Azerbaijan
Azerbaijani cuisine, an integral part of the cultural heritage of Azerbaijan, is a vibrant and diverse culinary tradition that reflects the country’s historical influences and geographic diversity. The cuisine is renowned for its rich flavors, aromatic spices, and the use of fresh, locally-sourced ingredients. Nestled at the crossroads of Eastern Europe and Western Asia, Azerbaijan boasts a unique culinary identity shaped by Persian, Turkish, Georgian, and Russian influences. The country's varied landscape, from the fertile valleys of the Caspian Sea to the rugged mountains, provides a bounty of produce, meats, and seafood that are central to Azerbaijani dishes. Central to Azerbaijani cuisine is the use of herbs and spices such as saffron, sumac, dill, and coriander, which impart a distinct aroma and flavor to the dishes. Fresh herbs are often used both as ingredients and as garnishes, with parsley, basil, and mint commonly featured. The cuisine also relies heavily on a variety of dairy products, including yogurt, which is used in soups, sauces, and beverages. One of the most iconic dishes of Azerbaijan is plov, a fragrant rice dish often cooked with saffron and a variety of ingredients such as lamb, chicken, dried fruits, and nuts. Each region in Azerbaijan has its own version of plov, showcasing the diversity within the country’s culinary traditions. Kebabs and shashliks, skewered and grilled meats, are also popular and are typically marinated in a mixture of yogurt, onions, and spices before being cooked over an open flame. Azerbaijani cuisine features a variety of bread, with tandir bread, baked in a traditional clay oven, being a staple in many households. Bread is often served with butter, cheese, and honey, or used to accompany hearty stews and soups. Dovga, a yogurt-based soup with herbs and rice, and piti, a slow-cooked lamb and chickpea stew, are examples of traditional Azerbaijani soups that offer a comforting and flavorful experience.
