Cuisine of Azerbaijan

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Azerbaijanis
Azərbaycanlılar
Азәрбајҹанлылар
آذربایجانلیلار

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v • d • e This article is part of the Cuisine series
Regional Cuisines	Asia · Europe · Caribbean · South Asia · Latin America · Middle East · North America · Africa · Other cuisines...
Foods	Bread · Pasta · Cheese · Rice · Sauces · Soups · Desserts · Herbs and spices - Other ingredients
Preparation techniques and cooking items	Techniques · Utensils · Weights and measures
See also	Kitchens · Meals · Wikibooks: Cookbook

Azeri cuisine has over 30 kinds of soups, including those prepared from sour milk.^[1] Another distinction of some soups is the application of sheep fat. Sturgeon, a common fish, is normally skewered and grilled as a kebab, being served with a tart sour-plum sauce. The traditional condiments are salt, pepper and sumac. Typical Azeri desserts are sticky, syrup-saturated pastries such as pakhlava or halva. The latter, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is unique to Sheki. A tea is traditionally drunk with a sugar lump. Special tea is also made of cinnamon and ginger.^[1] A practice, more common among the Lezgins in the north, is adding a spoonful of rose water to the tea.^[1]

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¹ Entirely in Southwest Asia; included here because of cultural, political and historical association with Europe. ² Partially or entirely in Asia, depending on the definition of the border between Europe and Asia. ³ Mostly in Asia. ⁴ Entirely in the African Plate, included here because of cultural, political and historical association with Europe. ⁵ Only recognised by Turkey.