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
13–24 of 43
Dushbara
Azerbaijani soup of tiny wheat dumplings filled with seasoned minced mutton and onion and cooked in broth.
Firni
Firni is a chilled Afghan milk pudding thickened with rice flour and flavored with cardamom, often finished with nuts.
Gurza
Azerbaijani crescent-shaped dumplings made from wheat dough and filled with seasoned minced lamb and onion, then boiled and served hot.
Jiz-biz
Jiz-biz is an Azerbaijani pan-fried dish of lamb offal cooked with onion and often potato in oil.
Kelle-Pacha
A traditional Azerbaijani soup made by simmering sheep head and trotters until the broth is rich and gelatinous, usually seasoned simply with salt.
Khash
A traditional Armenian soup made by slowly simmering beef feet and related connective tissues, commonly served hot with garlic and salt.
Kufta Bozbash
Azerbaijani soup of large meatballs simmered with chickpeas, potato, dried plum, onion, and herbs in a savory broth.
Kuku
Kuku is an Azerbaijani egg-based skillet dish usually enriched with fresh herbs and vegetables and cooked until set.
Lamb Qovurma
A traditional Azerbaijani sauté of tender lamb with onion and cooking fat, typically seasoned simply and served hot.
Lavangi
Lavangi is an Azerbaijani stuffed chicken or fish dish filled with a savory mixture centered on walnuts, onion, and sour dried fruit before baking.
Lula Kebab
Lula Kebab is an Azerbaijani grilled kebab formed from seasoned minced lamb, typically mixed with onion and herbs.
Mutaki
Mutaki is an Azerbaijani crescent-shaped pastry made from buttery wheat dough and filled with sweetened ground walnuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.