Azerbaijan - a unique country with a thousand-year history, located at the junction of Europe and Asia, at the foot of the Caucasus Mountains. Next to ancient times Azerbaijanis lived many other peoples - Armenians, Georgians, Persians, Turks. Therefore, the culinary traditions of these peoples are similar. Yet Azerbaijani cuisine stands out against the background of its special identity and national color, and many of its dishes are known worldwide.

History of the Azerbaijani cuisine

Even during the Neolithic people who lived on the site of present-day Azerbaijan, to cultivate barley and wheat. These grains and fresh meat were the basis of the diet. In the Bronze Age began to be used in food and dairy products that have been associated with the development of cattle breeding. Clay churn used here since ancient times. Gradually Azerbaijani cuisine is enriched with new products and dishes that are mentioned in historical sources, and in the notes of travelers.

According to Azerbaijan since ancient times were routes of ancient trade routes that bring to its culture and culinary arts of the influence of other peoples. Therefore, Azerbaijan is close to the kitchen Cuisines of the East, with abundant use of food spices and herbs. Dishes that originated here, such as pilaf, Petey, barbecue Barbecue , Govurma became widely known in other Caucasian countries. Even say that national cuisine Armenian, Georgian and Azerbaijani peoples - brothers who were sent to different families. Due to such cultural exchanges have taken root in Azerbaijan and dishes from cuisines neighboring nations.

There were also well-known chefs. For example, in the nineteenth century in Sheki was living all around the famous chef, whose name was Horuz oglu. He specialized in the preparation of PITI such excellent taste that just to try it, in Sheki gathered people from all over the country. This soup is considered by the national law of local dishes, and is known around the world. We prepare it from lamb meat from the flesh, be sure to use spices and saffron. Then, under a different name this dish began to spread and neighboring peoples. And in Azerbaijan to soups are treated with respect and to this day - a modern national cuisine has about 30 kinds of soups.

Culinary traditions of Azerbaijan

The material for utensils in Azerbaijan has long served as a copper. And now in many areas and villages cook in copper pans - say that because it turns out especially tasty. In special copper vessels shops occasionally covered with tin, to prevent the ingress of too much copper in the food. It is also widely used clay pots, for example, they prepare the famous soup - PITI.

In the Azerbaijani cuisine salt is used little, not even trying to salt the meat and give it a taste, using acidic fruits and their juices, such as pomegranate and plum. Very popular dishes of vegetables. Fresh made salads, vegetables and used in meat dishes, in soups, preferring land crops such as bell peppers, cabbage, tomatoes, eggplant. Root crops such as beets and carrots are rarely used. Also prepared from vegetable pickles on the table they are served as fish and meat dishes.

The original recipe of some dishes, such as PITI, previously used chestnuts. Today they are increasingly replacing the potato, but it chestnuts give authentic historical "Azeri" taste. In addition, the taste of chestnuts wonderful combined with traditional sour spices - narsharab, plum, dogwood, barberry.

Azerbaijan is very widely used spicy herbs and spices: fennel, cloves, parsley, cumin, cinnamon, powdered barberry. To spice characteristic of this particular kitchen include saffron, coriander, anise and fennel.

Soups, unlike many other countries, Azerbaijan is very dense, concentrated. They often add interior (kurdjuchnyj) fat. For the Azerbaijani cuisine is characterized by a kind of feeding first food to the table is often a part of the liquid is fed separately and only then offer the meat and vegetables from the soup.

An unusual risotto and delicious fish

King of the table in Azerbaijan has always been a pilaf. Species of cooking there are over forty, with various additives and seasonings. As fillers used fish, meat, fruits and dried fruits. Rice pilaf in the Azerbaijani version, unlike most Eastern countries, is prepared in a separate bowl, and even feed on the table are not mixed with other ingredients pilaf. Separately served as spices and herbs.

Of all the kinds of meat lamb gained the greatest popularity. But there are recipes and with poultry, beef or veal do not eat here just pork. It is used as ground meat. One of the most famous local dishes of meat - a kebab.

Due to the proximity to the sea is widely used in cooking fish, especially sturgeon. From it makes skewers are used in fried and boiled and stewed, too. The most famous dishes - a salmon, risotto, grilled sturgeon, Kutum.

Desserts and drinks

Kitchen Azerbaijan is famous for its sweets, which are made from fruits and nuts, honey The benefits of honey: tasty recovery   and oils, milk, and flour. Shaker-bura, Baku parvarda, kozinaki Kozinaki: peanut treat , Baklava, halva, shaker-churek, Turkish Delight and many other national delicacies are known far beyond the country.

As for drinks, the most common sherbet - water with lemon, sugar, mint, saffron, cumin, basil and vegetables. Also sherbet, Azerbaijanis are very fond of tea, which is served fig jam, quince, apricots and other fruits and berries. The tea is sometimes added herbs and spices - for a special taste. Tea is served here in the beginning of the meal, it offers guests immediately after their arrival. Azerbaijanis reasonably believe that a joint tea party has to sincere dialogue.

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