The Azerbaijani cuisine has long won recognition both in the East and in Europe. It was written in ancient written sources by famous historians and travelers. The history of art to create recipes in Azerbaijan goes back centuries, is based on the vast experience of hereditary chefs are still present today. No wonder our country is famous as the land of centenarians. Scientists explain this phenomenon due to favorable climate, lifestyle, organic food and the principles of good nutrition. The most sophisticated gourmets who come to the country from around the world, have the taste and aroma refinement dishes of Azerbaijani cuisine. It is no secret that the culinary arts of Azerbaijan enjoy continued popularity. Exclusive Azerbaijani dishes - dolma, bozbash, bozartma, chikhirtma, khashil, piti, pilau govurma - are included in the national menu of numerous peoples of the Caucasus.
Baku-Absheron region’s cuisine
Baku-Absheron cuisine differs in its diversified and high quality dishes. Gutab (especially gutab made of camel meat), dushbara, khangal, gurza, khamirashi are well-known among them. The pilau made of mutton and mixture of chestnut and dried cherry-plum, chighirtma pilau with mixture of cooked chicken, egg and limon juice and other types of pilau are deemed the lovely dishes of citizens of Baku city. Kababs made of mutton, chicken and fish are well-known as well. Sweets of Baku cuisine are of high quality. Here one can find pakhlava, shakarbura, goghal, sharbets, malt halva, etc. These sweets are traditionally baked in Novruz Bayram celebrated on the occasion of spring. Mashtagha settlement is famous for its tea with saffron.
Ganjabasar region' cuisine
When speaking about Ganja cuisine, we may cite such sweets as firni, pakhlava, zilviya, nazik, as well as Ganja dovga, as an example. Ganja pakhlava is made usually on the eve of Novruz Bayram in different cities and regions of the republic, engagement and wedding ceremonies. Ganja pakhlava differs from the others made in other regions with its size and spices added to it. Ganja pakhlava is usually made in copper tray and cooked on the cinder and cut as rhombus in big pieces.
Nakhcivan region’s cuisine
Nakhchivan has a rich cuisine and high hospitality customs.It is impossible to imagine the meal without bread in Azerbaijan, as well as in Nakhchivan. So, you can find here high quality bread: tandir lavash, galin, dastana, komba etc. Parcha bozbash, kufta bozbash, cholmak piti, bozartma, chighirtma, dolma, kabab, khash, arishta, umaj, etc. constitute the Nakhchivan cuisine. The main dish here is pilau. The garnish for pilau varies and is made using mutton, beef, chicken, dessert (nut, hazelnut, and chestnut), dried fruits (apricot, plum, cherry-plum etc.) Nakhchivan cuisine is famous for its batter dishes such as arishta pilau, umaj pilau, halvas made by wheat and rice flour, khashil and guymag. Sudashi, bulama, gatigashi, gatiglama, dovga, ayranashi, gurutashi etc. made by milk and milk products have special place in Nakhchivan cuisine. Nakhchivan cuisine is famous for its different sherbets, juices, marinade and salads along with dishes. The peculiar sweets of Nakhchivan - Ordubad fried eggs and pakhlava, shakarbura, various kata, bukma etc. are also wide-spread. Ordubad region differs for some peculiarities. It is known with nut, flower and aubergine jams, as well as dishes such as mash soup, alana-basdig, lavash and dried fruits. Mash soup is one of the most famous dishes of Ordubad region. Mash bean and fresh bean (green bean) are mostly used in Ordubad. These dishes are cooked with fresh mutton in summer and with govurma in winter. Govurma is the mutton cooked in its fat. Fried mutton is put to kettle or buckets in its fat and stored in a cool place. Govurma is added to both dry and fluid meals. It tastes extraordinarily and deliciously.
Guba- Khachmaz region’s cuisine
This region is rich with fresh fish and other food stuffs. “Guba tikhmasi” is the most famous dish of its cuisine. One of the famous dishes is “Halimashi”. This dish is made of wheat and meat. It is served with butter and cooked generally in winter. Different ethic nations live in this area. The customs and traditions of the nations are similar. In some villages in Guba and Gusar the most distinguished tradition is to give honey to a bride on the wedding day of. This is considered to be a sign of gift.
Lankaran region’s cuisine
The region which is deemed to be the land of long lived people is world-wide famous for its generous and hospitable people, rich cultural and historical traditions, unmatched cuisine and folk art. The region is the only area in the republic where zebun are cultivated. Different rice types such as anbarbu, akula, chilayi, reyhani, white chila, red chila, beybu, mazandarani, etc. are cultivated in this region in the old times. Along with rice you can find here paddy subtropical fruits such as feijoa, lemon, mandarin and japan date. Dishes made of rice and fish rank high amid regional dishes. Pilaus of various types (“dashma -pilau”, “suzma-pilau”, “pumpkin-pilau” etc.) and various lavangi (fish lavangi, chicken lavangi) are wide-spread here.
Shaki-Zagatala region’s cuisine
Shaki- Zagatala region is known for its very rich cuisine. Shaki is famous for its Shaki pitisi, Shaki halvasi, Shaki pakhlavasi and sweets.The dishes are prepared to a guest according to season. In Shaki they lay a tablecloth in accordance with the season. Shaki people make pilau according to season as well. They make pilau with minced-meat in winter, with funnel in summer and with chighirtma in autumn. Regional dishes of Gakh, Balakan and Zagatala regions differ from other regions of Azerbaijan, including Shaki. People used to prepare “dolma” or jerked meat to store meat in winter. “Sulhullu”, “sikhma” etc. are specific dishes of these regions. Gabala cuisine differs for its pickles. White cucumber, medlar and cherry-plum pickles decorating the meals concern to this region.
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