The Caspian Sea provides a rich bounty of fish, including sturgeon, Caspian salmon, kutum, sardines, and grey mullet which form the basis of coastal cuisine. The country’s mountainous terrain is favorable for livestock farming, with sheep and goats providing a source of meat and dairy products while the vast grasslands and central plains support the cultivation of grains and various vegetables.
Food and Culture in Azerbaijan
With a centuries-old tradition of Caravanserais and Choykhanas, Azerbaijanis are known for their culture of generosity, where hospitality is expressed through elaborate meals served in a communal style. Preparing multiple courses featuring a variety of dishes and delicacies is often a way to showcase warmth and affection toward the guests.Azerbaijani food also holds symbolic significance as certain dishes and ingredients carry cultural and religious meanings. Celebrations and festivals in the country are marked by extravagant feasts, where food serves as a centerpiece for bringing people together in a joyous celebration. Tea ceremonies are a common ritual in both urban and rural households in Azerbaijan. Tea along with some sweets is served throughout the day upon arrival of a guest as a sign of welcome and hospitality.
Dishes of Azerbaijan
1. Pilaf (Plov)
Pilaf, known as "Plov" in Azerbaijan, is a beloved rice dish cooked with fragrant spices, meat, and vegetables. Popular for its rich flavors and hearty texture, plov holds a special place in Azerbaijani cuisine as the national dish. Each region of Azerbaijan has its own variation of plov, with ingredients such as saffron, dried fruits, and nuts adding depth to the dish. The city of Sheki is famous for its Shirin Plov (sweet Plov), which features a delightful combination of rice, saffron, dry fruits, and nuts.
2. Dovga
Dovga is a traditional Azerbaijani yogurt soup renowned for its refreshing taste and nourishing properties. Made with yogurt, herbs, and grains such as rice or wheat, Dovga is a staple dish enjoyed throughout Azerbaijan. The soup is flavored with aromatic herbs like mint, dill, and coriander, giving it a light and tangy flavor profile. Dovga is believed to have originated as a way to beat the heat and replenish nutrients during the summer season. Beyond its culinary appeal, it is valued for its probiotic properties and is often consumed as a digestive aid.
3. Levengi
Levengi is a traditional Azerbaijani dish featuring meat (typically fish or chicken) stuffed with crushed walnuts, onions, raisins, and narsharab which is a traditional pomegranate syrup. Known for its sweet and savory flavor profile, Levengi stands out as a culinary masterpiece that embodies the fusion of local Talysh and classic Azerbaijani flavors. It is often served during special occasions like Nowroz and family gatherings, symbolizing abundance.
4. Qutub
Qutub is a savory stuffed flatbread that is a popular appetizer in Azerbaijani cuisine. It is made from thinly rolled dough filled with a variety of fillings such as minced meat, herbs, and cheese, which is then baked or fried until crispy and golden brown. It is famous for its versatility and can be found throughout Azerbaijan, with different regions offering their own unique variations. It is usually served during breakfast with dips of various kinds.
5. Dolma
Dolma is a classic Azerbaijani dish made of grape leaves or cabbage leaves wrapped around a flavorful mixture of rice, minced meat, herbs, and spices. Variations of Dolma can be found across the Caucasus region and the Middle East, with Azerbaijani dolma typically featuring a combination of meat and rice flavored with herbs like mint, dill, and parsley.
6. Kebabs
Kebabs are a staple of Azerbaijani cuisine, featuring skewered and grilled meat seasoned with spices and herbs. Varieties of kebabs include lamb, beef, chicken, and fish, each prepared with its own unique marinade and cooking technique. Azerbaijani kebabs are famous for their tender texture and smoky flavor, achieved by grilling over open flames or hot coals. Depending on the meat and the way of preparation they have multiple varieties such as Tike kebab, Lulah Kebab, and Shashlik.
7. Piti
Piti is a hearty lamb and chickpea stew that is a traditional Azerbaijani dish. It is traditionally cooked in clay pots in special wall stoves. It features tender pieces of lamb simmered with chickpeas, potatoes, onions, and aromatic herbs such as saffron and mint. The stew is slow-cooked until the meat is tender and the flavors have melded together, resulting in a rich and flavorful dish. This dish is often served with a dollop of sour cream and fresh herbs, making it a comforting and satisfying meal enjoyed during the colder months.
8. Tandir Bread
Azerbaijani bread, known as "tandir bread," holds a special place in Azerbaijani cuisine and culture, serving as a staple food and symbol of hospitality. Made from simple ingredients such as flour, water, salt, and yeast, tandir bread is traditionally baked in a clay oven (tandir) to achieve its distinctive flavor and texture. It is known for its crispy crust, soft interior, and slightly tangy taste, making it the perfect accompaniment to meals. Tandir bread is enjoyed throughout Azerbaijan, with variations including round flatbreads, elongated loaves, and stuffed bread filled with cheese or herbs.
9. Dushbara
Dushbara is a traditional Azerbaijani dish consisting of small dumplings filled with minced meat, onions, and aromatic herbs, typically served in a clear broth. These bite-sized dumplings are labor-intensive to prepare, with the dough rolled thinly and filled with a savory mixture before being boiled in broth. It is enjoyed particularly during the colder months, as a warm and comforting meal.
10. Buglama
Buglama is a traditional Azerbaijani stew made with tender pieces of lamb meat cooked with vegetables such as tomatoes, peppers, onions, and potatoes. It is often prepared with fish as well and is flavored with aromatic herbs and spices, resulting in a rich and flavorful stew that is typically served with flatbread or rice. Buglama is popular throughout Azerbaijan, particularly in the regions of Sheki and Ganja.
11. Baklava
Baklava is a beloved dessert in Azerbaijani cuisine, consisting of layers of flaky pastry filled with chopped nuts and sweetened with syrup or honey. It is famous for its rich flavors and delicate texture, with each bite offering a mixture of sweetness and crunch. Baklava is enjoyed throughout Azerbaijan, particularly during festive occasions and religious holidays. The preparation of baklava is considered an art form in Azerbaijani culture, with intricate layering techniques and decorative designs passed down through generations. Variations of this dessert can be found across the Caucasus region and the Middle East, each with its own unique combination of flavors and textures.
12. Halva
Halva is a rather common dish across Eastern Europe and many Asian countries. Azerbaijan’s Sheki region has its own version of halva which is often referred to as Sheki halva or Paklava. It is a syrupy, baked baklava slice made with layers of rice paper, and chopped nuts. It is often flavored with spices such as cinnamon, cardamom, or vanilla, adding an extra ounce of flavor to its taste profile. Halva is often exchanged as a token of affection on festive occasions.
13. Azerbaijani Tea
Azerbaijani tea culture is deeply rooted in tradition and hospitality, with tea playing a central role in social gatherings and daily life. Azerbaijani tea, known as "chay," is served in small pear-shaped glasses known as armudu. The tea is brewed using loose black tea leaves, often sourced from regions such as Lankaran. It is sometimes spiced with cinnamon, cardamom leaves, or a piece of lemon or ginger. The sugar is not added directly to the drink, instead, Azerbaijani people dunk a sugar cube in the tea and take a bite of it before sipping the tea.
Azerbaijani cuisine stands as a testament to the country's rich cultural heritage and diverse culinary traditions. Whether savoring a hearty bowl of Plov in Sheki or indulging in a slice of Sheki Halva, each dish offers a glimpse into Azerbaijan's vibrant culinary tapestry and the warmth of its hospitality. While exploring the country's gastronomic delights, you get a chance to celebrate Azerbaijan’s local traditions and dive deeper into the country’s culture.