Plov is one of Azerbaijan's most popular foods. Depending on the major materials utilized, it may go by a variety of names. Plov is essentially a rice-based dish. It can be served with a variety of delectable dishes and combinations. Dried fruit plov, mutton plov with onion, chilov plov (bean plov with fish), chicken plov, and shirin plov are all traditional plovs (sweet plov).

Rice (warm, never hot), gara, fried meat, dried fruits, eggs, or fish prepared as an accompaniment to rice, and aromatic herbs are served concurrently but on different platters in Azerbaijani plov. Even when eating plov, rice is not blended with the other ingredients. Many more popular plovs in Azerbaijan include govourma plov (fried plov) and sebzi govourma plov (sebzi is cooked meat or meatballs with greens and onions). Plov is an important Azerbaijani food. It’s been cooked in the country for generations.

Ingredients:

• Moderately fat lamb, shoulder or ribs
• Grain rice
• Vegetable frying oil
• Carrot
• Onions
• Garlic,
• Hot chillies
• Salt
  
  

Dolma is one of Azerbaijan's oldest national delicacies. Fruits and vegetables (apples, peppers, tomatoes, eggplant, quince, pumpkin, cucumbers, mushrooms) as well as meats (lamb, mutton, chicken, fish) are wrapped in fresh or preserved grape, Rumex, hornbeam, and quince leaves. In Azerbaijan, dolma is often regarded as a seasonal food. It is produced with various plant leaves and vegetable species according to the season. Grape leaf dolma can be made at any time of the year. Fresh leaves are given and salted for this purpose during the spring and summer months.

Depending on the stuffing, dolma is categorized into vegetarian, meaty, and mixed varieties. A vegetarian dolma's main ingredients include grains, lentils, greens, and spices. The meaty dolma's stuffing is made up of both fried and uncooked minced beef. Dolma is frequently cut into little pieces. It should be full, but not excessively so. These pockets of sweetness are truly divine when served with a huge dollop of creamy garlic yogurt sauce, or gatyg.

Azerbaijani cuisine is incomplete without dolma. It's a simple, hearty dish that makes use of many of the country's accessible components.

Ingredients:

• Olive oil
• Onions, minced
• Uncooked white rice
• Tomato paste
• Dried currants
• Pine nuts
• Ground cinnamon
• Dried mint
• Dried dill weed
• Ground allspice
• Ground cumin
• Jar grape leaves

Even now, many Azerbaijani dishes are produced using traditional cooking methods. Cooking in copper or clay pots has traditionally given Azerbaijani cuisine a particular flavor. Azerbaijani barbeque is known as Saj Ichi. Lamb is the traditional meat of choice, as it has been for millennia in the country.

After dicing the lamb, cook it in a copper pan over hot coals with cubed potatoes, eggplant, bell peppers, onions, and tomatoes. This delectable dish goes nicely with Ayran, an Azerbaijani-Turkish drink comprised of water, yogurt, and salt that is incredibly refreshing and healthful.

Ingredients:

• Lamb
• Onion
• Saffron
• Thyme,
• Clarified butter or ghee
• Sweet peppers
• Tomato
• Herbs
• Salt and black pepper to taste
  

Piti is a lamb and chickpeas-based liquid sauce. It is prepared in the oven in individual crocks with a glazed interior (called piti in Turkic languages). It's cooked utilizing a slow, unique cooking procedure that's been passed down through the centuries. The soup has a distinct, peculiar flavor. Piti's main and indispensable ingredients are lamb, chickpeas, and roasted chestnuts. To add flavor, you can also add veggies, plums, or quince. Piti is served in a crock with an extra plate for "disassembling" the meat and the liquid portion with vegetables, which can be eaten separately as a first (vegetable soup) and second (meat) course meal.

Piti is customarily slow-cooked in a ceramic pot for 5-6 hours to optimize the strong taste. Only piti served in this manner yields such a luscious, delectable dish. Piti goes well with a variety of foods. Many Azerbaijanis enjoy eating it with thick slices of bread because it is a soup. Piti, on the other hand, can be enhanced with a variety of extra ingredients. This dish goes nicely with mashed chickpeas, tender meats, plums, and chestnuts.

Ingredients:

• Lamb;
• Onions;
• Tomato;
• Quinces;
• Potatoes;
• Dry peas chickpeas;
• Mint;
• Salt pepper;
• Black peppercorns.

In Azeri, Buglama means'steamed,' alluding to the lamb simmering in its own juices for almost two hours over a low heat. Lamb pieces are cooked with onions, tomatoes, peppers, black pepper, and bay leaves in a modest amount of liquid in this hearty recipe. Buglama can be cooked using fish, chicken, beef, or even tofu if you're a vegetarian.

This meal is typically prepared over an open flame. It is typically prepared by families who have left the city for the weekend to spend time in nature.

Buglama goes well with choban salaty (a'shepherd's salad' made up of fresh summer vegetables such as cucumber, tomato, green, and bell pepper, as well as greens such as coriander, dill, mint, basil, and white goat cheese). This is a nutritious, hearty Azerbaijani meal that Azerbaijani families like preparing and eating.

Ingredients:

• Lamb,
• Onions,
• Tomato,
• Sweet peppers,
• Potato tubers,
• Bunch parsley,
• Red pepper,
• Salt

Azerbaijani patty pies are known as Gutabs. They can be stuffed with a wide range of greens, vegetables, meat, or cheese. Gutab is traditionally made into a crescent shape (semicircle). This delectable dish is often prepared on a huge circular metal griddle known as a'saj.' It is accompanied by sumac and yogurt. Gutabs are made using a variety of meats, including camel, in Azerbaijan.

Gutabs are referred to as "Azerbaijani fast food" by locals because they are items that are traditionally purchased on the go. It is available for purchase and consumption in Baku and the surrounding areas. They're sold as appetizers in supermarkets, street vendors, cafés, and even high-end restaurants.

Ingredients:

• Flour,
• Salt
• Beef or Lamb,
• Onions,
• Sour fruit paste
• Fresh pomegranate

Lavangi is a filled fish, duck, or chicken dish baked in the oven with walnuts, onions, and various seasonings. Fresh and delectable kutum, asp, or carp from the Caspian Sea are used in fish-based lavangi. Caviar is a popular filling, and white fish can also be utilized.

Dried cherry plums, raisins, sour prunes, or "narsharab" (pomegranate juice syrup), and vegetable oil are among the other stuffings. Lavangi is a delectable Azerbaijani dish with a variety of flavors derived from various fruits and spices. It's undoubtedly a must-try in Baku.

Ingredients:

• White fish o chicken
• Onion
• Walnuts
• Sour paste
• Dried sour plums
• Pitted
• Fresh pomegranate seeds
• Salt
• Pepper
  
  
  

Kebab is a cooked meat dish, with its origins in Middle Eastern cuisines. Azerbaijani kebabs and shashliks come in a variety of flavors. Different types of marinated minced or chopped meat, fish, or chicken are used to make kebabs. The luscious morsels of meat are then coupled with a variety of veggies, and everything is strung onto the skewer. The kebabs are finally grilled over an open fire.

Azerbaijini kebabs have a rich, roasted flavor as a result. They're served with lavash and diced onion on the side. One of the most popular kebab options is lule kabab. Lemon, salt, spices, and herbs are blended into this minced lamb kebap.

Ingredients:

• Mutton
• Gonion
• Fresh onion
• Parsley and basil
• Sumakh
• Narsharab
• Salt
• Pepper

Mangal salaty is a vegetable salad that is frequently served with kebabs. This cool Azerbaijani dish is made with a variety of ingredients. Peppers, tomatoes, eggplant, red onions, herbs, sunflower or olive oil, and garlic are just a few examples. The vegetables are traditionally grilled on skewers on a mangal (Caucasian-style grill), then chopped and combined with minced garlic, olive oil, and fresh herbs such as cilantro, dill, or basil.

This Azerbaijani salad is light and tasty. It goes well with crusty toast and makes a fantastic breakfast when served with eggs.

Ingredients:

• Ingredients:
• Eggplant
• Tomato
• Bell Pepper
• Hot Pepper
• Onion
• Garlic
• Coriander
• Dill

Dushbara is an Azerbaijani delicacy of meat-filled dumplings cooked in a delicious lamb broth. Every woman in the country is expected to know how to make the dumplings as small as possible, so that at least ten of them can fit in a tablespoon, according to local conventions. Each dumpling is meticulously sculpted into little hat-like shapes by hand. Dushbara is commonly served with crushed garlic, vinegar, dried mint, or yogurt.

Flour, eggs, salt, and water are used to make the dough for these little dumplings. The filling is often made with ground lamb, onions, salt, and pepper, and the broth is usually enhanced with saffron. Dushbara is ready to eat when the dumplings are tender, and it's best served with fresh mint on top. In Baku, people often challenge each other to try and fit as many dushbara onto the spoon as they can!

Ingredients

• Ground Beef
• Onion
• Handful Dill
• Turmeric
• Flour
• Yogurt
• Egg
• Splash Water