By Laman Ismayilova
Azerbaijani cuisine is incredibly rich and diverse. With its tender, smooth and delicate taste, the national cuisine has won an international recognition.
There are so many varieties to choose among Azerbaijani traditional dishes.
Dolma is one of the most delicious food of national cuisine, appreciated by foodies around the world.
The name of dolma originates from the shortened Turkish word "doldurma", meaning "stuffed".
Traditional dolma is stuffed with veggies, meat and rice.
There are many different recipes of dolma. Each region has its own recipe.
In 2017, UNESCO has recognized Azerbaijan's dolma as the Intangible Cultural Heritage of Humanity.
A book "Dolma in Azerbaijani Kitchen. 381 dolma recipes" by the President of the National Culinary Association, Head of the National Culinary Center Tahir Amiraslanov was presented at the Baku Book Center.
The book was published in 2018 by the Sharg-Gharb publishing house; it includes 381 dolma recipes that were presented at the international dolma festivals in Azerbaijan in 2016 and 2017, Trend Life reported.
Young chefs Azad Musabeyli, Aygul Asgarova, Jeyran Asgarova, Aynur Amiraslanova, Agakerim Shamilzade also worked on the book. The book will be translated into other languages.
Chairman of the State Agency for Tourism of Azerbaijan Fuad Nagiyev, MPs Ganira Pashayeva, Ulviya Agayeva and Aydin Huseynov, professor of the Academy of Public Administration under the President of Azerbaijan, head of Simurg Cultural Association Fuad Mammadov, deputy General Director of Trend News AgencyArzu Nagiyev, chairman of the Azerbaijan’s Union of Ashugs, professor Maharram Gasimli, Lieutenant-General Chingiz Mammadov and others attended the event.
The speakers stressed the major role of the state in the promotion and preservation of the national heritage.
Over many years, Tahir Amiraslanov makes a great contribution to the Azerbaijan national cuisine and its propaganda throughout the world.
Numerous awards won by him and his students at various international festivals and competitions, his culinary books, membership in the jury and honorary positions in international structures speak for themselves.
Tahir Amiraslanov was the first who traced the links between Azerbaijani cuisine and archeology, folklore, literature, medicine, religion, physics, chemistry, etc.
He systematized the dishes of the country's, in particular, the Karabakh and Irevan cuisines. He even wrote dastans about the kitchen, ancient dishes based on Gobustan rock paintings and the sacred impact of proper nutrition.
He is a screenwriter of films about national cuisine. Today he is actively fighting with the Armenian plagiarism at the international level.
Head of the National Culinary Center has introduced many innovations in the educational process, held festivals dedicated to national cuisine and dishes.
Laman Ismayilova is AzerNews’ staff journalist, follow her on Twitter: @Lam_Ismayilova
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