Why Azerbaijani cuisine is a colourful kaleidoscope of flavours
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Blessed with 9 of the 11 climate zones on Earth, Azerbaijan produces a bounty of fruits, veggies, herbs and nuts.
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The culinary diversity is influenced by the neighbouring Turks, Iranians, Russians and Georgians.
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The Dolma is a dish of grape leaves stuffed with rice, spiced meat and onions - this is a battlefield of flavours on the plate.
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Azerbaijan’s national dish, Piti is lamb soup with onions, potatoes, chickpeas, covered with fat and infused with saffron.
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Pilaf is another regional favourite with over 100 different recipes that often becomes a subject of heated culinary debates.
Azerbaijanis know their kebabs too well. The lamb mince is one of the best you will ever have in the world.
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Bread is sacred in Azerbaijan and the Lavash - a roomali roti like bread has rightly been put on the pedestal.
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Finish your culinary adventure with the variety of fruit and vegetable pickles - There are 100 reasons or more to try the Azerbaijani cuisine at least once in life. Here’s just 8 of the top ones to get you started on a culinary adventure like no other.