3 dishes people actually cook in Azerbaijan: what they are, how long they take, and what you need to buy.
What can you cook from Azerbaijan? 3 traditional Azerbaijan dishes, from Qutab (100 min, the quickest) to Dovga (820 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
Azerbaijan on the map. Drag to spin the planet.
Azerbaijani yogurt soup stabilised with egg and flour whisked in cold, then stirred without pause as it heats so the yogurt never splits, and loaded with four fresh herbs and chickpeas.
Rice parboiled then steamed in a cloth-sealed pot over a golden qazmaq crust, with the saffron rice and the meat-and-fruit stew served side by side rather than stirred together.
Paper-thin unleavened half-moons cooked dry on a convex saj, brushed with butter and finished with sumac.
Copper documents three dishes from Azerbaijan: Dovga, Plov and Qutab. Butter and egg each appear in more than one recipe. Two of the three are boiled. Not one needs an oven — they cook entirely on the hob. Between them they use 27 different ingredients.
The three recipes need 27 ingredients between them, of which 3 are shared by more than one dish. Plain yogurt the hardest to find: of the 586 dishes in Copper's atlas, 11 use plain yogurt. Every ingredient list on this page is complete, with quantities, and free to read.
Qutab is the quickest at 100 minutes. Dovga is the longest at 820 minutes, most of it unattended. The median is 190 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Azerbaijan here is rated easy, but every one has the full method written out step by step, free to read. Qutab is the shortest way in.
Azerbaijan is part of Caucasian.
Countries close to Azerbaijan on the globe — and close on the plate.
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