About some forgotten and currently used dishes beverages of Karabakh

Abstract

Abstract. For the first time, this article discusses some forgotten dishes of Karabakh, such as Baghyrbeyn, Qalye, Qarynishi, Qyrto, Qurqut, Shekmepilov, Janinashakme, Jadichorek, Ayrdek, as well as several currently widely used dishes and beverages. Although these dishes once decorated people’s tables, they gradually became less common and started to fade from use. Additionally, the article examines other foods and drinks that are still consumed today, highlighting the richness of Karabakh’s cuisine while also drawing comparisons and distinctions with dishes prepared in other regions. The study focuses on plant-based, meat-based, and dairy-based dishes that are widely spread among the Karabakh people, analyzing their characteristics, preparation methods, and the time and place of their consumption.

Among plant-based dishes, various sour and non-sour bread types (such as Yukha, Batir, Khamrali, Lavash, Destana, Kutuk, etc.) hold a primary position. The author notes that these types of bread are baked in a tandoor or on a griddle, while Batir can be prepared simply or enriched with ingredients like walnuts. The article also provides extensive information on plant-based dishes such as Xingal, Hashil, Grain-based Hashil, Soup with Umas, Noodle Soup, Kara Umas, Bughlama (Balva), and various types of pilaf (Karali Pilaf, Noodle Pilaf, Bean Pilaf, Chicken Pilaf, Colorful Pilaf, Janinashakme, etc.).

The author discusses dishes made from edible wild plants (such as Onion Soup, Dendolma, Kalajosh, etc.), as well as dishes prepared from cooked fruits, describing their composition and preparation techniques.