OT Staff
Plov is a quintessential Azerbaijani dish, often considered the national dish. This saffron-flavoured rice dish is typically cooked with fragrant spices, dried fruits, and meat, usually lamb.
Azerbaijani dolma is a beloved dish made by stuffing vine leaves or vegetables like peppers, tomatoes, and eggplants with a savoury mixture of minced meat, rice, and herbs.
Kebabs are a staple in Azerbaijani cuisine, encompassing a range of grilled meat dishes. Lamb, beef, chicken, and sometimes fish are marinated in aromatic spices, cooked over an open flame, and served with fresh herbs and bread.
Dushbara are tiny Azerbaijani dumplings filled with minced lamb or beef, served in a flavorful broth. Often enjoyed during colder months, this comforting soup is garnished with fresh herbs and a splash of vinegar.
Lavangi is a traditional dish from the southern regions of Azerbaijan, particularly Lankaran. It involves a whole chicken or fish stuffed with a rich filling of onions, walnuts, and herbs.
Qutab is a type of stuffed flatbread that can be found in many variations. The thin dough is filled with spinach, herbs, minced meat, or pumpkin and then cooked on a grill.
A variant of the traditional dolma, Badimjan Dolmasi uses eggplants as the vessel for the savoury stuffing. The eggplants are hollowed out and filled with rice, minced meat, and spices, then slow-cooked to meld the flavours together.
Shekerbura is a famous pastry, especially during Novruz, the Persian New Year. These treats are filled with a sweet mixture of ground nuts, sugar, and cardamom.
Azerbaijani pakhlava is a rich, layered pastry with thin sheets of dough, chopped nuts, and a honey or syrup glaze. This dessert is particularly enjoyed during celebrations and holidays, offering a sweet and crunchy delight.
Piti is a traditional stew made with lamb, chickpeas, and chestnuts, slow-cooked in a clay pot to develop deep, rich flavours.