Introduction: Lavangi hails from Lankaran, Azerbaijan’s gastronomic south, where whole fish (traditionally kutum, an endemic Caspian fish) is stuffed with a fragrant walnut, onion and sour plum mixture and roasted or pan-cooked whole. Cultural Background: Lavangi hails from Lankaran, Azerbaijan’s gastronomic south, where whole fish (traditionally kutum, an endemic Caspian fish) is stuffed with a […]
Introduction: Shah plov, or ‘crown pilaf’, is Azerbaijan’s grandest rice dish — saffron-scented rice baked inside a golden lavash crust, layered with chicken, dried apricots, raisins and chestnuts. Cultural Background: Shah plov, or ‘crown pilaf’, is Azerbaijan’s grandest rice dish — saffron-scented rice baked inside a golden lavash crust, layered with chicken, dried apricots, raisins […]
Introduction: Shekerbura, its crescent shape symbolising the moon, is a treasured Novruz (New Year) pastry, traditionally decorated with intricate pinched patterns using a small tool called a maggash. Cultural Background: Shekerbura, its crescent shape symbolising the moon, is a treasured Novruz (New Year) pastry, traditionally decorated with intricate pinched patterns using a small tool called […]
Introduction: Azerbaijanis take particular pride in their dolma, claiming the grape vine itself as native to their mountain valleys. Cultural Background: Azerbaijanis take particular pride in their dolma, claiming the grape vine itself as native to their mountain valleys. Unlike the elongated versions found elsewhere, Azerbaijani dolma is rolled small and round, and the tradition […]
Introduction: This soft, golden, faintly sweet bread appears on breakfast and teatime tables throughout Azerbaijan, its enriched dough and glossy egg-washed crust making it a gentler, more festive counterpart to the everyday tandoor loaf. Cultural Background: This soft, golden, faintly sweet bread appears on breakfast and teatime tables throughout Azerbaijan, its enriched dough and glossy […]
Introduction: Azerbaijani paxlava is a diamond-cut, saffron-hued layered pastry filled with ground walnuts and lightly spiced with cardamom, traditionally soaked in a light sugar syrup rather than the heavier honey syrups found elsewhere in the region, and served alongside shekerbura at Novruz celebrations. Cultural Background: Azerbaijani paxlava is a diamond-cut, saffron-hued layered pastry filled with […]
Introduction: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Cultural Background: Dovga is a tangy, herb-flecked yogurt soup thickened with rice, served both hot in winter and chilled in summer. Its careful preparation — stirred constantly to prevent the yogurt from splitting — is […]
Introduction: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered slowly so the lamb, chickpeas, chestnuts and dried plums infuse into one rich broth. Cultural Background: Originating in the potters’ city of Sheki, piti is cooked and served in an individual clay pot (dopu), simmered […]
Introduction: Kuku is Azerbaijan’s answer to a frittata — a thick, herb-dense omelet bound with just enough egg and a spoonful of flour to hold it together. Cultural Background: Kuku is Azerbaijan’s answer to a frittata — a thick, herb-dense omelet bound with just enough egg and a spoonful of flour to hold it together. […]
Introduction: Wiener Schnitzel is Austria’s most famous dish, a thin, tender veal cutlet breaded and fried until light and golden. Cultural Background: Wiener Schnitzel is Austria’s most famous dish, a thin, tender veal cutlet breaded and fried until light and golden. Protected in name by Austrian culinary tradition (a true Wiener Schnitzel is made from […]