Within the framework of the grant project of the State Support Agency for NGOs of Azerbaijan with the joint organization National Culinary Association of Azerbaijan (Azərbaycan Milli Culinary Association, AMKA) and ethno-restaurant Xanədan took place the presentation of the book “The sweet pearls of Western Azerbaijan“(Sweet pearls of West Azerbaijan), reports Day.Az. At the event dedicated to World Culinary Day – October 20, national sweets of West Azerbaijan were also presented.
At the opening, the President of AMKA and the World Union of Turkish Culinary Culture, Science and Art under TURKSOY, Honored Cultural Worker Tahir Amiraslanov spoke about the implementation of the project “Qərbi Azərbaycanın şirin inciləri”, which provides extensive information about the history of cuisine and sweets of Western Azerbaijan, describes the rules for preparing more hundred confectionery products with interesting pictures. This book also covers the restoration and historical-ethnographic study of recipes for traditional sweets, which were formed over the centuries in the territory of Western Azerbaijan, the Iravan Khanate and were borrowed by the Armenians.
Author of the preface to the book, executive director of the Agency for State Support of NGOs of Azerbaijan Aygun Aliyeva emphasized the importance of implementing the project (the book was published in Azerbaijani and English) in promoting the national culinary culture, history and heritage, bringing the heritage of the Azerbaijani people to the world community.
The book presents for the first time restored traditional sweet formulas related to the cuisine of Western Azerbaijan, including sujug, alana, Iravan kyata, palace baklava, milk persimmon, Goychey badambura, and jilov. The authors of the book are Tair Amiraslanov and Ainura Amiraslanova.
The teaching and student staff of Nakhchivan State University and the AMKA representative for Nakhchivan presented national costumes and various sweet dishes, clearly demonstrating the huge potential in research and promotion of national cuisine.
The speakers, an honorary member of AMKA, a lieutenant colonel and other participants in the event, noted the importance of implementing the project, which will touch upon a wide range of issues from flour and confectionery products to dried fruits, jams, sweets and drinks, and various sweets will be described in detail. At the end of the book there is a reference list of 58 items and information on 63 respondents who provided information on this area. The book is an invaluable resource for both researchers and culinary enthusiasts who want to learn about our national cuisine.