Continuing with our journey through Azerbaijani cuisine, the Karabakh Foundation would like to explore the Holy month of Ramadan, which is celebrated by Muslims in Azerbaijan as the month that the Qur’an was revealed to mankind.

Since the Islamic calendar is based on lunar months, the month of Ramadan changes every year. During the month, Muslims around the world will abstain from particles passing through their mouths from sunup to sundown. This includes food, beverages, chewing gum, tobacco smoking, etc. A few people are exempted from fasting, such as pregnant women, children, travelers, warriors, and the ill.

Islam was first introduced to Azerbaijan in the 7th century by the Arabs. By the 16th century, Azerbaijan identified itself with Shi’a Islam when the first shah of the Safavid Dynasty, Ismail I, declared Shi’a Islam as the state religion. Today, approximately 85% of the inhabitants identify themselves as Shi’a with a much smaller percentage declaring Sunni Islam. Azerbaijan usually identifies itself as a secular Muslim country, not practicing strict restrictions and obligations. Although the country is historically Muslim, the Holy month was not celebrated during the rule of the Soviet Union. After the collapse of the USSR, the Republic of Azerbaijan officially started celebrating Ramadan in 1993.

Since fasters cannot eat or drink from sunup to sundown, a culinary culture developed around Ramadan. Due to the suppression of the holiday under Soviet rule, many of Azerbaijan’s traditional culinary practices were lost. In response, modern day Azerbaijanis can select whatever dishes they prefer and are developing new traditions connected to the month.

Three meals are normally observed on a daily basis during Ramadan. Waking up very early in the morning, observers partake in sahur, which is a large early morning meal that must be eaten before sunrise. After the sun goes down, a light meal named iftar is consumed. The meal includes freshly baked bread, soups, vegetables, and other easily prepared food. Later in the evening, an elaborate, labor-intensive meal is served. On the last day of fasting, Eid-al-Fitr is celebrated, when families exchange gifts and gather for large meals.

In observance of Ramadan, this week’s sneak peak form The Cuisine of Karabakh by Amy Riolo is a delicious fig and vanilla jam recipe. It is a perfect accompaniment to the baked bread served as part of sahur.

Fig & Vanilla Jam/ Vanilli Enjir Murebbesi/ Vanilli Əncir Mürəbbəsi

There are two ways of producing these mouth-watering preserves. One is with the skin on the figs, and the other one is made by extracting the juice from the skin. In Karabakh, equal amounts of sugar and fruit are used when making preserves. The sugar content has been altered slightly, so bear that in mind if you like your foods extra sweet. The addition of vanilla, although not traditional, adds a pleasant aroma to the jam. Ginger, cinnamon, or cloves would also make great additions.

Makes: 4 cups

Ingredients:

2 pounds fresh figs

2 cups sugar

1/4 cup freshly squeezed lemon juice, or 1/2 teaspoon citric acid

1 teaspoon vanilla

Preparation:

To use whole figs:

Combine figs, sugar, lemon juice or citric acid, and vanilla in a large, heavy saucepan. Mash fig mixture with a potato masher until combined.

Let stand, covered, 2 hours to overnight.

Bring mixture to a boil over medium heat.

Reduce heat to low and simmer for 30-40 minutes or until mixture begins to thicken, stirring occasionally with a wooden spoon.

Cool completely. Cover, and refrigerate overnight before serving.

To use fig pulp only:

Peel figs and combine with sugar in a bowl for 10 hours, uncovered.

Strain juice by pushing flesh through a food mill or strainer with a wooden spoon to extract as much juice as possible. Add an additional 1 cup of sugar to the juice.

Place the juice in a medium saucepan and bring it to boil over high heat.

Reduce the heat, simmer, and stir occasionally until mixture is thickened (approximately 1 hour.)

When mixture is thick, add lemon juice or citric acid and 1 tablespoon of water.

Stir well to combine and remove from heat.

Cool completely, cover, and refrigerate overnight before serving.

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.

The Safavid period of Iranian history marks one of the most vibrant phases in its past. It is during this phase of history in which Shi’a became the dominant form of Islam in Iran and Azerbaijan, great advances were made in architecture, and textile production during this period flourished. It was the textiles that helped transform Safavid Iran into an important component in the global economy. Being one of the most important Iranian empires of the second millennia, it is interesting that the Safavid dynasty had its roots in Kurdish and Azerbaijani families.

Azerbaijan served as a stronghold for the early Safavids, who made their capital Tabriz. During the many conflicts that existed between the Ottomans and the Safavids, Iraq, the Caucasus, and Western Iran were often changing empires. Much of the conflict was fueled by the desire to control the trade routes that ran through the region. As a result of interspersed wars with the Ottoman Empire, the capital would be moved to Isfahan, where it was less vulnerable to foreign incursions. Despite constant territorial invasions, much of the Caucasus still remained within Safavid control, as well as the trade routes that ran through the region.

Azerbaijan was important because its location was a vital juncture of trade routes going westward as well as northward. Major cities of Azerbaijan were important trade centers for the empire that saw trade with the Ottoman Empire, the Russian Empire, and Western Europe. It was Iranian textiles and silk that Europeans and Ottomans sought. Azerbaijan, like many other regions, played an integral role in the Silk Road. One could see spice bazaars, caravans, textile factories, and foreigners from Europe to India in a major Azeri city at this time. Even coin minting in the Caucasus maintained an important role for the empire.

It was this land-based trade that gave the empire economic power. However, Europeans were trading more frequently by sea, rather than relying on centuries-old trade routes. This slowly altered the economic balance of trade, which eventually lead to economic domination by Europe. Through political turmoil, and a changing global economic environment, the empire became weak. The fragile balance of power that Iran commanded with its neighbors began to erode and Russia, the Ottoman Empire, and Afghans began taking territories near their empires. The Caucasus would ultimately be colonized by Russia, and the vibrate trade of the region slowed dramatically. It was not be until the Oil Boom that Azerbaijan once again saw the economic prowess it had during the heyday of the Safavid Empire.

Post Written by Andrew Loughery, Karabakh Foundation Intern

Additional Sources

Jackson, Peter and Laurence Lockhart, editors. The Cambridge History of Iran Vol. 6: The Timurid and Safavid Periods. Cambridge: Cambridge University Press, 1986.

Matthee, Rudi. “Mint Consolidation and the Worsening of Late safavid Coinage: The mint of Huwayza.” Journal of the Economic and Social History of the Orient. Vol 44 No. 4 (2001). pp. 505-539.