Traditional Azerbaijani food to try

Azerbaijani cuisine is a rich blend of flavors and textures, with traditional dishes that reflect the country’s diverse regions and cultural influences. One of the most famous dishes is plov, a fragrant rice dish typically made with saffron, vegetables, and meat, such as lamb or chicken. Plov is often served with a side of kebab, a dish of skewered, grilled meat, usually lamb or chicken, which is marinated with aromatic spices. In Baku, visitors can find a wide variety of plov variations, often accompanied by piti, a hearty lamb stew that is slow-cooked in a clay pot with vegetables and chickpeas. Another must-try dish is dolma, grape leaves stuffed with a mixture of rice, minced meat, and herbs, which is common throughout Azerbaijan. The use of fresh herbs like dill, mint, and coriander is key to the vibrant and fresh flavors of Azerbaijani dishes.

For a truly traditional experience, travelers should also try khachapuri, a savory bread stuffed with cheese and egg, which is a popular snack in the southern regions of Azerbaijan near the Talysh Mountains. Sheki, known for its rich culinary heritage, offers unique regional dishes like sheki halva, a sweet dessert made from nuts, sugar, and flour. Baku is also home to many delicious seafood dishes, given its location on the Caspian Sea. One popular choice is caviar, a delicacy often served with thinly sliced bread. The food in Azerbaijan offers a mix of fresh ingredients, fragrant herbs, and spices, making it a culinary journey that reflects the country's diverse cultures and landscapes.