Azerbaijan is the cradle of one of the most ancient civilizations on earth. Since the begining of time, here in the bosom of picturesque nature, on a land rich in mineral deposits, due to which it was called the “Land of Fire”, people lived and states were formed. It is well known that this country is also distinguished by the presence of nine climate zones out of the existing eleven. It is precisely this diversity that created favorable natural conditions not only for livestock breeding, but also for agriculture. Undoubtedly, the richness of flora and fauna determined the wide choice of food consumed. Nowadays, when it comes to the ancient history and culture of Azerbaijan, culinary masters hurry to add: do not forget about our traditional Azerbaijani cuisine! For centuries, the Azerbaijani people have been famous for their hospitality, which is directly related to the rich culinary art. The most important condition of hospitality is traditionally considered to be a richly laid table. Fertile soil, hot sun for most of the year and the diligence of the Azerbaijani farmer – that is, perhaps, the whole secret of the diversity of the Azerbaijani national cuisine. Just as it was in ancient times, the people of Azerbaijan continue to eat the same beef, lamb, chicken and fish. This culinary guide provides a detailed description of the various types of kebabs, which have been known since ancient times and remain a favorite dish for many generations. On weekends, you can cook a kebab on the grill at home or in the country, or simply order it from any restaurant in Baku. Kebab is not only made from meat.
Kebab made from lamb, chicken, fish, eggplant, tomatoes and potatoes not only adds beauty to the dish, but also whets the appetite.
The assortment of meat dishes holds a special place in traditional Azerbaijani cuisine. One of these dishes is called “piti”. The unique accessories of “piti”, such as special clay pots and ingredients consisting of certain parts of the lamb and spices, are known to many connoisseurs of delicious food. By the way, the birthplace of these clay pots for piti is one of the oldest cities in Azerbaijan – Sheki. If you happen to visit Sheki, we strongly recommend – try “piti”. Getting to know the dish in the homeland of its origin is an amazing experience. Since ancient times, piti has been famous not only for its taste, but also for its unique effect on the human body, namely its ability to relieve fatigue, exhaustion and give strength.
Dolma is made from stuffed beef or lamb wrapped in young grape leaves
Stuffed vegetable dish cooked in Azerbaijan, also known as the ‘Three Sisters’
Cabbage Rolls Stuffed with Meat, Rice, and Fresh Herbs
Pip dolmasi
Another famous Azerbaijani dish is dolma. There are several varieties of dolma in Azerbaijani cuisine. One of them is made from stuffed beef or lamb wrapped in young grape leaves. Having tried dolma, you will want to try it more than once!
Chicken stuffed with nut-cherry plum paste
Fish stuffed with nut-cherry plum paste
Levengi! This name hides a dish that has its historical roots in one of the corners of Azerbaijan. There is no analogue of this dish in any cuisine of the world. It is prepared from chicken or fish, stuffed with grunded onions and walnuts. The homeland of levengi is the city of Lankaran, located in the south of Azerbaijan. In this region, the dish is so popular that even the circle that you drive around when entering the city is named after it. Lavangi is cooked in a tendir. If your soul desires to taste levengi in its homeland – come to the Land of Fire of Azerbaijan!
Fish levengi dish in tandor
Such a variety of meat, chicken and fish dishes used in the national cuisine speaks of the good taste of the Azerbaijani people. And vegetables, dried fruits and spices grown and cooked in Azerbaijan are an integral part of traditional dishes. One of these spices is saffron, which is grown on the Absheron Peninsula. Saffron flowers, known for their characteristic yellowish tint, are used as an ingredient in more than fifty dishes and more than ten sweets in Azerbaijani cuisine. Despite this, every Azerbaijani associates the word “saffron” with pilaf, of which there are more than 50 varieties in Azerbaijani cuisine, most of which use saffron. The explanation for such a variety of pilafs in Azerbaijan is that pilaf is considered a masterpiece of our national cuisine. Therefore, at every significant event in Azerbaijan, pilaf is always served on the table. Be it a gorgeous wedding or a birthday celebration. It is difficult to meet a woman in Azerbaijan who could not cook pilaf.
Shah Plov
Dushbara, is a most favorite and popular Azerbaijani dish. It is sort of dumplings of dough filled with ground meat and cooked in a lamb broth. Per tradition, in Azerbaijan every woman have to, not only cook this popular dish, but also should be able to make dushbara as small as possible, to fit ten of them into a tablespoon.
Gurza is made from lamb and has a unique and delicious taste
Azerbaijani Home made pasta with meat and yogurt
It is impossible to imagine an Azerbaijani feast without sweets. Such delicacies as shekerbura, pakhlava and shor gogal are prepared without fail in every Azerbaijani family during the Spring Holiday of Novruz. They are called the symbols of Novruz. It is worth noting that in Azerbaijan there are more than thirty types of sweets, the basis of which is wheat flour. Moreover, each region, including Baku, Sheki, Ordubad, Karabakh, Guba, Lankaran, Shemakha and others, is represented by its unique examples of baking.
Quba pakhlava
Sheki Halva
Baku pakhlava
Shorgoghal is a traditional Azerbaijani pastry in a round shape filled with anise or fennel seed, cumin, turmeric, salt and pepper.
Shekerbura it is a sweet pastry in half-moon shape, filled with ground almonds, hazelnuts, or walnuts, and sugar.