Azerbaijan cuisine

Homemade pasta strands, often served with butter or meat sauce.

A hearty soup made with lamb, chickpeas, and rice, often seasoned with saffron and herbs.

Homemade pasta strands, often served with butter or meat sauce.

Grilled or fried fish from Caspian Sea, often served with herbs.

Grilled fish skewers from Caspian Sea, seasoned with herbs.

Hearty lamb soup with potatoes, chickpeas, and chestnuts, often served with pickles.

Grape leaves or vegetables stuffed with spiced meat and rice mixture.

Small dumplings filled with meat, served in broth with herbs.

Round sweet bread with sesame seeds, often eaten during Novruz.

Thin pastry filled with meat and herbs, shaped like half-moon.

Minced meat skewers grilled over open fire, seasoned with local spices.

Long skewers of minced meat grilled over charcoal, seasoned with spices.

Thick noodles topped with fried meat, onions, and sometimes egg.

Herb omelette with eggs, greens, and sometimes walnuts or barberries.

Chicken or fish stuffed with walnuts, onions, and spices, baked in clay pot.

Layered pastry with nuts and honey syrup, diamond-shaped.

Saffron rice cooked with meat, dried fruits, and nuts, often for celebrations.

Thin flatbread filled with meat, greens, or pumpkin, folded and fried.

Meat and vegetables cooked together on a hot iron plate, served family-style.

Sweet crescent-shaped pastry filled with sugar, nuts, and cardamom.