Culinary gateway to the East

by Patricia R. Davis

Azerbaijan’s records with flavor are going to return more than 2,000 years.

Poised between East and West, in a top region on Silk Road routes, buyers exceeded right here for centuries, bringing spices, ingredients, and culinary impacts. Today, Azerbaijan’s delicacies have an Eastern part, rubbing shoulders with dishes from its buddies Iran and Turkey. The local take on the kebab and pilaf is rich and pleasurable. However, there’s additionally an abundance of fresh, wholesome fruit and greens to be loved.

Culinary gateway to the East 3

Here’s our guide to foods and drinks in Azerbaijan.


It may seem counterintuitive, but in the summer season warmth, Azerbaijanis love to drink hot tea, which is assumed to assist the body in cooling off clearly. Even amidst the blooming espresso way of life, most Azerbaijanis still start their day with tea. Tea is constantly prepared in the regions with keklikotu (oregano) or cinnamon. While the water is boiled on a samovar and heated through the burning tree branches, the water is infused with the woods’ unmistakable aroma.

Azerbaijani breakfast

While meal practice can also vary around the United States of America, with neighborhood twists regularly introduced to the standard interpretation, breakfast is pretty equal in all a part of the u. S. A., A huge sort of colorful component, orbits across this display’s celebrity: freshly baked tender bread. Whether it’s honey and cayman (a thick cream), goat’s cheese, butter, or scrambled eggs with tomato, the crispy bread is a welcome companion to all those meal mixtures.

When getting ready scrambled eggs with tomato, the finely minced tomatoes are fried first until the pan’s scorching with juice. The eggs are added, and the dish is taken off the stove with a consistency greater liquid than everyday scrambled eggs.

Served in a small pan, the dish is eaten, employing the tender bread into the savory combination of egg and tomato. The saltless goat cheese at the facet is there to remove saltiness and stability from the palette. Alternatively, Kuku is a pie-looking omelet, a superb choice for individuals who like greens. Fresh coriander, dill, and inexperienced onions are finely minced, mixed with five or six eggs, and then fried in the pan until crispy.


Regarding street food, Azerbaijan is well-known for doners — Turkish-fashion meat sandwiches –but qutabs are a lighter choice. Made in lavash (a thin flatbread), the classic qutab is packed with minced meat; the vegetarian model can also include pumpkin or fresh herbs along with spinach, cilantro, onions, and dill, folded in a moon shape and fried on a flat pan without oil.

The soft-targeted and crispy-edged qutabs are then sprinkled with sumac, the brilliant berry-colored tangy spice, and fresh pomegranate seeds (when in season). Meat and herb qutabs are served with ayran, foamy sour milk, water, and salt. There’s also a smaller-sized version of qutab packed with minced camel meat for proper gourmands, known as joint qutab.

Mangal salad

Particularly deserving of attention amongst salads is mangal salad. The call originates from how the main elements — eggplant, bell pepper, and tomato — are roasted on a mangal, a Caucasian-fashion grill. After the roasted veggies are chopped, onions, cilantro, dill, olive oil, and crimson basil — a forte in Azerbaijan — are delivered and mixed collectively. The salad is commonly served bloodless as an aspect of the beef kebab and is believed to assist with the heavy meats’ digestion.


This bitter milk-primarily based soup may be served warm and bloodless depending on the season and also incorporates rice, a handful of chickpeas, and a diffusion of finely minced veggies. While it’s truthful about the ingredients, the preparation requires the chef to stir the elements to prevent the rice from sticking continuously.

Living chook

The living hen may resemble a widespread grilled fowl on the outside, but it hides a delicious mystery. The stuffing consists of fried onions, roasted walnuts, raisins, dried plums, dried pitted. Cornelian cherries are all minced and mixed right into a paste. The walnuts’ richness and the plums’ tanginess make it a need-to-try combination.

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