May has been a busy month for me with a 3-week business trip to Europe! That is why we are closing our monthly feature of Azerbaijan cuisine a few days late with a very traditional drink from the Land of Fire : sharbat.
Kuku, a very popular Azeri dish, will be my last recipe of our Azerbaijan gastronomic tour.
We continue our journey through Azerbaijan with what is probably considered the national dish : plov.
Baklava, pakhlava, paxlava… Not the kind of traditional baklava that Vera prepared a few months ago and that is made with phyllo. Because this month, we are visiting Azerbaijan.
We are still in the kitchens of Azerbaijan!
Azerbaijan! It’s about time we got serious about this cuisine which is rich and varied! It is said that Azerbaijani cuisine is so rich it features approximately 2,000 different dishes!
Occasionally, I have major cravings for tandir bread, or tandoori bread as it is better known in the US. Nothing comes close to the taste of a freshly baked crusty bread coming out of a piping hot clay oven.
Feride Buyuran is the culinary expert for Azeri cuisine on 196 flavors.
Azerbaijan is a country of the Caucasus, on the border between Asia and Europe. Surrounded by Armenia, Turkey, Georgia, Russia and Iran, its history and culture are the result of rich contributions of these various countries.