World Flavors Cookbook

Azerbaijan Recipes

Azerbaijani cuisine is a rich fusion of Turkic, Persian, and Caucasian influences, celebrated for its aromatic pilafs (plov), succulent kebabs, and delicate pastries. Saffron, fresh herbs, and dried fruits are hallmark ingredients that define its unique flavor profile.

Recipes from Azerbaijan

• Plov (Azerbaijani Pilaf)

  The 'King' of Azerbaijani cuisine—a layered saffron rice pilaf with tender meat, dried fruits, and a golden crispy crust (kazmag).

• Dolma (Stuffed Grape Leaves)

  Tender grape leaves stuffed with a delicate mixture of ground lamb, rice, and fresh aromatic herbs.

• Lyulya Kebab

  Skewered minced meat seasoned with onions and sumac, grilled over charcoal until juicy and smokey.

• Qutab (Stuffed Flatbread)

  Thin, crescent-shaped flatbreads filled with fresh herbs, pumpkin, or meat, griddled on a hot saj.

• Dushbara (Dumpling Soup)

  Incredibly tiny, hand-pinched meat dumplings served in a clear lamb broth flavored with dried mint.

• Piti (Chickpea and Lamb Stew)

  A rich, slow-cooked stew of lamb, chickpeas, and chestnuts, prepared and served in individual clay crocks.

• Saj Ichi (Griddle Meats and Veggies)

  A communal dish of mixed meats and seasonal vegetables cooked on a traditional convex cast-iron griddle.

• Dovga (Yogurt Herb Soup)

  A refreshing and aromatic yogurt soup loaded with a massive variety of fresh greens and chickpeas.

• Shekerbura (Sweet Pastry)

  Beautiful, hand-decorated moon-shaped pastries filled with a sweet nut and cardamom mixture.

• Baku Pakhlava

  The rich Azerbaijani version of baklava—multi-layered, honey-soaked, and heavy with cardamom and saffron.

• Chicken Lavangi

  Whole chicken or fish stuffed with a unique paste of walnuts, onions, and sour plum paste.

• Azerbaijani Kuku (Herb Frittata)

  A vibrant green herb-heavy frittata made with massive amounts of fresh greens and a few eggs to bind them.

• Badambura (Almond Pastry)

  Multi-layered, flaky pastries filled with a sweet almond and cardamom mixture, shaped like a flower.

• Azerbaijani Tea (Chay)

  Strong black tea brewed in a samovar and served in traditional pear-shaped glasses (armudu).

• Chorey (Azerbaijani Tandir Bread)

  Crispy, fragrant flatbread baked against the walls of a traditional clay tandir oven.

• Kyufta Bozbash (Meatball Soup)

  A hearty soup with massive lamb meatballs stuffed with a dried plum, served with potatoes and chickpeas.

• Firni (Rice Flour Pudding)

  A delicate, silky rice flour pudding flavored with rose water and decorated with cinnamon.

• Surhullu (Hand-Rolled Pasta)

  A rustic specialty from the northwest—hand-rolled pasta shaped like small curls, served with dried meat or fresh lamb.

• Govurma (Braised Lamb)

  Tender lamb braised in its own fat with onions and dried fruits, often used as a topping for plov.

• Ovdukh (Cold Yogurt Soup)

  The Azerbaijani version of Okroshka—a refreshing cold soup made with yogurt, sparkling water, and diced vegetables.

• Shorgoghal (Savory Pastry)

  Crispy, multi-layered savory pastries flavored with fennel, anise, and turmeric.

• Pomidor Yumurta (Tomato & Eggs)

  The definitive Azerbaijani breakfast—eggs scrambled into a rich, chunky tomato and pepper sauce.

• Guymag (Sweet Flour Porridge)

  A dense, buttery porridge made from toasted flour and honey, traditionally served to new mothers and for recovery.

• Manghal Salad (Fire-Roasted Salad)

  A smokey salad of fire-roasted eggplants, tomatoes, and peppers, finely chopped and dressed with garlic and olive oil.

• Lavash & Cheese Roll

  The simplest Azerbaijani wrap—fresh lavash with salty white cheese and bunches of fresh tarragon and basil.

• Badamli (Mineral Water Drink)

  Azerbaijan's famous natural mineral water, often served with a dash of fruit syrup.

• Mutaki Pastries

  Small, cigar-shaped rolls filled with a sweet nut and cardamom mixture.

• Murabba (Azerbaijani Jam)

  Whole fruit preserves, including unique varieties like white cherry, walnut, or watermelon skin.

• Baliq Kebab (Sturgeon Kebab)

  Pieces of Caspian sturgeon marinated in lemon and saffron, grilled over charcoal.

• Narsharab (Pomegranate Sauce)

  Azerbaijan's essential pomegranate reduction sauce, used for fish and meats.

• Sheki Halva

  A unique, grid-patterned halva from Sheki made with rice flour and a heavy saffron syrup.

• Tursh Kebab (Sour Lamb)

  Lamb stewed with herbs and sour green plums, a specialty of the Lankaran region.

• Azerbaijani Sherbet

  A light fruit and flower water drink, served chilled with meals.

• Katlama (Layered Bread)

  A multi-layered fried bread, often sprinkled with sugar and cinnamon.

• Fisincan Plov

  A striking dark purple plov served with a rich walnut and pomegranate meat sauce.