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What do Azerbaiyán's people eat?

What do Azerbaiyán's people eat? Azerbaijani cuisine has over 30 kinds of soups, including those prepared from plain yogurt. There is a wide variety of kebabs and shashliks, including lamb, beef, chicken, and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. A national dish of Azerbaijani cuisine is saffron-rice plov served with various herbs and greens, a combination totally different from Uzbek plovs. Azerbaijan has more than 40 different plov recipes. Dried fruits and walnuts are used in many dishes.
A typical Azeri meal begins with a plate of aromatic green leaves called goy, and is accompanied by plenty of chorek (bread), salat (a tomato and cucumber salad), and perhaps qatik (yoghurt) and pendir (cheese). The traditional condiments are duz (salt), istiot (pepper) and sumah (sumac).

 

 

Azerbaiyán description:

Azerbaijan ,officially the Republic of Azerbaijan, is one of the six independent Turkic states in the Caucasus region of Eurasia. Located at the crossroads of Eastern Europe and Western Asia, it is bounded by the Caspian Sea to the east, Russia to the north, Georgia to the northwest, Armenia to the west, and Iran to the south.

 

what do aserbaiyan people eatWhat do Azerbaiyán's people eat

 

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