Azerbaijani cuisine is a real symphony of tastes. It originates in the recipes of ancient nomadic peoples, but at the same time has absorbed the influence of many cultures.
Pilaf is the king of the table
Of course, the main character in the local culinary culture is pilaf. It is prepared with saffron, barberry, dried fruits and various varieties. spices that give the dish a unique aroma. There are about 200 varieties of pilaf in Azerbaijan, and each region is proud of its unique recipe.
Dolma: grape leaves with a surprise
It is impossible to imagine Azerbaijani table without dolma. Stuffed grape leaves are traditionally prepared with minced meat, rice and a lot of spices. They are often served with matsoni (fermented milk sauce). Once you try it, you will definitely want to know the secret of the ideal proportion of meat and spices.
Shashliks and kebabs
The kebabs here are truly special: juicy marinated meat is simmered over coals, acquiring an appetizing crust. And lula kebab made from lamb and other types of meat is often served with pickled onions, fresh herbs and thin pita bread.
Tea ceremony
In Azerbaijan, tea is not just a drink, but a symbol hospitality and friendship. It is drunk from special armuda glasses - in the shape of a pear, so that the tea cools more slowly and retains its rich taste. Try tea with local jam - from quince to mulberry - and feel the atmosphere of a real oriental feast.