CULINARY TOUR, AZERBAIJAN

Day 1 - Arrival to Baku
Upon arrival to International airport of Baku the tourist will be meted by representative of (www.azerbaijanadventures.com) after meeting we will take road to the hotel. Upon arrival to the hotel we will have check in to the hotel and have a free time. 

Day 2 - Excursion across Baku

The tour begins with visiting of a survey platform of the city, situated on the upland park, where opens the magnificent kind of all city. Further follows a descent with amusing funicular in coastal park visiting of the Old City - Icheri Sheher”. “Icheri Sheher” means an internal city. It began to be called internal after oil boom of the middle of X1Xth century, when the city had stopped hold in fortifications and left for its limits. On territory  of “Icheri Sheher , the area which makes 22 hectares, concentrated some tens of historical – architectural monuments including “The Shirvanshah Palace” , the symbol of Baku city  - The “Maiden Tower” and vacation spot of “Caravanserai”-merchants. ” Icheri Sheher” is the live organism having the infrastructure and inhabited files where 1300 families live. It is an ancient city in a modern city.

Lunch

The basic dish of dinner is “Dolma” from grape leaves.
“Dolma” is a dish with grape leaves filled with boiled mutton meat and rise. In some regions it is prepared from fish. It is served with sour cream and crushed garlic. “Dolma” – is a unique dish. In Azerbaijan cuisine there are more than 20 versions of “Dolma”.

Excursion across the city

Walking around the most beautiful and again restored “Seaside Parkway”.  Driving by a boat on the Baku bay, where opens the review of this city from the sea. Walking around central city streets and updated “Central Square of Fountains”, shopping.

Dinner

The basic dish of supper is “Pilaf”
There are large quantities of “Pilaf” in Azerbaijan cuisine. The basic components are rise and oil and instead of meat can appear vegetables, greens, eggs, and even fruits. A bottle of Azerbaijan red semisweet wine “Seven Beauties” made on traditional technology of red wines from perfect grades of grapes which have been grown up in Ismayilli area in Azerbaijan will be served. Differs with characteristic aroma and pleasant freshness in taste.

Free time and rest.

Day 3 - Excursion to Gobustan

Excursion on historical-art reserve “Gobustan”, where rock paintings have perfectly remained, barrows and housing objects dated from X-XIII millennial BC to the middle ages. There are certificates of inhabitants of region of an epoch of the stone age and the subsequent periods in “Gobustan” - Rock drawings, person parking, gravestone monuments, are concentrated there. Nearby is “Gaval Chalan” - original stone- tambourine, representing flat wise established huge plate. It is possible to hear rhythmic accurate motives by knocking on it. It is considered that these sounds accompanied ritual dances and ceremonies. Visiting of “Gobustan” will transfer you to other world, the world of last mankind and will allow you to feel the atmosphere of thousand – year history of this place.

- Lunch

The basic dish of dinner is “Kutabes” with greens and meat. “Kutabes” are original Azerbaijan pies. Forcemeat is prepared from mutton and onions. Pepper, salt and lavashana carefully mixed. The forcemeat is wrapped in rags of fresh mooned test and fried and frying pan in oil. “Kutabes” also can be with pumpkin and greens. They are Served with sour cream and sumakch spice.

- Excursion to “Ateshgah”, Zoroastrian temple of eternal fire

The visiting of temple of fire worshippers “Ateshgah” which means “fire house” or”fire place”. The temple territory is known for such unique natural phenomenon as burning exists of natural gas.

- Excursion in “Yanar Dag”

Here it is possible to see burning natural gas that has entitled reserve “Yanar Dag” - Burning Mountain.

- Dinner

The basic meal: “Dolma” from an eggplant, tomato and pepper («Eggplant Dolma»)

In summertime in Azerbaijan dolma is prepared from a combination of three vegetables — eggplants, tomatoes and sweet pepper. The forcemeat of a lamb with plentiful addition of fragrant food grasses and spices are used for stuffing.  This kind of eggplant dolma is called — «badimjan dolmasi». For all listed kinds of dolma, except from fish, necessarily submit sour cream or other sour-milk product with addition of garlic or without it.
Also will be served the Azerbaijan semisweet red wine of "Madrasa" made on classical technology from grapes of a grade of Madras which has been grown up in mountain zones of Shamakha and Ismayilli areas. Wine has strongly pronounced high-quality taste and aroma.

- Free time, rest

Day 4 – Visiting of  mountain village “Lagich”

Lagich represents an original monument of the Persian town-planning and architectural art of an antiquity. It is a medieval city with paved streets and areas, developed system of water drain and water supply.
Lagich— is one of known on Caucasus and behind its limits of handicraft-shopping centers. In a XVIII-th century, being as a part of Persia, the city has especially become famous for manufacturing of cold steel and copper utensils decorated with the engraved ornament. Lagich is historical-architectural monument protected by the state. The city is included in the international tourist route on the Great Silk Way

Lunch

The basic meal shish “Kebabs” from mutton and a hen.
Basically shish kebab is prepare prepared from mutton, is more rare from fish and a hen. At giving specially make out fresh tomatoes, cucumbers, sweet pepper and greens. Sometimes shish kebab is submitted directly in a skewer. “Lyla-Kebab”, one of shish kebab kinds, prepare from forcemeat of mutton filled with spices and put for 20—30 minutes in the refrigerator. From forcemeat form Lyla in the form of sausages and string on a skewer. “Lyla-kebab” is fried on a brazier over the heated coals (without flame). Ready “Lyla-kebab” is turned in an unleavened wheat cake with onions, greens.

Departure to the rest center in Gabala with a stop in wood for the tea drinking.

Tea in Azerbaijan is a symbol of hospitable hospitality. Jam from a quince, a fig, water-melon crusts, apricots, sweet cherries, cherries, peaches, plums, a cornel, walnuts, strawberries, blackberries, grapes is submitted for tea. For special aroma spices are added to tea: dried leaves of thyme, carnations, cardamon, etc. Special tea also prepared from cinnamon and ginger.
Placing in the rest centre in picturesque mountain district

Dinner
The basic dish of supper – “Saj”

“Saj” – so the ancient Azerbaijan dish which prepares on the flat frying pan put on coals is called. “Saj” can be made from sturgeon, mutton, veal, a chicken etc.
A bottle of semisweet red wine of “Gabala” made on classical technology from grapes of grades of Kaberne Sovinon and Saperavi which have been grown up in vineyards, in Gabala areas will be submitted. It has delicious, harmonious taste and aroma.
Ideally suited to snack from meat, cheeses and desserts.

Free time, rest

Day 5 - Departure to Sheki

Sheki is one of majestic in the past cities of the East and one of the most ancient cities of Transcaucasia. There are many historical and architectural monuments here.  Ancient roots have here forge, weapon, jeweler and copper business, potters, tanning, craft, silky - and rug-weaving, joiner's business and ornament manufacture. Many masterpieces of Sheki masters were known not only in Azerbaijan, but also arrived on the world market. You are waited by visiting of a magnificent Palace of Sheki Khans, rich on exhibits of the main museum of a city, silk shop, industrial complex, shop on manufacturing the tastiest “Sheki pakhlava” workshop on manufacturing of magnificent frescos and exquisite stained glass work and a night in ancient hotel “Caravanserai” where dealers leading caravans on a great silk way since ancient times liked to stop.

 Lunch 

The basic dish of dinner – “Piti”
Piti it is a soup from mutton with peas, vegetables, a cherry plum and spices. Each portion is prepared in separate ware — *pitishnicha* (a clay pot). 15 minutes prior to readiness small cut tail fat is added.  Before giving on a table is filled with spices and saffron infusion, strewed with small pounded dried mint.

Dinner 

The basic dish of supper is “Dushbara”
“Dushbara” is Azerbaijan pelmeni. For its preparation broth is cooked from mutton bones and prepares forcemeat with addition of onions and spices are cooked from pulp. Fresh abrupt dough is unrolled in the thickness to 1 mm, and then cut on equal small squares and   2, 3 gr. Forcemeat is putted in the centre. “Dushbara” are turned, putting small squares half-and-half or a triangle, and tips take away back and are cooked in a broth about 5 minutes At giving Dushbara wine vinegar with garlic moves is gives separately , and from above greens of a coriander or dried mint is fell down.
A bottle of dry red wine « Caravansary» will be submitted. It is made on traditional technology of red wines of perfect grades of the grapes which have been grown up in Ismailli area of Azerbaijan. Differs with characteristic aroma and pleasant freshness in taste.

Free time, rest

Day 6 - Returning in Baku
Trip to the  Sheki bazaar then drive to Baku 
Arrival to Baku, free time. Overnight.

Day 7 – Departure 
Breakfast. Check out from the hotel. Departure to the airport

Includes:

• 1 night accommodation in Sheki
• 4 night accommodation in Baku
• 1 night accommodation in Gabala
• Breakfast at the hotel
• Transportation service
• English speaking guide
• Entry fee
• 1lt water per person per day
• Meals by program

Excludes:

• Airfare
• Visa
• Tips
• Extra 
• Alcoholic drinks