Culinary Secrets of Western Azerbaijan: Forgotten Traditions and Hidden Symbolism

Within the framework of the "Chronicle of Western Azerbaijan" project, a new issue of the "Our Heritage" series has been released with a presentation by Elchin Alibeyli, Doctor of Philosophy in Art History.

In the issue titled "Traditions of Muslim Festive Feasts," Honored Cultural Worker Tahir Amiraslanov spoke about the common roots of Irevan and Ganja cuisine, about traditional govud (roasted wheat), the Chilla holiday, and forgotten traditions.

He noted that in Armenian sources, the names of apricot and grape varieties have Turkic origins: "There are many facts about traditional pilaf and ritual dishes. The traditions of Muslim festive feasts are extremely rich. There is an inseparable connection between Irevan music and the culture of feasting."

According to the expert, during the Khidir Nabi holiday, it was customary to fortune-tell using govud: "The yellow color of halva and its wrapping in yukha (thin lavash) symbolize the deceased and the shroud. On the first wedding night, the girl 'dies' in her former status, and a woman is 'born' in her place - that's why the color of the halva changes. The substances contained in halva help a person get out of a stressful state, which is why it was served at wakes. The yellow color of halva and its wrapping in thin lavash symbolize the deceased and the shroud."

Tahir Amiraslanov also shed light on how the "mampasy" sweet made its way to France, spoke about court cooks, ancient halva-making rituals, the significance of colors in cooking, the true history of dolma, and the concept of "kalypchi" (master molder). He also explained why Turkic names predominate in Armenian sources and revealed the secret of why the bride was served saffron halva after the first wedding night.