Baku Kitchen! An independent reference of traditional food

Azerbaijan

Saffron plovs, herb soups and stuffed vegetables blending Persian, Turkic and Caucasian flavors; famous Novruz pastries. That is the short version of what Azerbaijan cooks. Look for Plov (saffron rice crowned with lamb, chestnuts and dried fruit; dozens of varieties), Dolma (grape leaves or vegetables stuffed with lamb and rice; UNESCO-listed tradition) and Pakhlava (diamond-cut nut pastry with saffron and honey, Novruz essential). Azerbaijani plov keeps the rice and its topping, called qara, separate, over a crust of dough or lavash known as gazmakh. This atlas has 37 Azerbaijan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

37 dishes.

AbgoraAbgoraSour juice pressed from unripe grapes, used instead of lemon in stews.AtlamaAtlamaChilled buttermilk-style drink left after churning butter, drunk salted in summer.AyranAyranSalted yoghurt thinned with cold water, drunk with kebabs and pilaf.Azerbaijani teaAzerbaijani teastrong black tea in pear-shaped armudu glasses with jamBadamburaBadamburaflaky pastry parcels filled with ground almonds, sugar and cardamomDolmaDolmavegetables stuffed with spiced minced meat, simmered in white chickpea sauceDoshabDoshabdark syrup boiled down from mulberries or grapes, spooned over pastriesDovgaDovgahot yoghurt-herb soup with rice and chickpeas, stirred constantlyDushbaraDushbarabroth crowded with tiny lamb dumplings, dried mint and garlic vinegarFirniFirnirice-flour milk pudding scented with rosewater and dusted with cinnamonGurzaGurzaSmall pinched dumplings of minced lamb, left open at one end.KeteKeteRound pastry filled with sweetened butter-and-flour crumb, cut into wedges.KhangalKhangalwide boiled dough squares with fried meat, onions and garlic yoghurtKhashilKhashilThick wheat-flour porridge served with melted butter and dark grape syrup.Kufta bozbashKufta bozbashsaffron broth with giant meatballs hiding sour plumsLavangiLavangichicken or fish stuffed with walnut-onion-plum paste; southern Talysh specialtyLula kebabLula kebabminced lamb kebab molded on flat skewers, served with lavashMotal peniriMotal peniricrumbly sheep cheese matured with mountain herbs inside a skinMutakiMutakiSmall rolled pastries stuffed with walnut and sugar, dusted with icing sugar.NarsharabNarsharabtangy pomegranate molasses poured over fish and kebabsNovvatNovvatLarge crystals of rock sugar dissolved slowly in glasses of black tea.OvdukhOvdukhCold soup of sour milk with cucumber, herbs and sometimes cold meat.PakhlavaPakhlavaArmenian baklava layered with walnuts and honey syrupPitiPitilamb, chickpeas and chestnuts baked in individual clay crocks; Sheki pridePlovPlovsaffron rice crowned with lamb, chestnuts and dried fruit; dozens of varietiesQatiqQatiqthick sour yoghurt eaten with herbs and stirred into soups and dough dishesQutabQutabthin half-moon flatbread filled with greens, meat or pumpkin, griddledShah plovShah plovcrown of rice, dried fruit and meat baked inside a lavash crustShekerburaShekerburacrescent pastry pinched with tweezers, filled with sugared nutsSheki halvaSheki halvalattice of rice-flour threads layered with nuts and saffron syrupSherbetSherbetchilled syrup drink of fruit, rose or basil seeds, poured at weddingsShor gogalShor gogalflaky spiced savory bun baked for NovruzSudlu siyiqSudlu siyiqLoose rice pudding cooked in milk, served warm with butter and sugar.SuzmaSuzmaYoghurt drained in cloth to a thick spreadable curd, salted and eaten with bread.Tandir breadTandir breadblistered flatbread slapped onto hot clay tandir wallsTurshuTurshuvegetables and fruit pickled in vinegar and set out beside pilaf

  • Turshu

    Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…

  • Abgora

    Sour juice pressed from unripe grapes, used instead of lemon in stews. Ready in 45 minutes prep and none cooking.…

  • Atlama

    Chilled buttermilk-style drink left after churning butter, drunk salted in summer. Ready in 5 minutes prep and none cooking. Serves…

  • Azerbaijani tea

    Strong black tea in pear-shaped armudu glasses with jam. Ready in 5 min prep and 20 min cooking. 4 glasses.…

  • Ayran

    Salted yoghurt thinned with cold water, drunk with kebabs and pilaf. 5 min to prepare. 4 glasses. A drink recipe…

  • Badambura

    Flaky pastry parcels filled with ground almonds, sugar and cardamom. Ready in 50 min prep and 25 min cooking. About…

  • Doshab

    Dark syrup boiled down from mulberries or grapes, spooned over pastries. Ready in 45 min prep and 4 hr cooking.…

  • Dovga

    Hot yoghurt-herb soup with rice and chickpeas, stirred constantly. Ready in 20 min prep and 40 min cooking. 6 servings.…

  • Dushbara

    Broth crowded with tiny lamb dumplings, dried mint and garlic vinegar. Ready in 1 hr 30 min prep and 30…

  • Firni

    Rice-flour milk pudding scented with rosewater and dusted with cinnamon. Ready in 10 min prep and 25 min cooking. 6…