24 Traditional Azerbaijani Dishes and Foods

Pakhlava is an Azerbaijani sweet treat that traces its roots to Ottoman cuisine and is a variant of the globally renowned layered dessert baklava.

Though traditionally made for Novruz, pakhlava has become a year-round staple enjoyed across restaurants, bakeries, and households.

The hallmark of Azerbaijani pakhlava is its multiple layers of nuts, generously drenched in syrup or honey. Often topped with a blend of egg yolk and saffron, this layered dessert is garnished with nuts like walnuts or hazelnuts.

Pakhlava is considered one of the sweetest pastries and, thus, commonly savored with Azerbaijani black tea.

Lavash is a thin, usually leavened flatbread that plays a vital role in Azerbaijani cuisine. It is made from flour, water, yeast, sugar, salt, and sesame or poppy seeds.

In Azerbaijan, lavash is a popular side dish and a key ingredient in specialties like kalam dolması (stuffed cabbage leaves) and xəngəl (boiled flat dough with a white sauce and chicken).

This versatile bread is also great for turning into wrap sandwiches, pizzas, or desserts. Interestingly, it can be dried for long-term storage and easily rehydrated with water, butter, or cheese.

Outside Azerbaijan, lavash is well-known in Armenia, Iran, and Turkey.

Plov, or pilaf, is a famous one-pot rice dish in Azerbaijan and many other countries. The Azerbaijani version usually includes rice (preferably long-grain varieties), meat or fish, butter, saffron (or cinnamon), dried fruits, nuts, and various herbs.

Many families and restaurants in Azerbaijan have their own way of creating and serving plov, but it’s highly recommended to try the versions in Baku, the country’s capital city.

Shah plov is a sought-after variation with a pie-like shape. It is famous for having the rice covered in a layer of lavash or gazmag (a golden crust made of flour, butter, egg, saffron water, and yogurt).

Another well-known plov variation is shirin plov, which stems from Baku. This version also features a gazmag layer, but its filling is made with chestnuts and seasonal dried fruits, such as apricots, raisins, and black plums.

Dolma is a broad family of Azerbaijani stuffed dishes that are rooted in Ottoman cuisine. Locals often prepare it for Novruz and other special occasions.

Popular dolma varieties consist of yarpaq dolması (stuffed vine leaves), kalam dolması (stuffed cabbage leaves), şəkərbura dolması (stuffed quinces), nur dolması (stuffed pomegranates), and lülə kabab dolması (stuffed peppers).

The typical Azerbaijani dolma features a stuffing of minced lamb or beef, rice, onion, salt, pepper, and spices. Dried fruits, nuts, or herbs are common additions.

Dolmas are cooked in water or broth and served with yogurt, garlic, or complementary sauces.

Levengi, also known as lavangi or ləvəngisi, is an immensely well-known dish in Azerbaijan. It consists of baked fish or chicken stuffed with a delectable mixture of walnuts, onions, and various condiments. Some versions feature ducks and aubergines.

Levengi is predominantly found in the Absheron Peninsula and districts like Lankaran, Lerik, Astara, Masally, Salyan, and Neftchala. One of the special variants is balıq ləvəngisi, a stuffed fish dish traditionally prepared for Novruz.

Usually, the favored fish for balıq ləvəngisi are the Caspian kutum, asp, or carp from the Caspian Sea. These fish are stuffed with peeled walnuts, fried onions, sour prunes or cherries, narsharab syrup, and dried fruits.

Lula kebab is a favorite kebab specialty of Azerbaijani cuisine. It is essentially a dish of minced meat cooked on skewers using minced meat.

Typical lula kebab uses mutton or a mix of minced sheep and beef meat, onion, sheep tail fat, salt, and pepper. Optional ingredients include sumac and lavash.

To make this Azerbaijani grilled meat specialty, the ground meat is seasoned, wrapped around skewers, and grilled over coal. Locals serve the grilled meat between lavash layers, with a sprinkling of sumac for added flavor.

Qutab, also known as gutap, is an Azerbaijani dish of thinly rolled dough cooked on a convex griddle. This well-known flatbread is filled with a range of ingredients, including pumpkin, greens, lamb, or even camel meat.

Popular accompaniments for qutab are butter, yogurt, and various herbs and spices. There are many qutab variations in Azerbaijan, such as shamakhy qutab, yashyl qutab, and qarın qutabı.

Shorgoghal is a cherished Azerbaijani pastry with a round shape and a filling of butter, anise or fennel seed, cumin, cinnamon, turmeric, salt, and pepper.

This spice-filled flaky bread is reserved for Novruz in Azerbaijan, accompanying other festive delights like pakhlava and shekarbura (a type of sweet pastry).

Interestingly, shorgoghal embodies solar symbolism. Its round form and vibrant yellow hue draw inspiration from the sun, which gains strength after the vernal equinox and heralds the rejuvenating warmth of spring.

To make shorgoghal, the baker enriches puff pastry dough with butter, cuts it into strips, twists it into circles, and flattens the circles before adding the spiced filling. Next, shorgoghal is brushed with saffron-colored egg yolk and adorned with poppy seeds before baking.

Bozbash is a traditional dish in Azerbaijan of Persian origin. It was first popularized during the 19th century, and the origin of its name is believed to be “light gray,” which indicates the color of the dish.

Bozbash comprises meat bases, peas, potatoes, and local spices such as turmeric and saffron. Its most famous version is kufta bozbash, which has a large-sized meatball in the bozbash broth.

Other famous Azerbaijani variants are qiupta-bozbashi and parcha-bozbashi, which primarily consist of lamb meat.

Düşbərə, or dushbere, is a popular Azerbaijani dumpling dish and a local variety of dushbara. Compared to dushbara variants in other countries, düşbərə is distinctively smaller with a thicker dough.

In Azerbaijan, people prepare düşbərə with mutton, onions, vinegar, dried mint, pepper, and salt. The dumplings are boiled in water or meat broth and served with a garnish of dried mint and a vinegar-garlic mix.

Qovurma is a family of popular dishes in Azerbaijani cuisine. This term denotes a range of dishes made by frying meat in butter and cooking it with dried fruits, herbs, or vegetables.

Verjuice or sour grape juice is a common flavoring agent in qovurma. Notable qovurma varieties include lamb qovurma, liver qovurma, and sabzi qovurma, with the latter being a lamb stew enriched with herbs.

Piti is a soup in Azerbaijan coming from the South Caucasus and Central Asia. It is traditionally prepared in individual glazed crocks, which are called”piti” in Turkic languages.

The main ingredients of piti are mutton, tomatoes, potatoes, chickpeas, and saffron water. The soup-based creation is also covered with fat and cooked sealed.

There are many other piti variations, like shaki piti, which is made with chestnuts cooked in an earthenware pot for 8–9 hours.

Consuming piti like an Azerbaijani takes two steps: pouring the broth over crumbled bread with spices before adding the meat and vegetables. Piti is especially popular in the Absheron Peninsula and districts like Lankaran and Lerik.

Buglama is a traditional Azerbaijani stew originating from Eastern Europe. It is famous for its lamb pieces stewed with onions, tomatoes, peppers, and various spices like black pepper and bay leaves.

The term “buglama” translates to “steamed,” referring to the unique cooking method where the lamb simmers in its own juices and uses minimal liquid. This lamb stew is typically accompanied by bread or rice.

Qatiq is a fermented milk product popular in Azerbaijan. Its preparation involves fermenting boiled milk for 6–10 hours in a warm setting.

Occasionally, red beets or cherries are incorporated into qatid for color. While qatiq is preserved in a cool environment for two to three days, it becomes sour if stored beyond that period.

When strained, qatiq transforms into suzma, a dense cheese-like substance that can be dried and shaped into balls, creating qurut.

Outside Azerbaijan, qatid is popular among the Turkic populations of Turkey, many Central Asian countries, and parts of Russia.

Qurut is a popular food item in Azerbaijan. It is derived from qatiq and prepared by boiling and straining the leftover buttermilk from butter-making, shaping the thickened buttermilk into balls or flakes, and sun-drying them.

Qurut is a versatile ingredient in various Azerbaijani dishes, including soups, stews, rice dishes, and pastries. These balls of dairy treat are also enjoyed as a snack or dissolved in water to create refreshing beverages.

Many Turkic countries feature qurut in their diet and call it by other names, such as kashk.

Zülbiyə, or zulbiya, is also known as zülbiyə, is a deep-fried Azerbaijani dessert made from a batter of flour, yogurt or ghee, baking soda or yeast, and sugar.

Zülbiyə is made by pouring the batter in circular patterns into hot oil to create crispy, hollow rings. These rings are then drenched in a sweet, thick syrup flavored with aromatics like rose water or cardamom. Finally, the dessert is garnished with chopped pistachios or saffron threads.

Azerbaijani people often serve zülbiyə on special occasions, including weddings, birthdays, and holidays. In addition, zülbiyə is commonly paired with tea or doogh, a yogurt drink, either as a sweet indulgence or a breakfast item.

While zülbiyə has Persian origins, it has become a beloved treat in India and many countries across South Asia and the Middle East.

Dovga is a common Azerbaijani soup or drink suitable for serving either hot or cold, depending on the season. It comprises yogurt, rice, spinach, chickpeas, dill, mint, coriander, and, sometimes, eggs.

Dovga is usually served between meat courses, especially at weddings. Originating in the Western region of Azerbaijan, this yogurt soup is now a famous dish in Turkey, Iran, and Armenia.

Ovdukh is a popular cold soup in Azerbaijan. While closely related to dovga, it consists of a kefir yogurt base and requires no heating during preparation. This refreshing dish is especially popular during the hot summer months in Azerbaijan.

Essential ovdukh ingredients include chopped dill and cucumber, while eggs and additional herbs are optional. The soup is often diluted with water to create a thirst-quenching beverage.

Ovdukh usually lacks meat or starchy components, making it a suitable choice for vegetarians. Many summer excursions in Azerbaijan feature ovdukh as part of a cold, refreshing meal.

Shekarbura, or shekerbura, is a traditional Azerbaijani dessert with historical roots dating back to the Sassanid era. This sweet pastry is especially popular during the Novruz holiday and features a crescent-shaped dough filled with ground almonds, hazelnuts, walnuts, and sugar.

The cardamom-flavored dough of shekarbura often displays a pattern of stitches, symbolizing the half-moon or the flame of fire. In Azerbaijan, preparing shekarbura is a communal activity that involves a gathering of relatives, friends, or neighbors.

Khangal is a classic Azerbaijani dish reserved for special occasions like weddings, holidays, or family gatherings.

Khangal includes small, thin squares of dough boiled in a meat broth and served with lamb or chicken and a garlic sauce.

Azerbaijanis often serve this hearty combo of dough and meat broth with bread, salads, pickles, or yogurt. For an added burst of flavor, some people sprinkle red pepper flakes, dried mint, or vinegar on top.

Soyutma is an Azerbaijani culinary creation of long and slow-cooked meat, usually lamb or chicken. The preparation involves boiling the meat with seasonings like salt, pepper, bay leaves, and other spices until it becomes tender enough to fall off the bone.

The final step in preparing soyutma involves reducing and thickening the broth with flour or cornstarch to create a rich sauce. Garnished with fresh herbs, this hearty and satisfying dish is fantastic for a main course or a side.

Soyutma is often accompanied by bread, rice, or potatoes in Azerbaijan. Locals serve it on many special occasions, such as weddings, holidays, or family gatherings.

Djiz-biz, also known as jiz-biz or jiz-byz, is an Azerbaijani fried dish made of lamb meat and organs, including kidneys, hearts, lungs, and intestines. Many people add potatoes or tomatoes (in the summer) to this recipe.

Djiz-biz is a nutritious and easy-to-make lamb offal specialty. Its common accompaniments are bread, pickles, and vegetables.

Pomidor-yumurta, or pomidor çığırtması, is a simple Azerbaijani breakfast dish consisting of eggs and tomatoes. It was probably inspired by a similar Maghrebi dish called shakshouka.

The making of pomidor-yumurta begins with chopping and cooking tomatoes on a copper pan until they release their juice. Then, the beaten eggs are added, along with some salt and optional spices.

Badambura is an Azerbaijani pastry made of multiple layers of flaky dough and a filling of sugar, almonds, and ground cardamom.

Badambura is typically brushed with an egg wash and baked until it achieves a golden-brown hue. People serve this pastry by cutting it into small portions and dusting it with powdered sugar.

While badambura is especially popular during Novruz celebrations, it is also enjoyed as a dessert or snack year-round, forming a part of the food culture of Azerbaijan.