ASIAN CUISINE

Hello ladies and gents this week we are going to another amazing country from the east yes we are going to...

AZERBAIJAN

Azerbaijani cuisine (Azerbaijani: Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Azeris in Azerbaijan and Iranian Azerbaijan. 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 their culture and is deeply rooted in the history, traditions and values.

Out of 11 climate zones known in the world, the Azerbaijani climate has nine.This contributes to the fertility of the land, which in its turn results in the richness of the cuisine.Azerbaijani cuisine has spread through the present-day Republic of Azerbaijan, Iran Azerbaijan, old Azerbaijan territories (now included in Armenia) – Erivan khanate, Zangezur and Goycha provinces, in the territories of Georgia where Azerbaijani people have historically settled – Borchali, Dagestan, also including Derbent, formerly a centre of one of the old Azerbaijani khanates. Except using wild animals, birds, fish and plants, the production of agricultural products is required during further development of society. To do this, people must have a high culture of agriculture and animal husbandry.

Azerbaijan's national cuisine is closer to Eastern cuisine due to taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains traditional methods of preparation of dishes while incorporating modern cooking requirements and preparations.

QUTAB

Ingredients

2 tbsp of flour

0.5 cup of boiled water

1 tbsp vegetable oil

0.5 tsp salt

100 g of different herbs

100 g cheese

50 g butter

Instructions

1. Sift the flour in a deep bowl and add the butter and salt. Next pour in boiling water, stir, and allow to cool slightly, then knead the dough. Cover the bowl with a towel and leave for 20-30 minutes.
2. Combine the cheese with the herbs. If you want, you can do this in a blender or food processor.
3. Divide the dough into 8 equal parts. Roll each piece into a thin pancake on a board sprinkled with flour. On half of each piece place the cheese, fold with the second half, and press the edge with your fingers or a fork.
4. Fry the qutab on a cast iron or regular pan without oil on both sides until brown spots form, 2-3 minutes on each side. If you used meat stuffing, cover the qutab with a cover or lid so that the steam will help cook the meat filling.
5. Finish by plating and adding butter on top.

Im hungry just looking at this. We hope you enjoyed this and as always have a chilled day from the viking