Karabakh cuisine – 6

Baku, April 11, AZERTAC

Karabakh cuisine has a lot of vegetarian dishes: sikhma, suyug, kata with herbs, etc. Flour is used to make khashil, horra, sum-suma from grain - various kinds of hadik, govurgha, govut, nukurd, gatmali, ayranli, yalanchi dolma, siyig, sudlu siyig, yarma khashil, pilafs, chilovs and many more. Legumes are also used in cuisine.

As a dessert, they prepare various kinds of tar halva and umaj halva, shirin kata, koka, pakhlava, shakarbura, guymag and govud for holidays and rituals. Fruits are also served on the table. As for drinks, a variety of sharbats, khoshabs and drinks prepared on the basis of bahmaz (boiled juice of mulberries, grapes) are served. Excellent honey is made from Karabakh herbs. Children had honey, fresh gaymag or butter for breakfast. As the sauce, they used the boiled thick pomegranate juice "narsharab", and pomegranate is also used to prepare the additive "nardacha". This was recorded by the German traveler Adam Oleary in the 18th century: "Wild grenades are all sour, and a lot of them are near rivers in Karabakh. "Grains are removed from them, dried and sold in other places under the name of nardan (nar - pomegranate apple). These grains are consumed in order to make the meal dark and sour: they are soaked in water and the juice is squeezed from them through linen. They also boil fresh pomegranate juice, produce and store it. They usually use it to embellish their saracha millet (rice) at feasts, which makes them pleasantly acidic. They also use fruits of the dyeing wood we know for the same purpose." Such thick sauces are also made from Cornelian cherries, sloe, zirinj (barberry) and other plants.


© Content from this site must be hyperlinked when used.
Report a mistake by marking it and pressing ctrl + enter


Fields with * are required.

Please enter the letters as they are shown in the image above.
Letters are not case-sensitive.