Azerbaijan cuisine in composition and diversity of dishes is one of extremely tasty and healthy cuisines. It is characterized by an abundance of a variety of meat (lamb, beef, and poultry) and fish (starry sturgeon, sturgeon) and vegetable dishes, complemented by aromatic herbs and spices, as well as beautiful appearance.
Dolma is a dish made of the vegetables or leaves (often of grape) stuffed with meat. The stuffing is usually prepared using rice and meat. Dolma is common in the cuisine of the peoples of Transcaucasia and Asia Minor.
Dovga is another dish of Azerbaijani cuisine, which you should certainly try. Dovga is a yoghurt-based soup. Dovga can be served both hot or cold. Traditionally dovga is cooked with meatballs, which are boiled and added separately. Nowadays, however, it is rare to find dovga with meatballs in cafes and restaurants. We recommend trying cold dovga on a hot summer day.
Plov is a rice dish, very common in Muslim countries, including in the Caucasus and Central Asia. Depending on the countries, plov has its own characteristics. In Azerbaijan plov is prepared with chicken, mutton, fish, as well as milk. Also plov is prepared with dried fruits and chestnuts. You can taste this dish in the restaurants of national cuisine in Baku.
Qutab is a dish of Azerbaijani national cuisine made from dough. Qutab is a thin stuffed patty in the shape of a crescent made from unleavened dough. Meat, greens, pumpkin, pomegranate seeds, cheese, and onions can be used as stuffing. Qutab is mainly prepared in spring and autumn, but you can enjoy qutab in summer as well.
Lamb (or lamb tripe) is often used as a meat stuffing, in the past qutab was also made with camel meat; this method was mainly used in the Absheron peninsula. You can taste qutab in the numerous cafes and restaurants offering dishes of national cuisine. Qutab is commonly sold by the piece.
Lavangi is mainly common in the southern part of Azerbaijan. Lavangi is prepared from finely grated onion, ground walnuts, Turshu (Eastern spice from cherry plum), and other seasonings (salt, pepper, and so on). Caviar is added in the case of fish. Chicken or fish is stuffed, and then sewn, and then the entire dish is baked in the tandoor. The portion includes chicken (or fish) and lavangi separately.