Saborea Azerbaijan: Una aventura gastronómica única
Explora los sabores auténticos de Azerbaijan en una experiencia gastronómica inolvidable.
Azerbaijan is a fascinating nation at the crossroads of Eastern Europe and Western Asia. Bordered by the Caspian Sea to the east, it is famous for its capital, Baku, which fuses a medieval walled old town with futuristic architecture. The country is rich in Silk Road history, Zoroastrian fire temples, and unique landscapes such as mud volcanoes and rugged mountains.
Food and evening experiences in Azerbaijan
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A Banquet of Flavors of the Caucasus and Persia
Azerbaijani cuisine is rich, diverse and aromatic, with a notable influence from Persian, Turkish and Caucasian cuisines. It is characterized by the abundance of fresh vegetables and aromatic herbs, the use of lamb and beef, and the prominence of fruits such as pomegranate and plum in savory dishes. Saffron, sumac and mint are essential seasonings.
Must-Try Dishes
Dolma
The national dish, recognized by UNESCO. The most common version is stuffed grape leaves ('Yarpag dolmasi'), but the term also encompasses peppers, tomatoes and eggplants stuffed with a mixture of minced meat, rice and herbs ('Badimcan dolmasi').
Kebab (Shashlik)
Barbecue is a national passion. 'Lyulya kebab' (spiced minced meat) and 'Tika kebab' (marinated pieces of lamb or beef) are ubiquitous. They are served with thin lavash bread, raw onion and fresh herbs.
Piti
A hearty stew of lamb, chickpeas, chestnuts and plums, cooked slowly for hours in individual clay pots. It is eaten in two parts: first the broth with bread, and then the meat and vegetables are mashed to eat as a main dish.
Dushbara
Tiny dumplings (it is said that ten should fit on a spoon) filled with minced meat and served in a clear and tasty broth. They are seasoned with vinegar and garlic or dried mint.
Lavangi
A festive dish from southern Azerbaijan. It consists of a whole chicken or fish stuffed with a delicious paste of ground walnuts, onion and sour plums ('alcha'). It is baked until golden and juicy.
Qutab
A kind of crepe or thin crescent-shaped dumpling, made with unleavened dough and cooked on the grill. The most popular fillings are meat, spinach or pumpkin.
Typical Drinks
Chay (Tea)
The national drink par excellence. Black tea, served in 'armudu' glasses, is a constant in daily life and a symbol of hospitality.
Ayran
A refreshing drink based on yogurt, water and salt. It is the perfect accompaniment to meat dishes such as kebab.
Sharbat
A sweet, cold drink made from fruit juices (such as pomegranate or apricot), sugar and aromatic herbs such as mint or cardamom. It is very popular during the summer and holidays.
Came
Azerbaijan has an ancient winemaking tradition that is making a comeback. Interesting wines are produced from local and international grape varieties, especially in the Ismayilli region.
Traditional Sweets
Pakhlava
The star dessert of the Nowruz party. The Azerbaijani version is cut into a diamond shape, with a nut in the center, and has multiple layers of thin dough filled with ground nuts and spices, all bathed in syrup.
Shekerbura
Another essential Novruz sweet. It is a sweet crescent-shaped pastry, filled with ground almonds or hazelnuts and decorated on the surface with special tongs called 'maggash'.
Goghal
A round puff pastry bun, which can be savory ('Shorgoghal') or sweet ('Shirin goghal'). The savory is spiced with turmeric, anise and cumin. They symbolize the sun and the moon during Nowruz.
Badambura
A delicate crescent-shaped multi-layer puff pastry cake, similar to shekerbura but without the exterior decoration. It is filled with a mixture of ground almonds, sugar and cardamom.
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Chay (Tea)
The national drink par excellence. Black tea, served in 'armudu' glasses, is a constant in daily life and a symbol of hospitality.
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