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Qutab
Qutab () is a traditional dish in Azerbaijani cuisine made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an appetizer and comes in a small size. Some regions of Azerbaijan make larger versions where qutab becomes as a main course. Qutab is known for its light yet flavorful nature, often served as a snack, appetizer, or light meal, accompanied by yogurt, sumac, or a dipping sauce. Its preparation requires skill to roll the dough thinly and fold it into the signature half-moon shape. It holds cultural significance in Azerbaijan, often enjoyed during family gatherings or celebrations. Composition When the weather gets warmer, the number of dishes made from wild plants increases. Qutab belongs to Azerbaijani cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Cuisine
Azerbaijani cuisine () is the cooking styles and dishes of the Azerbaijan, Republic of Azerbaijan and Azerbaijan (Iran), Iranian Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and Game (hunting), game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic cuisines, Turkic, Iranian cuisine, Iranian, and Eastern European cuisine, Eastern European, and many dishes of Armenian cuisine, Armenian and Georgian cuisine, Georgian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qottab
''Qottab'' ( ''qottâb'') is an almond-filled deep-fried Iranian cuisine pastry or cake, prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. In some cases, ground walnuts are substituted for almonds. The city of Yazd is well known for its ''qottab,'' which is commonly prepard during the Persian new year (Nowruz). Qottab developed from an earlier savoury pastry known as ''sanbosag'', the ancestor of the Ethiopian sambusa and the South Asian samosa. Since the 16th century, the original savoury form of ''sanbosag'' has become rare outside of the region of Laristan and the Persian Gulf Coast. See also * Gosh-e fil * Qutab Qutab () is a traditional dish in Azerbaijani cuisine made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with f ... References Iranian pastries Iranian desserts Kerman Almond desserts Deep fri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haliva
Haleva or haliva ( ) is a fried dough turnover filled with either potatoes or Circassian cheese, and well known popular dish in the Circassian cuisine. Variations *Haliva stuffed with cottage cheese (''Helive q'wey lhalhe delhu'') *Haliva stuffed with potato (''Helive ch'ert'of delhu'') *Haliva stuffed with potato and cheese (''Helive ch'ert'ofre q'weyre delhu'') *Haliva stuffed with haricot beans (''Heliva jesh delhu'') *Haliva stuffed with pears (''Helive q'wzch delhu'') See also * Chebureki * Qutab * Lörtsy * Börek * Gözleme * Puri * Kalitsounia * Calzone * Curry puff * Empanada * Khuushuur * Lángos * Momo * Pastel * Pasty * Plăcintă * Puff pastry * Samosa A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ... * References Circassian cuisine Deep fried foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gözleme
Gözleme is a savory Turkish cuisine, Turkish stuffed Turnover (food), turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of ''yufka'' dough. Fillings for gözleme are numerous and vary by Geographical Regions of Turkey, region and personal preference, and include a variety of meats (kıymalı, minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Beyaz peynir, Turkish white cheese (Beyaz Peynir), lavaş cheese, lavaş, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiburekki
Cheburek (plural: Chebureki) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe, as well as in Turkey, Greece and Romania. Preparation A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as neede ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan
Azerbaijan, officially the Republic of Azerbaijan, is a Boundaries between the continents, transcontinental and landlocked country at the boundary of West Asia and Eastern Europe. It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia's republic of Dagestan to the north, Georgia (country), Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south. Baku is the capital and largest city. The territory of what is now Azerbaijan was ruled first by Caucasian Albania and later by various Persian empires. Until the 19th century, it remained part of Qajar Iran, but the Russo-Persian wars of Russo-Persian War (1804–1813), 1804–1813 and Russo-Persian War (1826–1828), 1826–1828 forced the Qajar Empire to cede its Caucasian territories to the Russian Empire; the treaties of Treaty of Gulistan, Gulistan in 1813 and Treaty of Turkmenchay, Turkmenchay in 1828 defined the border between Russia and Iran. The region north o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shamakhy
Shamakhi (, ) is a city in Azerbaijan and the administrative centre of the Shamakhi District. The city's estimated population was 31,704. It is famous for its traditional dancers, the Shamakhi Dancers, and also for perhaps giving its name to the Soumak rugs. Eleven major earthquakes have rocked Shamakhi but through multiple reconstructions, it maintained its role as the economic and administrative capital of Shirvan and one of the key towns on the Silk Road. The only building to have survived eight of the eleven earthquakes is the landmark Juma Mosque of Shamakhi, built in the 8th century. History Shamakhi was in antiquity part of successive Persian empires and was first mentioned as ''Kamachia'' by the ancient Greco-Roman Egyptian geographer Claudius Ptolemaeus in the 1st to 2nd century AD. Shamakhi was an important town during the Middle Ages and served as a capital of the Shirvanshah realm from the 8th to 15th centuries. Shamakhi maintained economic and cultural relati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Savoury Pies
Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to flavor food, but less common than summer savory ** Savory of Crete (''Satureja thymbra''), an evergreen herb native to Eurasia, rarely used in seasoning food Food * In Western cuisine, food that is considered suitable for a main course or other non-dessert course is called savory as opposed to sweet * Savoury (dish), a small savoury dish, traditionally served towards the end of a formal meal in some European cuisine * Savory (ice cream), a brand of ice cream from Nestlé * Savoury pattie, a battered and deep fried disc of mashed potato, seasoned with sage * Savoury pie, pies with savoury ingredients, as opposed to sweet pies * Umami, also called savoriness, one of the basic tastes detected by the human tongue People * Allan Savory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Words And Phrases
Azerbaijani may refer to: * Somebody or something related to Azerbaijan * Azerbaijanis * Azerbaijani language See also * Azerbaijan (other) * Azeri (other) * Azerbaijani cuisine * Culture of Azerbaijan The culture of Azerbaijan () combines a diverse and heterogeneous set of elements which developed under the influence of Iranian peoples, Iranic, Turkic peoples, Turkic and Peoples of the Caucasus, Caucasian cultures. Azerbaijani culture include ... * {{Disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corat
Corat (Ҹорат, جورات; also Jorat and Dzhorat) is a town and municipality in Sumqayit, Azerbaijan. The Corat is located on the shore of the Caspian Sea. The village of Corat is located 35 km northwest of Baku Baku (, ; ) is the Capital city, capital and List of cities in Azerbaijan, largest city of Azerbaijan, as well as the largest city on the Caspian Sea and in the Caucasus region. Baku is below sea level, which makes it the List of capital ci ..., on the Western shore of the Caspian Sea, on a plain. It has a population of 13700. Etymology The name of settlement comes from the name of the Mongolian tribe ''Joyrat''.Mustafayev, Shahin (2018''Outlines of the Mongolian supremacy in Azerbaijan and the South Caucasus''Khazar Press References * Populated places in Sumgait Populated coastal places in Azerbaijan {{Azerbaijan-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumac
Sumac or sumach ( , )—not to be confused with poison sumac—is any of the roughly 35 species of flowering plants in the genus ''Rhus'' (and related genera) of the cashew and mango tree family, Anacardiaceae. However, it is '' Rhus coriaria'' that is most commonly used for culinary purposes. Sumac is prized as a spice—especially in Kurdish, Arab, Lebanese, Turkish, Armenian, Iranian, and other Eastern cuisines —and used as a dye and holistic remedy. The plants grow in subtropical and temperate regions, on nearly every continent except Antarctica and South America. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
