Azerbaijani cuisine

Azerbaijani cuisine (Azerbaijani: Azərbaycan Mətbəxi, آذربایجان مطبخی) refers to the cooking styles and dishes of the Azeri in Azerbaijan republic and Iranian Azerbaijan. Its cuisine has a lot in common with Iranian and Turkish cuisine. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the Azerbaijanis, food is an important part of their culture and is deeply rooted in the history, traditions and values.

Out of 11 climate zones known in the world, the Azerbaijani climate has nine. This contributes to the fertility of the land, which in its turn results in the richness of the cuisine.

It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. 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 delicacies well sought after in other parts of the world, including former Soviet countries.

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