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In ancient times,
nomadic Turkic tribes who roamed the region of present-day Azerbaijan
spent their evenings around fires barbecuing the catch of the
day. Today in Azerbaijan, whether you're in a restaurant or at
a wedding, you'll find that meat is still cooked basically the
same way, as "kababs". No Azerbaijani restaurant would
be without "LBT" kababs - meaning Lula (ground lamb),
Balig (fish, referring to sturgeon) and Tika (lamb chops).
In the summertime, Azerbaijanis love to go out to their dachas
and make kababs outdoors. Kabab is one food that men take responsibility
for preparing. It's considered a man's job and women can finally
take a rest!
To make kababs, cut large cubes of meat and thread them onto
metal skewers. Then barbecue them over coals or fire. Once the
kabab is well-done (but still tender), the meat is taken off
the skewers and served with roasted tomatoes, peppers and eggplant.
The meat is often sprinkled with finely chopped white onion and
a sour burgundy-colored spice known as sumag. Fish kabab is served
with concentrated pomegranate juice. |
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From Azerbaijan International (8.3) Autumn 2000.
© Azerbaijan International 2000. All rights reserved.
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