Azerbaijan Cuisine

The town of Sheki in northwest Azerbaijan is famed for its piti – a lamb stew with chickpeas – and for its sweets. One of the best known Sheki sweets is girmabadam, which is made from almonds or hazelnuts and coriander seeds. Preparation time: 60 min Cooking time: 25-30 min …

Bamiya are tasty fingers of deep-fried dough, dripping in sticky syrup. Bamya is the Azerbaijani (and also Turkish, Arabic and Persian) name for okra or lady’s finger. These doughnuts got their name from their long, ridged shape, similar to okra seed pods. Preparation time: 40 min Cooking time: 20 min …

Samani halva, made from malted wheat, can best be described as a spicy, gooey, chewy treat. Also known as Suhan or Isfahan halva, samani halva is believed to have a range of health benefits, including improving circulation and enhancing mood. One samani halva tradition in Azerbaijan is to make halva …

Baliq kuftasi are the fish equivalent of kufta bozbash or meatballs in broth. The name kufta or kofte comes from the Persian for “pounding”, as the fish is pounded almost into a paste to make a fish cake. Baliq kuftasi are made from any of the four varieties of Caspian …

The soup takes its name from the Azerbaijani for mallow – balva – a wild herb that is widespread in the Caucasus. The mallow makes this a refreshing spring or early summer soup. While other herbs can also be added, traditionally wild mallow and spring onions were used Preparation time: …

Turşu-sıyıq or sorrel soup, made from sorrel, spinach and rice, is a close relative of mallow soup (balva). Sorrel soup is typical of the southern Lankaran area and the Shirvan area near Baku, while mallow soup is more widespread in the north and west of Azerbaijan. The rice gives sorrel …

Aubergine (eggplant) roulade, made with garlic, walnuts and mayonnaise, is a zingy appetizer, popular in Azerbaijan and across the Caucasus. Preparation time: 20-25 min Cooking time: 20 min Serves: 4-5

The word chigirtma (çığırtma) in the name of a dish means that it includes eggs. This classic dish combines aubergines (eggplants) with eggs, onions, butter and herbs. It makes a fine breakfast dish or light meal. Preparation time: 10 min Cooking time: 20 min Serves: 3-4

This dish brings together aubergines (eggplant),tomatoes and peppers, which are abundant in Azerbaijan in summer, and lamb or beef. Preparation time: 25 minutes Cooking time: 50 minutes Serves: 4-5

An Azerbaijani sherbet (şərbət) is a cooling drink made from fruit or spices, sugar and water. Lemon makes one of the most refreshing varieties of sherbet, best enjoyed on a hot day. The word sherbet comes from the Persian sharbat, itself an adaptation of the Arabic for drink, sharab. Sherbet …