Azerbaijan’s cuisine is a celebration of fresh ingredients, bold spices, and a mix of cultural influences. Whether it’s the fragrant saffron rice of plov or the juicy grilled kebabs, each dish tells a story of the country’s rich history and traditions. When exploring Azerbaijani food, these five dishes offer a great starting point for anyone looking to experience the authentic flavors of this beautiful country.
Plov (Pilaf)
Plov is Azerbaijan’s national dish and a staple of the country’s cuisine. It’s a rice dish cooked with saffron, butter, and often served with lamb, beef, chicken, or vegetables. The unique cooking technique ensures that the rice grains remain fluffy and separate, with a golden crust called “gazmag” formed at the bottom of the pot. Plov is traditionally flavored with dried fruits like apricots or raisins, nuts, and a mixture of spices. It’s a dish often reserved for special occasions, such as weddings and celebrations, but can also be enjoyed on regular days.
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Dolma
Dolma refers to grape leaves or vegetables like eggplants, tomatoes, or peppers stuffed with a mixture of minced meat (usually lamb or beef), rice, and herbs such as dill, mint, and parsley. These small, flavorful parcels are then simmered until tender. Dolma is often served with a side of yogurt or a garlic sauce, adding a tangy balance to the richness of the filling. Dolma is popular in many countries around the region, but Azerbaijani dolma has its own distinct spices and techniques.
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Kebab (Shashlik)
Azerbaijani kebabs, known locally as shashlik, are skewers of marinated meat, usually lamb, beef, or chicken, that are grilled over an open flame. The meat is often seasoned with onions, garlic, and a blend of spices, which helps to tenderize it and give it a rich flavor. Kebab is often served with fresh herbs, flatbread, and grilled vegetables such as tomatoes, eggplants, or bell peppers. Shashlik is a popular dish for family gatherings, picnics, and outdoor feasts, embodying the Azerbaijani tradition of communal dining.
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Dushbara
Dushbara is a traditional Azerbaijani soup made with tiny dumplings filled with minced lamb or beef. These small dumplings are similar to Italian tortellini but much smaller in size. The dumplings are boiled in a broth made from meat, onions, and herbs, creating a comforting and flavorful soup. Dushbara is often served with vinegar, garlic, or a squeeze of lemon to enhance its taste. It’s a comforting dish, especially during the colder months, and showcases the country’s love for hearty, filling meals.
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Qutab
Qutab is a thin, stuffed flatbread, typically filled with ingredients like minced meat, herbs, cheese, or pumpkin. The dough is rolled out thin, filled, and then folded over before being cooked on a griddle or a large pan. It’s served hot and often enjoyed with yogurt or a sour cream dip. Qutab is a versatile dish that can be eaten as a snack, a side, or even a light meal. The simple preparation and delicious filling make it a popular street food in Azerbaijan.
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