Azerbaijani food incorporates Mediterranean, Iranian, and Turkish flavors. Poultry, mutton, river, and Caspian fish, and also fruits and veggies, are widely available in Azerbaijani foods due to the hilly and subtropical climates. Seasonings and seasonings, along with herbs such as black and green basil, parsley, green onions, dill, cilantro, coriander, mint, watercress, butter, tarragon, allspice, leek, celery, sour cream, and others, are often used. Fresh herbs and vegetables, substantial soups, grilled meats including kebabs, sensational rice pilaf, and sluggish stews are all part of Azerbaijani food. The cuisine in Azerbaijan is flavorful and will undoubtedly be a highlight of your trip.
Azerbaijani food is known for its spices, while Lavangi is an excellent example of this. Though it’s difficult to say when Lavangi initially arose, it’s believed to have developed in Lakaran, Gilan region, and is now popular throughout the country.
In Azerbaijan, lavangi is a popular dish. The most prevalent version is Baliq Lavangi, which is formed of cultural fish including kutum and asp. Toyuq Lavangi, which refers to stuffed chicken, is still well-known, and ducks are indeed excellent replacements.
Piti is a stew that needs to be cooked for at least eight hours to achieve the best results. I recommend that you try this cuisine in Azerbaijan because the flavor and mouthfeel are fantastic. Lamb pieces, chestnuts, garlic, potatoes, onions, peas, and fresh basil are used to make this dish. Many variations use dried plums in the broth to provide a sour note to the dish. Afterward, chickpeas were incorporated into the soup.
The components are placed in a tiny clay pot as well as saturated with water (this provides the dish a unique flavor). After that, it’s cooked slowly in an oven.
In Azeri, “Buglama” implies “steamed,” indicating that this meal is cooked in the juices of its components. In Georgia as well as Azerbaijan, this is also a popular dish.
In a saucepan, the Azerbaijanis will blend onions, bay leaves, tomatoes, peppers, chopped or diced chopped lamb, and therefore only a few quantities of liquid to make the classic Buglama. The pot will be firmly shut and slowly boiled.
Azeri Dolma is made with minced mutton plus rice flavored with spices and herbs and folded in cabbage or vine stems. This kind of Azeri dish includes more than 25 types based on geography and the seasons. In the winter season, Dolma employs vine leaves, during summer, peppers, and eggplants, and during autumn, cabbage leaves.
Unlike the dumplings popular in American cuisine, Azerbaijani Dushbara seems to be more closely related to the oldest dumplings recipe – the Chinese variant. Chopped meat, and herbs, and here are rolled in a flat dough and cooked.
Dushbaras, on the other hand, are known for their diminutive size. It’s an exciting exercise for either the chef or the consumer to fit quite as much Dushbara onto a spoon as possible. This meal is traditionally served in lamb stew with mint, vinegar, wine, and garlic.
Azerbaijani food retains some historical cooking techniques. Traditional ceramic or copper pans are employed, and they impart a distinct flavor to a meal. Sadj is an Azerbaijani meal that is still ready for consumption in a specific pan. In the sadj, meat and veggies are cooked simultaneously, with lamb tail fat added for flavor and taste.
Bozbash is a classic Armenian, Iranian, and Azerbaijani delicacy. It was first prepared in the 19th century, and its name is thought to be a popular phrase “Boz” – light grey – and “bash” – head in Turkish Azeri, that refers to the dish’s color.
Meat bases, potatoes, peas, and native spices like saffron and turmeric make up bozbash. Kufta Bozbash is by far the most famous variant of this meal, which uses a large traditional meatball and just a Bozbash broth with varying tastes depending on the location.