Azerbaijan Cuisine
- Appetizers
- Baking
- Barbecue
- Chicken
- Dairy
- Dolma
- Drinks
- Fish
- Flour-based recipes
- Jams & preserves
- Meat
- Pilaf
- Salad
- Soups & Stews
- Sweets & desserts
- Vegetarian
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Gəncə paxlavası - Ganja baklava
The city of Ganja is renowned in Azerbaijan for its baklava, a sweet of pastry, nuts and honey.
Badimjan kababi - Aubergine kebabs
Kebabs - barbecued meat, fish and vegetables - are a perennial favourite in Azerbaijan.
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
The term khangal (xəngəl) is used for a variety of dishes made from wheat pasta found across the Caucasus.
Qara ciyər kababı - Liver kebab
Barbecued meat, fish and vegetables are a perennial favourite in Azerbaijan, especially in summer.
Qızardılmış ov quşu - Barbecued game bird
Game birds - partridge, pheasant, grouse or quail - are a traditional feature of Azerbaijani cuisine.
Ovrishta - Chicken with Cornelian cherries
Cornelian cherries, or cornels, are widespread across the Caucasus and southern Russia.
Shashandaz plov - Pilaf with omelette
Shashandaz pilaf is a dish of onion omelette served with fragrant rice.
Ov quşu ilə plov - Game bird pilaf
Game birds - partridge, pheasant, grouse or quail - are a traditional feature of Azerbaijani cuisine.
Kuku plov - Pilaf with smoked fish and herb omelette
Azerbaijan has a rich variety of rice dishes, known as pilaf or plov.
Baliq kutusu - Smoked fish and herb omelette
Smoked fish adds an extra dimension to Azerbaijan's herb-packed omelette, known as kuku (kükü).