zerbaijani cuisine is an intriguing blend of influences from many nations and countries, and yet it has remained distinctive and unique. At the same time many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures.
Some of the delicious meals include:
Plov or Pilaf: :
It is a classic dish of rice and meat, sometimes flavoured with herbs and condiments. Similar dishes are common in many European, Asian and even African cuisines. But Azerbaijani pilaf is different. The three main components of local pilaf are riсe covered with saffron, cinnamon and aromatic herbs; fried mutton, chicken, lamb or beef; and mixture of vegetables, greens and sometimes even dried fruits and chestnuts.
Kabab and Shashlik:
Similar meat dishes are also very popular in a great region stretched from Middle East to Eastern Europe and South-East Asia. Azerbaijan has many types of kabab and shashlik. It is made from different kinds of marinated chopped or minced meat, chicken or fish, and vegetables, such as bell pepper, onion, mushroom and tomato. All this is pinned on a skewer and is fried over fire like a barbecue.
Some of the delicious meals include:
Plov or Pilaf: :
It is a classic dish of rice and meat, sometimes flavoured with herbs and condiments. Similar dishes are common in many European, Asian and even African cuisines. But Azerbaijani pilaf is different. The three main components of local pilaf are riсe covered with saffron, cinnamon and aromatic herbs; fried mutton, chicken, lamb or beef; and mixture of vegetables, greens and sometimes even dried fruits and chestnuts.
Kabab and Shashlik:
Similar meat dishes are also very popular in a great region stretched from Middle East to Eastern Europe and South-East Asia. Azerbaijan has many types of kabab and shashlik. It is made from different kinds of marinated chopped or minced meat, chicken or fish, and vegetables, such as bell pepper, onion, mushroom and tomato. All this is pinned on a skewer and is fried over fire like a barbecue.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Azerbaijan
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
0 Recipes
0 Main dishes