The Occupation in Figures
Nagorno-Karabakh: 1988-1992, territory 4400 km2; Shusha: may 08, 1992, territory 289 km2; Lachin: may 18, 1992, territory 1840 km2; Kalbajar: april 2, 1993, territory 3054 km2; Aghdam: july 23, 1993, territory 1150 km2; Fizuli: august 23, 1993, territory 1390 km2; Jabrayil: august 23, 1993, territory 1050 km2; Gubadli: august 31, 1993, territory 802 km2; Zangilan: october 29, 1993, territory 707 km2.


Karabakh Culture

The Karabakh region is an area with more ancient history different from most regions of Azerbaijan as well as the world countries. It is Karabakh which is rich in its history, material culture monuments, rich literature, art, and music culture.  The beautiful nature, climate, abundance of natural resources have had a great impact on the art of thinking and creativity of Karabakh.  

History of Karabakh Music

Existence of pieces of music in “Kitabi-Dede Gorgud” epos, mentioning of names of some musical instruments there  are real evidences of ancientness of Azerbaijan music. Karabakh music which has great importance in history of music of Azerbaijan is distinguished with its antiquity and uniqueness. In public celebrations and religious ceremonies music was performed from ancient times. 

Karabakh Literature

We can say followings about Karabakh literature of  middle age and last middle ages.  It is observed that onset, basis of Azerbaijan-turkish culture and literature is connected to Karabakh litrerary settings. First representative of written literature of Karabakh known to science, as a certain fact is Davdag as a poet of VII century.

Karabakh carpets

There are 33 compositions of Karabakh carpets. According to the traits of local sheep wool Karabakh carpets have long tight and mild pile. Karabakh carpets are distinguished for their colourfulness and bright colours. They are divided into 4 groups: with medallion, without medallion, carpets for Namaz and with a plot. These carpets are produced in the towns Malibeyli, Muradkhanli, Dashbulag,  Jabrayil, Horadiz  in Karabakh in mountainous part of Karabakh.

Karabakh Cuisine

Yeast is melted in warm water, 13 x gr. flour is added, and a little salt is added, too. All are mixed and put in a warm place for fermentation for 0.5 hours. The fermented mixture is poured into a large pan, and butter, sugar, eggs, a pinch of vanilla and salt are added to the mixture. Then flour is added and mixed and kept for 1,5-2 hours. During this period the filling of kyata is prepared: the chilled butter mixed well with sugar powder, and then vanilla and flour are added. From ready pastry 10 paste balls of fist size are prepared.