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Food of Azerbaijan

Georgia's supra table: khachapuri boats of molten cheese, khinkali twisted shut, walnut sauces and sour tkemali plum. Armenian lavash from the tonir, Azerbaijani plov, and eight thousand years of qvevri wine.

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From Wikipedia

Azerbaijani cuisine is a term describing the cooking styles and dishes of the Republic of Azerbaijan. The cuisine is influenced by the country's agriculture that mostly developed on grasslands allowing a culture of pastoralism to develop, as well as to the geographical location of the country, which is situated between Europe and Asia with access to the Caspian Sea. This location has enabled the people that now live in the territory of Azerbaijan to develop a diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic, Iranian, Armenian and Eastern European cuisines. Many dishes of Armenian cuisine and Georgian cuisine with Turkified or Turkic names are widespread in Azerbaijan.

Azerbaijani cuisine on Wikipedia Text under CC BY-SA 4.0

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