{"id":486,"date":"2010-09-21T13:46:40","date_gmt":"2010-09-21T11:46:40","guid":{"rendered":"http:\/\/azconsulate.hip-hop.sk\/"},"modified":"2011-01-25T10:02:06","modified_gmt":"2011-01-25T09:02:06","slug":"culture","status":"publish","type":"page","link":"https:\/\/staging.azconsulate.sk\/en\/azerbaijan\/culture\/","title":{"rendered":"Culture"},"content":{"rendered":"

FOLK ART, CARPETS \"\"<\/a><\/strong><\/span><\/h3>\n

Azerbaijan is a country of ancient and varied culture. What stands out for its special contribution to the country\u2019s art history is the carpeting. An Azerbaijani rug is a \u201cvisiting card\u201d of the nation. The naissance of carpet weaving in Azerbaijan was affected by many factors: picturesque nature of the Caucasus, human needs, living environment, social and cultural development of the people and their artistic genius. Numerous archeological findings prove that rugs were made in Azerbaijan as early as the Bronze Age (3000 to 2000 years BC).
\nIn the Middle Ages, numerous cities and areas of Azerbaijan produced specific types of carpets. Arabic historian of the VII.Century, Mutabari, indicated that northeastern Azerbaijan was known for high quality rugs. Description of colourful carpets can be found in the works of major medieval poets of Azerbaijan: Gatran Tabrizi (X. Century), Khagani Shirvani and Nizami Ganjavi (XII.Century).
\nCarpets of Azerbaijan were very popular among European merchants as well. Marco Polo who visited Azerbaijan in the XIII.Century reported that the country was making world-known fabrics, rugs and sabres. Traders and tourists, ambassadors and diplomats to Azerbaijan have always taken a souvenir of locally made carpet-ware.
\nWe recommend you to visit stores of traditional carpet producers in the Old Town in Baku (Icheri Sheher) and buy yourself a valuable souvenir.<\/span><\/p>\n

CUISINE<\/strong><\/span><\/h3>\n

Azerbaijani national cuisine is very rich. About 2000 dishes are known in Azerbaijan cuisine.<\/span><\/p>\n

The main factor influencing the formation and development of the cuisine is climate. The territory of Republic of Azerbaijan is under the influence of nine climate zones. This causes richness and variety of flora and fauna of the region and forms favorable conditions for life of differents species of animals and plants.<\/span><\/p>\n

Another important factors are history, geographical location and relations with neighbouring countries. Reference to common Turkic ethnos casued apperance of dishes with\u00a0 the same name or root. Russian rule brought changes to every aspect of life in Azerbaijan and had such a\u00a0profound effect that it altered the traditional cuisine that had emerged over thousand of years.<\/span><\/p>\n

It should be pointed out that the oldest, 3700 year old samovar was found in Azerbaijan (in Sheki).<\/span><\/p>\n

Bread \u2013 Chorak<\/strong><\/span><\/p>\n

Different types of bread are prepared in Azerbaijan, ranging from the paper-thin sheets of \u201elavash\u201c to the dark, round, whole wheat Russian style loaves \u2013 karpij chorak, agh chorak (white bread) and gara chorak (black bread).<\/span><\/p>\n

Stuffed vegetables<\/strong><\/span><\/p>\n

When someone mentions the word \u201edolma\u201c, stuffed grape leaves usually come to mind. But there are many other vegetables that Azerbaijanis stuff including eggplant, tomatoes, peppers, cabbage and quince. What is in the stuffing? Rice and herbs sucha s\u00a0coriander, mint and dill are basic ingredients. Often onions and minced meat (lamb, veal or beef) are added to the mixture.<\/span><\/p>\n

Kabab<\/strong><\/span><\/p>\n

Nomadic turkic tribes used to spend their evening preparing their catch on the fire \u2013 kabab. Today in Azerbaijan, you will find that meat is cooked basically the same way, whether on weddings or in restaurants: pieces of meat are stuck on skewers and barbecued outdoors over the fire or in the oven.<\/span><\/p>\n

Dovgha<\/strong><\/span><\/p>\n

Yoghurts cooling effect is well known in the cuisines of many cultures, especially the Middle East. In Azerbaijan, as well, hot summer days call for\u00a0 a\u00a0bowl of dovgha. This yoghurt-based soups may be served chilled or at room temperature. It consist of yoghurt mixed with cucumber, dill, green onion and a\u00a0bit of rice. Depending on the region, it may also include herbs: coriander, mint, chives, and eggs chickpeas and beans may be added.<\/span><\/p>\n

Plov<\/strong> \u2013 the king of Azerbaijani cuisine<\/span><\/p>\n

Plov is considered to be the most important dish in Azerbaijan, which is served at special occasions. It is made of rice that can be served with chicken, raisins, saffron, potatoes etc. There are about 200 different types of plov.<\/span><\/p>\n

Tea<\/strong><\/span><\/p>\n

Tea can not be forgotten, as it is a very important part of Azerbaijani life style. It is a symbol of hospitality, therefore served to every guest. Modern investigations prove that tea promotes longevity. Maybe that is why Azerbaijanis live long.<\/span><\/p>\n

Nu\u015f olsun! \u2013 Bon appetit!<\/strong><\/span><\/h3>\n

more about azerbaijani cuisine<\/a>
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