Cuisine of Azerbaijan

Cuisine of Azerbaijan is considered one of the most delicious in the Caucasus region. Despite the fact that throughout centuries the country's food has been influenced by the foods of different cultures due to political and economic processes, 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 climatic zones known in the world, Azerbaijan boasts nine. This contributes immensely 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 species with some caught for food including popular Caspian sturgeon, Caspian salmon, Caspian White fish, sardines, gray mullet and many others. Famous caviar from the Caspian Sea is one of Azerbaijan’s finest delicacies well sought after in other parts of the world including post Soviet countries.

Azerbaijani Cuisine has over 30 kinds of soups, including those prepared from plain yogurt. A wide variety of kebabs, including lamb, beef, chicken, and fish kebabs is prepared mostly on special occasions. Sturgeon, a common fish, is normally skewered and grilled as a kebab, being served with a tart pomegranate sauce called Narsharab. The traditional condiments are salt, pepper and sumac. Pilaff steamed with saffron and served with various additions is the king of the table. Dried fruits and walnuts are used in abundance in some 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, watercress are very popular and often accompany main dishes on the table.

Typical Azeri desserts are shekerbura, syrup-saturated pakhlava or halva. The latter, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is unique to the Sheki region of the country. Tea is traditionally drunk with a sugar lump, and may also be accompanied by various preserves, including quince, cherry, fig, strawberry, mulberry and even walnuts and eggplants. Some people like to add a dash of cinnamon, cardamom, even fresh or dried rose petals into their tea-pot to enhance the flavors.

For recipes of delicious traditional and contemporary Azerbaijani dishes, visit [http://www.azcookbook.com Farida's Azerbaijani Cookbook]

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