Azerbaijani Recipes
14 recipesAzerbaijani cooking draws on Caucasian, Turkic and Persian traditions and is built around lamb, rice, fresh herbs and dried fruit. Plov is the centerpiece of festive meals, cooked in separate parts so the rice, the stew and the buttery crust all come out right. Herbs are used by the handful, in dovğa (a yogurt soup), kükü (a thick herb omelet) and the fillings of qutab flatbreads. Grape leaf dolma, minced lamb kebabs and the clay-pot stew piti are other staples. Saffron, sumac, dried mint and cinnamon season savory dishes, while walnuts, pomegranate and sour plums add richness and tartness. Regions have their own specialties, such as walnut-stuffed chicken from the south and piti from the town of Sheki. Black tea is served all day in small glasses, with jam on the side. Sweets such as paxlava and şəkərbura are baked for Novruz, the spring New Year.
Staple ingredients
- lamb
- basmati-type rice
- fresh herbs (dill, cilantro, mint)
- plain yogurt
- dried fruit and sour plums
- walnuts
- saffron and sumac
- black tea
Breakfast
Soups
Düşbərə (Azerbaijani Tiny Lamb Dumplings in Broth)AZ2 h 5 minMedium
Dovğa (Azerbaijani Yogurt and Herb Soup)AZ55 minMedium
Main Dishes
Lülə Kabab (Azerbaijani Minced Lamb Skewers)AZ40 minMedium
Plov (Azerbaijani Saffron Rice with Lamb and Dried Fruit)AZ2 h 40 minChallenging
Yarpaq Dolması (Azerbaijani Stuffed Grape Leaves)AZ2 h 15 minMedium
Piti (Azerbaijani Lamb and Chickpea Pot Stew)AZ3 h 55 minMedium
Ləvəngi (Azerbaijani Walnut-Stuffed Chicken)AZ2 h 15 minMedium
Çığırtma (Azerbaijani Chicken with Eggs and Tomato)AZ1 h 15 minEasy
Breads
Desserts
Paxlava (Azerbaijani Walnut Layered Pastry)AZ2 hChallenging
Şəkərbura (Azerbaijani Nut-Filled Crescent Pastries)AZ1 h 15 minMedium
Snacks
Drinks
Common questions
What is Azerbaijani food known for?
Plov, lamb kebabs, stuffed grape leaves (dolma), herb-rich dishes and sweets such as paxlava. Fresh herbs, saffron, sumac, yogurt and dried fruit appear throughout.
What is the national dish of Azerbaijan?
Plov is the dish most often named, especially for weddings and holidays. Piti and dolma are also strong candidates.
Is Azerbaijani food spicy?
No. Seasoning is aromatic rather than hot, built on herbs, saffron, sumac and black pepper. Heat is rare, though a fresh pepper or a spoonful of garlic yogurt may appear on the table.