Koufteh is the most famous food in Tabriz. Koufteh is produced in different parts of the Middle East, but differ in the way it is prepared and used in Tabriz. Traditionally, meat was crushed in a stone mortar and vegetables and split peas were gradually added to it. Nowadays, minced meat is used instead of bitten. Once the ingredients are ready, take some of it and place it between boiled eggs, walnuts and dried plums and turn them into balls. Then place these balls in a sauce made with tomato paste and saffron to cook. At the time of serving, the onions are garnished with barberry and hot onions. Ash Miveh(Fruit) is one of the most famous ash in the region of Azerbaijan. Because of its variety of dried fruits, it is considered a good food for digestion. The fruit is cooked in two ways. In one recipe, it does not require vegetable, and in the other recipe, vegetable is among the raw ingredients. Dried fruits such as apricot, stewed plum and prunes are the main ingredients of this ash. Dolma (Yeprakh Dolmsi) is one of the traditional foods of the Turkish people. Mostly Dolma is produced in summer. This food requires grape leaves, split peas, rice and aromatic vegetables such as coriander, savory, dill and leek. Dalma, like Koufteh, is one of the most famous Middle Eastern dishes. But its formulation and raw materials are different from its Turkish one. Grape leave Dolma is known as (Yeprakh Dolmasi). Dolma is generally a Turkish word and is derived from the Turkish word “Dolmakh” meaning “fill”. In the Tabriz area, Dolma is made in addition to grape leaves with pepper, pumpkin and tomato. In 2017, the Republic of Azerbaijan registered Dolma on its Intangible Cultural Heritage List in UNESCO. Khagineh (Ghigha
Koufteh is the most famous food in Tabriz. Koufteh is produced in different parts of the Middle East, but differ in the way it is prepared and used in Tabriz. Traditionally, meat was crushed in a stone mortar and vegetables and split peas were gradually added to it. Nowadays, minced meat is used instead of bitten. Once the ingredients are ready, take some of it and place it between boiled eggs, walnuts and dried plums and turn them into balls. Then place these balls in a sauce made with tomato paste and saffron to cook. At the time of serving,
