Visiting Azerbaijan without indulging in its local cuisine would be a true oversight. Fortunately, Nakhchivan offers a plethora of cozy cafes and charming restaurants where you can savor the most delicious national dishes. At the forefront of this culinary experience are, of course, meat dishes—classic shashlik (skewered meat) and lula kebab. Additionally, any menu will feature a wide array of salads made from fresh vegetables. Particularly popular are the “Azerbaijan” salad, which combines cucumbers, tomatoes, onions, and radishes generously dressed with sour cream, and the “Khazar” salad, featuring boiled potatoes paired with cucumbers, tarragon, and sturgeon.
If you’re looking to experience an authentic Azerbaijani breakfast, you must try “kyukyu.” This dish is a beloved staple of both Azerbaijani and Persian cuisine, sometimes referred to as “Azerbaijani omelet.” There are countless variations of kyukyu, incorporating ingredients such as nuts, caviar, eggplant, potatoes, and chicken. However, the essential components are eggs and an abundance of fresh herbs. The secret to preparing kyukyu is simple: meat, fish, or vegetables are mixed with eggs and an assortment of herbs. This can include spinach, dill, cilantro, parsley, green onions—whatever your heart desires. The resulting mixture is then fried in a generous amount of butter or ghee. To enhance the dish with a touch of Eastern flair, it is sometimes seasoned with a hint of turmeric, crushed nuts, or dried barberries.
Despite the Azerbaijani love for meat, you will also encounter a rich selection of fish dishes in local restaurants. The region is blessed with abundant water resources, and fish—particularly sturgeon and Caspian carp—frequently replaces meat in dolma and even pilaf! Moreover, as is customary across the East, Nakhchivan and other Azerbaijani cities have a deep appreciation for dairy products. The most common offerings include “firni” (a pudding made from milk and rice flour), “dovga” (a yogurt-based soup), and “ovdukh,” which is akin to the traditional Russian okroshka made with kefir.
