With Labor Day Weekend coming up, the Karabakh Foundation would like to share a traditional Azerbaijani grilled cuisine—kabobs. Instead of firing up the grill for hamburgers and hot dogs this weekend, we encourage you to explore Karabakh inspired kabobs. If you are not willing to replace your American fare, maybe you can include Azerbaijani cuisine as part of the feast.

Kabobs are an ancient cooking method that is common throughout the Middle East. There is much debate as to where the popular grilled meat originated. The word kabob means “fried meat” in Arabic and was first mentioned in a 14th century dictionary. However, the word kabob did not become synonymous with the current meaning until it was coined by the Turks several centuries later. So, did the modern kabob originate from Turkic or Arabic culture? The eternal kabob debate continues.

Regardless of where it originated, its popularity has spread. Kabobs, along with pilafs and sweets, were carried eastward via the Moguls all the way to India. Today the traditional culinary cooking method is used throughout the world.

In addition to being grilled, a wide array of marinades and sauces often accompany the meat. You can cook the meat in large chunks, lula style with the meat molded around the skewer, or kofta style with ground meat. It is also common to have a “mixed grill” with lamb, chicken, veal, and vegetable kabobs sharing the same grill.

Much like Americans, Azerbaijanis also enjoy family gatherings that include BBQ. They often prefer dry grapevines or wood from fruit trees for the grill due to the added flavor it provides the kabobs. If using an actual grill, they also oil the grill so the meat will not stick. While attending family BBQs, Azerbaijanis play traditional folk music and mugham.

Enjoy the following delicious recipe from The Cuisine of Karabakh, written by Amy Riolo.

Chicken Kabobs/Toyuq Kababi/ Toyuq Kababı

If using wooden skewers, soak in water for an hour before using.

4 Servings

Ingredients:

1 large yellow onion, sliced

Freshly squeezed juice of 1 lemon

Pinch of saffron

Salt

Freshly ground black pepper, to taste

2 pound chicken breast meat, skinned and cubed

Freshly ground black pepper

Preparation:

1. Combine onion, lemon juice, saffron, and salt and pepper to taste in a small bowl.

2. Add the chicken cubes to 1 bowl, mixing to coat all pieces of chicken well.

3. Cover and marinate for 1 hour at room temperature or overnight in the refrigerator.

4. Prepare skewers. Thread the chicken pieces onto 2 skewers by piercing chicken piece through the bottom. Avoid pushing the meat to close together – the pieces should be touching, but not crowded, in order to ensure even cooking. Sprinkle sumac on top of each skewer.

5. If using a grill:

Preheat grill and place chicken skewers directly on a prepared grill for 7 to 10 minutes on each side until chicken is cooked through.

6. If using a broiler:

Preheat broiler and place chicken skewers onto a baking sheet. Broil for 7 to 10 minutes on each side, or until chicken is cooked through.

Post Written by Athena Smith, Karabakh Foundation Cultural Affairs Coordinator

With the Assistance of Amy Riolo, Author of The Cuisine of Karabakh

All content contained in the post is from The Cuisine of Karabakh and is therefore protected by copyright. Please cite references as: Riolo, Amy. The Cuisine of Karabakh: Recipes, Memories, and Dining Traditions from Azerbaijan’s Cradle of Culture. Karabakh Foundation: 2011.

Azerbaijan has an immensely rich musical tradition, one that has many influences and has left an indelible mark on the world. If anyone can represent Azerbaijan’s musical tradition, it is Uzeyir Hajibeyov. Having lived through some of the most dramatic and formative periods in Azerbaijan’s history (1885-1948), Hajibeyov’s music reflects the dramatic times in which he lived, while holding true to Azerbaijani folk music. In true innovative form, Hajibeyov successfully merged indigenous musical forms with orchestra and even opera. In fact, he was the first Muslim to write an opera. Though non-Slavic art forms tended to be marginalized in the Soviet Union, Hajibeyov, not only survived during the period, but thrived during it. He was awarded and decorated on many occasions for his contributions to music in the Soviet Union. His fame extends far past the borders of the former Soviet Union; his music is celebrated by the international community.

Born in Azerbaijan when it was part of the Russian empire, Hajibeyov learned Azerbaijani music and Western music. It was his knowledge of both forms of music that characterized his music. He learned traditional Azerbaijani styles like mugham while growing up near Shusha (an important artistic center for Azerbaijan) and studied Western music at Gory Seminary in Tblisi. So talented was Hajibeyov that he wrote his first opera, Leili and Majnun, at the age of 22. Considering his age when he wrote the piece makes this opera impressive enough, but that fact that it was the first opera to be written by an Azerbaijani and a Muslim elevates the status of this work. This opera fuses mugham and Western operatic styles by using both kinds of instrumentation. He would go on to write operas and musical comedies before and during the Soviet era.

Unlike many pre-Soviet artists, Hajibeyev soared in popularity and influence. Even in a political climate that saw the marginalization of many minorities in the Soviet Union, Hajibeyov continued to create music that incorporated both mugham and Western operatic styles. It should be said that Hajibeyov was no fan of the Bolshevik revolution, and often wrote under a pen name criticizing it and the forces behind it. Many of Hajibeyov’s contemporaries were in fact arrested or killed. Even more fascinating is the fact that Hajibeyov was honored by the Soviet government (which he had spoken against) many times, and was even personally congratulated by Stalin himself.

Among his best accomplishments is his effort in preserving traditional Azerbaijani music. His synthesis of mugham with opera allowed folk instruments to be used in classical orchestras. Hajibeyov also took a vital role in preserving pure Azerbaijani folk music through publishing collections of songs and writing The Basis of Folk Music in Azerbaijan in 1945. His legacy cannot be underappreciated: he preserved Azerbaijani music while taking an active role in its evolution. Many institutions and organizations exist today which he either directly or indirectly took part in founding. If any single figure can personify the flowering of Azerbaijani culture in the 20th century, it is certainly Uzeyir Hajibeyov.

Post Written by Andrew Loughery, Karabakh Foundation Intern

Additional Sources

Khalilov, Anar and Ramazan. “110th Jubilee: Composer Uzeyir Hajibeyov.” Azerbaijani International. Autumn 1995. Web. 13 May 2011

Obrien, Matt. “Soviet Music and Society: Under Lenin and Stalin: The Baton and the Sickle.” Azerbaijani International. Spring 2005. Web. 14 May 2011

Selimkhanov, Jahangir. “Music Then and Now.” Azerbaijani International. Spring 1995. Web. 13 May 2011