Cuisine of Azerbaijan

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.

Azerbaijani national cuisine had been spread in the present-day Republic of Azerbaijan, Iran Azerbaijan, old Azerbaijan territories( now included in Armenia) – Erivan khanate, Zangezur and Goycha provinces, in the territories of Georgia where Azerbaijani people have historically been settled – Borchali, Dagestan, also including Derbent that had been centre of one of the old Azerbaijani khanates. Except using wild animals, birds, fish and plants, the production of agricultural products is required during further development of society. To do this, people must have a high culture of agriculture and animal husbandry. The history of the national cuisine is as old as the history of Azerbaijani people. The cuisine with its historical roots and originality differs from the others. The Azerbaijani dishes are popular around the world with the highest qualities and taste. They can not be confused with others. Azerbaijan national cuisine is closer to Eastern cuisine due to taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Now Azerbaijan cuisine holds the specific features of the ancient methods of preparation of dishes while the modern cooking requirements and ways of preparation are taken into account.

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Wikipedia