Suppose you’re exploring Azerbaijani foods, you may have heard of or even tried Plov, but that’s not all! This cuisine hides more gems than you can expect, and it’s also a good place for vegetarians to visit.
Azerbaijan is in the middle of Eastern Europe and Western Asia. Therefore, its national dishes have their own taste yet are inspired by multiple cultures. Now, allow me to walk you through this article with information that surely will enlighten you!
You’ll be satisfied by these Gutabs – one of the national dishes of Azerbaijan.
Packed with delicious vegetables, dark spices, and juicy, seasoned meats, Azerbaijani food is one of the South Caucasus’ lesser-known culinary experiences.
Azerbaijanis love to cook their fresh ingredients in a wide range of wonderful herbs and spices. This makes for some truly unique flavors and aromatic dishes.
Together, guided by the wisdom of a native writer, let’s dive in to this fascinating cuisine and discover 17 traditional Azerbaijani dishes you simply have to try.
1 – Plov – Traditional Rice and Meat
One of the most well-known dishes in Azerbaijan is plov. It can have different names, depending on the main ingredients used.
Essentially, plov is a rice-based dish. It can be accompanied by a wide range of delicious foods and combinations.
Classic plovs include dried fruit plov, mutton plov with onion, chilov plov (bean plov with fish), chicken plov, and shirin plov (sweet plov).
Govourma plov (fried plov) and sebzi govourma plov (sebzi is cooked pieces of meat or meatballs with greens and onions) are just two of many other popular plovs in Azerbaijan.
When it comes to the rice, Azerbaijanis love to steam long grain rice with saffron, giving it a delightful aromatic quality.
The rice is then finished with a layer of golden crust, or gazmag, at the bottom.
Gazmag is made by mixing flour, butter, eggs, and yogurt. If those ingredients are not available, placing the rice on the lavash (flat bread) or peeled sliced potatoes also works well.
Plov is an important Azerbaijani food. It’s been cooked in the country for generations.
2 – Shah Plov – Traditional Rice with Fried Dough
‘Khan ashi‘, or shah plov, consists of a hearty rice base, topped with meat and finished with a crust of fried dough.
The crust is a distinguishing detail of shah plov. It is made of flaky lavash, in which the plov is cooked.
Once you’ve steamed your saffron-infused rice, you can top khan ashi with a wide range of ingredients.
These include chicken or meat, roasted chestnuts, nuts, dried apricots, prunes, raisins, and other dried fruits and different seasonings.
Since the dish can remain warm for up to several hours after cooking, it is perfect for weddings, parties, and other special occasions.
3 – Dolma – Stuffed Grape Leaves
The name of this dish originates from the shortened Azerbaijani word ‘dolma’, which means ‘stuffed’.
Dolma is a traditional Azerbaijani dish, which is also popular in Eastern Europe and in Mediterranean cuisine. Essentially, it’s a mixture of meat, onion, rice, peas, and spices, wrapped in grape leaves or stuffed in vegetables such as tomatoes, sweet peppers, or eggplant.
Dolma is usually made bite-sized. It should be filling, but never too big. Served with a large scoop of creamy garlic yogurt sauce, or gatyg, these pockets of goodness are truly divine.
Dolma is eaten with a wide range of fresh ingredients, like bread, tomato, cucumber, and other greens.
Dolma is an important part of Azerbaijani cuisine. As a food, it’s simple, filling, and utilizes many of the country’s available ingredients.
4 – Saj Ichi – Azerbaijanian Barbecue
Many Azerbaĳani foods, even today, are still prepared with ancient cooking methods.
Traditionally, cooking in copper or clay pots has given Azerbaijani cooking a unique and distinctive flavor.
Saj ichi is Azerbaijan’s take on barbecue. Traditionally, lamb is the meat of choice, as it’s been eaten in the country for centuries.
Once you’ve diced your lamb, you cook it over hot coals, in a copper pan, with cubed potatoes, eggplant, bell peppers, onions, and tomatoes.
This delicious dish pairs perfectly with Ayran, which is a super refreshing and healthy Azerbaijanian-Turkish drink, made of water, yogurt, and salt.
5 – Piti – Lamb and Chickpea Soup
Piti is a liquid sauce made of lamb and chickpeas. It’s made with a slow and unique cooking method, and it has been prepared for generations.
The soup has an unusual, distinctive taste. Lamb, chickpeas, and baked chestnuts are the main and irreplaceable ingredients of piti. You can also add vegetables, plum, or quince for taste.
Piti, traditionally, is slow-cooked for 5-6 hours in a ceramic pot, to maximize the intense flavor.
Only piti prepared in such a way produces such a juicy, mouthwatering dish.
Piti can be eaten with many ingredients. As it’s a soup, many Azerbaijanis love to eat it with thick slices of bread.
However, there are plenty of additional ingredients you can add to piti. Mashed chickpeas, tender meats, plums, and chestnuts all pair well with this dish.
6 – Buglama – Traditional Lamb Stew
Buglama in Azeri means ‘steamed’, referring to the lamb cooking in its own juices over a low flame, for approximately two hours.
This hearty dish consists of lamb pieces, stewed with onions, tomatoes, peppers, black pepper, and bay leaves, in a small amount of liquid.
Although lamb is the traditional meat in this stew, buglama can be made with fish, chicken, beef, or even tofu if you are a vegetarian.
This dish is usually cooked on an open fire. Families who have left the city for the weekend to be out in nature commonly prepare it.
Buglama pairs perfectly with choban salaty (a ‘shepherd’s salad’ consisting of fresh summer vegetables like cucumber, tomato, green, bell pepper, and greens like coriander, dill, mint, basil, and white goat cheese).
Buglama is a wholesome, hearty Azerbaijani dish, that families across the country love to prepare and eat.
7 – Gutabs – Stuffed Meat or Vegetable Pies
Gutabs are Azerbaijani patty pies. They are stuffed with a variety of greens, vegetables, meat, or cheese.
Gutab is traditionally prepared in the form of a crescent (semi-circle). This delicious meal is generally made on a large circular metal griddle called ‘saj‘.
Gutabs are served with sumac and yogurt. Azerbaijanians prepare gutabs with a range of meats, including camel.
Locals call gutabs ‘Azerbaijanian fast-food’ because they are foods you traditionally buy when you’re on the go.
You can buy and eat gutabs anywhere in Baku or in the surrounding regions. They can be found in supermarkets, street vendors, cafes, or even in fashionable restaurants where they are served as appetizers.
8 – Lavangi – Baked Stuffed Meat Dish
Lavangi is a fish, duck, or chicken dish, stuffed with walnuts, onions, and various seasonings, which is then baked in the oven.
Fish-based lavangi use fresh and delicious kutum, asp, or carp from the Caspian Sea. White fish can also be used, and caviar is a popular filling.
Other stuffings include dried cherry-plums, raisins, sour prunes, or “narsharab” (a pomegranate juice syrup), and vegetable oil.
Lavangi is a succulent Azerbaijani food, full of different flavors from the various fruits and spices. It’s a must-try in Baku, for sure.
9 – Kebab/Kebap – Azerbaijani Kebab
Azerbaijan has many types of kababs and shashliks. Kebabs are made of different kinds of marinated minced or chopped meat, fish, or chicken.
Various vegetables are then paired with the succulent chunks of meat, and then all ingredients are threaded onto the skewer. Finally, the kebabs are roasted over an open fire.
As a result, Azerbaijani kebabs have a deep, roasted flavor. They are enjoyed with lavash and diced onion.
Lule kabab is one of the most popular kebab choices. This minced lamb kebap is mixed with lemon, salt, spices, and herbs.
10 – Mangal Salaty – Vegetable Salad
Mangal salaty is a fresh, vegetable salad commonly served with kebabs. A wide range of ingredients go into this refreshing Azerbaijani food.
These include peppers, tomatoes, eggplant, red onions, herbs, sunflower or olive oil, and garlic, among others.
This is a light and flavorful Azerbaijani salad. It’s enjoyed with crusty bread, and it can also be served with eggs for a delicious breakfast.
11 – Dushbara – Dumplings
Dushbara are tiny, dough dumplings, filled with minced meat and seasonings, cooked in broth.
There are similar popular dishes in many countries. Azerbaijanian dushbara are defined by their small, delicate form.
Each of the dumplings is carefully molded by hand into small hat-like shapes. Crushed garlic, vinegar, dried mint, or yogurt are usually served with dushbara.
In Baku, people often challenge each other to try and fit as many dushbara onto the spoon as they can!
12 – Bozbash – National Soup of Azerbaijan
One of the famous national soups of Azerbaijan is kufta bozbash. It’s a rich, hearty soup, with plenty of spicy kick.
To make kufta bozbash, you boil large meatballs in a delicious broth of peas, potatoes, and mutton bones, until tender.
Dry or fresh cherries are often added to the meatballs.
Depending on the region, you can find different types of ingredients and spices used in this dish.
Bozbash in the Baku region, for example, is commonly prepared with peas, meatballs, and potatoes boiled in a broth with saffron and turmeric.
13 – Pakhlava – Azerbaijani Baklava
Sheki pakhlavasy is a famous Azerbaijanian sweet. Sheki is a region of Azerbaijan, and its inhabitants use the same methods to make this delicious treat as they have for generations.
This type of pakhlava is made from rice flour and filled with nuts. The dough is prepared in a copper frying pan.
Once the dough is heated, it begins to trickle. This trickling creates a web effect, or ‘rishtya’ as the locals call it.
Coriander and cardamom are also added to the mixture. Once assembled, the pakhlava is saturated with sugar syrup, leading to a sweet flavor and alluring glaze.
Pakhlavasy is a sweet treat that has been prepared for generations. It’s an Azerbaijani dessert with so much history, character, and flavor.
14 – Djiz-biz – Fried Meat
Djiz-biz is a traditional Azerbaijani dish of fried kidneys, liver, intestines, heart, and lung of cow, sheep, or lamb.
Potatoes are an optional addition to the dish. In summer, many people like to add fresh tomatoes to the dish as well.
Each of the components must be cooked in a specific order, and preparing them requires the use of special techniques. It is tasty, nutritional, and a very unusual and interesting Azerbaijani food.
15 – Kefli Becha – Azerbaijanian-Style Chicken
Kefli becha is one of the popular dishes of Azerbaijanian cuisine, especially in Nakhchivan.
It is commonly and comically referred to as ‘enjoyable drunk chicken’ because the chicken is cooked in wine. It’s a simple dish, but the taste is divine.
Once you have diced your chicken, fry it in a pan with butter, until golden brown.
Then, close the lid and cook on low heat for 25 minutes. The wine is added at the end and mixed in the juices for 2-3 minutes.
Kefli becha pairs perfectly with mangal salaty (#10), bread, and a glass of crisp white wine. It’s a delicious Azerbaijani dish, and one you can definitely try making at home.
16 – Dovga – Yoghurt Soup
Dovga is a traditional Azerbaijanian yogurt soup. It is cooked with a variety of herbs, such as dill and coriander, rice, and chickpeas.
It is served hot or cold, depending on the season. Dovga is considered both a kind of soup and a drink, and it is commonly eaten or drank with a wide range of mains.
In Baku, chefs add small meatballs and chickpeas to Dovga, if served hot, to enhance the flavor and texture.
17 – Pomidor-Yumurta – Eggs and Tomatoes
Many countries have similar dishes with some differences. For example, in Turkish cuisine, they have menemen, in the Mediterranean cuisine, it is shakshuka, and in Azerbaijan, it is pomidor chighirtmasy.
Pomidor-yumurta is essentially Azerbaijan’s take on shakshouka. Shakshouka is a delicious egg and tomato dish, popular in North Africa, the former Ottoman region, and the Middle East.
Pomidor-yumurta is made by cooking eggs and tomato in a copper pan, with a wide array of aromatic spices.
Normally, this delicious dish is prepared for dinner or a light lunch, but often you can see it on the breakfast menu of many traditional restaurants.
Azerbaijani Food Summary
There’s a world of fascinating and exciting food in Azerbaijan. From fresh ingredients grown in the mountains, to the array of spices used, Azerbaijanian cuisine is full of diversity and unique flavors.
Fusing flavors from the Ottoman region and the Middle East, the foods of Azerbaijan explode on the tongue, and comfort in the stomach.
So, one final time, here’s the full list of all Azerbaijani foods covered in this article for reference.
Be sure to have this list of Azerbaijani food handy when you visit so that you can try one or more of these popular and traditional foods.
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Contributor: Vusala Sarkhanova is a copywriter from Baku, Azerbaijan. Her writing on Azerbaijani cuisine has been featured on several Azerbaijan-based travel and food websites.
Images licensed via Shutterstock
Mutaki with Walnuts
With its sweet, nutty flavor that’s coated in sugar decoration for an extra touch of elegance – National dessert Mutaki is the perfect way to celebrate Azerbaijani cuisine.It starts out as sour cream dough which you cut into triangles before wrapping up tight with butter and flour so it doesn’t spring leak when baked later on at low heat similar how phils trusted friend should be enjoyed: slowly but surely melting inside your mouth every time!
Shekerbura is a type of delicious pastry that’s filled with ground nuts and sugar. The outside has the texture from being half-crispy, while inside it’s soft but not delicate enough for your teeth to break through easily so you’ll be able enjoy all those flavors more fully! The taste of shekerbura is a delicate balance between sweet and salty, with just enough cardamom to give it an edge. It’s most popular time for celebration during the Novruz holiday season when these pastries are served on special trays near other delectable treats like nuts or dried fruit pieces as part if festivities celebrating spring arriving after winter finally ends.
How Can You Turn Away From These Beautiful Rice-Based Dishes?
Rice is present widely in Azerbaijani cuisine; hence it’s hard to travel to this country without trying its magnificent rice-based dishes. These are the best national dishes with rice that will keep your heart in Azerbaijan.
Plov – Traditional Rice Dish
Plov or Pilaf is a famous dish that you can easily find in Asia and Western Europe. The signature of Azerbaijani Plov is rice that has been flavored with butter, saffron or cinnamon or both. It also offers a slightly sweet and rich flavor that comes from dried fruits and nuts.
Moreover, Plov has a wide range of accompaniments from vegetables, herbs, and seasonings. You’ll also notice at the bottom of the Azerbaijani Plov lay a layer of Gazmag – a golden crust made of flour, butter, egg, saffron water, and yogurt.
It’s available in both vegan and non-vegan versions, which is made with fish, pork, mutton, chicken, beef, or lamb. Each family or restaurant will have its own way to create and serve Plov, but it’s highly recommended to try Plovs in Baku – the Capital of Azerbaijan.
Check out a simple way to make a perfect Azerbaijani Lamb Plov at home.
Watch this video: How To Make The Best Azerbaijani Plov
Shah Plov – Pilaf With Crust
Shah Plov, also known as Khan Ashi, or King Plov, is what most people will think of when talking about the national dish of Azerbaijan. The Plov base is quite similar to the regular ones, including rice, chopped meat, roasted nuts, dried fruits, vegetables, and seasonings.
Its origin is traceable back to the Golden Age of Islam, around the 7th to 13th century. Nowadays, due to its complicating process of cooking, Shah Plov is more likely a dish for occasional feasts such as weddings or parties.
See a magnificent Shah Plov made in a beautiful village of Azerbaijan.
Watch this video: Shah Palette And New Year’s Cake Recipe
Badimjan Dolmasi – Stuffed Eggplant, Tomato, And Pepper
Dolma is a famous dish that sprouted from the Ottoman cuisine and is now present in numerous regions’ gastronomy such as the Balkan, the Caucasian, the Middle East, the Eastern Mediterranean, and Azerbaijan has taken it as a portion of traditional food.
It’s the term for generally stuffed vegetables with ground meat, onions, and local herbs and spices. Rice is may or may not included in the fillings, and when Dolmas come with rice, it’s typically served cold.
During the summer, the Azerbaijanis would use tomatoes, bell peppers, and eggplants for the vegetable bases. The locals call this trio the “Dolma Sisters” (Uch Baji). These delicious veggies are stuffed with meat and an array of herbs, then cooked simultaneously in the same pot.
For the most authentic experience, don’t forget to enjoy these Dolmas with Azerbaijani garlicky yogurt sauce. Besides, Dolmas can also be made with vine leaves – I’ll cover this dish separately further down.
Yarpaq Dolmasi – Stuffed Grape Leaves
Dolma is a traditional dish of Azerbaijan, and the ones that are made with grape leave wrappings, or Yarpaq Dolmasi, are among its culinary staples. The locals are even proud that this is the best version of Dolma in the world.
The filling of Yapaq Dolmasi is also more flavorful than the regular version, adding some extra butter, dill, and mint. Though it’s more common as an Azerbaijani dinner recipe for the cold month, the locals enjoy this dish throughout the year nowadays.
It’s also a common dish in Azerbaijani feasts or parties. In addition, you can also find the carbage leave wrappings version, and it’s mostly available in the autumn or winter.
See how Yarpaq Dolma is among Azerbaijan’s most famous national dishes.
Watch this video: Dolma Delights – Azerbaijan’s Culinary Favourite!
Shirin Plov – Sweet Rice Dish
Shirin Plov is among the most cultural dish of Azerbaijan that stemmed from the capital of Baku. It’s also cooked on top of a Gazmag layer, but the fillings are alternated with chestnuts and seasonal dried fruits such as apricots, raisins, or black plums.
Though Shirin Plov contains a sweet flavor, it’s often served as a cultural Azerbaijani lunch recipe alongside some Kebab or grilled meat instead of a dessert. Otherwise, you can also have it as a vegan main course.
In addition, the traditional rice used for any Azerbaijani Plov is Basmati rice – a type of long, slander-grained rice that offers a unique aroma and flavor.
The Azerbaijani Shor Gogal is a dish cooked from unleavened dough stuffed with spices, butter and flour. This popular pastry often prepared for holidays at Novruz Bayram before being served sweet tea to go along its traditional taste profile of delightfully sour notes that are complemented by hints chocolate brown sugariness in each bite you take!
The round, yellow Shor-Gogal represents the sun and crescent shaped Shekerbura is said to represent moon. These holidays pastries are enjoyed year round by people all over because they taste so good!
It’s a challenge for vegetarians to determine which country they should travel to. Luckily, there are many cultural hearty dishes of Azerbaijan that are made without meat.
Starting with one of the most famous Azerbaijani breakfast recipes, Pomidor-Yumurta, and it’s as simple as its name – eggs and tomatoes. First, the tomatoes will be chopped and cooked on a copper pan until they’re collapsed and released juice.
Then, the beaten eggs are added, along with some salt and optional spices. Podimor-Yumurta, also known as Pomidor Chighirtmasy, is likely sprouted from the Ottoman cuisine dish called “Shakshouka”. It’s also a lookalike of Turkish Menemen.
Check out a quick and simple recipe for Azerbaijani Pomidor-Yumurta.
Watch this video: Azerbaijani Style Eggs With Tomatoes – Pomidor çığıRtmas
Mangal Salaty – Grilled Vegetable Salad
Unlike most salads you’ve seen, Azerbaijani Mangal Salaty is a mixture of grilled or roasted vegetables. Eggplants, tomatoes, red onions, and peppers are the irreplaceable ingredients for this salad; other local spices are optional.
Though it’s more well known as an accompaniment for kebabs or grilled meat dishes, Magal Salaty is a vegan food and can be served alongside some bread for a delicious breakfast. Eggs are an excellent addition to this dish if you’re a vegetarian.
Gutab – Stuffed Flatbread
Gutab, also spelled as Qutab, can be considered the brightest representative of fast food in Azerbaijani cuisine. It first appeared in Azerbaijan but also claimed its reputation in South Caucasian and Jewish regions.
Gutab is usually made of stuffed Lavash with a wide range of fillings that may or may not include ground meat, and the herb version is called Green Gutab or “Yashyl Qutab”. Pumpkin, spinach, cilantro, onions, and dill are the main ingredients for the vegetarian ones.
There are also sweet versions of Gutab that include sumac and pomegranate seeds. Whether it’s vegetarian or non-vegetarian Gutab, it has a half-moon shape and is meant to be served with cultural yogurt condiment or beverage.
Dovga – Yogurt Soup
Dovga is one of the most popular culinary delights of Azerbaijan, and it can be served both hot or cold, depending on the season. It can refer to either drink or soup, comprising yogurt, rice, spinach, chickpeas, dill, mint, and coriander; eggs are an occasional addition.
It is usually served between meat courses and is abundantly present at Azerbaijan weddings. Originated in the Western region of Azerbaijan, this is now a famous dish in Turkey, Iran, and Armenia.
Though the ingredients of Dovga soup are vegetarian safe, you would want to inquire that it does not include any meat accompaniment. In some regions, such as Baku, restaurants would likely add small meatballs into the soup.
Ovdukh – Cold Soup
Ovdukh, also known as Dogramach, is pretty similar to Dovga; however, the ultimate difference is Ovdukh is made without any heating process. Moreover, the yogurt base used for this soup is usually Kefir.
Other vital ingredients for Ovdukh are chopped dill and cucumber; eggs and extra herbs are optional. The mixture is sometimes diluted with water to form an excellent beverage. It’s widely used during the summer months thanks to its refreshing deliciousness.
For further enlightenment, Ovdukh rarely contains any meat or starchy ingredients. So that whether you’re a vegetarian or tempted to lose weight, it’s a better option than Dovga if you want a cold soup for the summer trip in Azerbaijan.
Poppy Seed Roulette
The soft and doughy texture of these delicious rolls make them perfect for breakfast or dessert. They’re filled with an sticky sweet filling that you’ll want to take a bite out off each time!
If you’re looking for something rich and filling, the poppy seed roll is your go-to. The sweet yeast bread with its dense texture will quickly fill up any appetite while also being covered in an decadent bittersweet sauce that just can’t be beat!
Ready To Be Filled With Deliciousness In Azerbaijan
The Land of Fire, that what’s the world know of Azerbaijan. However, don’t feel overwhelmed by this name and underrating its cuisine. The gastronomy of this country has a wide range of options, from hearty and heavy, to light and comforting, all waiting for you to discover.
Especially if you’re a vegetarian, this is a perfect place for your next trip with colorful cultural dishes made without meat bases. On the other hand, the meat lovers will also find themself in love with the incredible local kebabs.
Table of Contents
Wholesome Azerbaijani Traditional Dishes With Meat Base
Unlike most European cuisines that start with appetizers, then the entrees, and come main courses, Azerbaijani meals are usually simple, with all dishes served at once. Therefore, there’s no better way than getting started with these hearty and meaty dishes!
Lavangi – Stuffed Fish Or Chicken
Indeed, Azerbaijani cuisine is famous for spices, and Lavangi is a great representative of such dishes. Though it’s fuzzy to determine when Lavangi first appeared, this dish originated in Gilan province, Lakaran, and is now well-known across the country.
Baliq Lavangi is the most common version and is made of cultural fishes such as kutum or asp. Toyuq Lavangi is nevertheless famous, which referred to stuffed chicken, and ducks are also great substitutes.
In addition, you can also find the vegetarian version of Lavangi using eggplant instead of fish and poultries. No matter what the base is, Lavangi is stuffed with walnuts, onions, and countless condiments and seasonings, making it a great fusion of flavor.
Piti – Lamp Soup
Though Piti is widely known as one of the Azerbaijani national soups, it’s more like a stew dish due to the long cooking process.
The main ingredients of Piti are diced lamb or mutton, toasted chestnut, chickpeas, and saffron water. The mixture is prepared in a traditional clay pot and then slow-cooked for 5 to 6 hours.
You can find many versions of Piti in Azerbaijan’s neighboring countries, especially in the gastronomy of Moldova and Georgia. Still, its origin is located in the city of Shaki, and you’ll only be able to enjoy the best Piti here.
Check out how the locals enjoy their delicious Piti properly.
Watch this video: Piti, A Rich Taste Of Azerbaijan
Buglama – Lamb Stew
The term “Buglama” in Azeri means steamed, which indicates the fact that this dish is cooked over its own ingredients’ juice. It’s also a culinary staple in Georgia and Azerbaijan.
To prepare the traditional Buglama, the Azerbaijanis will combine onions, tomatoes, bay leaves, peppers, diced or chopped lamb, and only a few amounts of liquid in a pot. The pot will then be sealed tightly and slow-cooked.
Though this signature dish is mainly made with lamb, you can also find fish, beef, or poultry as substitutes. In addition, many cultural vegan restaurants also served Buglama using tofu in place of the meat bases.
Dushbara – Dumpling Soup
Unlike the dumplings in American food culture, Azerbaijani Dushbara is more relative to the most ancient dumplings recipe – the China version. It refers to ground meat, herbs, and spices wrapped in a flat dough then boiled.
However, the signature of Dushbaras is their small size. Interestingly, there’s a challenge for either the cook or eater to fit as much Dushbara as they can on a spoon. The traditional way to serve this dish is in lamb broth, with some mint, wine vinegar, and garlic.
Bozbash – Traditional Meat Soup
Bozbash is a traditional delicacy of Armenia, Iran, and Azerbaijan. It was first made during the 19th century, and the origin of its name is believed to be a compound word of “boz” – light gray, and “bash” – head in Turkish Azeri, which indicates the color of the dish.
Bozbash comprises meat bases, peas, potatoes, and local spices such as turmeric and saffron. The most famous version of this dish is Kufta Bozbash, using a large-sized cultural meatball, and the Bozbash broth may have different flavors depending on the region.
Djiz-biz – Traditional Lamb Dish
Also known as Jiz Biz or spells Jiz Byz, this is an Azerbaijani cultural dish made of fried lamb organs such as kidney, heart, lung, and intestine. Modern restaurants also serve this dish with fried potatoes. Tomato is also a great companion during the summer.
Though it may feel like a hash made of lamb offal, Djiz-biz is a nutritious dish. Each of its components requires a specific cooking technique and is meant to be cooked separately. The locals would prefer to enjoy Djiz-biz with bread, pickles, vegetables, and red onions.
Khingal – Pasta Dish With Meat And Yogurt
Though it’s maybe a lookalike of Georgian Khinkali or the Armenian version, Azerbaijani Khingal is believed to be the first pasta-like dish that appeared in the Caucasian region.
Khingal is extremely popular in Azerbaijan nowadays, and almost any families have their own recipe for this dish. However, the traditional Khingal is mainly made of flour, egg, salt (for the pasta), various spices, and yogurt, then served with lamb or chicken.
The most popular version of this delicacy is Yarpaq Khingal, in which its dough will be rolled or flattened and cut into small squares or leave-shaped pieces.
Azerbaijani cooks will cook ground lamb with butter, onions, and spices until golden brown. Meanwhile, the pasta is boiled and drained. Finally, they top the delicious meat mixture on top of the pasta along with a herbal yogurt sauce.
Lula Kebab – Grilled Lamp
Kebab is an invention of the Turks but has become a staple in Middle Eastern cuisine. The word “Kebab” in the Arabic tongue means “roasted meat”, hence this traditional dish is usually grilled or roasted over an open flame.
There are numerous Azerbaijani recipes for Kebabs, yet Lula Kebab is the most common version. Traditionally, Lula Kebab is minced lamb or mutton, salt, lemon, seasonings, and herbs. The meat is then shaped into cubes and skewed before roasting.
Lavash – a traditional Azerbaijani flatbread – is a perfect companion for Kebab in general, alongside slices of red onion.
See a traditional way of making and enjoying Lula Kebab.
Watch this video: Lula Kebab – Traditional Azerbaijani Food
Baliq Shashlik – Baku Fish Kebab
It’s hard to talk about Kebab without mentioning the Azerbaijanis’ Baliq Shashlik; in fact, many would rank this dish as the best food in this country.
“Baliq” means fish in general in Azeri, and though the Caspian Sea has provided a wide variety of fish for Azerbaijan, the most common one for Kebab is sturgeon. The fish is chopped into chunks, marinated, skewed, and grilled.
Baku is famous for its Baliq Shashlik, whose signature is the dill and lemon flavor in the marinating mixture. Tomatoes, red onions, and lemon wedges are excellent accompaniments for this Kebab.
The most famous of the national sweets, “baklava” is a rich dessert made from thin pastry layers with honey and chopped nuts. This traditional treat originated in Azerbaijan but has been adopted as an international favorite by many cultures all over world!
The tasty treat known as pakhlava has a distinctive diamond shape, which symbolizes fire. This unique form of cooking is popular among many cultures and can be found being served on Nowruz in March.
Delighting Sweets From Azerbaijan That Will Melt Your Heart
Indeed, how can you finish any tour without having any sweetness? Since the Azerbaijani desserts are often complicated with multiple layers of flavors, it’s a huge fail not to taste them while you got chances.
Pakhlava – Layered Pastry
Sprouted from the Ottoman Turkish cuisine, the Azerbaijanis’ Pakhlava or Halva is a descendant of the world’s famous Baklava. Traditionally, Pakhlava is usually prepared for Novruz, a traditional festival in March to celebrate the upcoming spring.
However, it’s now widely used throughout the year, and almost every restaurant, bakery, pastry shop, or family has its own recipe for the cultural Pakhlava. Still, the signature of this Azerbaijani sweet is multiple layers of nuts flooded with syrup or honey.
It’s also usually topped with a mixture of yolk and saffron; nuts like walnut or hazelnut are for the garnishings. Many would describe Pakhlava as the sweetest pastries they’ve ever tried, and the locals would likely enjoy it with their cultural black tea.
Take a quick check on Pakhlava or Halva, a culinary delight of Azerbaijan.
Watch this video: Halva – A Culinary Speciality In Azerbaijan
Shekerbura – Sweet Pastry
Shekerbura is another sweet that is associated with the Novruz celebration but can be found all year round. Its origin can be traced back to the 7th century or the Iranians Empire era. This treat is also popular in Afghanistan and Central Asia these days.
The filling of this pastry includes sugar and ground nuts, such as walnut, almond, or hazelnut. It will be formed into a half-moon shape and carved with a flame-like pattern to indicate the Novruz symbolism.
The Azerbaijanis have the tradition of gathering with friends or families to make these sweet delights. It’s either to prepare or to enjoy the Novruz celebration.
A relaxing video of Azerbaijani folks making delicious Shekerbura.
Watch this video: Shekerbura – Traditional Sweets Of Azerbaijan
Badambura – Almond Puff Pastry
While “bura” means pie in general, and “badam” means almond, Badambura is not that simple. It does have some uniqueness to be listed in Azerbaijan’s most famous traditional food.
Badambura is a pastry made of countless flaky dough layers filled with almonds with some cardamom and vanilla to enhance the flavor. It’s baked until it reaches the light golden brown crust.
This is also a sweet pastry associated with the Novruz. Though it is usually garnished with icing sugar, Badambura is a less sweet option than the two delicacies I’ve named above.
Sweeten Up Corporate Event
Corporate events are a great way to bring together employees, business partners, and clients. These functions can be anything from an all-day conference or charity auction event that helps you connect with your audience in new ways!
Graduation Sweet Ideas
Celebrate your grads with a sweet and sophisticated dessert table! These desserts do just that because they look good and taste even better (or should I say more importantly).
Wedding Day Sweet Tables
When was the last time you had a piece of wedding cake? We all know that weddings can be stressful, so why not enjoy something sweet during this particular moment in life with those who care about us most – our loved ones!
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Made at Baku Bakery
In Azerbaijan, there are many types of sweet desserts that vary depending on where you live. The most popular traditional Azerbaijani sweets for events and festivals would be jara (a type of Tablet) which is made with natural ingredients like honey or nuts; baklava- this delicious dessert features buttery layers upon thin icing covering philsophical inverters filled up mainly by flour syrup but also including other goodies such as sesame paste.
Azerbaijani desserts are some of the best in all Asia. A delicious Baklava will often be served with a cup of tea. They are also common treat during celebrations like Christmas time when people enjoy eating these sticky-icky sweets together while sipping wine from stemless glasses!
The beauty of Azerbaijan’s cuisine is that it has more than 30 kinds of sweets. And they are just flour-based desserts. You have to add the caramel and candy as well.
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The delicious and sweet Azerbaijani confection, known as kyata can be found in many different forms. The most common types include the Baku variety which has a puffed up exterior made from ingredients such as flour, butter sugar etc.; while Karabakh’s look more like buns with an elaborate filling that contains similar elements including ground together Jacquard Textiles fabric strands mixed into it!
Baku Bakery Sweet Galleries
We understand that finding the perfect cake for your event is more than just a small detail. At our bakery, we offer custom-made desserts to ensure you have an awesome celebration with whatever occasion it may be! If there’s something specific we can create beautiful delicacies from scratch because everyone deserves their own delicious party dessert after all.
At Baku Bakery we offer custom-made desserts for different occasions. Our experts will work with you to create a dessert tailored specifically towards what it’s being celebrating–whether its an anniversary, wedding, baby shower, corporate event or birthday party. Celebrate your special day in style by ordering online or by phone today.
Order Your Sweets Here
You can buy cupcakes in our store, order from our website, over the phone or you can order through the Grubhub, Ubereat, Doordosh.Cupcakes in store we sell by one, for order minimum 6 cupcakes in box. We offer different cream flavours, like vanilla, chocolate, raspberry, apricot, mango, blueberry!
Baku Bakery Specials
You can’t go wrong with a delicious, beautiful cake! Whether you’re celebrating an adult birthday or just want to show someone how much they mean in your life.
Cakes For HIM
Cake for him? Why not give the best birthday treat ever! Ordering online is easy and fun. You can customize your order with different flavors, colors of frosting.
Cakes For HER
One of the best way to make a woman happy is with an amazing cake. And what could be more enjoyable than surprise her on that special day.
Cakes are a baked token of happiness which come in different types and sizes. There’s also the option to customize your own flavor combination!