Western Asia

Food of Azerbaijan

The 6 most iconic national dishes of Azerbaijan — real photos, key ingredients and tasty facts behind every plate.

Asia

Rice

Plov

Azerbaijani plov is a festive rice dish of fragrant saffron rice served with separate toppings such as meat, dried fruits, chestnuts or herbs. It is rich, aromatic and central to celebratory meals.

RiceSaffronLamb or beefDried fruitsChestnutsButter

Did you know?

Azerbaijan has dozens of named plov variations, and the dish is a major centerpiece at weddings and holiday tables.

Main

Dolma

In Azerbaijan, dolma usually means grape leaves stuffed with minced lamb, rice and herbs, though vegetables can also be filled. The result is savory, tangy and deeply aromatic.

Grape leavesMinced lambRiceOnionFresh herbsYogurt

Did you know?

The Azerbaijani tradition of dolma-making is recognized by UNESCO as part of the country's intangible cultural heritage.

Soup

Düşbərə

Düşbərə is a soup of tiny handmade dumplings filled with minced meat and cooked in a clear broth. It is delicate yet hearty, often finished with vinegar, garlic or dried mint.

Flour doughMinced lamb or beefOnionBrothDried mintGarlic

Did you know?

A common point of pride is making the dumplings extremely small, with sayings about fitting many into a single spoonful.

Street Food

Qutab

Qutab is a thin folded flatbread griddled until lightly crisp and filled with greens, meat, pumpkin or cheese. It is usually served hot with sumac and yogurt.

Thin doughMinced meat or herbsPumpkin or cheeseButterSumac

Did you know?

Qutab is especially associated with the Absheron region and is a standard item at casual eateries and family gatherings.

Stew

Piti

Piti is a slow-cooked lamb and chickpea stew traditionally baked in individual clay pots. It has a deep, comforting flavor enriched with fat, broth and often a touch of saffron.

LambChickpeasPotatoesOnionTail fatSaffron

Did you know?

The city of Şəki is particularly famous for piti, and the dish is often eaten in stages, first the broth then the solids.

Rare findSoup

Kalle-pache

Kalle-pache is a traditional soup made by simmering a sheep's head and feet for many hours until rich and gelatinous. It is an intense, old-fashioned delicacy prized by adventurous eaters.

Sheep's headSheep's feetGarlicOnionWaterSpices

Did you know?

Though known across parts of the region, it remains a niche specialty and is especially associated with early-morning eating.