Introduction: Lula kabab — hand-shaped skewers of well-seasoned minced lamb grilled over charcoal — is a fixture of Azerbaijani street stalls and roadside grills, eaten wrapped in warm lavash with raw onion and herbs as a quick, satisfying meal on the go. Cultural Background: Lula kabab — hand-shaped skewers of well-seasoned minced lamb grilled over […]
Introduction: Shor gogal is the savoury counterpart to sweet Novruz pastries, a richly spiced, flaky pastry filled with a fragrant mix of fried onion and ground spices such as turmeric, cinnamon and cardamom, traditionally baked in large batches for the New Year table. Cultural Background: Shor gogal is the savoury counterpart to sweet Novruz pastries, […]
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: No Azerbaijani table opens without a plate of goy — a heap of fresh herbs — paired with tangy aged motal cheese, matured in a sheepskin pouch. Cultural Background: No Azerbaijani table opens without a plate of goy — a heap of fresh herbs — paired with tangy aged motal cheese, matured in 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: 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: Qovurma is a simple, deeply savoury braise of lamb slow-cooked with onions until the meat is meltingly tender and the pan juices reduce to a rich glaze. Cultural Background: Qovurma is a simple, deeply savoury braise of lamb slow-cooked with onions until the meat is meltingly tender and the pan juices reduce to a […]
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: A smoky summer favourite, manqal salati takes vegetables charred directly on a mangal (Caucasian grill) and chops them into a rustic, garlicky salad — the traditional companion to any Azerbaijani barbecue or kebab spread. Cultural Background: A smoky summer favourite, manqal salati takes vegetables charred directly on a mangal (Caucasian grill) and chops them […]
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. […]