I like Shashlik very much, because it the tastiest dish among all others, especially I like to spice it by ketch-up and lemon. It’s the oldest dish of Azerbaijan cuisine and origin of word "shashlik" comes from "shishlik" what means "sharp". Because pieces of lamb are should be strung on a spit.

Generally this dish is prepared on occasional days and holidays. My father generally prepares this dish and I always help him with preparation. Depending on food there are different kind of shashlik. The process of preparation is very unusual, what I like too. Because roasting should be in open air and smell that is coming up from it is very appetite. I ask father to prepare shashlik for my birthday and it is the best present for me, cause usually we go out to countryside for picnic and prepare shashlik on the lap of the nature. Sheshlik for me is always picnic, and when I eat it of home or in quests I remember all our picnics with my family. I can say that there is hardly a man in my country that wouldn’t like shashlik, cause it is king of dishes of Azerbaijan cuisine.

My mother prepares this dish especially in summer months. Because vegetable used for it, be in summer. It is very tasty dish and my favorite one. I generally eat this dish when I’m in holiday and the taste of this dish in my mind associated with relax, games, freedom when you know that tomorrow and after tomorrow will be the same, no homework, no school, you are feel free from school. I hope you’ll also like it.

Take a piece of lamb from brisket or back leg, cut into 35-40gr pieces, salt, pepper, string on a spit and roast over charcoals. Serve sumac or narsharab, salt, pepper separately. In summer time serve shashlyk with fresh tomatoes roasted on a spit.

I like Shashlik very much, because it the tastiest dish among all others, especially I like to spice it by ketch-up and lemon. It’s the oldest dish of Azerbaijan cuisine and origin of word "shashlik" comes from "shishlik" what means "sharp". Because pieces of lamb are should be strung on a spit.

Generally this dish is prepared on occasional days and holidays. My father generally prepares this dish and I always help him with preparation. Depending on food there’re different kind of shashlik. The process of preparation is very unusual, what I like too. Because roasting should be in open air and smell that is coming up from it is very appetite. I ask father to prepare shashlik for my birthday and it is the best present for me, cause usually we go out to countryside for picnic and prepare shashlik on the lap of the nature. Sheshlik for me is always picnic, and when I eat it of home or in quests I remember all our picnics with my family. I can say that there is hardly a man in my country that wouldn’t like shashlik, cause it is king of dishes of Azerbaijan cuisine.

Draw and wash a whole fish. Make stuff of shreded onion, pounded walnuts, previously soaked and cut Cornelians, sultana. Salt, fish, stuff it and bake in oven. Serve by cross-cut pieces.

Azerbaijan is one of the most ancient countries in the Orient. The culture of the Azerbaijan people deeply rooted into the ancient past.

In process of evolution the culture of nourishment cookery ability of the Azerbaijan people have been improved. Any experienced gourmand visiting our republic would be amazed by fine taste and delicate flavour of the Azerbaijan cuisines. One of the most popular courses in Azerbaijan and my favourite one is Lavangy. I like this dish, because it is very tasty. Lavangy is a national meal. We usually cook it in our national holidays and this dish associated with coming of spring. We can’t image our holiday-table without it. I hope you will like it.

Mince mutton flesh with onions. Add rice, shreded herbs,season with salt and pepper. Scald fresh grape leaves and pickled leaves blanch till half ready. Mix forcemeat thoroughly and wrap 25gr in each leaf. Put dolma in pot, pour on water and stew for an hour. Serve sour milk separately.

Azerbaijan cuisine has got its own originality and national color. The Azerbaijan cuisine is one of the most extraordinary cuisines in the respect of its tasty and healthy dishes distinguishing by their diversity. It constitutes the abundance of meat, fish and vegetables dishes seasoned by sweet-scented greens and species. Azerbaijan dishes are different and I like all of them. Everyone who came to Azerbaijan enjoy with the tasty dishes. Of course, every Azerbaijan woman can prepare very splendid meals.

However I have the most favorite dish, it is "Yarpaq dolmasi." "Yarpaq dolmasi" is a national dish of Azerbaijan and the word "Dolma" means, "to fill" in Azeri language. My mother prepares this dish for me in my birthday, because she knows I like it most of all. "Yarpaq Dolmasi" is prepared in holidays and occasions also. I offer you to try it too, and I’m sure you’ll like it.

Brown whole piece of mutton and separate bones. Add shredded onions, fruit, peeled chestnuts, some broth and stew until readiness. Pile separately cooked rice on a plate. On top of rice put meat, fruit, chestnuts and kazmag (rice crust). Spray with melted butter and sprinkle with cinnamon.

In the process of evolution the culture of nourishment cookery ability of the Azerbaijan people have been improved. The Azerbaijan cuisine belongs to one of the most interesting in the world and mentioned in ancient manuscripts, notes of travelers and researchers.

Geographic Position of Azerbaijan on the junction of ancient and busy trade ways from the land of Azerbaijan to the world market along with recognition of the local food products obtained by hardworking and artistic hand of Azeri people.

Historically the life of the Azerbaijan people proceeded and developed close to other peoples such as Georgians, Persians and Turks. That’s why there’s similarity of their national cuisines. But at the same time the Azerbaijan cuisine has got it’s own originality and national color specified by cooking techniques, flavor and traditions of the Azerbaijan table parties.

The most popular main course in Azerbaijan is pilaf. There are about 40 recipes for preparing this dish.

One of my most favorite dishes is "Parcha Doshamya Pilaff". I like rice and meat but when they’re prepared together I like it more. My mother prepares this dish in our national holiday "Novruz" that’s celebrated with coming of "new year" in spring when nature "wakes up"; the sun is shining, the fields are covered with colorful flowers.

In our "Novruz" holiday we make bon-fire and jump over it, throw old clothes in it, that means we forget all bad things of past year and "step in" in a new one with new hopes and new energy. This dish is associated with that joyful atmosphere of holiday and I remember born-fire, neighbors and friends gathered around the fire, dancing, singing, and jumping. I want to write the recipe of this meal so you can also try it.

Cut off one end of egg-plant, immerse in salted cold water, bring to boil and blanch for 1-2 minutes. Clean egg-plants partially from seeds. Fry force meat with onions in butter stirring continuously. Then add shredded herbs, pepper, cinnamon and mix thoroughly. Stuff egg-plants and place in casserole, pour on some broth, cover and stew. Serve. Pour on the same sauce when serving. Serve sour milk with cinnamon separately.

My favorite dish is "Badimcan Dolmasi". It’s Azerbaijan national dish. Azerbaijan is very old country. "Father of History" Herodotus (5th cent. B.C.) reported that on the land of Azerbaijan in olden times had been already created remarkable monuments of culture. On - rocks carvings in Cobustan, Nakhehuvan, Absheron as well as archeological findings in the Azykh cave-one of the clerkly tastes and world outlook of the ancient Azerbaijan. The Azerbaijan people covered a long and thorny path for millennium. Despite all predictions the new culture of the land was restored on the ruins left by invaders or geologic cataclysms. Hugged by mountains and dressed by Caspian Sea Azerbaijan represents an original geographic model of our planet. Azerbaijan cuisine is very wealthy.

My mother prepares this dish especially in summer months. Because vegetable used for it, be in summer. It is very tasty dish and my favorite one. I generally eat this dish when I’m in holiday and the taste of this dish in my mind associated with relax, games, freedom when you know that tomorrow and after tomorrow will be the same, no homework, no school, you are feel free from school. I hope you’ll also like it.