National Geographic publishes article on national cuisine of Azerbaijan

The Azerbaijani table is a colorful amalgamation of dishes and ingredients, reads “Azerbaijan: the seven dishes that define a nation” article on National Geographic, Report informs.

The article says that Azerbaijan’s nine climactic zones gift the people with a bounty of fresh produce — including peaches, pomegranates, apples, figs, saffron and sweet peppers. While sheep and cattle raised on the steppe contribute meat and dairy, a variety of fresh seafood is drawn from the Caspian Sea, and vast grasslands and a rice belt furnish the country with its grains.

“Saffron-infused plov (pilaf), the king of Azerbaijani cuisine, is always centre-stage, its courtiers a cast of grilled kebabs, skewered meats, dolma and cold salads. These are often accompanied by a glass of Azerbaijani wine or sherbet, a refreshing soft drink made with lemon, sugar, saffron and fresh fruit. Meals are traditionally bookended with black tea served in rosebud-shaped armudu glasses, which locals drink with a slice of lemon, reads the article.

National Geographic mentioned dushbara as a dish representing the capital of Azerbaijan – Baku: “Pinching the miniscule dumplings into shape is an art that can take a lifetime to perfect — cooks are judged on the size of their dushbara, with decorum dictating that a dozen tiny dumplings should fit onto a single soup spoon.”

Another dish noted by the National Geographic article was a dish from the southern region of Azerbaijan – lavangi: “This meal is usually reserved for Novruz, Azerbaijan’s most important national holiday that ushers in the start of spring.”

"Piti takes its name from the glazed earthenware pot it's cooked and served in. Slow food at its finest, it's traditionally simmered for at least nine hours. The main ingredients are mutton, chickpeas, potatoes and tomatoes, while the mellow flavour profile comes from saffron-infused water and dried cherry plum. The not-so-secret ingredient is a lump of salted fat, which renders down to give the soup a rich texture," the article says about the famous dish of Shaki.

The Nakhchivan region is mentioned with a traditional dish called "govurma": "Large chunks of veal or lamb are strung up and dried for 24 hours, salted, stewed, then fried off in oil. The meat is then transferred into ceramic jars and covered in either melted butter or mutton fat. After four to eight weeks, it's ready to eat."

The article stresses that the Nakhchivan tradition of preserving meat dates back to at least the 15th century and is mentioned in the Book of Dede Korkut, an epic that describes the old ways of the Azerbaijanis' nomadic ancestors.

A traditional dish from the Gakh region of Azerbaijan - "Surhullu" - also made it to the list of culinary masterpieces: "This dish comprises protein (either fresh lamb or jerked meat prepared the previous spring) served atop a bed of 'pasta', which is made by hand-rolling dough across a wooden board. It's this process that gives surhullu, which means 'rubbed', its name."

Next comes one of the most important dishes of the Azerbaijani national cuisine - Shah Plov from Ganja: "Azerbaijan's second-largest city, Ganja, takes plov a step further: for their signature version, shah plov ('king's plov' or 'crown's plov'), the pilaf is wrapped in a cocoon of flatbread that turns into a crisp shell, called a gazmakh, when baked."

The seventh dish of the Azerbaijani national cuisine in the list is the Karabakh kata: "Inside, the kata has a thin layer of sugar, butter and flour crumb, sometimes gently perfumed with a touch of vanilla or lemon zest. Karabakh kata is presented as a large disc, egg-washed and baked until the crust is the colour of golden syrup," National Geographic notes.