
vinegar
, and
pomegranate juice
, impaled on a large skewer and grilled on the barbecue. In Russian, it is called
shashlyk
(
шашлык
), from Turkic
shishlyk
(literally, "for skewer").
|
Qovurma
|
Pieces of mutton or lamb on the bone (blade chops) stewed with onions, tomatoes, and
saffron
.
[8]
There is also
sabzi qovurma
, a lamb stew with herbs.
|
Sogan dolmasi
|
The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and the Mediterranean. Onion dolma are a tasty winter alternative to stuffed aubergines, tomatoes, and peppers.
[9]
|
Tebriz kuftesi
|
Large meatball dish named after the town of Tabriz in northern Iran. Prepared with minced meat, onions, peas, rice, potatoes, eggs, tomatoes, turmeric, and various herbs such as parsley, coriander and dill.
|
Bastirma
|
The word "Bastir" comes from the Turkish: bastırma et ("pressed meat"), pastırma
[past???ma]
in modern Turkish. It's cooked as a kebab, but before cooking it should be marinated in special sauce and herbs.
|
Soups
Soups in Azerbaijan tend to have a thicker consistency and a larger ratio of dry ingredients to broth.
[7]
A common feature of numerous Azerbaijani soups is that the soup serves the role of both the first and second courses
[7]
? the soup is served in a large portion and the broth is drunk first as a starter, and then the dry ingredients of the soup such as the potatoes, meat, chickpeas and large vegetable chunks are consumed as a second course together with bread.
Another characteristic featured in several Azerbaijani soups is the use of finely cut mutton tails which are added soups. Tomato paste and tomato puree are rarely used in Azerbaijani soups and instead are substituted with fresh local tomatoes during the summer.
[7]
During winter, local tomatoes are not widely available and so frequently substituted with dried cherries. Spices such as saffron and turmeric powder are also traditionally used in Azerbaijani soups.
Name
|
Description
|
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
.
|
Kufta bozbash
|
A
pea soup
with lamb
meatballs
and boiled
potatoes
. The meatballs in
kufta bozbash
are large, hearty, and made of minced lamb or beef and
rice
, sometimes with a
dried plum
inside.
|
Dovga
|
A yogurt-based soup with
sorrel
,
spinach
, rice, dried
peas
, and small meatballs made from ground mutton; served hot or cold depending on the season.
[10]
|
Ovdukh
|
A cold soup based on a
yogurt
?water mixture poured over sliced
cucumbers
, chopped boiled meat, quarters of
hard-boiled egg
, and greens (
dill
,
coriander
,
basil
,
tarragon
, and sometimes mint).
[11]
|
Dogramach
|
Same as
ovdukh
, but without the meat.
[11]
|
Types of plov
Plov
is one of the most widespread dishes in Azerbaijan and there are over 200 types of plovs in Azerbaijani cuisine. They are usually prepared with local vegetables, meats and spices. In Azerbaijani tradition, it is customary that the household prepares a plov for guests visiting the house.
[13]
They are typically served in a large metal or porcelain bowl covered with a lid to keep it warm. The type of rice used to make the plov varies from one recipe to another and depends on personal preferences. Since plov is a heavy, fatty food, it is traditionally served together with sour drinks such as ayran, black tea with lemon, or verjuice. Plovs have different names depending on the main ingredients accompanying the rice:
Name
|
Ingredients
|
Kourma plov
|
Mutton plov with onion
|
Chilov plov
|
Bean plov with fish
|
Sabzi qovurma plov
|
Mutton plov
|
Toyug plov
|
Chicken plov
|
Shuyudli plov
|
Dill plov with beef
|
Shirin plov
|
Dried fruit plov
|
Syudli plov
|
Rice cooked in
milk
|
Sheshryanch plov
|
Six-color plov, eggs cooked "sunny side up" on a bed of fried green and white onions.
[10]
|
Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: first component is rice (warm, never hot), the second component is
gara
, consisting of fried meat, dried fruits, eggs, or fish prepared as an accompaniment to rice, and third component being aromatic herbs. Rice is not mixed with the other components even when eating plov.
[14]
Spices
Spices play an important role in Azerbaijani cuisine, especially
saffron
which is used in over 50 national dishes.
[15]
Other spices widely used in Azerbaijani cuisine include
anise
,
cumin
,
cinnamon
,
thyme
,
coriander seeds
,
curcuma
,
sumac
,
caraway
,
bay leaves
,
mint
,
dill
,
parsley
,
celery
,
tarragon
, and
basil
.
[16]
Desserts
Typical Azerbaijani desserts are sticky, syrup-saturated pastries such as
pakhlava
and
Shaki halva
. The former, a layer of
chopped nuts
sandwiched between mats of thread-like fried dough, is a specialty of
Shaki
in northwest Azerbaijan. Other traditional pastries include
shekerbura
(crescent-shaped and filled with nuts),
peshmak
(tube-shaped candy made out of
rice
,
flour
, and
sugar
), and
girmapadam
(pastry filled with chopped nuts).
Sweets are generally bought from a pastry shop and eaten at home or on special occasions such as weddings and wakes. The usual conclusion to a restaurant meal is a plate of fresh fruit that is in season, such as
plums
,
cherries
,
apricots
, or
grapes
.
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.
[18]
Name
|
Description
|
Pakhlava
|
Azerbaijani baklava consists of pastry,
cardamom
, and
saffron
are used for the preparation. Nuts (mostly
hazelnuts
, almonds or walnuts) and sugar are used as the filling, and syrup is used as a sweetener.
[19]
There are some regional variations, like Quba, Ganja, Tenbel and
Sheki baklava
.
[20]
[21]
[22]
|
Shekerbura
|
Shekerbura (
??k?rbura
) is a popular Azerbaijani sweet pastry, filled with ground
almonds
,
hazelnuts
, or
walnuts
. The ancient name for this crescent-shaped pastry is Sheker Burek, a Turkic word meaning ‘sweet
patty
’. In Azerbaijan, it usually involves the teamwork of relatives, friends, and neighbors who congregate at someone's home to make this.
Nowruz
delights. What really makes these look rather spectacular is the pattern on the dough produced by the traditional tweezers called maggash.
|
Samani halva
|
Samani halva is made from malted
wheat
, and can be best described as a spicy, gooey, chewy treat. One samani halva tradition in Azerbaijan is to make halva communally, using
flour
from seven different homes.
[23]
|
Shorgoghal
|
Another Novruz delicacy, Shorgoghal is a flaky pastry filled with
turmeric
,
anise
,
caraway
,
cinnamon
and
black pepper
. In ancient times, the yellow
pastry
represented the
sun
, while the crescent-shaped
Shekerbura
represented the
moon
. These rolls are time-consuming to prepare, but the process is not really complicated.
|
Guymag
|
This is a simple, rich dessert, traditionally offered to women who have just given birth or to patients after surgery to keep their strength up. It is high in calories and easy to prepare. It is also served as a hot breakfast when the weather is cold.
|
Firni
|
Firni is a dessert made from rice flour, which has a light texture and bland flavor, making it much lighter than British and North American baked
rice puddings
.
[24]
|
Badambura
|
Badambura is slightly less sweet than pakhlava and has no honey so it is less sticky as well. It is filled with plain ground sugar, almonds (badam in Azerbaijani language), cardamom, and vanilla.
[25]
|
Dairy products
Milk and dairy products play an important role in the Azerbaijani diet. Milk, butter, cream, sour cream, yogurt, cottage cheese, buttermilk,
dovga
,
ayran
,
qatiq
,
qurut
, suzme, and other dairy products are regularly consumed in the morning, as a snack, and even incorporated into lunch and dinner. Cow's milk is most often used to produce local dairy products, however sheep's milk is also sometimes used and goats' milk is consumed for its perceived health benefits. Rural communities in Azerbaijan produce local butter, buttermilk and cheeses using traditional churning techniques.
Name
|
Description
|
Ayran
|
A savory dairy drink. It is a staple of an Azerbaijani dinner/lunch table and is served cold.
|
Qatiq
|
A fermented, savory milk product. It is typically eaten with
Qutabs
or with bread.
|
Qurut
|
It is made from grain mixed with
sour milk
or
yogurt
.
|
Dovga
|
A
vegetarian
,
yoghurt
-based
soup
cooked with a variety of herbs.
Coriander
,
dill
,
mint
and
rice
are mainstays of the soup.
|
Shor
|
Azerbaijani cottage cheese.
|
Suzme
|
Creamy, fatty dairy product made from filtered and thickened
qatiq
.
|
Xinaliq pendiri
|
Khinalug
cheese, produced in the ancient village of
Khinalug
. It is one of the most popular cheeses in Azerbaijan.
|
Motal pendiri
|
Motal cheese. Another type of cheese widely consumed in Azerbaijan.
|
Breads
Different types of bread are baked in Azerbaijan: flat, rolling, flatbread,
lavash
, sengek, xamrali, thick, thin, crepes, cakes, and
tandoor bread
. In the
Middle Ages
,
tandoor
ovens were one of the common facilities of the population who lived in
Old City
(Icheri Sheher). This has been discovered during the archaeological excavations in different areas of Old City.
During the meeting held in Ethiopia, the
UNESCO
Intergovernmental Committee for the Safeguarding of the
Intangible Cultural Heritage
decided to include
lavash
in the Representative List of the
Intangible Cultural Heritage
of the organization.
[26]
[27]
Non-alcoholic beverages
Black tea
is a popular drink in Azerbaijan.
Azerbaijani people
usually prefer tea made in a
samovar
. Jam (
Murabba
) is often added to the tea as a sweetener.
Ayran
is a cold yogurt beverage mixed with salt.
An Azerbaijani
sherbet
(
Azerbaijani
:
??rb?t
) 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.
[28]
Sherbets are typically prepared in the following natural flavors:
- Lemon
[29]
- Pomegranate
- Strawberry
- Cherry
- Apricot
- Mint
[29]
Locally made brands of bottled water include the following:
[30]
Alcoholic beverages
Unlike multiple other countries with a predominantly Muslim population, alcohol consumption in Azerbaijan is entirely legal, and a variety of alcoholic drinks, both locally produced and imported can be found in shops and bars across the country. Although alcohol consumption in Azerbaijan is relatively moderate,
[32]
alcoholic drinks still play a part in nightlife, festivities and celebrations.
Wine
Azerbaijan produces wine locally. In the
Khanlar district
of the Azerbaijan Republic, for example, archeologists have found jars buried with the remains of wine dating back to the 2nd millennium BC. One of the most ancient and notable regions known for its wine-making produce is
Tovuz
in northwestern Azerbaijan. Archeological findings in this region speak of ancient vessels for wine storage, stones and remains of
tartaric acid
used for wine-growing.
[33]
The contemporary wine-making in Azerbaijan is seen in
Ganja
-
Qazakh
and
Shirvan
economic zones.
[34]
Vineyards in these regions account to about 7% of the country's cultivated land. The regions are famous for 17 vines and 16 table grape varieties, the most common of the wine cultivars being
Pinot Noir
.
[35]
In Azerbaijan, wines made from
grapes
are called
sharab
(
Azerbaijani
:
??rab
) while wines from other fruits including apples,
pomegranates
and
mulberry
are called
nabiz
(
Azerbaijani
:
n?biz
). Other sorts are called
chakhyr
(
Azerbaijani
:
caxır
). According to historians, there are more than 450 different categories of wild grape found in Azerbaijan which had been used for wine-making throughout the history of Azerbaijan.
[36]
Beer
Beer in Azerbaijan is typified by lighter lagers. Of the domestically produced beers, the most widely distributed is Xirdalan named after the
city of Xırdalan
in Azerbaijan, formerly brewed by Baki-Castel (BGI) but bought by
Baltika
in 2008. In February 2017 company was renamed to Carlsberg Azerbaijan.
[37]
As a sponsor of Baku's Eurovision Song Contest, Xirdalan issued special commemorative Eurovision cans and bottles in 2012. Other widespread, locally produced brands include Novxanı, NZS, Afsana and Annenfeld. Beer popularity continues to grow in Azerbaijan as of 2018 and there are plans to fully localize malt processing for beer production, with a new malt processing plant being planned to be launched in 2024.
[38]
Unlike almost all
CIS
countries, the beer
bottles
in Azerbaijan are marked with excise duty sticker.
Fruit preserves
Fruit preserves of all kinds, traditionally served alongside tea, are a ubiquitous sighting at family gatherings and festivities in Azerbaijan. Jams, jellies, and especially fruit conserves are eaten in between sips of tea or sometimes placed directly into tea as a sweetener and a flavoring.
-
Peach jam
-
Strawberry jam
-
Cherry jam
-
Blackberry jam
-
Walnut jam
See also
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.
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2021-02-15
.
- ^
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. 2012-03-24. Archived from
the original
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2021-02-15
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"Cuisine and Wine of Azerbaijan"
.
Concord Travel Georgia
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Archived
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- ^
Goble, Paul (2008-01-07).
"WindowonEurasia: Window on Eurasia: 'Not By Oil Alone'? Azerbaijan's Wine Industry Bounces Back"
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"Carlsberg Azerbaijan"
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External links
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