Azerbejdžanska Kuhinja

Azerbejdžan je zemlja sa veoma lepom prirodom, neverovatno zanimljivim istorijsko-arheološkim spomenicima, originalnom kulturom i tradicijom. Delom tradicije se smatra i nacionalna kuhinja, koja je, po mom mišljenju, jedna od najinteresantnijih na Istoku. Nacionalna kuhinja bilo koje zemlje je njeno lice. Kroz nju se vide ne samo gastronomske specifičnosti već i karakter, temperament i mentalitet jednog naroda.
U azerbejdžanskoj kuhinji se mogu naći sličnosti sa tradicijama drugih naroda u svetu. Ali, s druge strane, azerbejdžanska kuhinja ima svoj identitet i kolorit. Jela naše zemlje su raznolika, kao i njeni pejzaži.
Glavne komponente azerbejdžanske nacionalne kuhinje određuju se prirodnim uslovima u zemlji. Planinska, morska i suptropska klima dozvolili su široku primenu jagnjetine, govedine, živine, rečne i morske (kaspijske) ribe, a takođe voća i povrća. Za azerbejdžansku kuhinju je karakteristično korišćenje takvih začina kao što su šafran, semenke kima, komorač, anis, ljute papričice, lovor, korijander i zeleno začinsko bilje poput metvice, kopara, peršuna, celera, estragona, bosiljka, timijana i slično. Veoma česta su jela sa kiselim mlekom, pilav i kebab. Od začina je svakako najpopularniji šafran, koji daje neverovatan ukus hrani.

Azerbejdžan je bogat različitim izvorima ribe, posebno sevrjugom (zvezdasta jesetra) i jesetrom.
Jedno od najpoznatijih jela azerbejdžanske kuhinje je – plov (pilav). Postoji četrdesetak recepata za njegovu pripremu. U zavisnosti od vrste dodataka, pilavi se zovu: kaurma-pilav (s janjećim raguom), sabza kaurma (s janjećim raguom i zelenim začinskim biljem), tojug-pilav (s piletinom), širin- pilav (sa slatkim suvim voćem), sudlu pilav (pirinač na mleku) i sl.

Pripremaiserviranjepilavaimajusvojeposebnosti i tradiciju. Za razliku od drugih nacionalnih kuhinja, pirinač za pilav kuva se posebno, a meso, povrće, suvo voće i drugi sastojci odvojeno. Sve zajedno povezuje se u jedno jelo samo prilikom serviranja za stolom.
Jedno od glavnih mesta u azerbejdžanskoj kuhinji zauzimaju i jela sa roštilja (kebab). Vrlo popularne su različite vrste „dolma“, poznate ovde kao „sarma“ – mleveno meso sa pirinčem, uvijeno u vinovo lišće, lišće kupusa ili dunje – ali i punjen patildžan, paprika, paradajz i dr. Trpeza je nezamisliva bez hleba ispečenog u tandiru (glinena peć): lavaš (tanka tortilja) ili čureka (tanka lepinja).
Posle jela sa mesom često se služi hladna supa od kiselog mleka – dovga. Pretpostavlja se da dovga pomaže boljem varenju „teškog“ masnog mesa. Tradicionalni ručak se završava raznim orijentalnim slatkišima, čajem ili šerbetom.

U Azerbejdžanu je veoma omiljen crni čaj. Čaj u Azerbejdžanu je simbol toplog gostoprimstva. Piju ga bilo kada i bilo gde. Od pradavnih vremena postoji tradicija: kad dolaze gosti, prvo se poslužuje čaj. Čajem počinju i završavaju gozbu. Serviraju čaj u specijalnim malim staklenim čašama u formi kruške – armudi. On se poslužuje s raznim džemovima: od dunja, smokava, kore lubenice, marelica, trešanja, belih trešanja, bresaka, šljiva, oraha, jagoda, kupina, grožđa, duda. Prilikom pripreme čaja radi posebnog ukusa ponekad se dodaju klinčići, kardamon i drugi začini.
U vreme praznika su veoma popularni slatki proizvodi: pahlava (baklava), šakerbura (kolačići od testa punjeni orasima i šećerom), šeker-čurek (vrsta vanilica), kjata-karabahska, šorgohal (razne vrste slatkih i slanih pogačica) i dr.

Veoma je poznat i došab – vrsta sirupa od grožđa, kao i naršarab – sirup nara, i mnoga druga jela i napici azerbejdžanske kuhinje.
Nadam se da ćete isprobavajući ove recepte osetiti miris Azerbejdžana, postati ljubitelji njegovih nacionalnih jela i poželeti da posetite ovu lepu zemlju, gde Vas očekuju gostoljubivi prijatelji.
„Nuš olsun!“ („Prijatno!“) – tako govore u Azerbejdžanu, rado pozivajuće goste na bogatu trpezu. Azerbaijan is a country with a very beautiful nature, an incredibly interesting historical and archaeological monuments, original culture and tradition. Part of tradition is considered the national cuisine, which, in my opinion, one of the most interesting in the East. National cuisine of any country is its face. Through it you can see not only the cuisine but also the specifics of character, temperament and mentality of a nation.
In the Azerbaijani cuisine can be found in common with the traditions of other peoples in the world. But, on the other hand, Azerbaijan's cuisine has its own identity and color. Jela our country are varied, and its landscapes.
The main components of the Azerbaijani national cuisine are determined by natural conditions in the country. The mountain, sea and subtropical climate allowed the wide use of lamb, beef, poultry, freshwater and marine (Caspian) fish, but also fruits and vegetables. For Azerbaijani cuisine is typical use of such spices such as saffron, cumin seeds, fennel, anise, chilli, bay leaves, coriander and green herbs such as mint, dill, parsley, celery, tarragon, basil, thyme and the like. Very common dishes with sour milk, rice pilaf and kebab. From spices is definitely the most popular saffron, which gives amazing taste food.

Azerbaijan is a rich variety of fish resources, especially sevrjugom (star sturgeon) and sturgeon.
One of the most famous dishes of the Azerbaijani cuisine is - plov (pilaf). There are about forty recipes for its preparation. Depending on the type of supplements, pilaf called: kaurma-pilaf (with lamb ragout), Sabzi kaurma (with lamb ragout and green herbs), tojug-pilaf (with chicken), širin- pilaf (with sweet dried fruit), südl pilaf (rice in milk) and the like.

Pripremaiserviranjepilavaimajusvojeposebnosti and tradition. Unlike other national cuisines, rice pilaf to cook separately, meat, vegetables, dried fruits and other ingredients separately. Everything connects together in one dish only when serving at the table.
One of the main cities in the occupied Azerbaijani cuisine and grilled dishes (kebabs). Very popular are the different types of "dolma", also known here as "sarma" - minced meat with rice, wrapped in vine leaves, leaves of cabbage and quince - and filled patildžan, peppers, tomatoes and others. Maeda is unthinkable without bread baked in Tandir (clay oven): lavash (thin tortilla) or stream (thin bread).
After eating meat is often served cold soup of sour milk - dovga. It is assumed that dovga helps better digestion "heavy" fat meat. Traditional lunch ends with a variety of oriental sweets, tea or sherbet.

In Azerbaijan is very popular black tea. Tea in Azerbaijan is a symbol of warm hospitality. They drink it anytime and anywhere. From time immemorial there is a tradition: when guests come, first served tea. Tea beginning and ending feast. Tea served in special small glass tumblers in the form of pear - armudi. He served with various jams: quince, figs, watermelon peel, apricot, cherry, white cherries, peaches, plums, walnuts, strawberries, blackberries, grapes, mulberry. When preparing tea for special taste sometimes add cloves, cardamom and other spices.
During the holidays are very popular sweets: baklava (baklava) šakerbura (cookies from dough stuffed with walnuts and sugar), sugar-jet (type vanilica) kyat-karabahska, šorgohal (various kinds of sweet and savory muffins) and others.

It is also known DOSAB - a kind of syrup made from grapes, and naršarab - pomegranate syrup, and many other dishes and drinks of the Azerbaijani cuisine.
I hope you will try on these recipes smell Azerbaijan, become fans of their national dishes and want to visit this beautiful country where you can expect hospitable friends.
"Nus olsun" ( "Enjoy!") - Also mostly in Azerbaijan, happy inviting guests to a table groaning.