What to Eat in Baku: 12 Azerbaijani Dishes to Try

Azerbaijani cuisine means generosity, fresh herbs, lamb, chestnuts, pomegranate and saffron. Here are the dishes to try first.

Mains

1. Plov — the festive centrepiece with over forty varieties; the showstopper is shah plov in a crisp lavash crown.
2. Dolma — minced meat in vine leaves or in the "three sisters": pepper, aubergine and tomato.
3. Dushbara — broth with tiny dumplings; tradition says 10–12 should fit on a spoon.
4. Piti — lamb, chickpea and chestnut stew in a clay pot, the pride of Sheki.
5. Lula kebab and shashlik — grilled over coals, with lavash and sumac.
6. Sabzi govurma — lamb stewed with herbs.

Starters and pastries

7. Qutab — thin flatbreads filled with herbs, meat or pumpkin.
8. Dovga — a yoghurt and herb soup served hot or cold.
9. Gurza — small plaited dumplings.
10. Cheese, herbs and lavash — on every table.

Sweet

11. Pakhlava and shekerbura.
12. Tea with jam to finish every meal.

Tip

In winter order dushbara and khashil; in summer dovga and herb dishes. Portions are big — share to try more.