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.

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.

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!

This completely unique meatball dish hails from Nakhchivan and is named after its massive size, which will amaze even the most experienced travellers: this is the biggest and heaviest of all the kufta meals in Azerbaijani cuisine and way too much for just one person. The dish is prepared from a full chicken stuffed with a boiled egg and covered by a mix of minced beef and fatty mutton which is rolled into a giant ball, cooked and served with boiled potatoes.