Презентация на тему Traditional Azerbaijian Cuisine

one in the world in general and the Orient

in particular.
It is somewhat similar to traditions of Caucasian and Central Asian people but has its distinctive features.
The majority of national food is cooked from mutton, beef and poultry.
Azerbaijanis as well as other Moslems
do not eat pork.
Dishes from fishes, especially of sturgeon and chopped meat are widely spread there.

is abundance of vegetables in it:
They cook potato, cabbage,

carrot, beet, eggplant, cucumber, tomato, sweet pepper, green string bean, radish, onion, greens, spinach, sorrel etc.

spices gives the Azerbaijan cuisine specific taste.
Azerbaijani cuisine

widely uses such domestic spices as
caraway seeds, fennel , anise, bay leaf, coriander and such kitchen herbs as
mint, dill, parsley, celery, basil, thyme, etc.
Especially popular in Azerbaijani cuisine is saffron: more than 50 national dishes are cooked with this herb!
To enhance the flavors of dishes Azerbaijanis extensively use lemons, green and black olives, cherry plums, dried apricots, powder of dried pomegranate seeds etc.

According to the tradition
as soon as guests arrive

tea is the first thing to serve
The advantage of this tradition is that tea drinking with many guests around the table makes conversation flow smoother.
Tea in Azerbaijan is a symbol of hospitality.

Traditional DINNER CEREMONY in Azerbaijan

offers more than 30 soups.
Among them are every

possible meat soups
Azerbaijani soups are very thick and rich.

meat with addition of onions and spices.
3. Unleavened

dough unroll up to 1 mm thickness, then cut it into small squares.
4. The squares fill with minced meat (2-3 grams per each) and shaped like triangle pouches.
5. put them into the boiling broth for 5 minutes.
6. serve dyushbara seasoned with coriander or dried mint with separately served wine vinegar with garlic

CELEBRATIONS AND WEDDINGS.

(pickled in winter) are a must on the table.
National

cheese brynza is always to the point))

are very thinly sliced.
Salads are eaten as side

dishes.
Starters and appetizers are very popular too.
The most often served are various pickles and marinades.

from rice.
Top proud of Azerbaijan table is PILAU

having numerous remarkable local recipes.

The basic ingredients are
rice, butter, and meat
which

sometimes is replaced with
vegetables, greens, eggs
and even fruit.

onion, raisins, dried apricots and prune), chestnuts, spices are

added and stewed until ready.
3. Rice is fried with butter in a thick casserole and then boiled in salt water until ready.
4. Saffron dissolved in a cup of water is added to rice 5 min before it’s ready to colour it into yellow

call it
“stuffed cabbage”.
As for dolma there are

more than 30 types of this dish.

onions.
Add rice,
greens,
salt,
pepper,
spices,
(some recipes offer to add
cinnamon,

chopped chestnuts,
tomatoes).
Scald fresh grape leaves with boiled water.
The minced mixture is to be stirred until uniform and wrap in leaves.
Dolma is then put into a saucepan with a thick bottom, and stewed in water (half full saucepan) until ready.
Served with matsoni – a sort of sour milk. (matsoni can be substituded for sour cream)

dolmasy (from cabbage),
badymjan dolmasy (from eggplants),
bibyar dolmasy

(from sweet pepper),
soghan dolmasy (from onion)
as well as from tomatoes, potatoes
and even quinces and apples.

with onion.
Pepper,
salt,
spices,
Pomegranate are added and carefully

mixed.
The mixture is then wrapped in unleavened dough half-moon shaped slices and fried on a frying pan in oil.
Greens are also used as kutabs fillings .

DOVGA –
cold soup from sour milk.
It is

believed that dovga is good for digesting heavy foods (rice, meats etc.)

them until half ready.
Chop onions.
Beat up the yoghurt

with addition of flour,
and then boil it on moderate flame with slow stirring.
Add the peas, rice and onion, and allow it boil up.
While it is boiling up add cress, fennel and spinach and boil it for 3 or 5 min. without stirring.
Take the pan from the flame and allow it stand for 1 or 2 min. without covering it.

sherbet

is put on oiled baking tray,
the stuffing is

strewn on it; the second dough layer is used to cover the stuffing. The procedure is repeated 8-10 times. After that pakhlava is cut in rhombuses, greased with the yolk of an egg mixed with saffron. Nut or pistachio halves are used to decorate each rhombus' middle. When ready pakhlava is coated with syrup or honey.

SHAKERBURA
Pies from fancy pastry with stuffing from sweet almonds or fried nuts mixed with sugar. Stuffing is wrapped in dough rounds, the edges are helically nipped. Various ornaments might be drawn on shakerbura's surface.

the most popular are RAHAT LUKUM
(with different additions),
SHERBET,

jellied fig, nuga.

and berry, green walnut, water-melon peel, rose petals

sherbet.
To make it they use sugar, lemon, saffron,

seeds of mint and basil as well as different fruits.
FRUIT SHERBET
Sugar is dissolved in boiled water; various fruits, berries, mint are added.
Served with ice cubes.

CHUREK and PITA - the bread baked in tendir.

From ancient times Azerbaijani dishes have been cooked in copper ware.
Even today villagers observe this tradition believing that a meal prepared in such a way is much more delicious.

AZERBAIJAN CUISINE IS NOT ONLY TASTY BUT ALSO
GOOD FOR YOUR HEALTH –

the evidence to this is a lot of long-livers and centenarians in the Republic.