Cuisine in Azerbaijan

Plov (Pilaf)

The national dish of saffron-scented rice layered with meat, fruits, and nuts.

• Region: Nationwide
• Main ingredients: rice, lamb, saffron, dried fruits, nuts

Dolma

Traditional home cooking of minced meat and rice wrapped in grape leaves or vegetables and stewed.

• Region: Nationwide
• Main ingredients: minced lamb, rice, grape leaves, herbs

Kebab (Shashlik)

Outdoor staple menu of spiced meat grilled on skewers.

• Region: Nationwide
• Main ingredients: lamb, beef, onion, spices

Qutab

Half-moon shaped crepe with herbs or meat wrapped in thin dough and baked.

• Region: Around Baku
• Main ingredients: flour, herbs, cheese

Dushbara

Winter staple of small lamb dumplings served in soup.

• Region: Baku
• Main ingredients: minced lamb, flour, yogurt, mint

Piti

Lamb and chickpea soup simmered in clay pot for long hours.

• Region: Sheki
• Main ingredients: lamb, chickpeas, chestnuts, saffron

Lavangi

Oven-baked fish or chicken stuffed with walnut and pomegranate sauce.

• Region: Talysh Coast
• Main ingredients: fish or chicken, walnuts, pomegranate syrup

Dovga (Cold Yogurt Soup)

Essential cold yogurt soup with herbs for hot summer.

• Region: Inland
• Main ingredients: yogurt, rice, dill, mint

Baklava

Sweet layered pastry with walnuts and honey, a festive confection.

• Region: Sheki
• Main ingredients: flour, walnuts, honey, cardamom

Sherbet

Traditional cold summer drink mixing fruit juice, flower water, and ice.

• Region: Nationwide
• Main ingredients: fruit juice, rose water, sugar, ice