By Laman Ismayilova
Food. One of great pleasures of life. Dozens of dishes make our life so much more satisfying and wonderful.
Azerbaijani cuisine is famous for its many flavors, and almost every dish has its own unique taste.
One of these yummy and indispensable samples of national cuisine is fisinjan with its different variety.
Several kinds of delicious fisinjan will be presented in Baku in the restaurant "Serin" on October 20, in conjunction with the World Cooking Day.
The project aims to demonstrate Azerbaijan's culinary traditions, to reveal some secrets of preparing this ancient dish.
Along with various kinds of fisinjan, the event will also feature dishes of Turkish and Uzbek cuisine.
Traditionally the dish is cooked from chicken, or lamb and beef with a sweet-and-sour source, made of plum sauce, walnuts, onion and spices.
Fisinjan is served to the pilaf. Pilaf is the final dish at wedding feasts.
The pilaf is usually served on its own dish or plate, with sauces or stews served in separate bowls. Qazmaq, a crust made at the bottom of the pan when the rice is steamed, is highly prized and is served in pieces with the rice or on a separate plate.
Laman Ismayilova is AzerNews’ staff journalist, follow her on Twitter: @Lam_Ismayilova
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