- Appetizers - Baking - Barbecue - Chicken - Dairy - Dolma - Drinks - Fish - Flour-based recipes - Jams & preserves - Meat - Pilaf - Salad - Soups & Stews - Sweets & desserts - Vegetarian -
Salads are great for any type of meal, whether a light lunch or as a filling main course at dinner.
Salad with salmon or red caviar is one of the several types of salads which have marvelous taste and dressing.
Sazan is a flaky with a mild taste, that adapt well to any fish recipe.
Fish cutlets have significant place in Azerbaijan cuisine and very delicious with narsharab.
Pike perch in Lenkoran style with its tender yet firm flesh, you can leave the table fully satisfied.
Azerbaijan has a rich variety of rice dishes, known as pilaf or plov.
Smoked fish adds an extra dimension to Azerbaijan's herb-packed omelette, known as kuku (kükü).
Kutum is a white fish unique to the Caspian which lends itelf well to baking in the oven.
Baliq kuftasi are the fish equivalent of kufta bozbash or meatballs in broth.
Kebabs - barbecued meat, fish and vegetables - are a perennial favourite in Azerbaijan.
The term dolma covers a variety of stuffed vegetable dishes, widespread in the Middle East and Mediterranean area.
Levengi (ləvəngi) is a stuffing made from ground walnuts and dried fruit, typical of the southern Lenkoran area.