Azerbaijani cuisine

  Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic, Iranian, and Eastern European.

  Azerbaijan's national cuisine is arguably closer to Middle Eastern cuisine due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains the traditional methods of preparing dishes while incorporating modern cooking.

  Azerbaijani dishes have traditionally been cooked with copper utensils and cookware. Copper bowls and plates are still commonly used as serving dishes.

  Azerbaijani cuisine utilizes fruits and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, and green beans. Rice and products made from flour are widely used in national cuisine. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress often accompany main dishes. The majority of national dishes are made with lamb, beef and poultry meat. Dishes prepared of minced meat are also prevalent. The sea, lakes and rivers of Azerbaijan are abundant with different fish species, particularly the white sturgeon. Sturgeons are widely used in preparation of national dishes. Particularly, the Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best-known luxury foods.

  The typical Azerbaijani meal involves three courses. One of the basic dishes of Azerbaijani cuisine is plov prepared with saffron-covered rice, served with various herbs and greens, a combination distinct from those found in Uzbek plovs. Other second courses include a variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown on the Absheron Peninsula domestically. The third courses include soups, of which there are more than 30 types. These include kufta bozbash, piti prepared of meat and dovga, ovdukh, dogramach, dovga prepared of greens and yoghurt.

Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.

Tour Novruz Holiday ( 4 days / 3 nights from 400 $ )


First day

1. Meeting at the airport
2. Transfer to hotel


Second day

1. Breakfast
2. Transfer from hotel
3. Novruz festival at Baku boulevard
4. Lunch
5. Carpet museum
6. Old city visit
7. Transfer to hotel


Third day

1. Breakfast
2. Transfer from hotel
3. Gala Archaeological and Ethnographic Museum Complex
4. Lunch
5. Novruz festival at Heydar Aliyev center
6. Transfer to hotel


Fourth day

1. Breakfast
2. Transfer from hotel
3. Gobustan Rock Art Cultural Landscape and mud volcans
5. Novruz festival at city centre
6. Transfer to hotel

Inclusions:
Hotel accommodation
Interpreter-guide
Transfer
Meal and Drink
Entrance fees of museums

Exclusion:
Airticket