Azerbaijani cuisine is rich and diverse, reflecting the country’s geographic and cultural influences from the Middle East, Caucasus, and Central Asia. Here are some of the key highlights:

1. Main components:

 – Meat: Lamb, beef, and chicken are commonly used in various dishes.

– Grains: Rice and wheat are the main ingredients. And rice is a key ingredient in many traditional dishes.

– Vegetables and Herbs: Fresh vegetables, herbs, and leafy greens are essential. Including eggplant, tomato, chilli, coriander, cumin and mint.

 2. Popular menu:

 – Plov (pilaf): a famous dish made from rice, meat, saffron, various herbs and spices.

 – Dolma: grape leaves and vegetables or stuffed with herbal mixture into rice and meat.

 -Kebab: Sliced ​​and grilled meat. It is often marinated with herbs and spices.

 – Piti: Slow-cooked stew Made with lamb, chickpeas and vegetables, it is traditionally cooked and served in a clay pot.

 – Lavangi: Stuffed chicken or fish dish They are often stuffed with a mixture of nuts, onions, and herbs.

 3. In bread and pastries:

– Tandir Rotika: Traditional bread baked in clay eggs is called Tandir.

 – Gutab: Dough that is rolled into thin sheets. Stuffed with ingredients such as meat, cheese, herbs, etc., then folded and baked in a pan.

 4. Soup:

 – Dowga: A sour milk soup with herbs, rice, and sometimes small meatballs.

 – Khashah- a delicious soup made from boiled beef and lamb. It is often eaten as a traditional winter food.

5. Desserts and Desserts:

 -Pakhlawa (baklav): a sweet dessert made from layers of filo dough. stuffed with chopped nuts Add sweetness with honey or syrup.

– Shakerbura: A sweet dessert filled with crushed nuts and sugar. This is usually prepared for the Novruz holiday.

– Goggles – Hidden past