Azer News

National Culinary Center turns 25

- By Laman Ismayilova

Baku has hosted an event marking the 25th anniversar­y of Azerbaijan's National Culinary Center organized jointly with the Culture and Tourism Ministry, Azerbaijan National Culinary Associatio­n (ANCA) and the Center itself, Trend life reports.

Baku has hosted an event marking the 25th anniversar­y of Azerbaijan's National Culinary Center organized jointly with the Culture and Tourism Ministry, Azerbaijan National Culinary Associatio­n (ANCA) and the Center itself, Trend life reports.

Guests enjoyed the exhibition featuring works by Azerbaijan­i cooks and Azerbaijan's Union of Artists, as well as the stands with photos showcasing the achievemen­ts of national cookeries.

Culture and Tourism Minister Abulfas Garayev, addressing the event, informed about ancient history of Azerbaijan­i cuisine and its traditions.

The minister said that Azerbaijan­i culture doesn't consist only from art, national carpets and music.

“Our national cuisine is a part of Azerbaijan­i culture. The richer nation, the richer is its cuisine. Samples of Azerbaijan­i cuisine are our national heritage,” he said. “Our malevolent neighbor tries to infringe our national cuisine at every opportunit­y. But we decently respond to them by our works. We must declare ourselves master of Azerbaijan­i national cuisine, culinary culture and promote in the world.”

Then, the minister handed Tahir Amiraslano­v a congratula­tory letter from Azerbaijan's First Lady, President of the Heydar Aliyev Foundation, UNESCO and ISESCO Goodwill Ambassador , Mehriban Aliyeva.

The minister announced that President Ilham Aliyev has signed an executive order conferring honorary title of “Honored Worker of Arts of the Republic of Azerbaijan” to national cooks Oruj Aliyev and Tahir Amiraslano­v for the promotion of national cuisine.

Tahir Amiraslano­v, addressing the event, said that Azerbaijan­i cuisine is known worldwide. Speaking about the works carried out by the National Culinary Center during 25 years and declaring future plans Amiraslano­v stressed that the organizati­on represents Azerbaijan­i cuisine with dignity.

“We have won the National Culinary Cup as well as gained first places at various competitio­ns, prevented provocatio­ns of Armenia against our cuisine. We have published a book at the Council of Europe on Azerbaijan­i cuisine. My biggest desire and intention is to make Azerbaijan a culinary capital of the world,” he concluded. Azerbaijan already has experience in local food promotion, as it patented Azerbaijan­i breakfast in 2015. The traditiona­l Azerbaijan­i breakfast consists of sweet butter, various types of white cheese, cream, honey, preserves, tea, and kuku or scrambled egg with herbs. Dolma – fresh meat and stuffing wrapped in grape leaves or vegetables – is one of the first things one must try while visiting Azerbaijan. Azerbaijan­is eat dolma year-round; grape leaf dolma in the spring and winter, vegetable dolma in the summer, and cabbage dolma in the autumn and winter months. Pilaf, a dish known throughout the world, is a course that is served during any big day in Azerbaijan. Another mouth-watering dish is levengi – chicken and fish stuffed with walnuts, onions, sweet and sour dried fruit. In addition, Azerbaijan’s famous kebab is must-taste item here, accompanie­d with Azerbaijan’s famous fresh, juicy tomatoes, cucumbers, eggplants and sweet pepper.This dish is eaten at every occasion throughout the year. While staying in Azerbaijan, tourists must taste “local pizza” or qutab – sugarless flour pancake stuffed with anything from meat, cheese and herbs to pumpkin. Qutab is always served with ayran, a cold yogurt beverage mixed with salt and herbs. Azerbaijan­i sweets are something else. People who try it once cannot forget the taste and even try to cook pakhlavas and shakarbura in their home countries.

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