Taste national cuisine of Azerbaijan - a fabulous fusion of flavours

Baku, April 8, AZERTAC

Azerbaijan’s national cuisine is a fabulous fusion of flavours infused with the Caucasus Mountains, Caspian Sea and multiple climate zones.

The national cuisine changes from region to region in accordance with local history, culture and geography.

Here are some amazing dishes for which certain parts of Azerbaijan are famous.

Lankaran’s lavangi

Few regions in Azerbaijan are as famous for their local gastronomy as Lankaran. This southern region’s culinary traditions have been shaped by the proximity of the Caspian Sea and Talish Mountains with the subtropical climate and large local Talish population.

A trip here will reward you with fantastically flavorsome citrus fruits and glasses of aromatic tea, both of which are grown locally.

You will also inevitably be treated to a dish called lavangi (which means “stuffed inside”), which is made from either chicken or fish stuffed with a scrumptious walnut and plum paste mixed with raisins, onions and herb. After cooking in foil over hot coals in a traditional clay tandir oven, it is quite simply delicious.

Baku’s gutab

Azerbaijan’s capital is city of a fabulous blend of East and West, where modernity meets history with some unique local dishes.

When in Baku, you should definitely try local dumpling dishes like dushbara and gurza and especially something called gutab.

Gutabs are stuffed pancakes, which can be large or small and include number of fillings, from cheese and herbs to pumpkin and lamb. You can even opt for camel meat.

As you stroll around the city center, peer into local restaurants and bakeries, you’ll probably see and taste gutabs sizzling away on a saj, a type of disc-shaped frying pan.

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