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.

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!

Our most sinfully flavoursome pastry is the famous pakhlava: layers of dough, stuffed with nuts or pistachios, and coated with honey or syrup. Traditionally, it’s eaten during the Novruz holiday together with shekerbura and shorgoghal, but it’s also enjoyed throughout the year. Pakhlava has a distinctive diamond shape, symbolising fire, and differs from region to region. We highly recommend trying the regional variations of pakhlava in Sheki and Guba – two cities famous for their sweets.

Lavangi

In terms of popularity, lavangi stands head and shoulders above Lankaran’s other signature dishes. It’s made with either chicken or fish, which is stuffed with a scrumptious walnut paste along with raisins, onions, and herbs. Given the proximity of the Caspian Sea, the fish lavangi is especially popular, particularly when done with Caspian kutum. For the most delicious results, lavangi should be cooked in foil over hot coals in a traditional tandir oven.