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regional culinary traditions Discover the flavors of Azerbaijan

Azerbaijan is a nation known for its hospitality – especially when it comes to food. With a rich culinary offering shaped over the centuries, each region has its distinct flavors to cook up for friends and visitors alike.

qutabs Baku’s culinary staple

One local delight that is enjoyed in the capital city, Baku, and its surrounding villages is qutabs (sometimes spelled ‘gutabs’), a type of flatbread that can be enjoyed stuffed with fillings such as mixed herbs, meat, pumpkin, cheese, and chestnut. This popular dish is found in many restaurants, and in Baku's old town, you can even take a qutab-making masterclass. While some of these classes need to be organized by a guide, at some restaurants you can request a lesson at any time.

Lankaran a wealth of tasty traditions

The Lankaran region sits in the subtropical south of Azerbaijan, between the Caspian Sea and the Talish mountain range. The food is as diverse as the cultures which live in the area, with one of those popular dishes being lavangi, a chicken or fish stuffed with walnuts, onions and plum paste. It is then cooked in a traditional tandir. Plov is another meal to try. Known as a celebration dish, there are many different versions, though the regional Talish dish features a fragrant mix of long-grain rice, apricots, plums, chestnuts, and raisins. For something sweet, try külçə. The Lankaran recipe features a round dough filled with purified butter, flour, eggs, sugar and cardamom. Pair it with an armudu (a classic pear-shaped glass) of hot, Azerbaijani tea.

the fresh flavors of Nakhchivan

The Autonomous Republic of Nakhchivan, a region separated from the main territory of Azerbaijan, has its own unique customs and cultural dishes. Lamb plays a key part in this, as do fresh herbs, fruits, and vegetables. Common flavor combinations include meat with preserved lemons and apricot, as well as grape juice or pomegranate, particularly in lamb qovurma.

For a lighter bite try a Dürmək, which means ‘to be wrapped’ – which is sliced in circles and can be enjoyed as dessert. Another local treat is çöçə, a baked and filled dough, flavored with walnuts and turmeric.

The town of Ordubad is known for its honey-soaked 40-egg omelets and its flavorsome lemons that are famed for being the most delicious in Azerbaijan. Other locally grown fruits such as figs, apricots, peaches, and pears are dried and sold in the thriving traditional bazaars – a fantastic way to experience local culture and flavors.

piti the two-course dish

Piti is one of the first dishes the Azerbaijani people will recommend to visitors. It originated in Sheki, in the Northwest of the country, and is made with lamb, chickpeas, chestnuts, and spices. Uniquely, it’s a meal that is served as both a starter and a main course; the broth that’s produced while the dish is cooking is first served with tandir bread crumbs. What’s left in the pot is then thoroughly mashed with a toxmaq (a traditional wooden stick) before being served with onion and sumac as a mouthwatering main course.

a wine for every meal

Of course, a good meal comes with wine, and Azerbaijan serves you well on this front, too. The region of Goygol, known for its lush green forests, national parks, and spectacular lakes is also one of the centers of wine production in the country. The Xan 1860 winery, is one of the region’s oldest and was founded in 1860 by Germans who settled in the area when it was known as Helenendorf. The wine is still produced in the same Germanic tradition that the founders originated. For a different sort of wine experience, try the local red wine, made with Madrasa. A grape variety that is endemic to Azerbaijan and is named after the village it originates from. Pair it with an Azerbaijani kebab for the ideal flavor combo.

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