S E a S O N a L D I S H

Total Page：16

File Type：pdf, Size：1020Kb

SEASONAL DISHES FISINJAN PILAF WITH VEAL 22 AZN PILAF WITH CHICKEN 32 AZN cooked in a pumpkin for two persons DOSHEME PILAF 28 AZN with chicken FRIED CHICKEN 28 AZN IN CHERRY SAUCE BEEF STEW 26 AZN WITH KYULLAME POTATOES VEAL LOIN KEBAB 32 AZN VEAL IN SOUR CREAM SAUCE WITH MUSHROOMS 38 AZN baked under a bread cap СHICKEN IN SOUR CREAM SAUCE 26 AZN baked under a bread cap TRADITIONAL SET OF AZERBAIJAN KHASH 18 AZN GOAT'S SHOULDER BLADE WITH SHIRIN PILAF 65 AZN for a great friendly company SABAT GOAT 140 AZN baked in tandyr TURKEY KEBAB 28 AZN DRY KHINGAL WITH CHICKEN 16 AZN DRY KHINGAL WITH MUTTON 20 AZN SAJKEBAB FROM TURKEY 45 AZN GOUTABS WITH QUINCE 5 AZN 2 pieces PLATTER OF HOMEMADE SWEETS 15 AZN SHEKI BAKLAVA 15 AZN with a scoop of vanilla ice cream and saffron sauce DRINKS FEIJOA LEMONADE 18 AZN QUINCE LEMONADE 18 AZN SPICED PUMPKIN LATTE 8 AZN TEA «TEALATTE» 8 AZN SPICED TEA 10 AZN SAGE TEA WITH MANGO 12 AZN TEA HAWTHORN WITH DOGWOOD 12 AZN MINTY HOT СHOCOLATE 10 AZN SEASONAL DISHES FISINJAN PILAF WITH VEAL 22 AZN PILAF WITH CHICKEN 32 AZN cooked in a pumpkin for two persons DOSHEME PILAF 28 AZN with chicken FRIED CHICKEN 28 AZN IN CHERRY SAUCE BEEF STEW 26 AZN WITH KYULLAME POTATOES VEAL LOIN KEBAB 32 AZN VEAL IN SOUR CREAM SAUCE WITH MUSHROOMS 38 AZN baked under a bread cap СHICKEN IN SOUR CREAM SAUCE 26 AZN baked under a bread cap TRADITIONAL SET OF AZERBAIJAN KHASH 18 AZN GOAT'S SHOULDER BLADE WITH SHIRIN PILAF 65 AZN for a great friendly company SABAT GOAT 140 AZN baked in tandyr TURKEY KEBAB 28 AZN DRY KHINGAL WITH CHICKEN 16 AZN DRY KHINGAL WITH MUTTON 20 AZN SAJKEBAB FROM TURKEY 45 AZN GOUTABS WITH QUINCE 5 AZN 2 pieces PLATTER OF HOMEMADE SWEETS 15 AZN SHEKI BAKLAVA 15 AZN with a scoop of vanilla ice cream and saffron sauce DRINKS FEIJOA LEMONADE 18 AZN QUINCE LEMONADE 18 AZN SPICED PUMPKIN LATTE 8 AZN TEA «TEALATTE» 8 AZN SPICED TEA 10 AZN SAGE TEA WITH MANGO 12 AZN TEA HAWTHORN WITH DOGWOOD 12 AZN MINTY HOT СHOCOLATE 10 AZN.

Copy Link

Recommended publications

Menu-Glendale-Dine-In--Dinner.Pdf
SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices.
[Show full text]
Tourism Development Trends in Armenia
Tourism Education Studies and Practice, 2018, 5(1) Copyright © 2018 by Academic Publishing House Researcher s.r.o. Published in the Slovak Republic Tourism Education Studies and Practice Has been issued since 2014. E-ISSN: 2409-2436 2018, 5(1): 20-25 DOI: 10.13187/tesp.2018.1.20 www.ejournal10.com Tourism Development Trends in Armenia Gayane Tovmasyan а , * Rubik Tovmasyan b a ''AMBERD'' Research Center of the Armenian State University of Economics, Armenia b Public Administration Academy of the Republic of Armenia, Armenia Abstract In recent years tourism develops rapidly in Armenia. The main tourism statistics, tourism competitiveness index are presented and analyzed in the article. The article discusses the main types of tourism that may be developed in Armenia such as religious, historical-cultural, spa-resort, eco- and agri-, sport and adventure, gastronomic, urban, educational, scientific, medical tourism. Although the growth of tourism in recent years, there are still many problems that hinder the promotion of tourism. The tourism statistics, marketing policy, legislation must be improved. Besides, the educational system must meet the requirements of the labor market. Tourist specialists must have all the skills for tourism industry development. Thus, the main problems are revealed and the trends and ways of tourism development are analyzed in the article. Keywords: tourism, competitiveness, types of tourism, marketing, statistics, GDP, tourism development trends. 1. Introduction Tourism is one of the largest industries all over the world and develops very fast. Year by year more and more people travel to visit friends and relatives, to have leisure time, or with the purpose of business travel, education, health recovery, etc.
[Show full text]
Selected Works of Chokan Valikhanov Selected Works of Chokan Valikhanov
SELECTED WORKS OF CHOKAN VALIKHANOV CHOKAN OF WORKS SELECTED SELECTED WORKS OF CHOKAN VALIKHANOV Pioneering Ethnographer and Historian of the Great Steppe When Chokan Valikhanov died of tuberculosis in 1865, aged only 29, the Russian academician Nikolai Veselovsky described his short life as ‘a meteor flashing across the field of oriental studies’. Set against his remarkable output of official reports, articles and research into the history, culture and ethnology of Central Asia, and more important, his Kazakh people, it remains an entirely appropriate accolade. Born in 1835 into a wealthy and powerful Kazakh clan, he was one of the first ‘people of the steppe’ to receive a Russian education and military training. Soon after graduating from Siberian Cadet Corps at Omsk, he was taking part in reconnaissance missions deep into regions of Central Asia that had seldom been visited by outsiders. His famous mission to Kashgar in Chinese Turkestan, which began in June 1858 and lasted for more than a year, saw him in disguise as a Tashkent mer- chant, risking his life to gather vital information not just on current events, but also on the ethnic make-up, geography, flora and fauna of this unknown region. Journeys to Kuldzha, to Issyk-Kol and to other remote and unmapped places quickly established his reputation, even though he al- ways remained inorodets – an outsider to the Russian establishment. Nonetheless, he was elected to membership of the Imperial Russian Geographical Society and spent time in St Petersburg, where he was given a private audience by the Tsar. Wherever he went he made his mark, striking up strong and lasting friendships with the likes of the great Russian explorer and geographer Pyotr Petrovich Semyonov-Tian-Shansky and the writer Fyodor Dostoyevsky.
[Show full text]
Pb-Menu2017-11-02-043831.Pdf
ﺗﺄﺳﺴﺖ ﻣﻄﺎﻋﻢ ﺷﺎﻃﺊ ﺍﻟﻨﺨﻴﻞ (ﺑﺎﻟﻢ ﺑﻴﺘﺶ) ﺳﻨﺔ ١٣٩٧ ﻫﺠﺮﻳﺔ ﺍﻟﻤﻮﺍﻓﻖ ١٩٧٧ ﻣﻴﻼﺩﻱ ﻓﻲ ﺍﻟﻤﻤﻠﻜﺔ ﺍﻟﻌﺮﺑﻴﺔ ﺍﻟﺴﻌﻮﺩﻳﺔ (ﺟﺪﺓ). ﻭﻛﺎﻥ ﻫﺪﻓﻨﺎ ﻣﻨﺬ ﺍﻟﺒﺪﺍﻳﺔ ﺍﻟﺘﻘﺪﻡ ﻭﺍﻟﺘﻄﻮﺭ ﺍﻟﻤﺴﺘﻤﺮ ﻟﻜﻲ ﻧﻜﻮﻥ ﺩﺍﺋﻤﴼ ﻓﻲ ﺍﻟﻤﺴﺘﻮﻯ ﺍﻟﻤﻄﻠﻮﺏ ﻓﻲ ﺧﺪﻣﺘﻜﻢ ﻭﻣﻦ ﺃﺟﻞ ﺭﺍﺣﺘﻜﻢ ﻭﺗﻘﺪﻳﻢ ﺃﻓﻀﻞ ﺃﻧﻮﺍﻉ ﺍﻟﻤﺄﻛﻮﻻﺕ ﺍﻟﻠﺒﻨﺎﻧﻴﺔ ﻭﺍﻟﻐﺮﺑﻴﺔ ﻭﻣﺎ ﺯﻟﻨﺎ ﺑﻌﻮﻥ ﺍﷲ ﺗﻌﺎﻟﻰ ﻣﺴﺘﻤﺮﻳﻦ ﻭﺟﺎﻫﺰﻳﻦ ﺑﺄﻥ ﻧﻜﻮﻥ ﻋﻨﺪ ﺣﺴﻦ ﻇﻨﻜﻢ. ﺯﺑﺄﻧﻨﺎ ﺍﻟﻜﺮﺍﻡ... ﻧﺤﻦ ﺩﺍﺋﻤﴼ ﺣﺮﻳﺼﻴﻦ ﻋﻠﻰ ﺗﻠﻘﻲ ﻣﻼﺣﻈﺎﺗﻜﻢ ﻭﻣﺸﺎﺭﻛﺔ ﺁﺭﺍﺋﻜﻢ ﻣﻌﻨﺎ، ﻷﻥ ﻫﺪﻓﻨﺎ ﻫﻮ ﺇﺭﺿﺎﺋﻜﻢ. ﻓﻤﻦ ﺃﺟﻠﻜﻢ ﺑﺪﺃﻧﺎ ﻭﻟﺮﺿﺎﻛﻢ ﻧﺴﺘﻤﺮ. ﻣﻊ ﺗﺤﻴﺎﺕ ﺇﺩﺍﺭﺓ ﻣﻄﺎﻋﻢ ﺷﺎﻃﺊ ﺍﻟﻨﺨﻴﻞ French Onion Soup Soups (SR) ( ) ١٩ French Onion Soup 19 ١٩ Mutton Soup 19 ١٧ Cream Chicken Soup 17 ١٦ Cream Mushroom Soup 16 ١٤ Tomato Soup 14 ١٦ Lentil Soup 16 ١٤ Vegetable Soup 14 Salads (SR) ( ) ٢٢ Palm Beach Salad 22 (fresh lettuce, tomato, cucumber, corn, black sliced olives & diced feta cheese , topped with our special dressing with a sprinkle of thyme) ٢٢ Nicoise Salad 22 (combination of fresh lettuce, tomato,green peas , cucumber, boiled eggs & diced potato, topped with tuna & our unique dressing) ١٥ Oriental Salad 15 (simply fresh lettuce , tomato, cucumber, green pepper, topped with shredded carrots with olive oil & a squeeze of lemon) 16 Russian Salad ١٦ fresh cubed carrots, diced potato, green) peas,mixed with mayo) 15 Coleslow Salad ١٥ shredded cabbage , carrots, mixed with) mayo) 16 Rocca Salad ١٦ & rocca leaves, sliced onions, with olive oil) lemon juice, topped with a sprinkle of sumac) ١٨ Crab Salad 18 (fresh lettuce, corn, shredded crab sticks, served with cocktail dressing) ١٠ Yoghurt & Cucumber Salad 10 (yoghurt mixed with cucumber & garlic with a
[Show full text]
What Makes a Restaurant Ethnic? (A Case Study Of
FORUM FOR ANTHROPOLOGY AND CULTURE, 2017, NO. 13 WHAT MAKES A RESTAURANT ETHNIC? (A CASE STUDY OF ARMENIAN RESTAURANTS IN ST PETERSBURG) Evgenia Guliaeva Th e Russian Museum of Ethnography 4/1 Inzhenernaya Str., St Petersburg, Russia [email protected] A b s t r a c t: Using restaurants in St Petersburg serving Armenian cuisine as a case study, the article studies the question of what makes an ethnic restaurant ethnic, what may be learnt about ethnicity by studying a restaurant serving a national cuisine, and to what extent the image of Armenian cuisine presented in Armenian restaurants corresponds to what Armenian informants tell us. The conclusion is that the composition of the menu in these restaurants reﬂ ects a view of Armenian cuisine from within the ethnic group itself. The representation of ethnicity is achieved primarily by discursive means. Neither owners, nor staff, nor customers from the relevant ethnic group, nor the style of the interior or music are necessary conditions for a restaurant to be accepted as ethnic. However, their presence is taken into account when the authenticity or inauthenticity of the restaurant is evaluated. Armenian informants, though, do not raise the question of authenticity: this category is irrelevant for them. Keywords: Armenians, ethnicity, ethnic restaurants, national cuisine, authenticity, St Petersburg. To cite: Guliaeva E., ‘What Makes a Restaurant Ethnic? (A Case Study of Armenian Restaurants in St Petersburg)’, Forum for Anthropology and Culture, 2017, no. 13, pp. 280–305. U R L: http://anthropologie.kunstkamera.ru/ﬁ
[Show full text]
Aleppo Kitchen Cold
Gerechtenkaart Aleppo Kitchen Februari 2017 Cold FATTOUSH (3,00 euro) Lettuce, cucumber, and tomatoes tossed in a vinaigrette dressing with sumac, garlic and pita chips. Yalanjeh (3,00 euro) Grape leaves, rice, olive oil, pepper. TABOULI (3,00 euro) Finely chopped tomatoes, parsley, mint, and onion. Seasoned with olive oil, lemon juice, and salt. HUMMUS (2,00 euro) Ground chickpeas, tahini, lemon, drizzled with olive oil. MUTABBAL (3,00 euro) Chargrilled eggplants mashed with garlic, yogurt and tahini sauce, drizzled with olive oil. MUHAMMARA (3,00 euro) Ground walnuts, pepper paste and spices drizzled with olive oil. KIBBEH WITH OIL (5,50 euro) Kibbeh tartare topped with olive oil. HOT POTATOE (3,00 euro) Fried potatoes, garlic, paprika [email protected] www.aleppokitchen.nl/ 0687431044 Gerechtenkaart Aleppo Kitchen Februari 2017 Hot FALAFEL (5,00 euro) A fried mixture of ground chickpeas, coriander, cumin, garlic, onions and spices. FRIED SYRIAN KIBBEH (5,00 euro) Fried kibbeh shell stuffed with spiced ground meat, onions and nuts HUMMUS WITH meat (5,00 euro) Ground chickpeas and tahini sauce topped with ground beef and pine nuts. SOUJOUK (6,00 euro) Lamb meat sausage made with garlic, peppers, coriander and other regional spices. CHEESE BORAK (3,00 euro) A delicious blend of cheeses rolled into puff pastry and fried to perfection. MEAT BORAK (3,50 euro) A blend of meat and spices rolled into puff pastry and fried to perfection. FOUL MUDAMMAS (5,00 euro) Fava beans, tomatoes, onions, and parsley, tossed with garlic, lemon juice and olive oil. SHARWMMA (7,00 euro) Grilled strips of seasoned chicken with garlic sauce, hummus, rice & salad [email protected] www.aleppokitchen.nl/ 0687431044 Gerechtenkaart Aleppo Kitchen Februari 2017 KABABS ALEPPO KOFTA (9,50 euro) Minced lamb blended with spices chargrilled over mesquite, served with rice.
[Show full text]
Over De Grenzen Met Chef-Kok Edwin Soumang
CULINAIR OVER DE GRENZEN Het begon met een redelijk vaag Instagram berichtje of Edwin wilde komen koken in de MET CHEF-KOK Armeense hoofdstad Yerevan tijdens het foodfestival. Op dagelijkse basis komen er bij sterrenstaurant ONE in Roermond relatief veel van dit soort berichten binnen van over de hele wereld. Meestal staan die in het teken van sollicitaties van jonge en ambitieuze chefs of van bedrijven die hun product willen slijten aan eigenaar en chef-kok Edwin Soumang. Hij probeert deze berichten zo vaak mogelijk te beantwoorden, zo ook het bericht uit Armenië. Na een beetje over en weer te hebben gestuurd, bleek dat de wens om Edwin als gastchef uit te nodigen authentiek was en dat kosten nog moeite gespaard zouden worden om zijn komst naar Armenië te realiseren. TEKST: JOSEFIEN BOUW | FOTO’S: JOSEFIEN BOUW & ARMEN AGHAYAN 000 000 CULINAIR is of op traditionele wijze “VANAF HET EERSTE bij familie thuis. Een koffie om te bekomen van de korte MOMENT WAS TE VOELEN nacht mocht niet ontbreken. WAT DE ARMEENSE Altijd spannend wat je krijgt wanneer je in een land een CULTUUR NU ÉCHT TYPEERT: koffie vraagt. Zo ook in Armenië. Armeense koffie is GASTVRIJHEID EN WARMTE” een ‘straf bakkie’ en wordt net zoals Turkse of Oosterse koffie bereid in de cezve, een typische kan van koper en messing met een lange steel. PRIMEUR Na het ontbijt stond een eerste kennismaking gepland met het keukenteam van Sherep Restaurant, waar op vrijdag het diner voor zestig gasten gepland stond. Voor de chefs daar natuurlijk een erg spannend moment, want Edwin was de eerste Michelinchef ooit die kwam koken in hun restaurant.
[Show full text]
Hospital Dietetics
PRACTICAL ACTIVITY, BOOK-II (HOSPITAL DEPENDENT ACTIVITIES) HOSPITAL DIETETICS CODE No: 7581 ALLAMA IQBAL OPEN UNIVERSITY, ISLAMABAD i (All rights Reserved with the Publisher) Quantity ............................................... 500 Price...................................................... Printer ................................................... Allama Iqbal Open University Publisher .............................................. Allama Iqbal Open University, Islamabad ii MEMBERS OF THE TEAM Conceived & Developed by: Dr. Perveen Liaqat Consultant: Ms. Jane Thomas Reviewed by: Asma Afreen Edited by: Mrs. Shaida Shah Composed by: Muhammad Javed iii HOSPITAL DIETETICS Code No. 7581 PRACTICAL ACTIVITY BOOK-II HOSPITAL DEPENDENT PRACTICAL ACTIVITIES (To be carried out and observations to be made at Hospital under close supervision of the tutor) Name of the Student: ....................................................................................... Name of the Tutor: .......................................................................................... Total Marks: 100 ......................................................................................................................... Marks Obtained: .............................................................................................. iv ACKNOWLEDGEMENT The course team is honoured to refer the food composition tables of Pakistan (1985) published by Nutrition section planning commission and faculty of human nutrition N.W.F.P Agriculture University in 1985. Reference
[Show full text]
Lebanese and Middle Eastern Catering and Banqueting
CATERING LEBANESE AND MIDDLE EASTERN CATERING AND BANQUETING www.massis.co.uk Welcome to Massis, an authentic Lebanese experience that involves more than just dining. Enjoy the best traditional Lebanese cuisine in an atmosphere true to Lebanese culture. At Massis we pride ourselves on providing you with a memorable experience for your special occasion. We use premium quality ingredients to produce your delicious buffet. Our products are beautifully presented to suit your event whether it is a wedding, a birthday, a family gathering, board lunch, or working meetings. Our menu can be tailored specifically to your requirements. Massis Lebanese Catering offers an exquisite catering service throughout greater London such as weddings, civil ceremonies, corporate functions, award ceremonies, product launches, birthdays, location catering and more. Our employees are professional, well-presented, polite and friendly. We can provide the catering alone or organise and manage the whole event. We can provide Lebanese catering for parties of any size. Massis Lebanese Catering is a professional London based catering company with an outstanding, authentic Lebanese menu, which can be designed around your specific event requirements and preferences. Let us impress your guests with an amazing selection of menus which capture the flavours and colours of Lebanese cuisine combined with exceptional presentation for diners. At Massis we only hire chefs who are passionate about food. Our head chef is not only experienced, but he has worked in some of the best restaurants in London. Our whole team undergoes regular training a few times a year to keep them up to date with all current hygiene and health and safety regulations in order to make sure that the food you are consuming is 100% safe for you and your children.
[Show full text]
Armenian-Cuisine.Pdf
Armenian Cuisine Albert Shahumyan Lavash Armenia is famous for its bread called “lavash”, it is baked in an underground oven called a “tonir.” “Lavash” is a very thin bread like shown in the picture. Here are some facts about “lavash”: • “Lavash” can be preserved for months • “Lavash” is considered to be one of the world’s best breads • It is traditionally made by women • It contains salt, flour and water • It is always put on the table when it is time to eat Matnakash • “Matnakash” is a way of making bread in Armenia • It was made by accident when a person making bread pulled their fingers through the dough and when they baked it the lines appeared like in the picture • The word “matnakash” comes from that event since “mat” means finger and “kash” comes from “kashel” which means to pull • It can be big, medium or small • It has a golden-brown colour and is very delicious • It is usually made and sold in small bread shops Lahmajo “Lahmajo” is very popular amongst Armenians and it is the traditional Armenian “pizza.” It is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then it is baked • Traditionally “lahmajo” does not contain any cheese • Some “lahmajo” can be the size of a tray • And some can be very spicy Zhingyalov Hats “Zhingyalov hats” dough is filled with about 25 different types of greens and then fried. • “Zhingyalov hats” comes from Artsakh • Beer, dough and wine all suit to drink while eating “zhingyalov hats” • “Zhingyalov hats” is very popular during the Great Lent Harissa “Harissa” is an Armenian food that symbolises the courage of Armenians.
[Show full text]
Bab Al Qasr 2020 Menu
SOUPS LENTIL SOUP (V) 80 CHICKEN CREAM SOUP (D) 80 SEAFOOD SOUP (S) 90 KAWAREA SOUP 80 COLD MEZZEH HUMMUS (V) 55 ZETOUNIA (V) 50 Boiled chickpeas blended with sesame Green marinated olives in paste, lemon juice and olive oil bell peppers, onion and olive oil HUMMUS BEIRUTI (V) 60 FATTOUSH (V) 80 Chickpeas blended with sesame paste, Fresh salad, onion, sumak, lemon juice, parsley and garlic pomegranate, vinegar, olive oil, crispy bread HUMMUS WITH MEAT 90 Boiled chickpeas blended with MUHAMMARA (V, N) 60 sesame paste with diced veal Red peppers, walnuts, breadcrumbs, pomegranate and olive oil BABA GHANOUG (V, D) 60 Whipped eggplant with sesame paste, TABBOULEH (V) 80 yoghurt, lemon and olive oil Finely chopped parsley with tomatoes, mint, onion, bulgur and RAHEB (V) 60 seasoned with olive oil, lemon juice Smoked eggplant mixed with sesame paste, yoghurt and olive oil BALADY SALAD (V) 80 Fresh salad of diced vegetables, POTATO WITH GARLIC (V) 70 onion, garlic, lemon juice Mashed potatoes with garlic, and olive oil coriander, lemon and olive oil ROCKA SALAD (V, D) 90 LABNEH (D, V) 65 Arugula, onion, tomato, halloumi Homemade yogurt with fresh mint cheese marinated with lemon juice and olive oil and olive oil TAHINA (V) 55 SHANKLISH SALAD (D, N, V) 80 Sesame paste blended with lemon Shanklish cheese, onion, tomato, juice, vinegar and olive oil parsley, olive oil, lemon and pine nuts WARAK ENAB (V) 65 Vine leaves stued with rice and MOTABAL HAR (V, D) 55 vegetables with lemon and olive oil Chopped grilled eggplant marinated with sesame paste,
[Show full text]
Traditional Culinary Culture Baku
Following tradition Traditional culinary culture Izmira GULIYEVA Baku Ph.D. in History AZERbaIJAN IS ONE OF THE OLDEst CENTERS OF HUMAN CIVILIZatION. THE CULTURE OF THE AZERbaIJANI PEOPLE GOES MILLENNIA baCK. ince time immemorial, Azer- baijanis’ traditional occupation Shas been agriculture and ani- mal husbandry, which could not but affect the characteristics and diet of the population. National cuisine can tell many interesting things about the culture and history of a country, and in this sense, Azerbaijani cuisine, with its excellent taste and quality characteristics, as it were, speaks for itself. As early as the Neolithic period, the population in Azerbaijan cul- tivated wheat and barley, which served as the basis for their diet along with meat. In the Bronze Age, with the development of cattle- breeding, dairy products came into the diet of our ancestors. Dishes of Azerbaijani cuisine are mentioned in ancient writ- ten sources, the records of trav- elers and explorers, merchants and diplomats. It’s no secret that Yarpag dolmasi 46 www.irs-az.com Dushbara the culinary art of Azerbaijan is popular with many nations of the world, especially in the East. Azer- baijan has long been known for local varieties of grapes and fruit, which contributed significantly to the enrichment of national cuisine. One of the important factors in- fluencing Azerbaijani cuisine is reli- gion. Muslim festivals and various rit- uals, including fasting, had a strong influence on diet and nutrition. Home cooking and eating has long served as the primary ethno- graphic feature of Azerbaijanis in both cities and rural areas. Using old culinary recipes from generation to generation, housewives have ex- panded the range of dishes and im- proved their quality.
[Show full text]