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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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.
Ov quşu ilə plov - Game bird pilaf
Game birds - partridge, pheasant, grouse or quail - are a traditional feature of Azerbaijani cuisine.
Havaskar qovurmasi - Lamb with saffron
This dish combines two classic Azerbaijani ingredients, lamb and saffron, while two more, chestnuts and pomegranates, are an optional extra.
Qiyma chigirtma - Lamb with eggs
Qiyma chigirtma (qiymə çığırtma) is an Azerbaijani dish of minced lamb or mutton cooked with eggs.
Qovurma bozbash - Lamb broth with chestnuts
Lamb or mutton broths and stews are very popular in Azerbaijan.
Borsch is another Russian dish that Azerbaijanis have adopted wholeheartedly.
Parcha-doshama - Lamb with dried fruit and nuts
Parcha-doshama (parça döşəmə)is an Azerbaijani pilaf in which the meat and fruit are cooked in one pan together with the rice.
