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
25–36 of 43
Ovdukh
A traditional Azerbaijani chilled yogurt soup mixed with water, cucumber, herbs, green onion, and often boiled egg.
Piti
Piti is a slow-cooked Azerbaijani lamb and chickpea stew commonly prepared with potatoes, onions, saffron, and sometimes chestnuts.
Pomidor-Yumurta
A hot Azerbaijani skillet dish of softened tomatoes and onion cooked with eggs until the eggs are set.
Qatlama
Iranian Turkmen layered fried bread, finished with sugar while hot so sweetness settles between the crisp layers.
Qutab
Qutab is a thin Azerbaijani filled flatbread cooked on a griddle and typically stuffed with herbs, vegetables, or minced meat.
Saj Kebab
Saj Kebab is a traditional Azerbaijani dish of lamb cooked on a saj with onion, tomato, and bell pepper.
Shah Plov
Shah Plov is a ceremonial Azerbaijani rice dish baked in a crisp lavash-lined crust with butter, saffron, dried fruit, and optional meat or chestnuts.
Shekerbura
A crescent-shaped Azerbaijani pastry made from rich wheat dough and filled with a sweet, spiced nut mixture.
Sheki Halva
Sheki Halva is an Azerbaijani layered sweet made from thin rice-flour sheets with a spiced hazelnut and walnut filling bound with sugar syrup.
Shor Gogal
A savory Azerbaijani laminated pastry filled with seasoned flour and warm spices.
Soyutma
Soyutma is an Azerbaijani boiled meat dish, usually prepared with lamb, onion, potato, and tomato and served hot with its cooking broth.
Stuffed Peppers
Bell peppers are filled with a seasoned rice mixture, commonly with onion and tomato, and baked until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.