Gastronomy in Azerbaijan

Azerbaijan is known for the variety of its food. This variety is a reflection of the amount of food that can be grown in the various areas of the country.

In the cold regions grapes and nuts are grown as well as barley and wheat.

In the subtropical regions, citrus fruits and pomegranates are grown.

Azerbaijan’s people are very creative when it comes to herbs and spices in the dishes. .

Also, they use wild plants; some of them are not known outside of their country.

The most typical food of Azerbaijan is the kebab, especially lamb kebab.

Kebab is the main is the main course in most family dinners.

Other Azerbaijan’s specialties are:

Dolma. There are many types of dolmas. The main one has ground lamb, rice, and seasoned with herbs Such as mint, cinnamon, and fennel. This mix is wrapped in a cabbage leave, which makes a “kalam dolmasi”.

Soups and stews: Azeris love soups hot as well as cold. A tipical stew is called “dovga”. It is a thick spicy soup made with yogurt, rice, spinach and fennel. Another cold soup is called “dograma” made with sour milk, potatoes, onions and cucumbers. “Piti” is a stew is a stew made of lamb, chickpeas and saffron. Dushbarra is another typical dish. It is a broth with raviolis filled with lamb and herbs.

Plov is made with lamb, rice, onions and plums seasoned with saffron and cinnamon.

Balig is a typical fish dish, usually sturgeon. It is chopped and cooked on the open fire like the kebab. It is served with sour plum sauce.

Lavangi is chicken filled with nuts and herbs and baked in a earthen pot.

Azeri families usually do not eat out. This is reserved for special occasions when a large family group reserves a restaurant for a long meal.