Azerbaijan Cuisine

- Appetizers - Baking - Barbecue - Chicken - Dairy - Dolma - Drinks - Fish - Flour-based recipes - Jams & preserves - Meat - Pilaf - Salad - Soups & Stews - Sweets & desserts - Vegetarian -

Gəncə paxlavası - Ganja baklava

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The city of Ganja is renowned in Azerbaijan for its baklava, a sweet of pastry, nuts and honey.

Badimjan kababi - Aubergine kebabs

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Kebabs - barbecued meat, fish and vegetables - are a perennial favourite in Azerbaijan.

Azma - Minced liver

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Azma (əzmə) is a tasty way of cooking liver.

Doymaj - Garlicky fruit purée

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Doymaj (döyməc) is a tangy purée of fruit and garlic, usually eaten at the end of a meal to aid digestion.

Suzma khangal - Pasta with mince

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The term khangal (xəngəl) is used for a variety of dishes made from wheat pasta found across the Caucasus.

Qara ciyər kababı - Liver kebab

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Barbecued meat, fish and vegetables are a perennial favourite in Azerbaijan, especially in summer.

Qızardılmış ov quşu - Barbecued game bird

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Game birds - partridge, pheasant, grouse or quail - are a traditional feature of Azerbaijani cuisine.

Ovrishta - Chicken with Cornelian cherries

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Cornelian cherries, or cornels, are widespread across the Caucasus and southern Russia.

Shashandaz plov - Pilaf with omelette

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Shashandaz pilaf is a dish of onion omelette served with fragrant rice.

Ov quşu ilə plov - Game bird pilaf

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Game birds - partridge, pheasant, grouse or quail - are a traditional feature of Azerbaijani cuisine.

Kuku plov - Pilaf with smoked fish and herb omelette

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Azerbaijan has a rich variety of rice dishes, known as pilaf or plov.

Baliq kutusu - Smoked fish and herb omelette

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Smoked fish adds an extra dimension to Azerbaijan's herb-packed omelette, known as kuku (kükü).