Azerbaijan's food is outstanding, varied, and rich – and again, its position at the eastern end of Europe and the western edge of Asia is significant to see. With an emphasis on flavorful and stick-to-your-ribs meals, Azerbaijani cuisine is a riot of Middle Eastern, Turkish, and, to some extent, Central Asian food. Here is a list of 10 delicious Azerbaijani cuisine that you should not miss.
1. Plov (Azerbaijani Rice Pilaf)
To Azerbaijani people, plov is a defining dish, which is why many consider it their national dish. This Basmati rice cooked with saffron is usually meant to be eaten with different side dishes, which include meat such as lamb or chicken, dried fruits and nuts, and vegetables. For all that, Azerbaijani Plov has one of the significant features of the preparation method: rice and all the additional ingredients are cooked in individual containers, and only in the final stage are all the components mixed. The end product is one that has nice contrasting textures in terms of taste and the increased flavor of the grains of rice.
2. Dolma (Stuffed Vegetables)
Azerbaijani dolma is the vine leaves, cabbage leaves, or vegetables with minced meat, rice, herbs, and spices, including pepper, eggplants, tomato, etc. Using fresh food and good spices makes this preparation a delectable dish. Dolma turns out to be hot or cold food and is usually eaten with the aid of yogurt sauce.
3. Dushbara (Mini Dumpling Soup)
Dushbara is one of the popular Azerbaijani soups which is prepared from small lamb dumplings. The dumplings aren't very large and tender, but they are packed with minced lamb seasoned to perfection. It's always taken hot and boiled in a tasty soup before being served, mostly with vinegar or garlic sauce. This warm and satisfying dish is best relished in the colder months, and it's an embodiment of Azerbaijani culture and warmth.
4. Lavangi (Stuffed Fish or Chicken)
Lavangi is a favorite, which is prepared by filling fish or chicken with a mixture of walnuts, onions, raisins, and choice herbs before roasting. The stuffing gives the meat a rich and nutty taste, perfect for pairing with the tender feel of the fish or poultry. Initially, this dish was considered to be representative of a celebratory table, and it was prepared in the south of Azerbaijan.
5. Qutab (Stuffed Flatbread)
Qutab is a thin, crescent-shaped pancake with a number of stuffings, including minced meat, herbs, pumpkin, or cheese. The dough is as thin as possible, the stuffing is put inside, and then it is cooked on a hot griddle until it is brown in color. The crispy dough and aromatic toppings are the reasons why Qutab has long been a favorite of Azerbaijanis on the streets and as a snack.
6. Piti (Slow-Cooked Lamb Stew)
Piti is an oven-baked lamb meat slow-cooked for several hours with chickpeas, potatoes, and chestnuts, scented with saffron and other spices. It is a dish normally prepared in each clay pot in order to allow the food to retain its great taste and tenderness. The stew is thick and delicious, and the lamb gets soft and almost tenderizable after the shortest cooking time. This is then eaten by first pounding the ingredients and then pouring the broth on the final dish.
7. Badimjan Dolmasi or Eggplant Dolma
This is a kind of dolma prepared by utilizing eggplants, meat, rice, herbs, spices, and others by cutting eggplants, cleaning their interior cavity, and filling them with the given stuffing. The eggplants are then grilled or boiled until tender and eaten with a yogurt or garlic sauce. This recipe illustrates the importance of fresh vegetables in Azerbaijani dishes and is good for consuming traditional food.
8. Kabab (Grilled Meat Skewers)
Kabab or kebab is popular in Azerbaijani cuisine and is made in several types. Usually the delight of mutton, beef, or chicken, the meat is first seasoned and then barbequed over a live charcoal fire. These skewered meats are best accompanied by flatbread, grilled vegetables, and fresh
herbs. Arguably, the most famous of all the variations is Lyulya Kabab, which is prepared from minced meat, which is mutton, onions, and spices seasoned chunks and grilled on sticks.
9. Shah Plov (Royal Rice Pilaf)
Shah Plov – also called the King's Plov – is an extravagant Azerbaijani plov. This is baked inside a golden and crispy crust using lavash or a thin Middle Eastern pancake called Boone. The rice is covered with dried fruits, nuts, and spiced meat, and it will look colorful and exquisite at the same time. This dish is prepared during wedding ceremonies and important celebrations because it is believed that this food will bring people wealth.
10. Shekerbura (Sweet Pastry)
Of course, every Azerbaijani feast is full of sweets, and Shekerbura is one of the most popular sweet snacks in Azerbaijan. These are coil-shaped pastries that have a stuffing of almond powder, sugar, and cardamom. The outside layer is soft and crisp, and the stuffing is rich in sugar and smells lovely. Shekerbura is more typically prepared during the course of the Novruz holiday, but it is also a well-known delicacy for everybody.
FAQs
What is Azerbaijan's most famous food?
Azerbaijan’s most famous food is plov. This dish is central to Azerbaijani cuisine and consists of saffron-flavored rice served with a variety of toppings, including lamb, beef, chicken, dried fruits, chestnuts, and herbs. What makes Azerbaijani plov unique is the way the rice is cooked separately from the ingredients, ensuring each grain stays fluffy and distinct. It is often served during special occasions such as weddings and holidays. Other famous dishes include dolma (stuffed grape leaves or vegetables) and kebab (grilled meat skewers).
What is the national dish of Azerbaijan?
The national dish of Azerbaijan is plov, a traditional rice dish that embodies the essence of Azerbaijani cuisine. Plov is known for its elaborate preparation, where the rice is cooked separately from ingredients like meat (usually lamb or beef), onions, dried apricots, raisins, and spices such as saffron. There are many variations of plov across the country, with each region adding its own touch to the dish. Plov is more than just a meal in Azerbaijan; it symbolizes hospitality and is often a centerpiece at celebrations.
Which cuisine is the most delicious?
Taste is subjective, but Azerbaijani cuisine is celebrated for its diversity, flavor, and use of fresh ingredients. The cuisine reflects the country’s geographical position at the crossroads of Eastern Europe and Western Asia, combining elements of Turkish, Iranian, and Russian influences. Dishes like kebab, qutab (stuffed flatbreads), piti (a slow-cooked lamb stew with chickpeas), and baklava are also part of the culinary landscape. The use of aromatic herbs like coriander, parsley, and dill, as well as saffron in dishes like plov, makes Azerbaijani cuisine rich and flavorful, attracting food enthusiasts from around the world.
What is Baku's main dish?
Plov is considered the main dish in Baku, the capital city of Azerbaijan. While plov is widespread across the country, Baku's version is particularly known for its rich ingredients and spices, often including saffron, butter, and sometimes sweet elements like dried fruits. Another popular dish in Baku is shashlik, which are skewers of grilled marinated meat, often lamb or beef, cooked over an open flame. Additionally, qutab, a savory stuffed flatbread filled with herbs, cheese, or meat, is a favorite street food in Baku.
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