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What food do they eat in Azerbaijan?

What food do they eat in Azerbaijan? The dishes served in the Azerbaijani meals are a vibrant fusion of regional flavors, with some heavily impacted by Turkic, Anadolu, Iranian, and Eastern European influences. Traditional Azerbaijani food often features lamb, beef, and poultry, with dishes such as plov (a saffron rice dish often mixed with meat and vegetables), kebabs, and dolma (grape leaves stuffed with rice and meat). Fresh herbs like coriander, dill, and parsley are commonly used as essential ingredients, along with spices such as sumac and saffron. Bread, particularly tandir (tandoor) bread, is a common dish at every meal. Desserts are often catered with nuts and dried fruits, in which baklava and shekerbura are popular sweet treats.

Fresh vegetables and fruits are also common in every Azerbaijan meal due to the country's favorable climate. Tomatoes, cucumbers, eggplants, and peppers are frequently used in salads and side dishes. Additionally, visitors may find fresh seafood from the Caspian Sea, with sturgeon and caviar being particularly prized. Soups, such as piti (a hearty lamb and chickpea soup) and dovga (a yogurt-based soup with herbs), are also integral parts of the diet. Overall, Azerbaijani cuisine is characterized by its balance of meat and vegetable dishes, and the liberal use of aromatic herbs and spices, making it easy for foreign visitors to enjoy the delectable delights that the country has to offer.

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