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
37–43 of 43
Sulu Khingal
Azerbaijani soup of wheat-dough dumplings simmered with lamb, chickpeas, and onion in a savory broth.
Tava Kebab
Tava Kebab is an Azerbaijani pan-cooked kebab made from seasoned minced lamb with onion and commonly egg and butter.
Tike Kebab
Tike Kebab is a traditional Azerbaijani dish of marinated lamb pieces threaded onto skewers and grilled over an open flame.
Turshu Qovurma
A traditional Azerbaijani lamb qovurma enriched with chestnuts and tart dried or pickled plum, commonly scented with saffron and cooked with onion.
Umach
Umach is an Azerbaijani flour-based soup made from rubbed wheat-flour crumbs with onion, butter, and often a meat-broth base.
Yarpag Khingal
Azerbaijani leaf-shaped wheat dumplings layered or served with minced lamb, onion, and garlicky yogurt.
Zerde
Zerde is a golden Azerbaijani rice pudding sweetened with sugar and colored and perfumed with saffron, sometimes garnished with pine nuts.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.