Kebabs

Chunks of lamb soaked in a sauce of onion, vinegar and pomegranate juice, impaled on a large skewer and grilled on the barbecue – just one of many Azerbaijani kebab combinations! Some are made with lamb or beef, others with chicken or fish. Vegetables such as potatoes, aubergines, green peppers, mushrooms, and tomatoes typically add succulence and flavour. The tika and lula kebabs are the two most popular: tika is made from marinated chunks of lamb, whereas lula is prepared from ground meat wrapped around a skewer.

Other blog posts

Qutabs

Qutabs are a sort of pancake stuffed with different fillings – such as meat, spinach, cheese or pumpkin - and cooked on an iron disk called a saj. In Baku and the Absheron region, qutabs are drizzled with melted butter and served with yogurt and pomegranate. They can also be sprinkled with sumac, rolled into tubes and eaten with your hands. Azerbaijanis often serve qutabs with ayran – a cold yogurt drink mixed with salt and herbs.

Kebabs

Chunks of lamb soaked in a sauce of onion, vinegar and pomegranate juice, impaled on a large skewer and grilled on the barbecue – just one of many Azerbaijani kebab combinations! Some are made with lamb or beef, others with chicken or fish. Vegetables such as potatoes, aubergines, green peppers, mushrooms, and tomatoes typically add succulence and flavour. The tika and lula kebabs are the two most popular: tika is made from marinated chunks of lamb, whereas lula is prepared from ground meat wrapped around a skewer.

Bread

Our deep respect for bread is genuine and heartfelt: we swear by it and never throw it away. A wide variety of breads are baked around the country, the most popular being tandir and lavash. While tandir is greased with egg yolk and baked in a clay oven, lavash is a flat bread, wafer-thin and baked on a saj.

Piti

Sheki’s signature dish started out as a hearty lamb stew for the city’s working class. Now it’s popular throughout the country, although for the most authentic pot of piti you should definitely head to Sheki. Chickpeas, chestnuts, saffron and local spices pack the dish with flavour, but the key element lies in the earthenware pots in which piti is cooked and served. What’s more, this is actually two dishes in one: first you pour the broth into a separate bowl and enjoy as a soup starter and then you pour in the rest for the main course!