A unique national cuisine of Azerbaijan

One of the most intriguing cuisines in the East is that of Azerbaijan. It stands out for its wide variety of meals made with meat, fish, and vegetables and enhanced with flavored herbs and spices. Even the most seasoned gourmands who travel to Azerbaijan have become devoted supporters of the local food. Azerbaijani cuisine features innovative and distinctive ingredients and dishes.

The most common ingredients in Azerbaijani cuisine are mutton, beef, and chicken. Like other Muslims, Azerbaijanis abstain from eating pork. Here, dishes with chopped meat and undoubtedly fish—especially starred sturgeon—are popular. The abundance of veggies in Azerbaijani food is well known. Additionally, several spices are used here. Saffron is particularly well-liked in Azerbaijan, where it is utilized in over 50 traditional cuisines. The Azerbaijanis favor long bread and lavash (flat bread), which are baked in tandoors, among other bakery delicacies.

There are famous foods unique to each region of the nation. It is a levengi (chicken or fish packed with minced nuts and spices) in Masally and Lenkeran, a piti (a national soup made of mutton cooked in a lidded clay dish in stove), and halva (an oriental sweet made of sugar, nuts, or seeds) in Sheki. You won't find any other bread or gutab like the ones in Gusar, which are thin half-moon patties composed of wheat and water paste and filled with meat, herbs, pumpkin, pomegranate grains, cheese, and onions.