National cuisine
"Nush olsun!" - "Bon appetit!", you will be told in any corner of Azerbaijan, cordially inviting you to a hearty feast. The most sophisticated gourmets visiting the republic will enjoy the sophistication and subtle aroma of Azerbaijani cuisine.
The history of the art of creating culinary recipes in Azerbaijan goes back centuries and is based on the vast experience of hereditary chefs, which is preserved to this day. It is not for nothing that the country has become famous as a land of long-livers. Scientists explain this phenomenon, among other things, by the principles of proper nutrition.
In terms of the composition and number of dishes, Azerbaijani cuisine is one of the most diverse and healthy, and is distinguished by an abundance of all kinds of meat, fish and vegetable delicacies, complemented by tender greens and piquant spices. Tandoor dishes are widely used in Azerbaijani cuisine. A wide range of sweets and drinks are presented. Exclusive Azerbaijani dishes - dolma, bozbash, bozartma, chykhyrtma, khashil, shashlik, piti, pilaf, govurma - are included in the national menus of many peoples of the Caucasus. Among the famous national dishes are also kyukyu, fisinjan, arishtya, dovga, dogramaj, dyushbara, piti, etc.
