Author, 10 January 2026
Azerbaijan food guide recommends starting with plov - saffron rice loaded with meat, dried fruits, and nuts. Portions are massive, flavors punch hard with dill and mint, black tea’s everywhere.

In a world where East meets West, Azerbaijani culture and cuisine is a fusion of traditions and flavors. Albanian, Turkish, and Iranian dishes melt together, creating a diverse cuisine like no other. Eastern dishes such as dolma and kebabs can be found in most Azerbaijani restaurants, while a variation of Azerbaijan’s popular Dovga, which originated in Iran, is also popular. 

This cultural combination of flavors makes Azerbaijan an excellent destination for foodies and those interested in international cuisine. Discover the unique spin on tradition and burst of flavor that Azerbaijan dishes have to offer through a trip to Azerbaijan.  

What and Where to Eat

Let’s find out what traditional dishes deliver, which local cuisines bring to the table. Also, you’ll know what to eat during the trip from street corners to sit-down restaurants. 

Here’s what actually shows up on menus across the country:

Dish	What’s in it	Where’s it best
Plov	Rice, lamb, saffron, fruit	Sheki, everywhere really
Dolma	Grape leaves, meat, and herbs	Traditional spots
Piti	Lamb, chickpeas, clay pot	Sheki, Baku tea houses
Kebabs	Lamb/beef on skewers	Street vendors, grills
Qutab	Flatbread, greens/meat	Markets, casual cafes

Kebabs run from Tika (cubed lamb) to Lula (ground meat). Grilled over an open flame, served with lavash and pomegranate sauce. Each dish offers a taste of Azerbaijan’s rich culinary traditions, from hearty stews to sizzling street food.

1. Plov (Pilaf)

Plov is the Azerbaijan national dish, commonly served during the holidays, family gatherings, and special occasions. This national dish of Azerbaijan is a unique combination of rice, flatbread, spices, chestnuts, dried fruit, onions, meat (often mutton or chicken), and butter. 

Commonly served as a side dish, plov is created by placing lavash, a thin flat bread, in a pan with butter, then layering it with rice, butter, cooked meat, dried fruit, and more lavash. Resulting in a fragrant and buttery delicacy. Different varieties of plov can be found throughout Azerbaijan, including an Ashgara plov in Baku and Levengi plov, featuring fish, in southern Lankaran. 

2. Dolma

Originally a Turkish dish, Azerbaijan's dolma consists of wrapping rice, minced meat, herbs, dried fruit, and vegetables in a cabbage or grape leaf. Spices commonly used in the dish are dill, mint, or allspice, creating a robust flavor. 

Another version of Azerbaijan dolma is called üç bacı, or "three sisters," where eggplant, tomatoes, and bell peppers are stuffed inside a grape leaf, symbolizing family and unity. 

3. Kebab

A popular and tasty dish found around the world, kebabs are served at most Azerbaijani restaurants and during festive occasions. This classic dish features grilled meats marinated and grilled over an open flame. The result is a juicy and tender piece of meat featuring the fragrant aromas of black pepper, sumac, and saffron. 

Although chicken, lamb, and beef are commonly used, you may find fish variations at locations close to the Caspian Sea. You may see the term lyulya kebab when ordering, which is a mix of lamb or beef mince, onion, and spices pressed into a form, or a shish kebab, which is when chunks of meat are skewered rather than minced. 

Read also: Winter in Azerbaijan: What to Expect When Visiting Azerbaijan in December

4. Qutab

Originally invented in Azerbanji, this traditional Azerbaijani dish consists of a thin flatbread, similar to a pancake, that is filled with meat, herbs, and cheese and then grilled. As Qutab is quick to prepare, affordable, and portable, it has quickly become a popular street food in Azerbaijan. 

Yogurt and pickled vegetables are often served on the side, or as a topping, with an additional crunch and tangy flavor. 

5. Balyg (Fish Dishes)

Due to Azerbaijan's easy access to the Caspian Sea, grilled fish dishes called Balyg have become popular in cities and towns along the coastline. Traditionally prepared on hot coals, this smokey fish preparation has expanded to other methods, such as frying, baking, and grilling. 

Often the fish is filled and seasoned with onions, walnuts, dried fruit, and spices, creating an automatic azeri cuisine, fit for the taste buds. 

6. Shor Gogal

Traditionally and commonly served during the Novruz holiday, shor gogal is a beloved pastry dish filled with a combination of herbs and spices. This slightly tangy pastry has the nickname “sour pie” due to its use of fermented ingredients. Rolled out thin and then shaped as a crescent, some may say this dish resembles a pinwheel. 

Occasionally, rice or meat may be included, adding a complex flavor to the dish. 

7. Piti

A hearty and comforting stew, consisting of slow-cooked lamb, traditionally served in clay pots. To intensify the flavor and add complexity to the dish chickpeas, potatoes, mint, and saffron may be added. The ingredients are then slowly cooked over several hours, creating a deep, hearty flavor. 

In Baku, piti may feature a higher quantity of lamb, while Nakhchivan Piti often features hot spices.  

8. Bozbash

If a comforting bowl of soup is all you need, then bozbash is the right dish for you! This rich Azerbani lamb soup features a variety of vegetables and is cooked till tender. Although the name bozbash originally meant “goat head”, this version is not as popular in Azerbaijan with lamb or beef commonly being used instead. 

Bozbash is commonly served in Azerbaijan households and is served in a communicable bowl, representing community and family. 

9. Dushbara

Azerbaijan cooking is known for its warm comforting dishes and dushbara is no exception. Tiny dumplings filled with minced meat and seasonings are placed in a flavorful broth. The dumplings are made from a simple dough and are often prepared at home. 

Dushbara has become a popular dish in Azerbaijan and is often served during the cooler months. 

10. Baku Pakhlava (Baku Baklava)

An exceptionally sweet dish, baklava originated in the Middle East. Azerbaijan has evolved the original recipe, creating a unique dish that uses Azerbaijani's local ingredients and traditions. This flakey pastry is brushed with butter and layered with chopped walnuts, pistachios, or peanuts and then topped with sweet syrup. 

A shining star of Baku cuisine, this sweet dessert is often served during the holidays. 

Street vs Sit-Down

Street food means eating fast and moving on. Qutab costs pocket change, cooks in minutes on metal domes, and you’re done standing at the cart. Kebabs are grilled when you want - no menus, no seats, no English - just point and pay.Restaurants flip everything. Traditional dishes Azerbaijan offers in sit-down spots - lavangi, dushbara, dovga - take time and space: multi-course service, tea rituals, portions built for sharing. You’ll spend an hour minimum. Street feeds you quickly for $2; restaurants want $15 and your full attention.

What You Should Know

Portions wreck you. Order one dish first. Sharing beats individual plates. What to eat in Azerbaijan depends partly on whether you can handle huge servings. Tea culture’s no joke. Black tea in pear-shaped glasses, sugar cubes you bite then sip. It comes with jam and dried fruits. Happens all day. 

Vegetarians can survive. Ask for Göyerti Qutab (greens), Lobya P+plov, vegetable dolma, and Dovga soup. Most other soups have meat. Drinks: Ayran (salty yogurt), local Gabala wines, sherbets, and pomegranate juice everywhere.

Pack these basics for eating your way around:

• Cash for markets and tiny spots;
• Appetite for big servings;
• Willingness to share;
• Sumac tolerance.

Having these sorted makes it way easier to track down the cuisines Azerbaijan offers, especially outside Baku, where English menus disappear.

Expert Perspective

After multiple visits, the pattern’s clear: Azerbaijan’s food scene rewards risk-taking. The best plov comes from places with no signage. Tea service is a social ritual, not just a beverage - declining it reads as dismissive. Portions are designed for sharing, but locals rarely warn tourists. Vegetarian options exist, but you need to know local names; saying “no meat” doesn’t help. Street food quality consistently outperforms touristy sit-down spots.

Conclusion

Now that your mouth is watering, you are ready to dive into the wondrous and tasty world of Azerbaijani cuisine. Shock your taste buds with the complex flavors, rich broths, and fragrant spices that Azerbaijani dishes have to offer. To try these dishes firsthand, you will need to visit Azerbaijan yourself! 

But before booking the table and starting to pack your bags, check the necessary documents and apply for an Azerbaijan visa. Submit your online visa application easily and securely through our website. This way, you will find yourself dining on authentic Azerbaijani cuisine in no time!