Azerbaijani cuisine: 7 dishes you must try
From saffron plov to Sheki halva — the seven pillars of the Azerbaijani table, with notes on where to try them.
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.