Azerbaijan > Caspian fish

Caspian fish

However, fish dishes are known throughout all country the Lyankoran-Astara seaside region is especially famous with fish dishes. Here it is possible to taste a sazan or cutum fish, baked in tandir (the special oven - a hole in the ground inlaid with thick clay with burning charcoals at thebottom); the lavangi cutum that is - baked and stuffed with walnuts, spices, fried onions. In Jalilabad they often bake or roast fish covered with a lay of clay. Even dolma is often made of a fish in that region (flesh of a pike perch or cutum crushed, mixed with seasonings, wrapped in grape leaves, stewed in small amount of water). A salmon, cutum and sturgeon are also cooked as a sort of barbecue or asado (shish kebab) though more often fried, baked or stewed Every table in Azerbaijan is served with the cheese cut by slices - a white brynza that counts many various sorts. . Seasonings to cook various dishes are used very widely including narsharab (thick boled sour pomegranate juice primarily for fish meals), and abgora -sour juice of a unripe grapes,a saffron and sarikok, cinnamon, various greens coriander .reykhan .fennel, mint, spinach parsley .salad etc.

A green take great place in Azerbaijan cuisine and literally on the table where they are served in the whole bunches instead of common shy leave decorating the plate, so greens are valuable necessary part of the unwritten traditional menu. Thus not without reason despite lacking tradition of vegetarianism there are so many long-livers.