by admin on 12. Feb, 2011
in Events
You are invited to the “Nagorno-Karabakh conflict” seminar. The purpose of the seminar is to provide background about the Nagorno-Karabakh conflict between Azerbaijan and Armenia and discuss its influence to the region and its inhabitants. Time: 24 February 17.00-18.30 Location: U82, SDU main campus. Agenda for the event: 17.00 – Introduction about the [...]
by admin on 09. Feb, 2011
in Azerbaijan
“About 2000 dishes are known in Azerbaijan cuisine” The cuisine of Azerbaijan is one of the ancient, rich and delicious cuisines in the world. There were different factors that influenced the formation and development of the cuisine. One of them is the climate. As Azerbaijan posses nine climate zones out of 11 known in the [...]
by admin on 09. Feb, 2011
in Azerbaijan
Azerbaijan situated in the Caucasus region between Eastern Europe and Western Asia. Geographically Azerbaijan is considered as Asian country with a small European portion in the north of the Caucasus range. The country has a border with: Russia, Georgia, Armenia, Turkey and Iran. Azerbaijan also bounded by the Caspian Sea to the east. Azerbaijan is [...]
Azerbaijani Mugham
Azerbaijani Cuisine
Azerbaijani Rugs
Azerbaijani Art
Azerbaijani International
It is a highly complex art form that weds classical poetry and musical improvisation in specific local modes.
Food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.
Azerbaijani rugs are a product of Azerbaijan, an ancient center of carpet weaving.
Paintings and sculptures from the Soviet period which have seldom been seen in the international community.
Azerbaijanis have their share of brilliant, talented individuals that can be compared to some of the best in the world.
“About 2000 dishes are known in Azerbaijan cuisine”
The cuisine of Azerbaijan is one of the ancient, rich and delicious cuisines in the world. There were different factors that influenced the formation and development of the cuisine. One of them is the climate. As Azerbaijan posses nine climate zones out of 11 known in the world, the richness of flora and fauna of the region allowed to develop different types of food.
For example, complex dishes made of paste and grain might appear in the case only if agricultural production dominated the requirement to bread or its substitute. Experimenting and formation of compound dishes was possible only if there was some need to preserve the remains of grain for a long period of time. The process continued for ages and thus appeared new dishes. The existence of "cheten"(archaic form of colander) proves that dish -making from grain and paste, dates to the 5th-6th century B.C. and stable crop in its turn points to high quality cultivation.
Thus Azerbaijanis were the main people in Thanscaucasia able to create and develop rich cuisine who possessed enough good base for it. This fact caused that majority dish names of Armenian, Georgian, Persian and other cuisines relate to Azerbaijani Turks.
The first and the best natural method of clarification of water applied by Azerbaijanis still exist today. That is water stone. Water stone is made of black or white chick-weed and looks like a drilled pyramid. The stone is placed on special wood rest with its tip down and a plate is placed under it in where purified water gathered. The stone is filled with water, sometimes silver thing or a branch of willow put into it. Water passes through capillary holes of the stone and drop by drop falls into the plate. Water is not only purified by stone but is cooled thanks to difference of pressure in the holes of the stone and passing through capillaries.
It should be pointed out that the oldest 3700 year age samovar found in Azerbaijan (in the territory of Sheki). It is much older than the 2000 year old samovar of the Egypt. This is an important point on culinary: from outside the fire passes into the inside of the equipment, water-air balance changes, separation of the volume of nutritive materials in water changes and thus correspondingly changes the taste of water.
Azerbaijan was on the way of ancient trade caravans and military roads. They also affected our cuisine, especially Turkic and Persian cuisine. Different religions also influenced Azerbaijani cuisine, particularly Islam since people living in that territory are Muslims for more than 1000 years. As a result pork, alcohol was avoided, and Islamic eating ethics was followed. For exp: to begin eating with pray, to wait until the oldest at the table will begin, to eat with right hand and without making sound and etc.
But also Azerbaijan cuisine greatly affected Arabian and Persian cuisine. The prominent scientist Javad Heyat in his book "Comparison of two languages" shows about 60 culinary terms passed from Azerbaijan to Persian language. Names of dishes in Azerbaijan language appeared in accordance with methods of its preparation for example: “gatlama” (folded), “ezme” (smashed) “gizartma” (fried) or geographical location “Sheki halvasi”, "Ganja pakhlavasi" and etc.
Main dishes are plov, “dolma” ( minced lamb mixed with rice and wrapped in vine leaves or cabbage), kabab, “lavangi” (a casserole of chicken or fish stuffed with walnuts and herbs), kourma (pieces of mutton or lamb on the bone (blade chops) stewed with onions, tomatoes, and saffron). There are also many verities of these meals, for example plov has around 200, and dolma 20.
“As witnessed Antony Jacson -English voyager, 150 varieties of dishes were on the table when he was invited to dinner by Abdulla khan in Shamakhi and 140 varieties presented after the table cleared.”
Most of the hot meals are made from meat, particularly beef. Pastry and culinary products also have important role in our kitchen.
Most popular soups are “piti” (made from pieces of mutton on the bone cooked with vegetables in a broth), “dovga” (a yoghurt based soup ) and etc.
Drinks also have vital role in Azerbaijani cuisine. Like in Turkey there are different beverages such as 'ayran', 'atlama', 'bulama' made of milk and soured dairy. Azerbaijanis also like to drink black tea after meal, especially in “armudu fincan” (pear-shaped cup) with fruit preserves. The most popular are preserves made from apricot, cornel, bird-cherry, peach, walnut and etc.
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