English as a business language
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- Bu səhifədəki naviqasiya:
- National cuisine
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Advertising, advertisement, ad – reklam Company – şirkət Service – xidmət Typically – adətən Encourage –cəsarətləndirmək, həvəsləndirmək, təşviq etmək Research – tədqiqat, araşdırma Data – məlumatlar, faktlar Attention – diqqət Appear – görünmək, meydana gəlmək Advertiser –reklamçı, reklam edən Attract – cəlb etmək Billboard – reklam lövhəsi Although – baxmayaraq ki Product – məhsul Permit; allow – icazə vermək Break – fasilə; sındırmaq, qırmaq Trailer – treyler, film elanı, kinoafişa Owner – sahib Percent; percentage – faiz Highway – əsas yol, magistral yol Event – hadisə, tədbir National cuisine Azerbaijani cuisine refers to the cooking styles and dishes of the Republic of Azerbaijan. Azerbaijan's national cuisine is closer to Middle Eastern cuisine due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains the traditional methods of preparing dishes while incorporating modern cooking. Azerbaijani dishes have traditionally been cooked with copper utensils and cookware. Copper bowls and plates are still commonly used as serving dishes. Azerbaijani cuisine utilizes fruits and vegetables such as egg - plant, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, and green beans. Rice and products made from flour are widely used in national cuisine. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress often accompany main dishes. The majority of national dishes are made with lamb, beef and poultry meat. Dishes prepared of minced meat are also prevalent. The sea, lakes and rivers of Azerbaijan are abundant with different fish species, particularly the white sturgeon. Sturgeons are widely used in preparation of national dishes. Particularly, the Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best-known luxury foods. The typical Azerbaijani meal involves three courses. One of the basic dishes of Azerbaijani cuisine is plov prepared with saffron-covered rice, served with various herbs and greens, dry fruit and meat, chicken and fish. There are more than 100 kinds of plov in our national cuisine. Other second courses include a variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown on the Absheron Peninsula domestically. The third courses include soups, of which there are more than 30 types. These include kufta bozbash, piti prepared of meat and dovga, ovdukh, dogramach, bolva prepared of greens and yoghurt. Some soups are served in national or interesting and unusually-shaped bowls. Spices play an important role in Azerbaijani cuisine, especially saffron which is used in over 50 national dishes. Other spices widely used in Azerbaijani cuisine include anise, cumin, cinnamon, thyme, coriander seeds, curcuma, sumac, caraway, bay leaves, mint, dill, parsley, celery, tarragon and basil. Consumption of pickled foods, particularly pickled vegetables, is common in Azerbaijan. A plate of pickled foods is served as one of the snacks prior to the main dish, or alternatively as a side dish. Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves. Fruit preserves of all kinds, traditionally served alongside tea, are a ubiquitous sighting at family gatherings and festivities in Azerbaijan. Jams, jellies, and especially fruit conserves are eaten in between sips of tea or sometimes placed directly into tea as a sweetener and a flavoring. Azerbaijani people usually prefer tea made in a samovar. Azerbaijani sherbet is a sweet cold drink made of fruit juice mixed or boiled with sugar, often perfumed with rose water. Typical Azerbaijani desserts are pakhlava, shekerbura, Shaki halva, shorgoghal, badambura, samani halva, firni and etc. The Azerbaijani breakfast is heavy in dairy products such as butter, various types of white cheese, and cream, as well as honey, tandoori bread and eggs, traditionally prepared into kuku, but alternatively, also scrambled. Azerbaijani cuisine has a number of light snacks and side dishes to open or accompany the main meals: a plate of green leaves called goy, pieces of bread, a tomato and cucumber salad, white cheese or sour yoghurt and pickles.This culinary tradition is comparable to Turkish meze. The richer main courses such as soups, meats and plov are served afterwards. Questions: Is Azerbaijani cuisine closer to Middle Eastern cuisine? Why? What kind of vegetables are used in Azerbaijani cuisine? What products are widely used in national cuisine? What fresh herbs, or greens do you know? Can you say the name of them? What kind of products are made the majority of dishes with? What fish species do you know? What is one of the best-known luxury food in Azerbaijan? What can you say about Azerbaijani plov? About kebabs? Do spices play an important role in Azerbaijani cuisine? What traditional condiments, or spice do you know? What about soups? What can you say about pickled food? What national beverages do you know? What Azerbaijani desserts do you know? Who can give information about Azerbaijani breakfast? What about our snacks? What kind of dish or beverage do you like most of all? Word file: Cuisine – mətbəx Close – 1. Yaxın; 2. bağlamaq Taste – dad, tam, dadmaq Traditional - ənənəvi Copper – mis Utensil – qab – qacaq Utilize – istifadə etmək Pepper – bibər, istiot Spinach – ispanaq Sorrel – turşəng Beet; beetroot – çuğundur Green bean – yaşıl lobya Coriander – keşniş Dill – şüyüd Basil – reyhan Parsley – cəfəri Tarragon – tərxun Thyme – kəklikotu Beef – mal əti Poultry meat – quş əti Minced meat – qiymə, çəkilmiş ət Prevalent – üstün, hökmran Sturgeon – nərə balığı Yüklə 168,2 Kb. Dostları ilə paylaş:
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