A traditional dish of Azerbaijani cuisine is pilaf, which has dozens of varieties. The traditional version of pilaf involves the separate preparation of meat and rice. Azerbaijani cuisine uses for this dish all the products at hand: lamb, herbs, chicken, fresh fruits and dried fruits, milk, cheeses, eggs and much more. Rice is boiled in several ways - on a thin layer of unleavened dough lining the bottom of the cauldron, on a linen napkin placed above the steam, and others. Part of the rice is often stained with saffron infusion. Dried fruits and fresh fruits used in the recipe are pre-fried in butter.
Culinary attractions are also barbecue, kebab,
juja kebab, tava kebab. Azerbaijani cuisine is no less famous
dishes, among which dolma occupies a special place - small cabbage rolls from grape leaves, pepper, sorrel, cabbage and even fruit. Azerbaijan’s cuisine is widely used dairy products, cottage cheese and sheep’s cheese.
The sea coast supplies fish and seafood to the tables of Azerbaijanis, from which delicious dishes with local spices are prepared. Often fish is fried in a special clay oven (tyndyr), dug in the ground. Dishes cooked in tyndyr have a particularly delicate taste and aroma. Azerbaijani cuisine uses all kinds of pita bread as bread. Often on the table there is also churek - bread made from white flour. Dishes of Azerbaijani cuisine, as a rule, are very hearty and fragrant, so unleavened bread is served to them.
Flour products and sweets, unlike many eastern countries, are used here quite moderately. Azerbaijani cuisine, whose sweets are largely original, is famous for baklava, Kurabye cookies, Turkish delight and sorbets.
Azerbaijani dumplings are also unique. Dyushbara first
fried in oil, and then boiled in a small amount of boiling water.
Kurze - pies with a small hole at the end, which are smeared with melted lard, obliquely placed in a pan and poured with boiling water, then allowed to simmer. The meat for a dish called giymya-khinkal is pre-fried together with onions, and then the juice of unripe grapes or sour cherry plum and crushed dry kurt cheese are added.
For the preparation of meat dishes in Azerbaijani cuisine, young mutton is most often used. It is also used for the legendary piti soup made in special clay pots. Various syrups and spices are widely used in the cuisine of Azerbaijan. Most popular
is a rose petal syrup, for flour products use cardamom and
cinnamon.
Confectionery products are conditionally divided into two main groups - cookies and baklava. The last dish is a kind of pie with nut filling, soaked in syrup. Baklava in different regions is prepared differently and can vary greatly in taste. There are options for Nakhchivan, Baku baklava, puff, arishtova and many other variations.
Azerbaijanis do not eat pork, like other Muslims. But the variety of dishes is achieved due to beef, poultry, lamb and fish. Widespread in the national cuisine dishes prepared from minced meat and fish. Local herbs and spices are thyme, basil, celery, parsley, mint, anise, coriander, fennel and caraway seeds. The most popular spice in Azerbaijan is saffron - it is added to more than 50 dishes of national cuisine. Dried apricots, cherry plum, olives, olives and lemons are served as an addition to the Azerbaijani table.