Beyond the spiritual goals that those observing Ramadan wish to achieve, the holy month provides an opportunity for observing Muslims in different nations to recall the richness of their cuisine.

“We have more than 2,000 types of foods in our country. Each food item is particular or special for iftar. It is up to the respective family to prepare them,” said Azerbaijan Embassy’s Charge d’Affaires Ruslan Nasibov while showing a book featuring Azerbaijani foods following an iftar event hosted by the Azerbaijan Embassy in Jakarta recently.

Azerbaijani cuisine features a tantalizing blend of Middle Eastern and Eastern European flavors, making the dishes unbelievably delicious. Azerbaijan’s versatile climate and its location along the Caspian Sea has contributed to the richness of the country’s food.

Nasibov said like Muslims in other countries, most Azerbaijani Muslims, who account for more than 95 percent of the country’s total population of about 10 million, refrain from drinking and eating from dawn to sunset, with light foods consumed to start the fast for sahur (the predawn meal).

“For sahur, we eat lighter foods, including eggs, bread with butter and honey, or tandoori and black tea. Sometimes the menu also includes macaroni,” he said.

For iftar, Azerbaijani Muslims commonly start by drinking water, followed by light snacks prior to eating heavier foods.

“We also sometimes invite others, friends and relatives to have iftar together,” he said.

He listed some of the most popular Azerbaijani dishes, which included plov, dolma, baliq, lavangi, lyulya kebab, piti, plakhlava and halva.

Sweet dessert: Baklava is a sweet pastry commonly served as a dessert in Azerbaijan.

Plov (fried rice) is one of the most famous and widespread Azerbaijan dishes. “It requires classic Azerbaijan food preparation featuring saffron-flavored rice, cooked using meat, onions, prunes, dry fruits, eggs and fresh herbs,” he said.

Apart from plov, an integral part of Azerbaijani hospitality and the main dish of its national cuisine, dolma, is another dish favored by international visitors to Azerbaijan. Dolma is a delectable Azerbaijani food item prepared using rice mixed with minced lamb, mint, cinnamon and fennel wrapped in cabbage leaves or vine leaves.

For seafood lovers, there is baliq, which comprises fish, usually sturgeon, grilled on a skewer and served with a tart sour-plum sauce. The fish is typically marinated using a combination of chopped dill, lemon juice and salt and is usually always accompanied by lemon wedges.

Piti is a soup prepared using mutton, vegetables and chickpeas, cooked and served in earthenware pots. Another source said piti was an essential part of Azerbaijan cuisine!

The aforementioned dishes are, indeed, only a small part of Azerbaijan’s myriad of dishes commonly served during Idul Fitri, which marks the end of Ramadan.

Azerbaijani Muslims have a two-day holiday for Idul Fitri, during which, like Muslims in other countries, they attend Idul Fitri prayers in open areas or mosques and halal bi halal (post-Ramadan gathering).

Muslim traditions are similar but may differ slightly from one nation to another. During Idul Fitri, Azerbaijan Muslims usually wear new clothes. “Some also wear traditional clothes,” he said.

As part of Idul Fitri celebrations, “we also give money not only to children but also the poor as per the Islamic traditions,” he said, adding. “We also invite the community, including non-Muslims, to celebrate Idul Fitri.”

For Azerbaijani Muslims, traveling is also part of their Idul Fitri holiday. “Most Azerbaijanis dwelling in Baku (the capital of Azerbaijan) travel inside or outside the country. This makes Baku a bit quiet during the Idul Fitri holiday,” he said.

Delicious cuisine: Kalam dolma with chestnuts is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.

 

Highly tolerant

Azerbaijan is situated on the eastern side of Transcaucasia (or South Caucasus) on the shores of the Caspian Sea. Azerbaijan is frequently referred to the Land of Fire and the Pearl of the Caucasus, a land where eastern colors combine magnificently with western progress.

Historically a part of the Great Silk Road and situated at the crossroads of the geopolitical, economic and cultural interests of many nations and civilizations, Azerbaijan has, since ancient times, aroused the interests of great minds, scientists, travelers and historians.

Despite Islam being the major religion, each individual has an equal right irrespective of different ethnic groups and religion, to lead the country, recognizing it as one of the most tolerant countries in the world.

Azerbaijan is a multicultural country. “We have many languages and ethnicities. Like Indonesia, we also promote multiculturalism abroad. Multiculturism is our state policy,” he said.

To demonstrate continuous efforts to promote tolerance, the Azerbaijani government, under the leadership of Ilham Aliyev, president of the Republic of Azerbaijan, initiated the World Forum on Intercultural Dialogues and many other events. The World Forum was set up 10 years ago. “The main purpose is dialogue between civil societies to promote tolerance because tolerance we believe is a right way to peaceful coexistence,” he said.

“What is the alternative to tolerance? It is hatred, right?” he argued.

Rich in taste: Plov, otherwise known as pilaf or pilau, is a dish in which rice is cooked in a seasoned broth. Plov turshu-govurma (above) is a plov with roast meat and sweet-sour dried fruit. Turshu-govurma can also be served on a separate plate as a garnish.

Tolerance is the fundamental peace of coexistence. “We are secular democratic republic. Everyone has equal right to worship,” he said.

“So, in our country, also like in Indonesia, people live in harmony regardless of religion, race and ethnicity,” he said.

Baku has become a center of multiculturalism, he said.

Azerbaijan is also home to ancient mosques that are well preserved. Juma Mosque, built in 8th century, in Shamakhi. It is the oldest mosque in Azerbaijan.

For Nasibov , who has Ramadan experience in Indonesia, fasting in Indonesia is much easier in terms of hours.

Fasting in Azerbaijan, especially in the summer, is long. “It’s about 16 hours plus,” he said. “Fasting here is only 13 hours. I don’t even feel it,” he said with a smile.

Photos taken by Arief Suhardiman from the book Azerbaijani cuisine published by ministry of culture and tourism republic of azerbaijan