AzerbaijanWhat to eat in Azerbaijan: top 10 dishes
Traveling to Azerbaijan? These are the ten dishes it is best known for, from everyday staples to festive classics, with a short background and a tip on where and when to eat each one. Ranked by how widely they are known around the world.
01Piti
Piti is a soup in the cuisines of the South Caucasus and its bordering nations, and is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages).
Travel tip Piti is served in an individual clay pot at traditional restaurants, especially in Sheki and the north. It is usually eaten in two steps: first the broth with bread, then the meat and vegetables.
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02Stuffed peppers
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce.
Travel tip In Azerbaijan, stuffed vegetables are part of the dolma family and are mostly home cooking. Look for them in restaurants serving traditional food, usually with yogurt on the side.
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04Dovga
Dovga (Azerbaijani: Dovğа) is an Azerbaijani soup made from plain yoghurt and herbs. Traditionally, it is served as a wedding soup and is introduced between courses of meat, intended to boost digestion. Dovga is a soup that is cooked with a variety of herbs.
Travel tip Dovga is a yogurt and herb soup served warm, especially in colder months, and also at festive meals. Some regions make a cold version in summer, so ask what is available.
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05Levengi
Levengi, levangi, lavengi or lavangi is a stuffing, typically for baked fish or poultry, in Talysh cuisine. Typical ingredients include onions, walnuts, and dried fruit stuffed into poultry or fish. Levengi is usually prepared for Nowruz (Iranian New Year).
Travel tip Levengi is a stuffing typically made for Nowruz, the spring new year, and is especially associated with the Lankaran and Talysh area in the south. It is most often a home or special-occasion dish, so try it at holidays or traditional restaurants there.
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07Chigirtma
Chigirtma (Azerbaijani: çığırtma) is an egg dish of Azerbaijani cuisine. The name chigirtma (çığırtma) means that it includes eggs. Chigirtma literally means in Azerbaijani “screaming”.
Travel tip Chigirtma is a quick, homey dish served at breakfast or lunch, and you can find it in traditional restaurants. Eat it with fresh bread and herbs on the side.
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08Sheki halva
Sheki halva or Sheki pakhlava is a type of dessert specific to the Sheki region of Azerbaijan.
Travel tip Sheki halva is a specialty of the town of Sheki and is sold at local sweet shops there. Pair it with a glass of strong tea, and it also makes a good gift to take home.
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09Badambura
Badambura is an Azerbaijani sweet pastry, usually eaten as a dessert, especially when celebrating Nowruz. It consists of several layers of soft, flaky dough and is filled with almonds, sugar and cardamom. It is also topped with powdered sugar.
Travel tip Badambura is a sweet pastry that is especially common around Nowruz in March. It is also found in bakeries and sweet shops, where it goes well with tea.
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10Doghramaj
Doghramaj (Azerbaijani: Doğramac) or Ovdukh is a cold Azerbaijani and Tat soup. It is a version of the Russian soup Okroshka, with minor differences separating the two, and similar to another warm soup from the territory of Azerbaijan, Dovga.
Travel tip Doghramaj is a cold, refreshing soup eaten in the warm months. Try it as a light lunch in summer, often with bread.
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