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Traditional Baku Food

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Cuisine is an integral part of any local culture, and no trip to Baku is complete without tasting the traditional Baku food. This directory offers information about the traditional dishes and drinks available in Baku to help visitors better understand the local food culture and make an informed decision when trying them.


  • Black caviar: fish roe that is a gourmand dish.
  • Churek: sweet, flat bread.
  • Dried fruits: fruits in which the original water content is removed through sun drying or other methods.
  • Fried aubergine: fried sliced aubergine, often dipped in beaten egg and flour.
  • Kaymak: a creamy dairy product, similar to clotted cream.
  • Pita: a round pocket bread.
  • Tandoor bread: a type of bread baked in a clay oven called Tandoor, hence the name.


  • Borsch: a soup made mostly from beets.
  • Dovga: a sour milk soup with greens.
  • Dushbara: soup with lamb filled dumplings.
  • Kufta bozbash: a soup made with peas and meatballs.
  • Ovdukh: soup similar to okroshka, made with yogurt, cucumbers, herbs, sometimes egg and meat.
  • Piti: soup prepared in the oven in individual crocks, made of mutton and vegetables.
  • Sulu khingal: soup with home made noodles or pieces of dough.
  • Umach: a specific soup made with floury drops.


  • Salad Olivier: a salad made of diced potatoes, vegetables and meats bound in mayonnaise.

Main courses

  • Balıq: skewered and grilled as a kebab fish.
  • Bozartma: stewed lamb or mutton with onions.
  • Cabbage roll: stuffed cabbage leaves.
  • Chiburekki: a fried turnover with a filling of ground or minced meat and onions.
  • Chigirtma: a dish made with stewed meat with tomatoes and potatoes or rice.
  • Djyz-Byz: fried intestines of a lamb, mutton or chicken.
  • Dolma: stuffed vegetable dishes, the most famous are grape leaves dolma.
  • Ghabli: made of rice, lentil, meat, potato and groats.
  • Ghormeh sabzi: herb stew.
  • Kaurma Hingal: lamb, flour, onion, butter, egg, cheese.
  • Kesme: refers to a traditional Central Asian noodle dish.
  • Khash: soup with cow's feet and other parts of cow.
  • Lahmacun: round, thin piece of dough topped with minced meat.
  • Lavangi: nut and onion stuffing to stuff chicken, fish, vegetables.
  • Mjave lobio: a dish of stewed beans, tomatoes and onion.
  • Ovrishta: the Azerbaijan dish made from chicken and frozen dogwood.
  • Plov: rice cooked with vegetables, meat, dried fruits.
  • Qovurma: a stew prepared with meat and herbs.
  • Qutab: thinly rolled dough cooked briefly on a convex griddle.
  • Shashlik: skewing and grilled meat.


  • Baklava: a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey.
  • Ghorabiye: biscuits made of almond flour, sugar, egg white, vanilla, margarine and pistachio.
  • Halva: refers to many types of dense, sweet confections.
  • Shekerbura: crescent-shaped pastries filled with ground almonds, hazelnuts or walnuts.

Fast food

  • Doner Kebab: made of lamb meat (mainly) cooked on a vertical spit and sliced off to order.

Street food

  • Lyulya kabab: a kind of oblong chop that is grilled on a skewer.
  • Tika kabab: disc chop in which mince is prepared in basdirma (an onion gravy).

Drinks (Non-alcoholic)

  • Ayran: a cold beverage of yogurt mixed with cold water and sometimes salt.
  • Black Tea: a drink prepared from the leaves of tea.
  • Doogh: a yogurt-based beverage.
  • Mineral water: water containing minerals or other dissolved substances.
  • Sherbet: drink that is prepared from fruits or flower petals.

Drinks (Alcoholic)

  • Xan (vodka): made by blending rectified spirit "Lux" using of natural glacier water from high altitude lake Göygöl.

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