Azerbaijan > Caspian
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.