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Bölge yemekleri ve tatlıları Azerbaycan mutfağının zenginleşmesine büyük katkı sağlamıştır (Karabağ’ ketesi, Berde nanı vs.). Karabağ’ halıcılık ekolü de bütün dünyada ünlüdür. Burada değişik çeşnili halılardan “Lemberani”, “Çelebi”, “Açma-yumma”, “Balık”, “Boynuz”, “Karabağ’”, “Berde”, “Leçektürünc” özellikle seçilir.
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“Kata” is a speciality of the Karabakh cuisine. The Karabakh cuisine includes such meals as “govurma” made of mutton and beef, gavly, dolma, yakhni, bozbash, khash, kallapacha, sajichi, roasted offal, soups and different pilaus. Roasted and boiled river fish are also popular here. Dried fruits are widely spread in the Karabakh cuisine. They are used in making khoshab, pilau, soup and meat dishes and served as dessert. Jad, gutab with meat, fasali, kata, shakarbura, pakhlava, guymag, halva, gurabiya, shorgogali, dovga, different kabab types etc. are cooked here.
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Dans les anciens temps, les types de maisons comme “kara dam”, “bağdadi” et “tağbend” sont largement répandus. Les repas régionaux et les desserts ont contribué au développement de la cuisine d’Azerbaïdjan (“Karabakh’ ketesi, Berde nanı” etc.). L’école de la tapisserie du Karabakh est très célèbre dans le monde. II s’y trouve les différents types des tapis comme Karabakh comme “Lemberani”, “Çelebi”, “Açma-yumma”, “Balık”, “Boynuz”, “Karabakh’”, “Berde”, “Leçektürünc”.
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Karadağ “Hanende” (Sänger) haben einen außerordentlichen Anteil bei der Weiterbildung von Musikzivilisation der Aserbaidschaner. Früher waren die Volkskünstler von Karabach in der ganzen Orient berühmt. Der Dialekt von Karabach hat eine große Rolle bei der Entwicklung der Literatursprache von Aserbaidschan.
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