It has a lot in common with the kitchens of the peoples of the Transcaucasia. This is a tandar furnace, and objects of dishes and life, and many flavoring addictions. But in one she surpassed them: during the years of its formation, under the influence of religious traditions and their own cultural customs and customs of neighboring countries, she formed their unique culinary featureswhich were appreciated by the world.
History
Azerbaijan is an ancient country with a rich history and no less rich kitchen. In the latter, all the stages of the development were displayed, which the Azerbaijani people took place. Judge for yourself: today most of his dishes have Turkic names. But the Iranian notes are guessed in their technology preparation and taste qualities. Why so? Wines all the history of this country.
In III - IV century. BC e. She was conquered by Sasanids. They later founded Iran and influenced the development process and the formation of Azerbaijan itself. And let in the VIII century. Arab conquest followed with the penetration of Islam into the life of local residents, and in the XI - XII centuries. And the Turkish attack, and the Mongol invasion, it practically did not affect the established Iranian traditions, which still be traced in Azerbaijani culture. Especially since in the XVI - XVIII centuries. He himself returned to Iran, and after a hundred years at all collapsed into small principalities - Khanate. This is what allowed them to subsequently form their own regional traditions, which are now preserved in Azerbaijani cuisine.
Distinctive features
- The base of the diet in Azerbaijan is lamb, and if possible, they always prefer young lambs, although occasionally can afford and calf, and game, such as pheasant, quail, partridge. Love for young meat is due to the favorite way of its preparation - on open fire. It is always complemented by Kinky - Alychy, a cross, grenade.
- Wide fish consumption unlike other concavation kitchens. Preference most often give red. Prepare it on the grill, grilled or on a steam bath with the addition of nuts and fruits.
- Genuine love for fruits, vegetables and spicy greenery. Moreover, they are eaten with raw, boiled or fried in any dish, in which their share accounts for at least half of the portion. True, the preferences of the locals in tradition are given to overhead vegetables, such as Asparagus, cabbage, beans, artichokes, peas. The rest are preparing extremely rare. To enhance taste fried dishes They add leeks and green onions, dill, garlic, melissa, nuts (walnuts, almonds, hazelnuts, etc.)
- Use of chestnuts in the cooking process. It's hard to believe, but before the appearance of potatoes in local kitchen, chestnuts were widely used. Moreover, their taste loved to them so much that even today some classic meat seasonings are unthinkable without them. it mountain (immature grapes) sumac (barberry), abgora (grape juice after fermentation), na (Pomegranate and garnet juice).
- Moderate salt consumption. The meat is made here to be submitted unsalted, since the stunning taste does not attach salt, but the acids of Alychi, Dosil or Grenade.
- Favorite spice - saffron, however, as in ancient Persia, and mussels.
- Wide use of rose petals. This feature is called the highlight of Azerbaijani cuisine, which distinguishes it from the rest. From roses petals are boiled jam, they make sherbet, syrup.
Feature of Azerbaijani cuisine - in combination of fresh products (rice, chestnut) with dairy and sour.
Main ways of cooking:
You can speak infinitely about national Azerbaijani dishes. And let in practice many of them coincide with dishes of other kitchens, actually the process of their preparation is significantly different. Judge for yourself:
Azerbaijan National Pilaf. His raisin is in his features. The fact is that rice for it is prepared and served separately from other ingredients. Subsequently, they are not mixed even during meals, and its quality is assessed by the quality of preparing rice. Ideally, he should not glue or weld.
Ovehh - Okroshka.
Lulle-kebab is fried minced sausages, which are served on the pita.
Dusucher. In essence, it is dumplings in Azerbaijanis. Their highlight is that they are preparing them and served in bone broth.
Cutabas with meat - fried patties.
Jõz-Uzz - a dish of lambs with potatoes and greenery, which is served with a suma.
Piti - lamb soup, potatoes, chickpeas.
Shile - dish of chicken meat and rice.
Kyufta - stuffed meatballs.
Shaker-Chuek - Round cookies, which is prepared from baked oil, eggs and sugars.
Pakhlava, Sheckerbur, Chakek Choek - Sweets in the manufacture of which rice flour, nuts, sugar, oil, egg whites and spices are used.
Black Baich tea is a national drink that guests meet here. Just because it places to relaxed communication and has long been considered a symbol of hospitality.
Useful properties of Azerbaijani cuisine
Azerbaijani cuisine is rightfully considered one of the most delicious and useful. It is explained by everything simple: the mountain and subtropical climate supplies local residents in such a number of products from which they can prepare any eats. In turn, they actively use it, and also do not abuse salt, eat young meatDue to what has long been considered long-livers.
In addition, pilaf and other dishes are prepared here on bend or cream oil, which does not produce carcinogenic substances. Therefore, it is quite natural that the average life expectancy in Azerbaijan today is almost 74 years and continues to grow.
Azerbaijanis love and know how to prepare tasty, but strict religious norms dictate certain limitations to Muslims. Intripped the imprint and national dishes of Azerbaijan. Recipes for example, assume any meat except pork.
Azerbaijani cuisine
A characteristic feature of Azerbaijani cooking, unlike Russian, is that here at each kitchen is always felt by a strong aroma of spices. Azerbaijan is customary to complement the generous set of spices. Used in a huge amount. These are such famous plants like basil, mint, dill, parsley, as well as sums, saffron, cumin, fennel, various types of pepper, cinnamon, carnation and many others.
National dishes of Azerbaijan include all sorts of vegetables and fruits. Even in soups and hot meat snacks Fresh and dried allych, grapes, figs, apples, apricots, plums, barberries, grenades, citrus, etc.
Azerbaijani chefs know and in the preparation of desserts. Various dried fruits and nuts are crushed, and together with cinnamon, honey, saffron and mint improve the taste of original sweets - Nugi, Lukuma, firin, patchlava, Kurabye, Halva. They are used for the filling of Shor Kogala, Shakerbura, Zeiran, Mutaki, Kyati and many more other sweet products from the dough and without it.
For cooking hostess take special containers - caulders, fellows, sadzhi, tandoirs and others, but this is not a mandatory requirement, they are simply very comfortable and, as a rule, have thick walls and special cavities for hot coal or electric tenons.
Baku Plov.
Azerbaijani pilaf with dried fruits and meat - sophisticated dishwhich is preparing in several stages.
Separately, rice - 1 kg of cereals need to pour into a cauldron with a lot of cold water And put on fire. When boils - add 2 tbsp. Salt spoons. Cook the rice until half ready, then rinse hot water And leak on the colander.
The bottom of the cauldron poured 5-6 tablespoons of the fuel oil, the cake is put on the oil, and the prepared rice is poured onto it. A half-table of sofran is added, covered with a lid and languishes on slow heat for about an hour.
Separately prepares Nag Guyum - this is usually lamb, but you can use a chicken. For a dish, 1 kg of meat cut into pieces, salt, pepper, sprinkle with zila and fold into the roasting with melted oil. Fry on strong fire. At the end add two heads finely chopped on Luka. And dried fruits (uryuk, figs, prunes, kishamis and barbaris). Stir and pour hot water with a half cup infusion of saffron. Stew until the meat is ready.
During the table serving, laying out rice with a Gazmakh broken on a large dish, beautifully distribute any guyum and sprinkle with grain grain.
Azerbaijani pilaf with dried fruits and meat can be made in a slow cooker. In this case, cooking time will significantly reduced.
Dish from Baranje Drops
This dish is called Jyz-Bez. It uses guts, hearts, light, seeds, kidneys, liver and kurdunny fat fat, as well as 2 heads, potatoes and spices (pepper, Sumy, Zira, salt).
JIZ-UZI, like many National dishes of Azerbaijan, are brewed in a special cauldron.
In Kazan, the washed and cut into small pieces of luxury, spices and chopped onions are melted in it. Everything is roasted on a strong fire, then potatoes are placed in Kazan and hot water is added. Everything is stealing for about 40 minutes. It is served to the table with a cilantro, basil, dill and another greens.
Soup Chamrasi
The Azerbaijani Hamrasi soup is preparing in front of the feed to the table, as noodles are added to it, which is lost from long lasting in the broth in taste qualities. As for the beans, it is better to cook it in advance or soak overnight.
National dishes of Azerbaijan are often prepared from a young lamb with the addition of legumes. Not exception and chamrasi. For it, meat should be scrolled through a meat grinder and combine with salt and pepper. In a saucepan with boiled beans add salt and spices. Bring to a boil, form a large frkin from the minced meat, lower them into the pan and leave to boil.
Cook fresh dough From flour and water, roll out in a very subtle layer and cut into small stripes. The resulting noodle is sent to a saucepan with beans and meatballs. Bring to boil and turn off the fire.
Serve, richly sprinkled with chopped cilantro, basil, mint, coriander and parsley.
Azerbaijani Overdih Ovduh
Okroshka in Azerbaijanis is not on the kvass, but on the milk drink of Martzoni. The inputhouse includes boiled eggs, fresh cucumbers, green onions, kinza, dill and garlic, arranged with salt. All listed components must be cut, put in a plate and pour Maceni. The ingredients are connected immediately before serving on the table, and before that is stored in the refrigerator separately.
Sometimes pieces of boiled beef add to the okroshka.
Chagyrtma
National dishes of Azerbaijan rarely leave indifferent. This also applies to Chagirts. The composition of the tasty and nutritious dishes includes a lot of bow, chicken meat with bones, eggs, butter, bell pepper, fresh tomatoes, fragrant herbs and dry spices.
The chicken must be cut into small pieces, grams of 60, salt, spice, pour into a small amount of grape vinegar and leave pickled.
1 kg of tomatoes dip in boiling water and clean from the skin.
One-and-and-and-and-a half kilogram of the onion bows finely cut, salt, add pepper, ziru, infusion of saffron and put out in the cauldron to a soft, puree state. To the bow did not burn, add hot water to a little, but not butter.
Creamy oil, grams of 200, mix with onions, after 45 minutes after the start of extinguishing.
After another 5 minutes, put in the bow pieces of chicken and stew everything together for about 30 minutes.
8-10 eggs broke into a bowl and a whisen of a slightly beat to get a homogeneous mass of cream color. To pour it into Kazan, constantly stirring.
Immediately after this, tomatoes cut into small pieces and send to Kazan. There, also cut the Bulgarian pepper and greens. Bring to boil and turn off. Serve hot, decomposing into separate portion plates.
Lulle-Kebab
Lulle-kebab is a kind of cooking it, you need to get a special flat skewlings.
The mince is traditionally made from fat lamb, onions, cilantroine, basil, parsley, salt and ground seasoning - pepper, suma and zira.
The minced mefax is formed by short-lived thick sausages and hang them on the skewers, and then fried on the grill. So that the mince is viscous, it is transmitted twice through a meat grinder or a long time in the electrical combine with knives. After that, the minced meat is chopped up and placed for 30 minutes in a cold place. Even without eggs after such preparation, it is very tightly held on the skewer without losing forms. The finished sausages are placed on a thin pita and eating, drinking Mactoni Warm.
Lavash make out fresh doughconsisting of flour, water and salt. So that the cracks do not appear when the lully kebab turns on it, it should turn out to be thin and plastic, so Azerbaijani Lavash is not fried on the oil, and bake in Tandan and use for Lulle-kebab not immediately, and after he sees and becomes mild . Since the tandoor is not all, it is successfully replaced with a cast-iron frying pan with a thick bottom.
Dolma
Dolma - very small cabbage rolls, which are not wrapped in cabbage, and in grape leaves.
The mince is made from lamb, boiled rice, pea mashed potatoes, onions, salt, salt, pepper and green, basilica, parsley and celery. Rice and peas take half less than meat. Spicy leaves are very small, and meat together with a bow passed through a meat grinder. All ingredients are carefully mixed with a teaspoon laying grape leaves on a scraped boiling water. The leaves wrap up and lowered in salted boiling water. Cooking time - 30-40 minutes. Eating a little hot, improving Marty.
Hinkie
Hinkyi in Azerbaijanis - products made of fresh dough resembling noodles, only larger than chopped. Nothing is added to the dough, except for water and wheat flour. In the kitchens of other nations Hinkali - there is a cross between dumplings and marts, that is, with filling. Hinkali in Azerbaijanis - simple flat dough squares. They are added to a variety of first and second dishes. Feed chinkly and separately, with some sauce, for example, with gorod sauce and with meat-guimmones.
For gijam meat minced meat stew with spices and grape vinegar until soft.
Gorud - Sauce from Maceni and Garlic, arranged with salt.
Hincali boiled in salt water is put in the plate, they are guy, on top poured by Gordom and poured with chopped greens.
Kutaba
To make Kutabs with meat in Azerbaijanis, you need to prepare the dough and mince.
For the test, wheat flour is required, slightly salts and water. Is mixed pretty cool so that you can roll thin LepeFrom which cut circles, with a diameter of 17-19 cm. On the middle put mince, folded the dough in half, as for Chebureks, the edges fuel tightly. Fry in a frying pan with butter.
Kutabs with meat in Azerbaijanis are preparing from lamb, so they have them in a hot, sprinkled with a sudden summa. Onions are added to the mince, pieces of acidic curabie and other fruits, pomegranate juice, salt and pepper.
Shaker-Chukeek
This is a traditional sweet eats, which is served to tea. Prepare it is very easy. Of 1 kg of wheat flour, two whipped proteins, half a kilogram of oil and the same amount of sugar powder need to knead the dough and roll it into the balls. Each ball to dip in the yolk and put on a baking sheet, covered with teflon paper. Bake in a hot oven until golden color. Ready balls Shaker-Churek lay out on the dish and sprinkle sugar powdermixed with vanilla or cinnamon.
Firns
Firbers - Another dessert dish resembling very thick kissel or milk porridge. It is not much more difficult to make it than the Chukeek Shaker, and the unusual taste and consistency will surprise those who are not familiar with Azerbaijani cuisine. For a firin, rice flour is needed (100 g), half-liter milk, a tablespoon of fuel oil, as much sugar, a little salt and hammer cinnamon.
If not rice flour, then use the usual white rice, it is grined in a coffee grinder. A rice flour is sprinkled with a thin flowing flour with a thin flowing milk, sugar and salt are added and boiled onto a small fire, watching not burned. At the very end, creamy oil is poured and stirred carefully. Serve guests, spill in cups and sprinkled with cinnamon on top.
Azerbaijani cuisine with full right can qualify for the title of one of the most distinctive in the world. Its becoming occurred under the influence of religious customs and cultural traditions, as well as thanks to the huge amount of borrowing from Kukhko Georgia, Iran and other countries.
Despite the fact that Azerbaijani cuisine has a lot in common with the culinary traditions of other peoples of Transcaucasia, she managed to form his own unique features. Eventually original dishes Azerbaijan won well-deserved recognition, including outside the country.
general characteristics
The kitchen of Azerbaijan formed under the influence of the natural and climatic and religious and cultural characteristics of the region. One of the leading roles in this process was played by the geographical location of the country. Around half of the territory of Azerbaijan occupy the mountains, and therefore there was a special climate, characterized by an incredible diversity. There are nine climatic types from twelve existing ones at once!
Due to the fact that in most populated areas of the country, the climate is mountainous and subtropical, the local population of centuries was engaged in cattle breeding and agriculture. As a result, meat (first of all and a bird), as well as fruits and vegetables in all their varieties, were widespread in the diet of Azerbaijanis.
In addition to climatic conditions for the formation of Azerbaijani cuisine, the history of the country was influenced. Thus, the territory of the current Azerbaijan managed to visit the Arab Caliphate, as well as under the authority of the Iranian Islamic dynasties, which led to the formation of material culture, including culinary traditions, under Persian influence.
In addition, in the XVIII - XIX centuries, there were more than one and a half dozens of small feudal principalities in the territory of the current country. The result of this was the formation of regional cuisines, whose dishes, despite the often the same ingredients used, differed using cooking technology.
Characteristics
Despite some common features inherent in kitchens of all countries of the Caucasus region, the culinary traditions of Azerbaijan have a number of features. So, although when cooking is used by the same hearth - tandyard (clay furnace-brand, in shape resembling a gigantic jug), similar kitchenware And often the same ingredients, the traditional menu of Azerbaijani cuisine is still different in its range, but also in the flavor.
- There are many types of meat in Azerbaijan, but lamb is the basis of the diet here. At the same time, a young lamb is most often present in the menu. This is due to the features of culinary processing of dishes - meat is most often prepared on open fire.
- In Azerbaijan, in contrast to other countries of Transcaucasia, popular fish. In this case, the methods of thermal processing it is very diverse.
- Azerbaijanis very love vegetables and fruits, but spicy greens - their unconditional favorite. It is added to many dishes, like nuts.
- - Another widely local delicacy, which is widely used when preparing a huge amount of dishes.
- I do not use much popular in Azerbaijani cuisine. It is consumed very moderately. Even meat here is usually served unsalted, and as flavoring additives that give it a spicy taste, are used, and.
- The main spice that generously add to many dishes is, which inherited Azerbaijani cuisine from Persian.
- Roses here - not just an object for aesthetic enthusiasms. Syrup is made of their petals, they are preparing a scratch and amazingly delicious jam.
- Azerbaijani cuisine is highly regional-structured. Many regions here are their "branded" dishes. So, for example, in southern Azerbaijan, the game and fish are stuffed with fruit; In Northern Azerbaijan, under the influence of Kitchen Dagestan, a very common dish is Hincal (it should not be confused with Hincali), and Iranian treats are enjoying great popularity in Baku: Halva, Scherbet, etc.
- One of the "chips" of Azerbaijani cuisine is its unique flavor gamma: fresh products are made here to combine with acid and dairy.
- Almost all dishes without exception in Azerbaijan are served bread from called Churek or, which there are many species.
Main dishes and drinks
The range of Azerbaijani dishes is very wide and often varies from the region to the region.
Vegetables and fruits
Vegetables and fruits, as well as a variety of spicy greens are widely represented in the diet of Azerbaijanis. At the same time, vegetables are used mainly in fresh form.
It is noteworthy that in Azerbaijan used mainly above-ground vegetables. Rights here are not popular here: and add very rarely into dishes.
An interesting situation has developed in Azerbaijani cuisine. In classical recipes it will simply not meet - the potatoes began to grow and eat in the country only in the Soviet period. Before that, the main garnish was considered. It was them that they were served to meat. With chestnuts much harmonious than with potatoes, the most popular local seasonings are combined meat dishes: I overwhelmed the juice of immature abgor, (), and dogwood, as well as Alycha both in fresh and dried. That is why in restaurants meat and vegetable dishes Most often served with chestnuts, not with potatoes.
From vegetables in Azerbaijani cuisine, asparagus, derbent salad cabbage, and legumes are widely used. Popular also. Fresh vegetable salads serve almost any dish. All components cut very finely and generously season with fermented with milk products and sauces.
In addition, vegetable kebabs are prepared in Azerbaijan: potatoes and, as well as a similar similarity of the notorious vegetable scrambled eggs, which here is called Kyuku: a mixture of a huge amount of greenery and vegetables, which is whipped with egg and roasted. Popular vegetables and pickles are also popular.
Green onions in Azerbaijani cuisine is used in huge quantities and usually accompanies all fried meat dishes without exception. Also here they love, the local varieties of which they cannot boast that they are especially sharp. It is used in food with a green pen. Among other spicy herbs are popular, etaragon, curly mint. A little less use a chamber and.
It is curious that classic spices in Azerbaijan use very limited. So, in meat and fish dishes are usually added, and in confectionery - and. This Azerbaijani Pilaf is prepared with Saffron, who is considered to be national spice. At the same time, red peppers and other spices, distinguished by burning taste, are practically not used in Azerbaijani cuisine.
Meat dishes
Meat dishes are another local "raisin". Of course, the "calling card" is pilaf. , generously seasoned with saffron, complement the filling of meat or fruit. Azerbaijani pilaf, in addition to saffron as the main spice, can also boast a rather original cooking method. Rice and meat are prepared separately, and mixed immediately before serving a dish on the table. Powed pilame ponchbet: This is a drink based on fruit and berry juices, which includes infusions of seeds of various wild herbs. It is worth noting that in addition to the usual Plov in Azerbaijan, there are a number of more exotic versions: with nuts, and even baked in the test.
Another dish, which is famous for Azerbaijani cuisine - kebab. Prepare it in Tandara or on the Mangale, usually from lamb. As a taste additive, it is used seasoning from the berries of the suma.
Also popular is the dish, which came to Azerbaijan from Turkey. This is very peculiar cabbage rolls - minced meat, wrapped in grape leaves. There are other varieties of dollars - stuffed with meat , eggplants or peppers.
In addition to lamb in the diet of the local population is present, as well as poultry (cesters and chickes in the first place). To many meat dishes are served dairy products, cheese and.
Fish and seafood
Fish dishes in Azerbaijani cuisine are presented much wider than in the culinary traditions of other peoples of Transcaucasia. Fish usually prepare on the brazier on the open fire, like a kebab, bake in Tandan and Khtatyat. Popular dishes from fish cooked on the steam bath.
"Fishka" of Azerbaijani cuisine is the fact that in dishes, fish are often combined with fruits and nuts.
Soups
In total, in local cuisine more than thirty kinds of first dishes. The distinctive characteristic of Azerbaijani soups is how thick they are. Many joke that soup in Azerbaijan is quite capable of replacing the second dish.
Among the most popular Azerbaijani soups are legendary Piti. It is prepared from lamb, with adding, allyci and a huge number of spices. It is curious that each portion should be prepared in a separate clay pot. Already before serving on the table, saffron and finely crushed dried was added.
Another popular dish Local cuisine - Dov. It is prepared from the mixture, flour and eggs with the addition of rice. So that during cooking the fluid did not curl, the soup is constantly stirred. Tonga is preparing both with meat and without meat.
Sudzhuk - Absolutely unique soup, because it is not salty, and sweet. Prepare it on the basis of flour, adding nuts and saffron.
Beverages
One of the most popular drinks in Azerbaijan - Shcherbet. This is a mixture of a variety of fruit and berry juices, which add the inferctures of wild herbs and ice. Also perfectly quenching thirst. Narsharab is a syrup of pomegranate juice and dosha - grape-taut syrup.
Beneficial features
Azerbaijani cuisine rightfully uses a reputation as one of the most useful. One of its main advantages is almost complete absence. It helps to significantly reduce the load on the heart and kidney .. For its preparation you need: 600 g of chicken fences, 400 g, 50 g of butter, 250 ml of chicken broth, a pair of tomatoes, two tablespoons of freshly squeezed, three eggs, a teaspoon, greens , salt and pepper to taste.
Please note that sometimes boiled chicken are used for the preparation of merchants, since one of the ingredients is also chicken broth. But still classic recipe Provides for the use of meat in raw form.
Cute chicken, pepper and fry on a deep pan in butter until a golden crust appears.
Onions are finely cut. Fry chicken remove from the frying pan and, adding a little but slightly butter into it, throw a cut onion. Space. The onions should be tomorrow on medium heat, periodically stirring and warm up until it becomes transparent and caramelized.
Clean the tomatoes and cut as small pieces as small pieces as possible, practically turning into Cashitz. Add tomatoes and lemon juice to bows. There, also pour a third cup of broth and mix thoroughly. Protomate vegetables with broth on slow heat for five minutes, stirring with wooden spatula. After that, lay out a pre-frozen chicken on top, add turmeric and pour the remaining broth. Please note that it should not cover the meat. Stir and cover the lid. Now the meat should be carved for half an hour on slow fire.
Wear the eggs, salt, stick and add a pre-cut greenery to them. After that, pour the mixture into the frying pan with meat, trying so that it will be distributed as much as possible. Note that it is not necessary to mix!
On a very slow fire, without covering the pan with a lid, protubet the dish until the sauce thickens. Do not forget that it is impossible to interfere with the dish!
Cooking Kutabs with greens
Kutaba is very popular in Azerbaijan. Thin crescent-shaped patties in Azerbaijan. As a filling for them, meat or greens are used, and the highest distribution was the Kutaba with greens, which are considered "classical".
Traditionally, these pies bake directly before the arrival of guests, they are not prepared in advance. Serve the Kutaba accepted with sweet herbal tea. Curious fact: they do not eat them with a knife and fork. Pies just fold into the tube and dip in the sauce.
For the preparation of Kutabs with greens, you will need the following ingredients: a bundle of cilantro, as much parsley and onions, two glasses of wheat flour, half of the glass of water, 150 g of butter and 10 g of salt.
Mix flour with salt. In the mixture, pour a quarter cup of warm water. Mix thoroughly, then add the remaining water. Check cool dough.
Green grind and mix with 100 g of melted oil.
Now the dough should be divided into four parts equal to size. Each rolls in a pancake about a millimeter thick.
At half the rolled dough, put the filling, cover the second half. Seal the edges, while trying so that the air inside is practically left. Fry on a dry frying pan on very slow fire. Finished goods Lubricate butter.
Products and ingredients:
- 1 medium chicken;
- 2 glasses of rice, better round;
- 3 spoons of butter;
- 20 pieces of dried apricots (Kuragi);
- 5 spoons of raisins;
- Chopping powder saffron;
- A pinch of salt;
- Chipping cinnamon.
Cooking the prescription of June-Plov - Yellow pilaf with chicken:
Chicken wash, dry with towels, cut into pieces. Mix salt and cinnamon.
In grate this mixture of the chicken part, 5-7 minutes to fry them in a pan, then in the same frying pan under the closed lid, send it to a hot oven until readiness (depending on the size of the chicken).
Raisin and Kuraga rinse and stirring. 5-6 minutes to swipe in oil.
Boil half a large saucepan of water. Fasten on a saucepan of gauze or a thin tissue napkin so that it saved a little over the water. Stay on the gauze / napkin washed rinse. Cover the saucepan with a lid, put on fire. Follow so that all water is not thrown out if there is a need to be added through the napkin.
When the rice is ready, put it on a dish or a small tray with a slide, pour the mixture of melted butter, salt, sinyl infusion. For the preparation of infusion powder, pour 0.3 glasses of boiling water. Around the rice slide to lay pieces of chicken, kuragu and raisins.
Salad "MANGAL" with baked vegetables
Products and ingredients:
- 6 Eggplazhanov
- 6 Tomatoes
- 1 burning green pepper
- 20 branches of cilantro (coriander green)
- 10 Basilica twigs
- 1 large red bow
- 5 poles garlic
- 5 spoons of olive or corn oil
- 1.5 spoons of wine vinegar 6%
- Chopping black
- A pinch of salt
Cooking the Recipe Salad "MANGAL" with baked vegetables:
Rinse tomatoes, pepper and eggplant well. Bill bake in the oven (15 minutes). After cooling vegetables, cut off the fruits of eggplants, cleaned the pepper seeds.
Long with a knife with knife all vegetables, moving through a sieve or colander excess liquid. After that, put in a deep bowl.
Basilica and cilantage washed in a very fine, pour into vegetables. Finely cut or grate garlic and bow on the grater, add to the bowl.
Make a salad refueling, mixing wine vinegar, olive or corn oil, salt and pepper. Make vegetables in a bowl, they are well moved, shifting into a salad dish. After cooking, the salad should "stand up", then his taste will be expressed brighter.
Pahlava nuts
Products and ingredients:
- 4 glasses of flour
- 1 Spoon of fresh yeast
- 1 Spoon of milk
- 4 eggs
- 1 liter bank walnuts
- 0.5-liter plant of sugar powder
- 4 spoons of butter cream
- Chipping hammer saffron
- Package Vanillina
Cooking Pakhlava Nut Recipe:
Yeasts to smoke and dissolve in heated milk. Intervene 2 eggs, half portions of melted oil, ground saffron, salt. Beat a mass of a wedge, stirring, pour flour. To knead the plastic dough, put it in a bowl, cover with a dense towel and leave approached by 1.5 hours. Then cut the increased dough in the size of 12 pieces. Two pieces make a little more than the rest.
Make stuffing:
mixted nuts to mix with 1 cup of sugar powder, saffron and vaniline.
A larger piece of dough extremely thinly roll out, to send it a bottom of a high pan. Lubricate this layer with melted oil. Top to lay as finely sprinkled smaller layer, and put a filling on it with a thin layer. So repeat until the layers and filling will end. Close Pie the second large formation.
A sharp long knife to chop pie with small diamonds and lubricate the top of the yolk. Put the pan in the hot oven. Bake this sweet puff need not less than 50 minutes.
Make syrup, welding in 1 cup of water the remaining sugar powder. As soon as Pakhlava is ready, pour it with hot syrup and put in the oven for another 5 minutes.
Eggplants stuffed spicy-sharp
Products and ingredients:
- 4 Eggplazan
- 2 cups of minced lamb or beef
- 8 pieces of tomatoes
- 5 spoons of sunflower oil or corn
- 1 big bulb
- 5 poles garlic
- 10-12 Basilica twigs
- 10-12 branches of dill
- A pinch of salt
- Pepper pinch
Cooking Eggplant Eggplant Stuffed Spicy:
In the barracks or beef mince to interfere with the ground onion, salt, pepper. Stay in a frying pan, fry, stirring around half an hour. Ready weight should be light brown, crumbly. Leave it to cooling, then connect with the sliced \u200b\u200bgreenery basil. Mix.
Eggplants cut one end, embrozed the flesh with a spoon. Put eggplants in boiling water, boil 3-4 minutes. Cool, puff. Fold in a saucepan or a saucepan, pour with chopped garlic and chopped tomatoes.
Pour hot water with solid dissolved in it. About 20 minutes to extinguish in an open container, then close the lid and leave for 10 minutes to reach very weak heat.
Hamrai - bean soup with homemade noodles
Products and ingredients:
- 1 glass of minced beef or lamb
- 2 medium bulbs
- 10 spoons of flour
- 3 yolk
- 5 spoons of brown beans
- 1 Spoon Tomato.
- 2.5 spoons of chopped cilantro (Coriander green)
- 5-6 Dried Mint Leaf
- Pepper
Cooking the recipe chamrasi - beans soup with homemade noodle :
Rolled on the meat grinder meat together with the bow. From the minced meat to roll very small meatballs. A total of 20-25 pieces. Boil the beans to such an extent to become soft, but did not spread.
To knead the fresh dough from water, flour and egg yolks. It is very thin, the reservoir to dry and cut with long ribbons with a width of 0.5-0.8 mm.
Pour water in a 2 liter pan, boil. Put meatballs, boil. Pour noodles and cook no more than 3 minutes. Add boiled brown beans. On creamy oil to rotate tomato pastePut in a saucepan. You can cut tomatoes, but time to extinguish to 3-4 minutes. Give to leave quite a bit - about 1 minute.
When the soup will be ready, peep it, add fresh kinsea greens. Sprinkle with dried mint in plates.
Hinggal - Lasagna in Azerbaijanis
Products and ingredients:
- 5 Glasses of Wheat Flour
- 2 Fresh Chicken Eggs
- 2 onions
- 300 ml of water
- 2 spoons of corn or olive oil
- 250 ml sour milk or kefira
- 2 full spoons of butter cream or foam
- 2 closet garlic
Cooking Recipe Hinggal - Lasagna Azerbaijanis:
Flour, water, eggs and combine salt in the bowl, make a dense dough. Then cut it on 6-7 parts, put on a wooden board and put it in a cold place (you can on the lower shelf of the refrigerator). Take parts of the dough, roll into thin circles on the table, thick flour. Circles cut into not very wide strips (7-8 mm).
Boil the salted water in a large saucepan. Carefully omitted in boiling water on one strip of the dough, trying to do not stick out. When cooking, the dough will acquire translucency - it will be a signal that noodles is ready. Dry water through colander.
Thin semirings cut onions. Fry it on low heat, connecting vegetable and butter. After roasting, the bow should have a beautiful golden color.
For the sauce, connect the prokobvash or kefir, unwound garlic, salt.
Kutaba - Fresh Pies with Greens
Products and ingredients:
- 10 full spoons of white flour
- 1 Tightly filled glass of parsley greenery, basil, dill, kinse, springs, green onions (to choose from).
- 100 ml of heated water
- A pinch of salt
Cooking Cutaba recipe - fresh pies with greens:
Flour pour into a bowl. To pour into it half the portion of the heated water, in which the salt was dissolved. Mix with a spoon or wooden spatula. Continue to interfere, gradually adding water that remains. Then shifting the mass on the table, powder with flour. After mixing the dough should come out tight and dense. Shake the ball from the dough, cover it for 40 minutes by a towel.
Greens cut as gloss as much as possible, salt, mix.
Separate the ball of test for 4 parts. Each separate part rolling into a thin round layer. At half the layer to lay part of the greenery, the second greens cover. Creamen along the edges for a fork, trying to make air bubbles between the layers.
Heat a large pan and, without lubricating it, fry the pies on both sides (1 minute each).
Finished horses lay out on the dish and missed each piece of butter. Hot cutes are especially good with sour cream or kefir. In Azerbaijan, children are traditionally served to them.
Chicken with nuts and raisins
Products and ingredients:
- 1 Large chicken
- 3-4 middle bow heads
- 8 spoons of ground nuts (walnuts or peanuts)
- 5-6 spoons of light raisin
- 6-8 Spoons of Pastils or Jem (Apricot or Apple)
- 1 spoon sugar with slide
- By pinch salt, black pepper, curry
- 4 spoons of olive or sunflower oil
Cooking a chicken recipe with nuts and raisins:
Mount the bow, squeeze well and send juice. Onions are a bit dry in a frying pan without oil, then combine with ground nuts, steamed for 15 minutes in boiling water raisins, sugar, rubel or jam.
Grate the chicken with salt, pepper, lubricate with a rubber or jam. Top to lubricate a mixture of curry with vegetable oil - it will give a ready-made chicken with a beautiful smooth color.
Farming the prepared carcass of chicken, securely bore the skin with threads. To lay a chicken on the baking sheet, abundantly lubricated with oil. You can use the grille: bake a chicken, periodically watered fat. And on the babysitter, and on the grill prepare a chicken in the oven for at least 60 minutes.
Chicken with nuts and raisins are tasty hot and cold. It is better to cut it on the portions right on the table in front of the meal.
Marinated grapes
Products and ingredients:
- 1-liter grape berry bank
- 3 spoons of vinegar 3% (better grape)
- 4 spoons of sugar
- Chopping powder cinnamon
- Chipping of Badyan seeds (anise grains).
- 4 pieces of peas
- 5 pieces of carnations-buds
Cooking Recipe Marinated Grapes:
First cook marinade. In a small enameled pan pour 300 ml of warm water, put sugar. Boil and immediately pour vinegar. Put in marinade spices: pepper, badyan, cinnamon, carnation. Cover with a lid and leave for 6-7 hours. Rinse the grapes, trying to keep the skin on the berries in the whole, then pour out on the towel and drown. Tightly put the berries in the jar, to the top to pour the infused cold marinade. Cover with a lid, saucer, skid. The bank for 10-12 days to send to the basement, storage room (most importantly, to be dark and not too hot). After this period, pickled grapes ready. For long storage You can roll it with a metal lid. Marine better grapes of white varieties.
Sweet Chaker Choek
Products and ingredients:
- 0.5 kg of white flour
- 5 full spoons of fucked oil
- 1 egg
- 10 spoons of sugar powder with slide
- Package Vanillina
Cooking Recipe Sweet Chaker-Chuek:
Connect the softened oil and sugar powder and thoroughly rub, until uniform, without grains, the weight of white. It should be mild, lush. At the same time, to introduce a firmly whipped egg protein. When the mass is almost ready, pour into it vanillin, mix. Then connect the mass with the flour and immediately knead enough tight dough.
To pinch a piece of slices with weight about 70 g and roll balls. So that the balls obtained the right shape, the palms must be periodically made water or lubricated with vegetable oil.
Heat the oven. To shake the baking sheet or parchment, put balls on it at a distance of about 4 cm from each other, since when baking, they will increase in size. From above with a bruster or pen to lubricate each ball with a yolk. The oven in the oven at an average temperature is about half an hour, watching the products are not burned below. Hot sweets sprinkle with powdered sugar and cover with a napkin or towel.
Azerbaijanis, like all Caucasians, are very hospitable. Even late and uninvited guests, they are always welcome, treating from the whole soul. Their kitchen is distinctive and extremely interesting, with a true oriental flavor.
Features of Azerbaijani cuisine
The assortment of the dishes is so great here that will delight even the most pressing gourmets. More than two thousand hot dishes, many snacks, meat dishes, about two hundred species of Plov - this is only a small part of the fact that residents of Azerbaijan can offer. But not only abundance of food is famous for this edge. According to Muslim traditions, she must also delight the eyes and bring aesthetic pleasure, so the table will always break from a large number of different deceptions.
If you briefly describe the culinary traditions of this nation, then individual features are important. Let's start with the fact that in Azerbaijani cuisine preference gives meat dishes prepared from lamb, beef or various types of birds. Special attention is paid to fish kushans - they are prepared on the grill, rushes in Tandara or Khtaty. Each exorbitant here has its own unique taste, which is achieved through the use of a set of spices and spices.
For cooking food, residents of this Transcaucasian state necessarily use a lot of fruits, vegetables and greens. Preference to mainly chestnuts, grapes, Kizyl, Aywe and Alycha. Carrot, beets, potatoes are less common. An integral part of any dish is greens. Kinza, onions, parsley, Basil - the main satellites of each culinary. As a rule, the greenery in the portion is very much - it takes 2/3 plates, serve it in a fresh form, sometimes in general separately from the main existence.
Worship and insanely love Azerbaijanis and spicy herbs. They give food a special piquancy and sophistication. Estragon, Saffron, Coriander and Mint - Frequent guests at a tooth table. They found the use of them and dehydrate - it is sure to add to pilaf and meat dishes. Popularly here and rose oil, which is often used when cooking sweets, in particular jam.
Popular dishes of Azerbaijani cuisine
Although Azerbaijan's kitchen is very diverse, you can try to allocate the most famous masterpieces of cooking preparing here. Although it will be difficult to do it, because it literally all deserves attention!
Snacks
Considerable attention is paid to light dishes, the basis of which are vegetables and greens. One of the most simple snacks From these ingredients is Kyuku. In fact, it is an ordinary scrambled eggs prepared with the addition of greenery, walnuts, barbaris, saffron, spicy herbs and many fragrant spices. For the preparation of the kyuk, the fresh milk or cream is also used, which makes it even more lush and gentle. The dish is customary to serve together with ionic or other fermented dairy products.
The discharge of cold snacks includes Adjapsandal - Vegetarian Kushan, which is common not only in the East, but also in European countries. The self-confusion is pretty exotic, translated from the Turkic language means "What are you delightful". Prepare it from fresh vegetables using eggplants, sweet bell peppers and tomatoes. In some options add hot peppers And some potatoes. The obligatory ingredient is greens - kinza, basil, onions or garlic. According to taste quality and the set of major components of the Adjapsandal components, the European version of the vegetable cell is reminded.
From vegetable snacks, well-combined with meat, you can select a hyafta-bejar - assorted marinated eggplants, white cabbage, carrots and tomatoes. As in any Azerbaijani disorder, there are many spices and greenery.
Honorary place in the cooking of Azerbaijan vegetable salads - As a rule, they are served to meat. Vegetables are cut for them with large cubes, after which they are filled with fermented sauce or olive oil. From the most famous salads, you can highlight Fisinjan from beets, it is perfect for any holiday. The harmonious combination of beets, cilantro, walnuts and grenade grains makes it very tasty and gentle. In some regions of the country, you can meet Fisinjan from Lobio and Beans.
First meal
In traditional Azerbaijani cuisine there are about 30 items of the first dishes. Hot are presented mainly by meat soups, they are very satisfying and calorie. Unlike conventional soups have a more dense consistency, which is achieved due to a small amount of broth. 
One of the most common first eats is considered to be a Bozbash - fat, welded soup with vegetables and fruits, prepared on the basis of the raggy broth. Translated from Azerbaijani, he means "gray head". The name is, most likely, was borrowed from Iranian tribes. Bozbash is a multicomponent, for its preparation necessarily use Turkish (batter) peas, chestnuts (sometimes replace ordinary potatoes) And lamb. So that the soup is more dense and welcomes, many vegetables add to it, often use onion, sweet pepper, zucchini, eggplants, carrots and tomatoes. Many spices and seasonings, in particular basil, mint and saffron, make it even more fragrant, and adding apples and Alychi gives it freshness and barely tangible sourness.
In local cuisine there are several varieties of Bozbash, which differs from each other with a set of major ingredients. Interested in Kyufta-Bozbash - pea soup with meat meatballs, as well as a Bozbash - with chestnuts and meat of a young lamb. Popular and Balyk Bozbash, for its preparation, instead of lamb, use fillets of fish, mostly serum. Picacity of the dish gives pomegranate juice used for marinating fish, and the fruits of Alychi.
Depending on the regions of the country, a few more varieties of Bozbash are distinguished: Yerevan, Echmiadzinsky and Sisian. Serve it in deep plates. It is attached to the traditional lavash and fermented caucasian sauce. Kushanye is decorated with parsley, mint or any other greens.
Kelle-Pacha is another famous dish found on the tables of hospitable Azerbaijanis. It is also common in Iran and Turkey. It is a saturated brewing broth of lamb legs and a scar, seasoned with spices and plenty of greenery.
The local dish of Azerbaijani cuisine is local called Peti - traditional soup from breasts with the addition of chestnuts, peas, onions, peppers and garlic. Unlike other hot meals, it is prepared in the oven. All ingredients are preliminary thermal processingAnd after baked in the clay pot in the oven. The soup has a thick consistency, delicate taste and pleasant aroma.
The peoples of the Caucasus and Transcaucasia have several famous dishes for the preparation of which beef. The first place in this list belongs to the soup called the hash. According to researchers, this is one of the most ancient Azerbaijani diseases, which has previously had a ritual nature. For its preparation, a beef scar is used, in some regions there is a tradition to add legs, head and tail of the Great cattle. Hash is light SoupIt is customary to eat only for breakfast. Serve it necessarily hot. The peculiarity is that it is prepared without salt and spices, and these ingredients are presented in a separate plate. In some cases, it can be decorated with fine parsley and cilantro.
Azerbaijan's specific eats of Azerbaijan belongs to the moon soup with small flour balls in the form of small crumbs. Before feeding it, it is sure to be seasoned with saffron and decorated with dried mint. You need to try in more info - Cold soup, resembling a traditional Russian okroshka, as well as a ballet - rice soup With the addition of greenery and finely crushed boiled eggs.
The local soups are very calorie and satisfying, so they are often used as full-fledged second dishes. Such is and Suul Hinggal. Cooked on the basis meat broth With the addition of a meat of a young lamb and a lot of vegetables, he will delight the most sophisticated gourmets. It also serves several breads of bread and vinegar. Schonba is another famous Azerbaijani dish. It is rice soup with the addition of Turkish pea and fruit (apples, plums and alchi).
In the kitchen of Azerbaijan, you can find "light" soups. For example, Hamrasi - with beans and noodles, judges - Sweet soup, with walnuts and butter, fastened with a tincture of saffron. Interesting and broth with boiled dumplings from lamb with the addition of roasted fat, onions and spices - it is called Curza. Popular and Azerbaijani dumplings Soup - Dusshbar. It consists of small in the form of dumplings (on one spoon it is placed from 8 to 10 pieces). They boil them in broth from lamb, add dried mint or kinza. Serve S. wine vinegar and garlic.
Wide distribution also obtained dishes made from sour milk. Among them, special taste is distinguished by removal - it is fragrant milk rice soup with meat meatballsFlavored by mint, cilantro and spinach. It is really universal, it is served in cold, and hot. Meatballs are prepared separately and added to the soup immediately before serving. The gentle taste and pleasant aroma is different and Sydlu Syyg - a dairy rice soup with the addition of sweet, sugar Syrope, saffron, butter and cinnamon.
Second dishes
In Azerbaijani cuisine, preferences of lamb and poultry meat are preferred. In connection with religious beliefs - the local residents preferably profess Islam - they do not use pork. Special attention is paid to freshness with meat, because most of the yokes are prepared on open fire.
One of the national dishes, without which it is impossible to imagine caucasian cuisineMany are called pilaf. It is very ancient and can hardly set the exact place of its origin. For the first time, the preparation formulation appeared in the countries of the Middle East at about the II-III centuries. BC. There are many options and techniques of his cooking. In one Azerbaijan there are about 30 options. According to local culinary traditions, the pilaf consists of two parts: the first is rice porrige (It is possible to use other cereals, but it is extremely rare), the second is Gara (a combination of meat, vegetables, fruits, dried fruits, greenery and spices). When cooking special attention is paid to the selection of dishes. As a rule, cast iron or copper cauldres are used. 
Azerbaijanis have their own original cooking technology. Its essence lies in the fact that rice and gara are prepared separately and connected on a plate only before serving, while ingredients cannot be mixed in any case. There are regions where rice and filling to the pilaf are served on separate plates. Variants Gara can also be diverse. For her cooking, meat, fish fillets and vegetables, to which fruits are necessarily added, mainly alchu, acidic plums and grenades.
The taste of Azerbaijani pilaf depends on the right technology of preparing rice. So that the croups were not reversed, but remained solid and crumbly, it is prepared for a pair, using metal supports and adding a bit of raggy fat or butter. Plov is presented to guests, observing certain traditions that have developed for many centuries. When filing a dish is divided into three parts: the first - rice, the second plate serves a stuffing, separately bring greens, spicy herbs (basil, onions, cilantro) and Campag (basil from fresh dough), which plays the role of snacks. Asians, it is customary to feed the pilaf warm and drinking it from Sherbet.
It is hard to imagine local cuisine Without fragrant kebab. Shish-kebab is an integral part of many national cuisines, although the traditions of his cooking originated in the Middle East. Juicy and fragrant Azerbaijani kebabs are prepared from lamb, although other types of meat are often used - beef, veal, chicken, fish fillet, and even seafood.
Among dishes fried meat You can also select the lyuly kebab (meat chopped minced lamb, fried on the grill, served with greens and pita) and tandoor Kavapa (fried meat baked in Tandara, that is, in the mangal of a curvily shape). Arab Kebab is also popular with the Asian peoples, or Shawarma is an arabic root, distributed in many countries of the Middle East. It is a pita lava stuffed with a lamb chilling or beef. Together with meat in a shawarm, finely chopped fresh vegetables, fastened garlic or tomato sauce add.
In Azerbaijan, they treat food respectfully, therefore, even the internships of animals are used. All these ingredients are well combined in a national dish called Chiz-ibis - hot on the basis of broth from bones and ribs. It adds lungs, liver and lamb heart, turning everything with a small amount of vegetables, mainly potatoes and onions.
Dolma is another national nation, common among the peoples of the Caucasus and Central Asia. This is a kind of variation on the topic of Ukrainian dasses, only instead of cabbage leaves use grapes, quince and figs. For the filling, lamb with stewed vegetables or style of sturgeon or serum are used.
There are many options for making dollars in Azerbaijan. In the summer, Badymjan Dolmas is often served - this is a vegetable Dalma. For its preparation use eggplants, sweet peppers and tomatoes. Feed an exit with fermented dairy sauce and crushed garlic. Delhi-dolma is still very popular. It is prepared from eggplants, and rice and peas are used as a filling, seasoning all mint and other spicy herbs. Depending on the main ingredients, there are several more variants of the Balds in Azerbaijanis: Dolmace Soghans (from Luke), Hyar-Dolmasy (from fresh cucumbers), Pib Dolmasy (from lime leaves) and Alma-Dolmas (from apples).
The traditional meat dishes from the peoples of the Caucasus is Kyufta - it is large in size meatballs made from lamb with the addition of saffron and other fragrant herbs. There are several varieties of this dish: Arzuman-Kufta ( meat meatballsstuffed with boiled egg, onion and greens), Riza-Kuft ( meat ballsstewed in tomato sauce), Tava-Kuftasi (beef meatballs, fried in a frying pan). Tabrizsk Kyufta - meatballs stuffed with rice with the addition of Kuragi, raw Yaitz and Turkish pea (chick). The aroma and sophistication of Kushany gives many greenery and spices.
Flour dishes and bread products
Bread I. flour products occupy a significant place in the food diet of Azerbaijanis. Previously, bread was baked on the iron sheets - Szazhchi, with time they came to replace the tendles who did not come out of the life of the locals so far. A good alternative to traditional breadpasses is CHUREEK. He is prepared from yeast dough, often he is round, sometimes resembles a roll. Chuek bakes without any filling, just from above sprinkle with a small number of sesame. By sight, he resembles an ordinary Baton. 
Azerbaijanis's sound and tasty flour dish called Kutab (in some regions - Gutab) is a seasonal disobey, popular in the spring and autumn. It is a thin pie baked from fresh dough, it resembles crescents. Kutab is started by lamb or lamb losses, adding grenade grains, grated onions, cheese and many greens. Earlier, instead of lamb, camels were used, but now it is almost never done. Lezgin Kutabs, or Afrai are popular in separate areas of Azerbaijan. They differ from the traditional kushan in that only greens are used as a filling here, and they prepare them on an open fire, using for this Szhii.
A variety of Kutaba is and Kyatya are the same pies, but the role of the filling is playing a mixture of cheese from sheep milk (Motal) and the onion bow. Here they add and finely chopped wet leaves, sometimes they are replaced by a young nettle or spinach with leaves. Stuffed is a mixture of boiled potatoes and meat minced meat. Kyatya and Kutaba usually have large sizes, they are charged with a large number of greenery. Bake on iron disks - sadzhah. Pies eaten hot, often served eats or kefir.
Azerbaijani cuisine is difficult to imagine without a traditional lava - no holiday does not do without it. In essence, this is ordinary fresh bread having an oval cake form. As a rule, the paws are very thin - their thickness does not exceed 2-5 mm, and the width of one sheet is about 50 cm. For the test, it is mainly used wheat, less often barley flour. Bake products in special furnaces (tenders). By tradition, the dough for the pita kneads the oldest woman in the house. To do this, use a large wooden trough - Tasht. Roll the dough always entrust the daughter-in-law. After the cake, stretch on the inner walls of the furnace and bake literally 30-50 seconds. Finished sheets are folded in small stacks of 10 pieces. Lavash - the product is not permanent, so in a dry form it can be kept for a long time.
In Azerbaijan, Lavash is submitted to meat and be sure to use it when serving Lulle-kebab. In addition, it has a certain ritual function. There is a tradition in which in some regions of the country they were presented as a gift for the daughter-in-law, which symbolized good luck and prosperity.
Sweet pastry
Azerbaijanis with special love relate to sweets: delicious fruit jams and different baking become inalienable attributes of any feast. Assortment of sweet baking is quite diverse and has about 30 varieties. The list of the most famous Azerbaijani deals can be attributed to Pahlav, Baku Clavier and Shekeker Buru.
Pakhlava - the original Eastern dessert, which is layered cake Stuffed with nuts with the addition of cardamom, saffron, carnations and other spices. In each region of Azerbaijan, there are traditions of preparation. Even externally, it looks different: there is a square and triangular, although in classic version It is cut into small pieces in the form of rhombus. 
With fragrant Azerbaijani tea, the Kurabye harmonizes well - it is very simple spicy shortbread cookies. There is a legend that in antiquity this dessert came up with the resourceful servant of the Persian Sultan. Somehow the villains were taken from the Sultan Palace all sweets. The servant decided to correct the situation and from those products that were baked simple biscuits of oval shape. To give him a more aesthetic species decorated it with sugar powder, sprinkled with cinnamon and saffron. Since then, Clavier has become a favorite dessert among Asian peoples. Another variety of sandy cookies in Azerbaijanis is a chaker-chukeek - these sweet, tender, simply melting sandy cookies will decorate any festive table.
Simple in preparation and at the same time, a very tasty dessert is a sacker-bora ("Sweet Pie"). Treats are preparing mainly during the National Holiday Novruz. According to traditions, on this day, the Schecker Bura symbolizes the moon, and Pakhlava is the personification of stars. Patters bake from wheat flour, almonds use as a filling, walnuts And cardamom. From above they are decorated with a small pattern in the form of wheat ears.
Azerbaijani desserts include firinis. It is prepared from milk and rice flour, tops are poured with melted creamy oil and sprinkled with cinnamon. Mutakas are another sweetness that every one will like it, it is prepared predominantly on holidays. The delicacy is simple crumbly tubes with nut-sugar stuffing. It is pretty simply in preparation, but thanks to the use of spices, the taste is very unusual.
Azerbaijani nan is also related to the category of cookie. This dessert has the shape of small slices, sliced. The delicacy has a light spicy taste that is inherent in all oriental sweets. When cooking, different fruit fillings, walnuts, candied and raisins are added to it, and on top of it are decorated with sugar powder.
Beverages
Sherbet is considered the most famous Azerbaijani refreshing drink - this is one of the oldest types of drinks common in the countries of the East. Previously, he was a combination of broths from Kizyl, Rogovnik and Lacrockets with the addition of spices and spices. Now it is prepared on the basis of fruit juices, adding a number of spices and spices, some sugar and ice cream.
The second place is Honorable Isaran - an effortless drink, which is perfectly quenched thirst. Traditional it is prepared from cow, less often sheep milk, adding some salt and water.
Not only excellent taste, but also medical properties Realized Doshiba --ought fruit juice. It is manufactured as a result of the combination of grape, mulberry and apricot juices. Use it without sugar. By consistency, he resembles a sauce rather. Doshab often use both the addition to meat dishes and snacks.
Azerbaijani feast is difficult to imagine without tea: according to locals, it has to be friendly communication and is simply necessary for maintaining a relaxed conversation. According to local traditions, tea drinking is a kind of symbol of hospitality and respect for the guest.
In Azerbaijan, throughout the centuries-old history, there were their traditions of tea drinking. The first thing to be noted is that only black bike large-grained tea drinks here. The drink itself should be very strong. Brew tea leaves in large teapots, then bottling the finished drink in high mugs of pectic shape (armuda). At the same time, it is never diluted with hot water and sugar or sugar sand are added, thereby preserving a natural strong taste and a pleasant aroma.
Usually, various types of fruit jam are applied to tea or eastern sweets. In order, he was still fragrant, eastern spices is often added to it - cloves, ginger, cinnamon and cardamon. In the summer time, a rose oil is added to tea, which perfectly quenches thirst on hot days.
Azerbaijanis tea also has the attribute of the walling. If during this rite, the parents of the daughter-in-law put a piece of sugar into it, then it means that it is time to prepare for the wedding, and if the sugar is served separately - this means that it means to rejoice in the bridegain.
From the alcohol it is worth noting the tute brandy - it is strong alcoholic beverageFor the preparation of which the juice of mulberry fruits use. It has a transparent color, has a tart taste with a clearly tangible smell of berries. Drink can be kept for several years. It is maintained in special wooden barrels. Weathered varieties have a more rich shade (from golden to dark brown), pronounced tart taste, which is harmoniously combined with fragrance of fragrant herbs, berries and wood.
As can be seen, Azerbaijani cuisine is distinguished by great abundance different dishesEach of them is characterized by a unique taste gamut. Uniqueness of the taste of local culinary masterpieces It is connected not only with the skill of cooks, but also with a large variety of products that gives the generous land of Azerbaijan for their preparation. A lot of recipes and traditions, Azerbaijanis adopted in those nations who lived next to them for many centuries. All this contributed to the fact that they were able to creatively diversify the range and improve taste qualities Own food, but at the same time were able to maintain a unique local flavor!
