A FOOD TRADITION
Azerbaijani Cuisine
A richly varied cooking tradition built around rice dishes, meat stews, dumplings, stuffed vegetables, grilled meats, herbs, and distinctive pastries.
Dishes linked to this cuisine
1–12 of 43
Arishta
Arishta is a traditional Armenian dried noodle made from wheat dough, often enriched with egg and served boiled or in soups.
Arzuman küftəsi
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Ayran Ashi
Ayran Ashi is an Azerbaijani yogurt-based soup combining fermented dairy with rice, chickpeas, herbs, and commonly egg or flour for body.
Azerbaijani Pakhlava
A layered Azerbaijani pastry of buttery wheat dough, sweet nut filling, and sugar syrup.
Azerbaijani Plov
Azerbaijani Plov is a layered rice dish typically served with saffron, butter, dried fruit, and sometimes meat or chestnuts.
Badambura
Badambura is an Azerbaijani layered yeast pastry filled with sweetened ground almonds and cardamom and baked until lightly golden.
Bamiya
Bamiya is an Azerbaijani okra stew in which okra is braised with onion and tomato, with lamb commonly added for richness.
Buglama
Buglama is an Azerbaijani gently steamed stew of meat or fish cooked with onion, tomato, peppers, and herbs in its own juices.
Chicken Chigirtma
Chicken Chigirtma is an Azerbaijani dish of chicken braised with onion and tomato before being finished with beaten egg.
doghramaj
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Dolma
Dolma is a stuffed vegetable or leaf preparation commonly filled with rice, herbs, and sometimes minced meat, then gently simmered until tender.
Dovga
Azerbaijani yogurt-based herb soup made with rice, greens, and often chickpeas and egg, served hot or chilled.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.