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Azerbaijani cuisine ((アゼルバイジャン語:Azərbaycan Mətbəxi)) refers to the cooking styles and dishes of the nation of Azerbaijan and the region of Iranian Azerbaijan which is prepared by the Azerbaijani people around the world. Throughout the centuries, Azerbaijani cuisine has been influenced by the foods of different cultures, though at the same time, it remained distinctive and unique. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation. Out of 11 climate zones known in the world, the Azerbaijani climate has nine.〔(Climate zones of Azerbaijan )〕 This contributes to the fertility of the land, which in its turn results in the richness of the country’s cuisine. It is famous for an abundance of 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, a combination totally distinct from those found in Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish (''baliq'') kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called ''narsharab''. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron 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.〔Based on the book (''Azerbaijani Cooking'' ), Ishyg Publ. House, Baku 〕 ==Light snacks== 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 ''chorek'' (bread), choban (a tomato and cucumber salad), and sometimes white cheese or ''qatik'' (sour yogurt). Cold snacks are generally served separately from the drinks. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Azerbaijani cuisine」の詳細全文を読む スポンサード リンク
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