Dolma is a dish traditionally made of grape leaves stuffed with various fillings of meat and rice, enriched with herbs or nuts. Its name comes from the verb ‘dolmaq’, meaning ‘to stuff’ in Azerbaijani. The ingredients vary from region to region and depending on the time of year. For example, in summertime, stuffed aubergines or tomatoes are also considered dolma dishes.

In Azerbaijan, tea is synonymous with warmth and hospitality. Tradition dictates that you should never allow a guest to leave your house without having offered it. Tea ceremonies have evolved over centuries to include their own rites and rituals. We serve our tea in a special pear- shaped glass called an armudu, often together with lemon and sugar, honey, jam, nuts and sweets. Black tea is the most popular.

This completely unique meatball dish hails from Nakhchivan and is named after its massive size, which will amaze even the most experienced travellers: this is the biggest and heaviest of all the kufta meals in Azerbaijani cuisine and way too much for just one person. The dish is prepared from a full chicken stuffed with a boiled egg and covered by a mix of minced beef and fatty mutton which is rolled into a giant ball, cooked and served with boiled potatoes.

Dushbara is a traditional dumpling soup, which while popular throughout the country, is considered a true Baku delicacy. It consists of tiny meat dumplings, boiled together in a broth with a touch of vinegar and garlic sauce. According to tradition, Azerbaijanis should be able to make the dushbara dumplings small enough to fit 10 of them all on one tablespoon! Preparing dushbara may be time-consuming, but it’s a great winter warmer.