What is Azerbaijani food?
Q: What is Azerbaijani food?
A: Azerbaijani food is the traditional cuisine of Azerbaijan, which has been influenced by different cultures over time but still remains distinct from other countries.
Q: How does the climate in Azerbaijan affect its cuisine?
A: The climate in Azerbaijan is very diverse, with nine out of eleven climate types found in the world. This contributes to the fertility of the soil and allows for a wide variety of vegetables to be used seasonally in dishes. It also helps create a rich culinary culture.
Q: What are some common herbs used in Azerbaijani cooking?
A: Common herbs used in Azerbaijani cooking include mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram and green onion. Watercress is also popularly used.
Q: What type of fish can be found in the Caspian Sea?
A: Fish that can be found in the Caspian Sea include sturgeon, Caspian salmon, kutum sardines grey mullet and others. Caviar from this region is one of Azerbaijan's most famous delicacies.
Q: What are some main courses served in Azerbaijani cuisine?
A: Main courses served in Azerbaijani cuisine include over 30 kinds of soups as well as plov (a saffron-covered rice dish), kebabs and shashliks (grilled meats) and sturgeon shashlik (served with pomegranate sauce).
Q: What condiments are commonly used to flavour dishes?
A: Common condiments used to flavour dishes include salt and spices such as black pepper sumac and saffron - much of which comes from the Absheron Peninsula.
Q: What drinks are typically consumed after meals or on their own?
A: Black tea is usually drunk after meals or on its own while sherbet - a sweet cold drink made from fruit juice mixed or boiled with sugar - is another popular beverage often perfumed with rose water
