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Must-Try Local Delicacies in Azerbaijan

Situated between Europe and Asia, Azerbaijan is celebrated for its vibrant food traditions. The country’s cuisine is a blend of Eastern and Western flavors, bringing together a variety of ingredients and cooking techniques. From flavorful meat dishes to sweet desserts, Azerbaijan presents a diverse range of delicacies that are a must-try for any food lover. In this article, we will highlight some of the most popular local dishes that travelers who apply for Azerbaijan eVisa should not miss when visiting the country.

Azerbaijani Local Delicacies: 16 Most Popular 

Here are 16 popular Azerbaijani foods you must try:

1. Plov: A Classic Rice and Meat Speciality

Plov is a symbol of hospitality and is often the centrepiece of festive occasions like weddings, holidays, and family gatherings. It is a dish that signifies community and celebration.

A Classic Rice and Meat Speciality

Ingredients

The dish is made with long-grain rice, lamb or beef, onions, garlic, and saffron. Other ingredients like dried fruits, nuts, and vegetables can be added to enhance the flavour.

Preparation

The preparation of plov involves slow-cooking the meat with the onions and garlic until it is tender and juicy. The rice is then added to the pot, along with saffron, which gives the dish its distinct yellow colour.

Serving

Plov is typically served in a large dish, with the meat and rice arranged in layers. It can be garnished with fresh herbs and served with yoghurt or a salad on the side.

In conclusion, plov is a hearty and aromatic dish that represents the rich culinary heritage of Azerbaijan.

2. Dolma – Stuffed Grape Leaves

Dolma is a classic Middle Eastern dish consisting of stuffed grape leaves filled with various ingredients. Dolma is a delicious and healthy dish that is enjoyed by many around the world. It is popular in many nations, including Turkey, Greece, Lebanon, and Iran. Here are some key points about Dolma:

Dolma

  • The filling for Dolma can vary but usually includes rice, herbs, and spices. Some recipes also include ground meat or vegetables.
  • The grape leaves used in Dolma are typically pickled or brined to give them a tangy flavour and help them retain their shape during cooking.
  • Dolma is usually served cold or at room temperature as an appetiser or side dish. It can also be served warm as a main course.
  • In addition to grape leaves, other vegetables such as zucchini, eggplant, and peppers can also be stuffed with the same filling as Dolma.

3. Saj Ichi – Azerbaijani Barbecue

Saj Ichi is more than a barbecue – it is a lively Azerbaijani tradition. Cooked on a flat saj pan over open flames, it brings together smoky meat, grilled vegetables, and fresh herbs, making it a favourite for gatherings and celebrations.

Saj Ichi

  • Saj Ichi is typically made with lamb, beef, or chicken.
  • The meat is cut into small cubes and marinated in a mixture of spices, herbs, and oil.
  • The skewered meat is then grilled over hot coals until it is cooked to perfection.
  • Saj Ichi is usually served with grilled tomatoes, onions, and peppers, as well as fresh herbs like parsley and cilantro.
  • The dish is often accompanied by Azerbaijani flatbread called lavash and a traditional yoghurt-based sauce called dushbara.

Overall, Saj Ichi is a mouthwatering and satisfying dish that is perfect for any occasion, whether it is a family gathering or a special celebration.

4. Piti – Lamb and Chickpea Soup

Piti is regarded as one of Azerbaijan’s national soups, but it is more like a heartily stew due to the lengthy cooking process. The primary ingredients of Piti are chunks of lamb or mutton, toasted chestnuts, chickpeas, and saffron water. The mixture is cooked in a traditional clay pot, slowly simmering for 5 to 6 hours.

Piti

  • Regional Variations: Piti can be found in neighbouring countries like Moldova and Georgia, where it is also prepared in different ways.
  • Origin: The dish’s origin is traced back to the city of Shaki, and it is considered the best place to enjoy Piti.

5. Buglama - Traditional Lamb Stew

Buglama, meaning ‘steamed’ in Azeri, is a beloved dish that hails from Azerbaijan and Georgia. This traditional meal is unique in that it is cooked over its own ingredients’ juice, resulting in a flavorful and aromatic dish.

Traditional Lamb Stew

How to Prepare Buglama? 

To make Buglama, combine diced or chopped lamb, onions, tomatoes, bay leaves, peppers, and a small amount of liquid in a pot. Seal the pot tightly and cook it slowly over low heat. The end result is a tender and succulent meal that is perfect for sharing with loved ones.

Bulama can also be made with fish, beef, or poultry. For a vegan twist, many cultural restaurants offer Buglama made with tofu as a meat substitute.

6. Gutabs - Stuffed Meat or Vegetable Pies

Gutab, also spelled as Qutab, is a popular fast food item in Azerbaijani cuisine. It is considered the brightest representative of fast food in Azerbaijan and has gained reputation in South Caucasian and Jewish regions as well.

Stuffed Meat or Vegetable Pies

Ingredients and Varieties

Gutab is made of stuffed Lavash, a traditional flatbread, with a wide range of fillings. The fillings can be vegetarian or non-vegetarian. The herb version of Gutab is called Green Gutab or “Yashyl Qutab” and is made with pumpkin, spinach, cilantro, onions, and dill.

The non-vegetarian Gutab can include ground meat as a filling. In addition, there are sweet versions of Gutab that include sumac and pomegranate seeds.

Shape and Serving

Gutab has a half-moon shape and is meant to be served with cultural yogurt condiments or beverages. It is a popular fast food item that is often consumed as a snack or a quick meal.

7. Lavangi - Baked Stuffed Meat Dish

Lavangi is a popular Azerbaijani dish known for its use of spices and flavourful ingredients. Its origin can be traced back to the Gilan province of Lakaran, though its exact date of creation is unknown.

Lavangi, Azerbaijan

Types of Lavangi:

  1. Baliq Lavangi, made with cultural fish like kutum or asp, is the most common version.
  2. Toyuq Lavangi, a stuffed chicken dish, is also popular.
  3. Vegetarian Lavangi can be made using eggplant instead of fish or poultry.

Regardless of the base ingredient, Lavangi is stuffed with walnuts, onions, and a variety of condiments and seasonings that make it a delectable fusion of flavours.

8. Kebab/Kebap - Azerbaijani kebab

Kebab is a popular Middle Eastern dish that has become a beloved food item all around the world. This traditional dish is usually grilled or roasted over an open flame and is known for its savoury flavours and unique cooking method.

Lula Kebab: The Azerbaijani Version

There are numerous Azerbaijani recipes for Kebabs, but the most common version is Lula Kebab. Traditionally, Lula Kebab is made from minced lamb or mutton, salt, lemon, seasonings, and herbs. The meat is then shaped into cubes and skewered before being roasted to perfection.

Lula Kebab, Azerbaijan

Perfect Pairing: Lavash and Red Onion

Lavash is a traditional Azerbaijani flatbread that pairs perfectly with Kebab in general. Slices of red onion are also often served alongside this dish, adding a nice crunch and a hint of sweetness to the meal.

9. Mangal Salaty - Vegetable salad

Azerbaijani Mangal Salaty is a mixture of grilled or roasted vegetables that is sure to delight your taste buds.

Ingredients

The irreplaceable ingredients for this salad include eggplants, tomatoes, red onions, and peppers. Other local spices are optional.

Mangal Salaty

Serving Suggestions

While it is often served as an accompaniment to kebabs or grilled meat dishes, Mangal Salaty is a vegan food and can be enjoyed on its own. It is perfect for a delicious breakfast alongside some bread. If you are a vegetarian, eggs are an excellent addition to this dish.

10. Dushbara - Dumplings

If you love dumplings, you might want to try Azerbaijani Dushbara. Unlike the large and doughy dumplings in American food culture, Dushbara is more closely related to the most ancient dumpling recipe—the Chinese version.

Dushbara Dumplings in Flavorful Broth

What is Dushbara, exactly?

It is a dish made of ground meat, herbs, and spices wrapped in a flat dough, then boiled. However, the signature of Dushbaras is their small size. In fact, there is a challenge for either the cook or eater to fit as many Dushbaras as they can on a spoon.

The traditional way to serve this dish is in lamb broth, with some mint, wine vinegar, and garlic. This combination creates a hearty and flavourful meal that is perfect for colder days.

11. Bozbash - National soup of Azerbaijan

Bozbash is a popular traditional dish that originated in the 19th century and is widely enjoyed in Armenia, Iran, and Azerbaijan. The name Bozbash is believed to be a compound word of “boz” - which means light grey, and “bash” - which means head in Turkish Azeri, indicating the colour of the dish.

Bozbash soup cooked from lamb meatballs, chickpeas, vegetables and herbs

Ingredients and Preparation

Bozbash is made with lamb or beef, peas, potatoes, turmeric, and saffron. The most famous type, Kufta Bozbash, includes a large meatball. The broth’s flavour varies by region. Served hot, it can be eaten alone or with bread, making it a perfect cold-weather dish.

12. Pakhlava - Azerbaijani Baklava

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.

Paklava

Ingredients

Pakhlava is made with thin layers of dough that have been coated with butter, filled with sugar-mixed chopped walnuts or hazelnuts, and seasoned with a little cardamom or cinnamon. For colour, egg yolk is placed on top, and for a sweet, glossy finish, honey or syrup is added after baking.

13. Djiz-biz - Fried meat

Djiz-biz, also known as Jiz Biz or spelt Jiz Byz, is a popular dish in Azerbaijani cuisine. This dish is made of fried lamb organs such as kidney, heart, lung, and intestine.

Djiz-Biz, Azerbaijan

Azerbaijanis have enjoyed Djiz-biz, a delicious and unique dish, for generations. Here are a few ideal accompaniments for this dish:

  • Bread
  • Pickles
  • Vegetables
  • Fried potatoes
  • Tomato 
  • Red onions

So, if you ever get a chance to try Djiz-biz, be sure to enjoy it with its perfect companions.

14. Kefli Becha – Azerbaijani-Style Chicken

Azerbaijani cuisine is a blend of Iranian, Turkish, and Middle Eastern influences. Kefli Becha is a traditional Azerbaijani dish made with chicken and rice. It has been a popular dish in the region for centuries.

Kefli Becha

Ingredients and Preparation

The dish uses chicken thighs, rice, onion, garlic, tomato paste, and spices like turmeric, saffron, and cumin. Marinated chicken is cooked with onions and garlic, while rice is prepared with tomato paste and spices. Both are then combined and simmered until done.

Serving

Kefli Becha is usually served hot and garnished with fresh herbs such as parsley and cilantro. It can be enjoyed on its own or with a side of salad or pickles. This dish is a perfect representation of Azerbaijani cuisine, which is known for its bold flavours and hearty dishes.

15. Dovga - Yoghurt Soup

Dovga is a traditional dish of Azerbaijan, enjoyed by locals and tourists alike. This dish can be served both hot or cold, depending on the season. It is a mixture of yogurt, rice, spinach, chickpeas, dill, mint, and coriander. Eggs are also sometimes added to the soup.

Dovga and dried peppers in the traditional setting

Origin and Popularity

Dovga originated in the Western region of Azerbaijan but is now a famous dish in Turkey, Iran, and Armenia. It is a popular dish served at Azerbaijan weddings and is usually served between meat courses.

Vegetarian Considerations

Although the ingredients of Dovga soup are vegetarian-safe, it is important to inquire whether it contains any meat accompaniment. In some regions, such as Baku, restaurants may add small meatballs to the soup.

16. Pomidor-Yumurta - Eggs and Tomatoes

Are you looking for a simple and delicious breakfast recipe? Look no further than Pomidor-Yumurta, a popular Azerbaijani dish that is easy to make and packed with flavour.

Pomidor-Yumurta

Recipe

To make Pomidor-Yumurta, follow these simple steps:

  1. Chop tomatoes and cook them in a copper pan until they are soft and juicy
  2. Beat eggs in a separate bowl and add them to the pan
  3. Add salt and optional spices to taste
  4. Cook until the eggs are fully set

History of Pomidor-Yumurta

Pomidor-Yumurta, inspired by Ottoman Shakshouka and similar to Turkish Menemen, is a classic Azerbaijani breakfast. Simple to make and full of flavour, it’s a healthy, satisfying way to start the day.

Conclusion

Azerbaijan’s cuisine is a true feast for the senses, blending rich flavours and traditions. Taste these 16 dishes to experience the country’s culture on every plate.

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  1.   Abu Anwar says:
    Pomidor-Yumurta looks like a great must try dish! I am Abu Anwar and I will be visiting Azerbaijan in April. I am doing accredited mba in uae with the University Of Wollongong In Dubai.https://www.uowdubai.ac.ae/degrees/masters/business/master-business-administration.Next year after the course I will be visiting Azerbaijan

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