Sudlu chorek Pendirli garabaq durmeyi Goyerti kukusu Dana basdirmasi Dovgha Choban salad Sabzi govurma Quzu etli turshu Manqal salad Shusha salad

Food Traditions throughout the Year


PilafAzerbaijani cuisine changes with each season. Rice pilaf may be made with fresh herbs in the springtime and hearty beef or chicken in the wintertime. Azerbaijanis ensure food supply throughout Azerbaijan’s bitter-cold winters, sometimes by storing high-calorie foods, or by burying meat underground near cold running water, which preserves the food. Such techniques traditionally have been especially popular in cities such as Shusha, which is situated well above sea level.


Ramadan FoodMany Azerbaijani food traditions are tied to Muslim holiday observances. During the Eid al-Adha, Feast of the Sacrifice, considered a most important holiday on the Muslim calendar, animals are sacrificed to commemorate God’s mercy. After the sacrifice, one third of the meat is given to the needy, while the other two thirds is consumed by the owner’s family. During the month of Ramadan, Muslims fast during daylight hours and prepare elaborate meals to break the fast in the evening. On the Azerbaijani Novruz Bayrami, or “holiday of Spring” of March 21, Azerbaijanis create seven dishes that begin with the letter s, a sign of good luck.