The Azerbaijan cuisine has got its own originality and national color specified by cooking techniques, flavor and traditions by table parties. Along with the growth of the people well-being assortment and quality of cookery articles greatly improved. The Azerbaijan cuisine is one of the most extraordinary cuisines in respect of its tasty and healthy dishes distinguishing by their diversity. It constitutes the abundance of meat, fish and vegetables dishes seasoned by sweet scented greens and spices.
Any experienced gourmand visiting our republic would be amazed by fine taste and delicate flavor of the Azerbaijan cuisine. Dishes of the Azerbaijan cookery are unique and original. They cannot be confused with dishes of other national cuisines.
The Azerbaijan cookery has preserved old cooking methods although has modified them taking into account up-to-date techniques.
The Azerbaijan national dishes have been cooked in the copper utensil since olden days. And even now in many areas of Azerbaijan the meal is cooked in copper pans. They say that dishes prepared in these pans are more delicious. That is why the national kitchen utensils include mainly copper pans, colander, basins, trays, skimmers, ladles and etc. It should be pointed out that as in the past as nowadays copper pans are tinned periodically to avoid copper getting into the food.
In cafes and restaurants some national dishes are mutton, beef, poultry and minced meat. The republic is rich in various fish sources especially sevruga (starred sturgeon) and sturgeon. The sturgeon and scale types of fish are mainly used in Azerbaijan.
The Azerbaijan cuisine is famous for its vegetables, firstly vegetable greens, eggplants, tomatoes, bell peppers, cabbage, spinach, sorrel, red beet, garden radish, onion, cucumbers, green haricot and others. The variety of national dishes include many items such as rice, flour, vegetables and vegetable greens.
The Azerbaijan cuisine is inclined to use such spices as saffron, caraway-seeds, fennel, anise, capsicum, laurel, coriander and spice taste leaf vegetables as mint, dill, parsley, celery, tarragon, basil, savory, thyme etc. Seasonings such as lemon, olives, milk, cream, food acids, abgora, azgilsharab, narsharab, cherry plums, elbukhara, gora, kizil-akhta, kuraga (dried apricots) lavashana, sumac and others are widely used to improve the food taste and smell.
The Azerbaijan cookery has been being formed and developed from generation to generation. Dishes of high nutritious qualities, sharp tastes and nice appearances have become typical for the national cuisine.