#Azerbaijan #Baku #cuisine #Azerbaijancuisine #guideaze1 Azerbaijani cuisine refers to the cooking styles and dishes of the Azeri in Azerbaijan republic. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For theAzerbaijanis, food is an important part of their culture and is deeply rooted in the history, traditions and values. Out of 11 climate zones known in the world, the Azerbaijani climate has nine.This contributes to the fertility of the land, which in its turn results in the richness of the cuisine. It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley,tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon,kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan’s best known delicacies well sought after in other parts of the world, including former Soviet countries. One of the most reputed dishes of Azerbaijani cuisine is plov from saffron-covered rice, served with various herbs and greens. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety ofkebabs and shashlik, including lamb, beef,chicken, duck and fishkebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce callednarsharab. Dried fruits and walnuts are used in many dishes. The traditional condimentsare salt, black pepper, sumac, and especiallysaffron, which is grown domestically on theAbsheron Peninsula. Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves. Azerbaijani cuisine has a number of light snacks and side dishes to open or accompany the main meals: a plate of aromatic green leaves called goy, pieces of bread, choban (a tomato and cucumber salad), and sometimes white cheese or sour yogurt(qatıq).