Azerbaijani Cuisine (6 Famous Azerbaijani Dishes)

Azerbaijan food is very diverse and has dozens of different types of dairy, meat, flour, vegetable dishes. The diversity of Azerbaijan national cuisine was influenced by the geographical conditions and social status of people. The mountainous and subtropical climate has caused a wide distribution of mutton, poultry, river and sea (Caspian) fish, as well as fruits and vegetables in the Azerbaijani cuisine. Spices and seasonings are widespread, as well as a variety of herbs – parsley, green and black basil, dill, cilantro, green onions, mint, watercress, coriander, bitter and allspice, celery, tarragon, leek, sour cream and etc.
Meat
Shish kebabs and dishes in tandir are more widely spread in Azerbaijani cuisine. Therefore, in many restaurants of the traditional direction in the first place the will offer exactly these dishes. A distinctive feature of the Azerbaijani cuisine is the use of lamb for cooking various dishes. Azerbaijanis consume beef, poultry, and fish to a much lesser extent.
Fruits and vegetables
Azerbaijani cooking makes extensive use of vegetables (tomatoes, cucumbers, eggplants, and others), fruits (apples, pears, quince, oranges, lemons), stone fruits (plums, cherry plums, apricots, peaches).
Spices
Another feature of Azerbaijani cooking is the spicy taste and unique aroma that give the dishes various spices and greens: bitter and allspice, basil, cinnamon, cloves, dill, parsley, cilantro, mint, cumin and many others. Sumac is usually served with various meat dishes.

Items