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Doghramaj
Doghramaj () or Ovdug (; ) is a cold Azerbaijani soup. It is the Azerbaijani version of the Russian soup ''Okroshka'', with minor differences separating the two, and similar to another warm soup from Azerbaijan, Dovga. Etymology The classic Azerbaijani version is called ''Doğramac'' which translates to something like ''chopped'', coming from the word ''doğramaq'' (chopping/cutting), or ''Ovduq'', which literally translates to ''Water'' (Ov) and ''Buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...'' (Dug) in the Tat language. References {{Reflist Azerbaijani cuisine ... [...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] |
Okroshka
Okróshka ( ) is a cold soup of Russian origin, which probably originated in the Volga region. The classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, cooked meat such as beef, veal, sausages or ham and kvass, which is a low-alcoholic (1.5% or less) beverage made from fermented black or rye bread. Okroshka is usually garnished with sour cream ( smetana). Later versions that first appeared in Soviet times use light or diluted kefir, whey, ayran, or carbonated water instead of kvass. The ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. This allows the vegetables to retain their texture. For that same reason, even though the ingredients are similar to those in a Russian salad, the taste of okroshka is quite different from that of the salad. Okroshka is mostly served in summer because the soup combines the refreshing taste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dovga
Dovga () is an Azerbaijani soup made from plain yoghurt and herbs. Traditionally, it is served as a wedding soup and is introduced between courses of meat, intended to boost digestion. Dovga is a soup that is cooked with a variety of herbs. While its ingredients can vary seasonally and regionally, the soup usually includes coriander, dill, mint, and spinach. The soup is sometimes cooked with rice, chickpeas, and meatballs. It is often served warm in winter or chilled in summer. One variation of dovga is ''abdug'', popular in Iran. ''Abdug'' does not include rice and is served with ice in the summer. See also *Azerbaijani cuisine *Ash-e doogh, a similar Iranian soup *Toyga soup, a similar Turkish soup * Spas soup, a similar Armenian soup * List of soups * List of yogurt-based dishes and beverages This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...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] |
Caucasus
The Caucasus () or Caucasia (), is a region spanning Eastern Europe and Western Asia. It is situated between the Black Sea and the Caspian Sea, comprising parts of Southern Russia, Georgia, Armenia, and Azerbaijan. The Caucasus Mountains, including the Greater Caucasus range, have conventionally been considered as a natural barrier between Europe and Asia, bisecting the Eurasian landmass. Mount Elbrus, Europe's highest mountain, is situated in the Western Caucasus area of Russia. On the southern side, the Lesser Caucasus includes the Javakheti Plateau and the Armenian highlands. The Caucasus is divided into the North Caucasus and South Caucasus, although the Western Caucasus also exists as a distinct geographic space within the North Caucasus. The Greater Caucasus mountain range in the north is mostly shared by Russia and Georgia as well as the northernmost parts of Azerbaijan. The Lesser Caucasus mountain range in the south is mostly located on the territory of sout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan (Iran)
Azerbaijan or Azarbaijan (, , ), also known as Iranian Azerbaijan, is a historical region in northwestern Iran that borders Iraq and Turkey to the west and Armenia, Azerbaijan, and the Azerbaijani exclave of the Nakhchivan Autonomous Republic to the north. Iranian Azerbaijan includes three northwestern Iranian provinces: West Azerbaijan province, West Azerbaijan, East Azerbaijan province, East Azerbaijan and Ardabil province, Ardabil. Some authors also include Zanjan province, Zanjan in this list, some in a geographical sense, others only culturally (due to the predominance of the Azeri Turkic population there). The region is mostly populated by Iranian Azerbaijanis, Azerbaijanis, with minority populations of Kurds, Armenians, Tat people (Iran), Tats, Talysh people, Talysh, Assyrian people, Assyrians and Persians. Iranian Azerbaijan is the land Azerbaijan naming controversy, originally and historically called Azerbaijan; the Azerbaijani-populated Republic of Azerbaijan appr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tat People (Caucasus)
The Tat people are an Iranian people presently living within Azerbaijan and Russia (mainly Southern Dagestan). The Tats are part of the indigenous peoples of Iranian origin in the Caucasus. Tats use the Tat language, a southwestern Iranian language somewhat different from Standard Persian, as well as Azerbaijani and Russian. Tats are mainly Shia Muslims with a significant Sunni Muslim minority. Demographics As late as the turn of the 20th century, the Tat constituted about 11% of the population of the entire eastern half of Azerbaijan (see Baku Governorate, the section on Demography). They formed nearly one-fifth (18.9%) of the population of the Baku province and over one-quarter (25.3%) of the Kuba Province—both on the Caspian Sea. Either through misrepresentation, data manipulation, or simple assimilation, the Tat portion of the population of Azerbaijan has shrunk to insignificance, facing assimilation. The 1886–1892 Tsarist population figures counted 124,683 Tats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: ' mare milk', ' () in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century '' Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root ("to separate"), cf. Turkish ("to separate"). Preparation Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water". The traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients. Its chemical formula, , indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates, where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the thin liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tat Language (Caucasus)
Tat, also known as Caucasian Persian, Tat/Tati Persian,Gernot Windfuhr, "Persian Grammar: history and state of its study", Walter de Gruyter, 1979. pg 4:""Tat- Persian spoken in the East Caucasus"" or Caucasian Tat, is a Southwestern Iranian languages, Southwestern Iranian languages, Iranian language closely related to Persian language, Persian and spoken by the Tat people (Caucasus), Tats in Azerbaijan and Russia. General information The Tats are an indigenous Iranian peoples, Iranian people in the Caucasus who trace their origin to the Sassanid-period migrants from Iran (ca. fifth century AD). Tat is endangered language, endangered,Do the Talysh and Tat Languages Have a Future in Azerbaijan? classified as "severely endangered" by UNESCO's ''Atlas of the World's Languages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
