Azerbaijani Cuisine: Unique Dishes And Flavors Of Azerbaijan

Azerbaijan's food is influenced by its unique location, with a blend of regional flavours from Turkey, the Mediterranean, Iran, and Eastern Europe. The country's nine climatic zones provide an array of fresh produce, including fruits, saffron, and seafood from the Caspian Sea. Azerbaijan's cuisine is also shaped by its history of trade and cultural exchange, with a mix of flavours from the Middle East, Central Asia, and the Caucasus region. Here is an introduction to the diverse and delicious food of Azerbaijan.

Plov/Pilaf, Azerbaijan's national dish, is a rice-based meal cooked with meat, vegetables, dried fruits, and nuts

Plov, or pilaf, is a rice-based dish and the national dish of Azerbaijan. It is served at weddings, celebrations, and holidays and is considered a sign of respect for guests. There are numerous regional variations, with some sources citing 40 different recipes and others claiming there are even more. The basic ingredients are long-grain rice, meat, dried fruits, vegetables, and nuts, but the specific ingredients and preparation methods vary from region to region and even from chef to chef.

The rice is typically steamed with saffron and a layer of golden crust called gazmag (or qazmaq in Azeri) on the bottom. The crust is traditionally made from eggs, flour, butter, and yogurt, though potatoes or flatbread can be used as a simpler alternative. The rice is usually cooked separately from the other ingredients and only mixed when served. Meat, dried fruits, fresh herbs, fish, vegetables, and aromatic spices are cooked separately in various combinations and then piled on top of the saffron rice on individual serving plates.

One variety of plov is shah plov, which is specific to the region of Ganja and is considered the 'king of pilafs'. It features a crust made of light and flaky flatbread that lines the dish in which the pilaf is cooked. It is typically made with a base of saffron-infused rice and topped with chicken, meat, raisins, nuts, dried apricots, roasted chestnuts, prunes, and other dried fruits and seasonings.

Another variety is parcha-dosheme pilaf, which is cooked with all the ingredients in one pot, but in careful layers. It starts with a layer of meat, followed by onions, rice, dried fruits and chestnuts, and finally a pyramid of rice at the top. The whole pot is then steamed, and saffron is added to the rice. When served, scoops of the different layers are piled onto plates without mixing.

Plov is often accompanied by fried side dishes and a glass of Azerbaijani wine or sherbet, a refreshing soft drink made with lemon, sugar, saffron, and fresh fruit.

Azerbaijani dumplings, or dushbara, are filled with lamb or mutton and served in a bone broth

Azerbaijani dumplings, or dushbara, are bite-sized dumplings filled with minced lamb or mutton and served in a clear bone broth. The dumplings are enjoyed as a comforting meal during the colder months.

Dushbara is considered a labour of love, as the dough is rolled into a thin paper-like consistency and cut into precise three-centimetre squares before being filled and boiled. The tiny dumplings are a point of pride for cooks, who are judged on their size, with the decorum dictating that a dozen dumplings should fit onto a single soup spoon.

The dumplings are filled with a mixture of ground lamb or mutton flavoured with mint, garlic, and onions. The broth is made from bones and served with crushed garlic, vinegar, and yogurt on the side.

Dushbara is a dish with Turkic origins, similar to tortellini, and is devoured all over Azerbaijan. However, it is particularly popular in the capital city of Baku, where it is said to have originated.

Azerbaijani dumplings are just one of the many delicious and hearty dishes that showcase the country's unique culinary talents and traditions. The country's diverse landscape and cultural influences result in a rich and varied cuisine that is sure to impress and surprise visitors.

Piti is a hearty lamb and chickpea stew cooked in a clay pot

Piti is a rich and aromatic Azerbaijani stew, traditionally cooked in a small clay pot called a piti. It is a hearty dish, perfect for cold weather, and is especially popular in the capital, Baku.

The main ingredients of piti are lamb, chickpeas, potatoes, and tomatoes, with saffron and dried cherry plum adding a mellow flavour. A lump of salted fat is added to the stew to give it a rich texture. Piti is cooked slowly, traditionally simmered for at least nine hours.

Once served, piti is eaten in two parts. First, pieces of torn bread are placed in a bowl, dusted with sumac, and then the soup is poured over using a spoon as a strainer. The remaining solid ingredients are then eaten as a second course.

Piti is best enjoyed in the Sheki district, the spiritual home of the dish, where chestnuts are used instead of potatoes. It is a comforting and satisfying meal, often served with a dollop of sour cream and fresh herbs.

Qutab is a savoury stuffed flatbread with various fillings such as meat, herbs, and cheese

Azerbaijan's unique culture and traditions are reflected in its gastronomic heritage. The country's cuisine is influenced by its neighbouring regions, including Turkey, the Mediterranean, and Iran. Azerbaijani dishes are often meat-based, with lamb, beef, chicken, and veal being commonly used. In addition, the country's proximity to the Caspian Sea provides a variety of seafood options.

One of the most famous dishes in Azerbaijan is Qutab, a savoury stuffed flatbread with various fillings. Qutab is often compared to a quesadilla in shape, as it is made with paper-thin dough, stuffed with a variety of ingredients, folded, and then baked or fried. The versatility of Qutab is what makes it so popular in Azerbaijan, with different regions offering their unique variations.

The most common fillings for Qutab include meat, herbs, and cheese. Lamb is the national favourite when it comes to meat fillings, and a variety of green vegetables and squash are also used. Qutab is typically served as a nutritious snack between meals and is often cut into smaller triangles before serving. It is usually garnished with sumac, parsley, pomegranate seeds, or chopped walnuts, and accompanied by a glass of yogurt.

Qutab is also a great option for vegetarians, as it can be filled with a variety of herbs and cheese. This dish is famous for its versatility and can be found throughout Azerbaijan, making it a must-try for anyone visiting the country.

Kebab is an integral part of Azerbaijani cuisine, with many varieties of meat and vegetable-based skewers

At the heart of Azerbaijani cuisine lies its diverse influences, stemming from its proximity to both Europe and Asia. This blend of cultures is reflected in the array of ingredients and flavours that characterise Azerbaijani dishes. Kebab, in particular, showcases this fusion, offering a variety of options to suit all tastes.

Meat plays a significant role in Azerbaijani cuisine, and kebabs are no exception. Lamb, beef, chicken and veal are commonly used to prepare these grilled delicacies. However, it's not just about the meat; the magic lies in the preparation. Before cooking, the meat is carefully marinated in a special sauce, infusing it with flavour and tenderness.

While meat kebabs may be the stars, Azerbaijan also offers a delightful array of vegetable-based skewers. Eggplant, tomato, pepper and potato are artfully combined and grilled to perfection, creating a vegetarian feast that is just as mouthwatering as its meaty counterparts.

The variety of kebab options in Azerbaijan is impressive, with each region putting its unique twist on this beloved dish. Among the most popular varieties are the "tike kebab", "lule kebab", "dana bastirma", and "antrikot kebab". These kebabs are more than just food; they symbolise hospitality and are a source of cultural pride for the Azerbaijani community.

In addition to the classic meat and vegetable kebabs, Azerbaijan also boasts a selection of fish kebabs, known as "Baliq Shashlik". With its proximity to the Caspian Sea, the country has an abundance of fresh fish, making this variety a local favourite.

The versatility of Azerbaijani kebabs extends beyond the choice of protein. The sides and accompaniments are just as important. Traditionally, kebabs are served with a variety of dips and sauces, adding even more flavour to the dish. From tangy yogurt sauces to spicy chutneys, each region has its own signature pairing, ensuring that every bite is an explosion of flavours.

In Azerbaijan, the kebab is more than just a dish; it's a symbol of the country's rich cultural heritage and hospitality. Whether you're a meat lover or a vegetarian, the variety of kebab options in Azerbaijan will surely satisfy your taste buds and leave you craving more.

Frequently asked questions