Azerbaijani Cuisine
A Feast of Flavors from the Land of Fire
Signature Dishes
Plov
The crown jewel of Azerbaijani cuisine with over 40 varieties, often prepared with saffron, dried fruits, and chestnuts.
Cooking time: 2-3 hours
Dolma
Grape leaves or vegetables stuffed with minced lamb or beef, rice, and aromatic herbs.
Cooking time: 1.5 hours
Kebabs
Juicy skewered meats grilled over open flame, often served with sumac onion salad and flatbread.
Cooking time: 30-45 minutes
Regional Specialties
Baku & Absheron
- Dushbara - Tiny dumplings in broth
- Qutab - Thin pancakes with greens or meat
Sheki & Northwest
- Piti - Lamb and chickpea stew cooked in clay pots
- Sheki halva - Layered pastry with nuts
Tea Culture
Tea is the centerpiece of Azerbaijani hospitality, traditionally served in armudu (pear-shaped) glasses with cube sugar or jam.
Typically black tea from Lankaran region
Served with sweets like pakhlava or shekerbura
Symbol of friendship and hospitality
