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.
Other blog posts
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.
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!
Shekerbura is another irresistibly sweet pastry. Shaped like a half moon with elaborate exterior patterns made using special mini tongs, the inside is filled with ground almonds, hazelnuts, walnuts and sugar. The tastiest shekerbura is so soft that it disintegrates immediately in the mouth! Like pakhlava, it’s one of the symbolic sweets of the much-loved Novruz holiday, during which family and friends join forces to bake them together.
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.