Azerbaijani

The traditional shaker churek cookie from Azerbaijan is one of the most popular cookies in the country. It is almost always baked during Nowruz, a feast to celebrate the beginning of spring. The preparations for this celebration often start 4 weeks in advance. Every Tuesday of the month before Nowruz, festive rituals are performed that relate to the four elements: water, earth, fire and air. During the evening before Nowruz it is the tradition to eat seven dishes that start with the letter S....

Dovga is a soup made by cooking yogurt with a variety of fresh herbs such as dill, mint, and coriander. It is the national dish of Azerbaijan and can be served either cold in the summer as a refreshment, or warm in the winter. If it’s served chilled, it is often ladled into traditional, deep bowls called kasa, placed right next to the serving plates for the main dish. Unlike regular soups, Azerbaijani soups are more concentrated and dense in consistency....

Kufta bozbash is a traditional Azerbaijani meatball soup. The essence of this soup is in the flavor of the köfte (meatballs). Ground meat (usually lamb) is mixed with finely chopped onions, rice, dried mint, and dried lime flowers

When seeking genuinely authentic and traditional Azerbaijani cuisine, piti is undoubtedly the first dish that locals will recommend. Originating in the northern city of Sheki, this hearty stew owes its unmistakable taste to the clay pot in which it’s made - the dopu

This beverage is very common in Azerbaijan but also in India, Turkey, Iran, Afghanistan, Pakistan, Bangladesh as well as many Arab countries. It is often consumed by Muslims when breaking their fast, during the month of Ramadan. Also, because of the Islamic ban on alcohol, beverages in the Islamic world have mostly consisted of fruit juices and syrups.