Introduction: Azerbaijani cuisine and its spice blends
Azerbaijani cuisine is rich and varied, drawing influences from the Caucasus, Central Asia, and the Middle East. The use of spices is an integral part of Azerbaijani cooking, adding depth and complexity to dishes, as well as providing health benefits. Traditional Azerbaijani spice blends range from mild and fragrant to bold and pungent, and are used in everything from meat dishes to soups, stews, and rice dishes. In this article, we will explore some of the most popular Azerbaijani spice blends and their unique flavors.
1. Sabzi-qovurma: A classic Azerbaijani spice blend
Sabzi-qovurma is a classic Azerbaijani spice blend used in many meat dishes. It is made from a mixture of dried herbs, including mint, coriander, dill, and tarragon, which are finely chopped and blended together. This spice blend adds a fresh and fragrant flavor to stews, soups, and grilled meats, and is often used to season lamb and beef. Sabzi-qovurma is also used in Azerbaijani kebabs, adding a unique flavor to the meat.
2. Piti spice blend: For the hearty meat and vegetable stew
Piti is a hearty meat and vegetable stew that is a staple of Azerbaijani cuisine. The dish is seasoned with a special spice blend, which includes cumin, coriander, black pepper, and sumac. This blend adds a rich and savory flavor to the stew, complementing the tender meat and vegetables. Piti is traditionally cooked in clay pots, which are buried in hot coals and left to simmer for several hours. The result is a delicious and satisfying meal that is perfect for cold winter nights.
