Tea

In Azerbaijan, tea is synonymous with warmth and hospitality. Tradition dictates that you should never allow a guest to leave your house without having offered it. Tea ceremonies have evolved over centuries to include their own rites and rituals. We serve our tea in a special pear- shaped glass called an armudu, often together with lemon and sugar, honey, jam, nuts and sweets. Black tea is the most popular.

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Dolma

Dolma is a dish traditionally made of grape leaves stuffed with various fillings of meat and rice, enriched with herbs or nuts. Its name comes from the verb ‘dolmaq’, meaning ‘to stuff’ in Azerbaijani. The ingredients vary from region to region and depending on the time of year. For example, in summertime, stuffed aubergines or tomatoes are also considered dolma dishes.

Plov

Made of rice mixed with herbs, dried fruits, meat or fish and other local ingredients, plov (pilaf) is a dish that can never get boring! It comes in all varieties and is always around during any Azerbaijani holiday. Some of the most popular types are fisinjan (with ground meat in a pomegranate and nut sauce), shirin (with raisins and dried apricots), and shah, which is encased in layers of buttered lavash bread.

Dovga

This classic Azerbaijani soup is a healthy concoction of yoghurt, herbs (coriander, dill and mint) and rice. Served hot in winter and cold in summer, sometimes in a glass and sometimes in a bowl, dovga can differ across the regions and is regularly on offer at important ceremonies and celebrations. This is a great choice for vegetarians!

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!