AZERBAIJANI
CUISINE
AZERBAIJAN CUISINE AZERBAIJANI CUISINE REFERS TO THE COOKING STYLES AND DISHES OF THE AZERIS IN AZERBAIJAN AND IRANIAN AZERBAIJAN. FOR THE AZERBAIJANIS, FOOD IS AN IMPORTANT PART OF THEIR CULTURE AND IS DEEPLY ROOTED IN THE HISTORY, TRADITIONS AND VALUES. AS YOU KNOW, AZERBAIJAN IS FAMOUS FOR ITS CUISINE. THE CUISINE OF AZERBAIJAN IS THE FIRST AND THE MOST DELICIOUS DISHES PLOV,DUSHBARA,LAVANGI,DOLMA. EVERY MEAL HAS ITS OWN FLAVOR.
DUSHBARA IT IS A DOUGH MADE OF MEAT. IT IS MADE OF DOUGH. IT IS EATEN IN SOME FOREIGN COUNTRIES.
SHEKERBURA
SHEKERBURA 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’.
SHOR GOGAL ANOTHER NOVRUZ DELICACY, SHOR GOGAL IS A FLAKY PASTRY FILLED WITH TURMERIC, ANISE, CARAWAY, CINNAMON AND BLACK PEPPER. IN ANCIENT TIMES, THE YELLOW PASTRYREPRESENTED THE SUN, WHILE THE CRESCENTSHAPED SHEKERBURA REPRESENTED THE MOON.
DOLMA THE TRADITIONAL RECIPE CALLS FOR MINCED LAMB MIXED WITH RICE AND FLAVOURED WITH MINT, FENNEL, AND CINNAMON, AND WRAPPED IN VINE LEAVES OR CABBAGE LEAVES . THERE ARE ALSO SOUR SWEET CABBAGE DOLMA AND EGGPLANT DOLMA.
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.
LYULA KABAB A MIXTURE OF MUTTON, HERBS, AND SPICES SQUEEZED AROUND A SKEWER AND BARBECUED, OFTEN SERVED WITH LAVASH (THIN SHEETS OF UNLEAVENED BREAD).
THE CUISINE OF THE AZERBAIJAN REPUBLIC IS NOT LIMITED TO THESE FOODS. WE INVITE THE PEOPLE OF THE WORLD TO OUR HOMELAND TO TASTE MORE! DO IT!