A lot has been written about the influence of the all-Turkish cuisine on Bulgarian, Yugoslavian, Russian, and other cuisines. It is interesting that Azerbaijani cuisine has also had a strong influence on Arabian and Persian cuisines. For example, Javad Heyat, a famous scientist, has mentioned in his book “Comparison of two languages” some 60 culinary terms among the other words transferred from the Azerbaijani language.

From the linguistics point of view, there is certain regularity in the generation of the names of dishes in the Azerbaijani language. The first regularity is that name of a dish conforms to the stages of its preparation, and forms and methods of impact.

For example, “gatlama”, “dolma”, “doghramaj”, ’’azma” shows the initial methods of technical impact; "gyzartma", "portlama", "govourma", "bozartma", "dondurma" etc.. are the methods of heat impact; "dindili kufta", "nazik yarpag khangaly" (thin leaf khangal), "yukha", "lyulya kebab" etc. are geometrical forms of dishes; "Yarpag dolmasy", "yarma khashil", "duyu chinkuru", "sabzi kyukyu", "bal gaymag" show the raw products used in preparing the foods; "gatyg", "sulu khangal", "hora"  are consistencies; "turshu", "shoraba", "shirin nazik" are sensory features of the dishes;  "saj ichi",  "tava kebab", "kolfa chorek" etc. show the names of hearths; "Ganja baklavasy", "Tovuz khangali", "Garabagh basdyrmasy", "Sheki halvasy" are the place where the meal has originated from.

It should be mentioned that mostly the name of a meal shows not one, but many of its types. For example, dolma has about 30 types; pilaf has about 200 types, etc.

The second regularity is that they are associated with the word “ash”. A number of words are generated from this word: ashpaz, ashchi ashkhana, khash (a meal from legs of animals — hot broth), khashyl (thick flour cereals), gashyq, and many others. We encounter the terms "ash", "az» in a number of Turkish ancient written sources, including Orkhan-Yenisey and other written stone monuments.

The third regularity of generation of culinary terms relates to all Turkish languages. For example, similarity in the generation of the names of dishes such as, in Turkey “imambayildi” (mullah lost his consciousness from the taste of a meal), in Kazakhstan "beshbarmag" (five fingers), in Azerbaijan "khangal" (Khan, come), "tarkhan" (young khan), "aghsag oghlag" (lame kid), "tutmaj" (do not let starve), "galaj" (be hungry) may be shown as an example.