The pillars of the table
Plov is the king of the table, with saffron, butter and the crisp gazmag crust. Dolma comes in three forms: vine leaves, cabbage, and the trinity of aubergine, tomato and pepper. Qutab — a thin flatbread with herbs or meat, to be eaten the moment it leaves the saj.
Piti is Sheki’s pride: lamb and chickpea soup slow-cooked for hours in a clay pot called a dopu. Lavangi is the south’s gift: chicken or fish stuffed with walnuts. Sajichi — meat and vegetables singing together on the saj.
A good route is not a list but a rhythm: one museum, one table, one walk.
A sweet finale
And of course Sheki halva — threads of rice flour, nuts and saffron syrup. With it, strong tea is not optional: the Azerbaijani table never ends without tea.
