Dear travelers, I welcome you to my hometown of Baku, where I was born and raised. My name is Emin. I love Baku: its windy climate, its magnificent architecture, its mystical history, and its welcoming people. I live in the city of Baku, the capital of Azerbaijan. I can organize tours and accommodation in Azerbaijan. I can create private and group tours as business or travel...
Dear travelers, I welcome you to my hometown of Baku, where I was born and raised. My name is Emin. I love Baku: its windy climate, its magnificent architecture, its mystical history, and its welcoming people. I live in the city of Baku, the capital of Azerbaijan. I can organize tours and accommodation in Azerbaijan. I can create private and group tours as business or travel to other regions of Azerbaijan such as Sheki, Qabala, Shamaxi, Quba, Lankaran and others. If you want more information, do not hesitate to contact me.
Azerbaijani cuisine refers to the cooking styles and dishes of Azerbaijan. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the people of Azerbaijan, food is an important part of their culture and is deeply rooted in the history, traditions and values.
Out of 11 climate zones known in the world, the Azerbaijani climate has nine.This contributes to the fertility of the land, which in its turn results in the richness of the cuisine.
Azerbaijan's national cuisine is closer to Eastern cuisine due to taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains traditional methods of preparation of dishes while incorporating modern cooking requirements and preparations.
Azerbaijani dishes have traditionally been cooked with copper utensils in copper cookware. Copper bowls and plates are still commonly used as serving dishes.
Azerbaijani cuisine is full of different types of greens and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, green beans. Rice and products made from flour are widely used in national cuisine. It is famous for vegetables and greens used seasonally in the dishes. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress are very popular and often accompany main dishes. The majority of national dishes are prepared of lamb, beef and poultry meat. Dishes prepared of minced meat are more prevalent. The sea, lakes and rivers of the Republic of Azerbaijan are abundant with different fish species, particularly white sturgeon. Sturgeon fish is widely used in preparation of national dishes. The Caspian Sea is home to many edible species of fish, including the sturgeon, Caspian salmon, kutum, sardines, grey mullet, and others. Black caviar from the Caspian Sea is one of Azerbaijan's best known delicacies well sought after in other parts of the world, including former Soviet countries.
One of the most reputed dishes of Azerbaijani cuisine is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinct from those found in Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, duck and fish (baliq) kebabs. Sturgeon, a common fish, is normally skewered and grilled as a shashlik, being served with a tart pomegranate sauce called narsharab. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula. The third courses include soups which the types of this dish are more than 30 in Azerbaijan national cuisine. These include kufta bozbash, piti prepared of meat and dovga, ovdukh, dogramach, bolva prepared of greens and yoghurt. Some soups are served in national or interesting and unusually-shaped bowls.
Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.
İn this cuisine tour you will taste different meals of Azerbaijanians.The tour will be held at one of the restaurants in an Old City.You will choose the foods you want to taste and those dishes will be served to you.The tour is free and based on tips.You will pay to the restaurant for dishes which you choose for tasting,Restaurant's bill can variate from 20-90 azn for 1 person according your choice.İf you are the only registered to the tour please book at least 60 minutes before starting the tour.Please, contact me after you book on Guruwalk
You can aslo try our other tours like
Meeting point: Open in Google Maps
How to find me: Sabir Garden,Near the Double Gates,in front of the fountain,it is 50 meters downside from Sabir's statue
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Emin guided us on the "Azerbaijani Cuisine Tour" and it fully lived up to its name! Emin's relaxed yet professional manner and insider knowledge made for a comfortable yet compelling walk through the streets of Baku. What better way to get to know the city of Baku and its food than ducking into easily overlooked shops and cafes and markets where we find high quality and delicious food and wine. Emin has done an excellent job of researching the neighborhoods and composing a relaxed yet thorough itinerary. Thank you!
Azerbaijani cuisine is very good and rich with kinds. Luckily we had a chance to try top dishes of Azerbaijan and they were delicious. Azerbaijani kebabs taste different than Turkish, if you have a possibility to try better then you have to.
Everything was great thanks to our tour guide recommend him
I have tasted dolma,kufta and which is a meatball soup was very good.
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