RICH CUISINE OF WESTERN AZERBAIJAN REGION

Abstract

Western Azerbaijani cuisine is a rich culinary heritage that was formed in historical regions such as the Iravan Khanate, Goycha, Zangezur and Daralayaz, reflecting the lifestyle, traditions and culture of the people. This cuisine is characterized by the use of mainly natural products, meat and milk-based dishes, abundant vegetables and spices, and dishes made from tandoor, sazh and ocaj. Dishes such as govurma, hashil, chigyrtma, kelajosh, arishte, sebzi, dolma, shirinch, Irevan keta, kombej and dash kufte are well-known examples of this cuisine. Special table customs, ceremonial dishes and pickles made from plants also distinguish this cuisine. Western Azerbaijanis, giving importance to healthy and natural nutrition, used garden and melon products without wasting them. Plants native to the region such as chashir and kirkhbugum were used both in dishes and for healing purposes. Preservation of dishes belonging to the cuisine and their transmission to future generations is still a relevant issue today. At the same time, it is emphasized that Armenians have adopted dishes belonging to Western Azerbaijan and Karabakh cuisine and introduced them to the world under their own names. Therefore, the correct introduction of our national culinary heritage is of particular importance.