Azerbaijani cuisine is delicious as well as beautiful
Cooking in Azerbaijan is an art honed to an amazing taste. The local cuisine abounds in piquant dishes and relies on an amazing variety of recipes with spices and herbs. They add a note of seductive flavors to the taste.
A true marvel is dushbara (soup made with small pelmeni), dolma (rice with meat and onion in grape leaves), qutab (meat with greenery rolled in dough) and of course the famous Azerbaijani pilaf with saffron, chestnuts and raisins, bozbash, kalah-pacha, dovga, piti. The love of meat recipes gave rise to such table delicacies as saj (tender veal with an abundance of vegetables), bosartma (chicken soup), traditional lyulya-kebab, kizartmma, basturma, dolma, kufta, taydir toyug. As for drinks, the popular ones include sherbet, ayran, bulama, doshab, shoshab, iskayandzhebi. Local sweet treats are just as various. The most popular ones include shekbeur, baklava, sheker-churek, Baku kurabe, nan, kyata, tykhma, kyulcha, mutaki, Sheki halva and countless varieties of jam. Local residents are particularly fond of tea, which is considered a symbol of hospitality and respect.
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