Today we dive into the rich and aromatic cuisine of Azerbaijan—a country where the traditions of Eastern and Caucasian cooking intertwine into unparalleled masterpieces. From tender meat delicacies to sweet layered desserts, every dish here tells its own story.
🍗 Dovga
A light and refreshing yogurt soup with herbs and chickpeas, perfect for a summer lunch. Thick yet delicate texture, tangy-creamy flavor with notes of fresh herbs and a hint of spice. Served cold or warm, often with a piece of bread.
Ingredients:
• Plain yogurt (unsweetened) — 500 g
• Rice — 50 g
• Dried chickpeas (soaked overnight) — 100 g
• Egg — 1
• Sorrel — 100 g
• Spinach — 100 g
• Cilantro — 30 g
• Dill — 30 g
• Mint — 20 g
• Salt — to taste
• Water — 1 L
• Vegetable oil — 2 tbsp
Preparation:
Preparing the chickpeas and rice:
Cook the soaked chickpeas in salted water until tender (about 40-50 minutes). Rinse the rice and parboil for 10 minutes, then drain in a colander.
Making the yogurt base:
In a deep pot, whisk the yogurt with the egg until smooth. Gradually pour in 1 L of warm water, stirring constantly to prevent curdling. Add salt to taste.
Adding greens and grains:
Finely chop the sorrel, spinach, cilantro, dill, and mint. Add the greens to the yogurt mixture along with the cooked chickpeas and rice. Place the pot over medium heat and bring to a boil, stirring constantly.
Simmering the soup:
Reduce the heat to low and simmer the dovga for 15-20 minutes, until the soup thickens and the greens soften. Stir occasionally to prevent burning.
Final touches:
Remove from heat, add the vegetable oil, and let it steep for 10 minutes. The soup should be thick but not too dense—like liquid sour cream in consistency.
Serving:
Dovga can be served warm or chilled. Garnish with fresh mint and serve with lavash or bread.
💡 Fact: Dovga is one of the few dishes in Azerbaijani cuisine traditionally made without meat. It’s considered a symbol of hospitality and is often served at weddings and celebrations. In some regions, a bit of flour is added to thicken it, but the classic recipe skips it.
🥩 Lyulya-Kebab
A classic Azerbaijani kebab made from minced meat, grilled over charcoal. Juicy, aromatic sausages with a golden crust that melt in your mouth. Served with lavash, fresh vegetables, and pomegranate sauce.
Ingredients:
• Lamb (or beef) — 500 g
• Onion — 2
• Tail fat (or lamb fat) — 100 g
• Parsley — 30 g
• Cilantro — 20 g
• Salt — 1 tsp
• Black pepper — ½ tsp
• Paprika (ground) — ½ tsp
• Water — 50 ml
• Lavash — for serving
• Tomatoes and cucumbers — for garnish
• Pomegranate sauce (narsharab) — for serving
Preparation:
Preparing the meat:
Cut the meat and tail fat into large pieces and grind through a meat grinder with a coarse plate. Peel and grate the onion or grind it through the meat grinder. Finely chop the herbs.
Mixing the filling:
In a deep bowl, combine the ground meat, onion, herbs, salt, pepper, and paprika. Add water and knead the filling thoroughly by hand until it becomes sticky and uniform. Cover with plastic wrap and refrigerate for 1 hour.
Shaping the kebabs:
Wet your hands with water and shape the filling into sausages about 10-12 cm long and 3-4 cm thick. Flatten them slightly on the sides for even cooking. Thread 2-3 onto each skewer.
Grilling over charcoal:
Light the grill and wait until the coals are covered with white ash. Place the skewers 10-15 cm above the coals and grill, turning occasionally, for 8-10 minutes. The kebabs are ready when the meat is fully cooked and the surface is golden.
Serving:
Remove the lyulya-kebab from the skewers and serve on lavash, garnished with onion rings, tomato slices, and cucumber. Serve pomegranate sauce (narsharab) on the side for dipping.
💡 Fact: Lyulya-kebab is one of the most popular dishes in the Caucasus, but in Azerbaijan, it’s made with particular mastery. Traditionally, lamb with tail fat is used for the filling, giving the kebab its unique aroma and juiciness. In Baku, there’s a legend that the best lyulya-kebabs are made on Nizami Street, where they’re grilled over special grills with pomegranate wood.
🍮 Sheki Baklava
A classic Azerbaijani dessert made from ultra-thin layered dough with a nut filling, soaked in honey syrup. Crisp layers, delicate sweetness, and the aroma of cardamom make this dish a true masterpiece. Sheki baklava stands out from other types of baklava with its shape and cutting method.
Ingredients:
For the dough:
• Flour — 500 g
• Egg — 1
• Water — 200 ml
• Salt — ½ tsp
• Vegetable oil — 2 tbsp
For the filling:
• Walnuts (or almonds) — 300 g
• Sugar — 150 g
• Cardamom (ground) — 1 tsp
• Cinnamon (ground) — ½ tsp
For the syrup:
• Honey — 200 g
• Sugar — 100 g
• Water — 100 ml
• Lemon juice — 1 tbsp
Preparation:
Making the dough:
In a bowl, mix the flour, egg, salt, and vegetable oil. Gradually add water, kneading the dough until it’s smooth and elastic. Cover with a towel and let it rest for 30 minutes.
Preparing the filling:
Grind the nuts in a blender or meat grinder (not into a powder, but into small pieces). Mix with sugar, cardamom, and cinnamon.
Assembling the baklava:
Divide the dough into 8 equal parts. Roll each part into an ultra-thin sheet (almost transparent) on a floured surface. Grease a baking tray with vegetable oil and place the first layer of dough, brushing it with oil. Repeat with the remaining layers, spreading the filling evenly between each. Brush the top layer with oil as well.
Cutting and baking:
Use a sharp knife to cut the baklava into diamonds or squares. Bake in an oven preheated to 180°C (350°F) for 25-30 minutes, until golden.
Making the syrup:
In a saucepan, combine the honey, sugar, water, and lemon juice. Bring to a boil and simmer over low heat for 5-7 minutes, until the syrup thickens.
Soaking the baklava:
Pour the hot syrup over the hot baklava immediately after baking, distributing it evenly. Let it soak for 2-3 hours at room temperature.
Serving:
Serve Sheki baklava chilled, cut into individual pieces. Garnish with crushed nuts or rose petals.
💡 Fact: Sheki baklava is considered one of the most refined desserts in Azerbaijan and is named after the city of Sheki, where it’s been made since the 18th century. The uniqueness of this dessert lies in using only honey (no sugar) for the syrup, giving it a distinctive flavor. In 2016, Sheki baklava was included in UNESCO’s list of Intangible Cultural Heritage.