Lavangi

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.


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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.

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!

Arzuman kufta

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.

Lavangi

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.