Azerbaijani cuisine is the cooking styles and dishes of the Republic of Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic, Iranian, and Eastern European.

Azerbaijan's national cuisine is arguably closer to Middle Eastern cuisine due to the taste and preparation of the dishes, as well as adding a dark spice and flavor additives. Contemporary Azerbaijan cuisine retains the traditional methods of preparing dishes while incorporating modern cooking.^[1]

Azerbaijani dishes have traditionally been cooked with copper utensils and cookware. Copper bowls and plates are still commonly used as serving dishes.^[1]

Azerbaijani cuisine utilizes fruits and vegetables such as aubergine, tomato, sweet pepper, spinach, cabbage, onion, sorrel, beet, radish, cucumber, and green beans. Rice and products made from flour are widely used in national cuisine. Fresh herbs, including mint, coriander, dill, basil, parsley, tarragon, leek, chive, thyme, marjoram, green onion, and watercress often accompany main dishes. The majority of national dishes are made with lamb, beef and poultry meat. Dishes prepared of minced meat are also prevalent. The sea, lakes and rivers of Azerbaijan are abundant with different fish species, particularly the white sturgeon. Sturgeons are widely used in preparation of national dishes. Particularly, 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 luxury foods.^[1][2]

The typical Azerbaijani meal involves three courses. One of the basic dishes of Azerbaijani cuisine is plov prepared with saffron-covered rice, served with various herbs and greens, a combination distinct from those found in Uzbek plovs. Other second courses include a 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, 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 on the Absheron Peninsula domestically. The third courses include soups, of which there are more than 30 types. These include kufta bozbash, piti prepared of meat and dovga, ovdukh, dogramach, bolva prepared of greens and yoghurt.^[3][4]

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.^[4]

The Azerbaijani breakfast is heavy in dairy products such as butter, various types of white cheese, and cream, as well as honey, tandoori bread and eggs, traditionally prepared into kuku, but alternatively, also scrambled.^[5] Eastern European breakfast traditions which were adopted under the Russian Empire and the Soviet Union are also occasionally seen in Azerbaijan households, with foods such as kasha, porridge, quark and crepes included on the breakfast table.

Azerbaijani cuisine has a number of light snacks and side dishes to open or accompany the main meals: a plate of green leaves called goy, pieces of chorek (bread), choban (a tomato and cucumber salad), white cheese or qatik (sour yogurt) and turshu (pickles).^[6] This culinary tradition is comparable to Turkish meze. The richer main courses such as soups, meats and plov are served afterwards.^[6]

Spices play an important role in Azerbaijani cuisine, especially saffron which is used in over 50 national dishes.^[15] Other spices widely used in Azerbaijani cuisine include anise, cumin, cinnamon, thyme, coriander seeds, curcuma, sumac, caraway, bay leaves, mint, dill, parsley, celery, tarragon, and basil.^[16]

Typical Azerbaijani desserts are sticky, syrup-saturated pastries such as pakhlava and Shaki halva. The former, a layer of chopped nuts sandwiched between mats of thread-like fried dough, is a specialty of Shaki in northwest Azerbaijan. Other traditional pastries include shekerbura (crescent-shaped and filled with nuts), peshmak (tube-shaped candy made out of rice, flour, and sugar), and girmapadam (pastry filled with chopped nuts).

Sweets are generally bought from a pastry shop and eaten at home or on special occasions such as weddings and wakes. The usual conclusion to a restaurant meal is a plate of fresh fruit that is in season, such as plums, cherries, apricots, or grapes.

In March 2009, Azerbaijani bakers achieved an entry in the CIS book of records for baking the biggest and heaviest pakhlava in the CIS, weighing about 3 tons. More than 7 thousand eggs, 350 kg of nuts, 20 kg of almonds, 350 kg of sugar, and the same amount of flour was used in the preparation of the pastry.^[18]

Milk and dairy products play an important role in the Azerbaijani diet. Milk, butter, cream, sour cream, yogurt, cottage cheese, buttermilk, dovga, ayran, qatiq, qurut, suzme, and other dairy products are regularly consumed in the morning, as a snack, and even incorporated into lunch and dinner. Cow's milk is most often used to produce local dairy products, however sheep's milk is also sometimes used and goats' milk is consumed for its perceived health benefits. Rural communities in Azerbaijan produce local butter, buttermilk and cheeses using traditional churning techniques.

Different types of bread are baked in Azerbaijan: flat, rolling, flatbread, lavash, sengek, xamrali, thick, thin, crepes, cakes, and tandoor bread. In the Middle Ages, tandoor ovens were one of the common facilities of the population who lived in Old City (Icheri Sheher). This has been discovered during the archaeological excavations in different areas of Old City. During the meeting held in Ethiopia, the UNESCO Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage decided to include lavash in the Representative List of the Intangible Cultural Heritage of the organization.^[26][27]

Black tea is a popular drink in Azerbaijan. Azerbaijani people usually prefer tea made in a samovar. Jam (Murabba) is often added to the tea as a sweetener.

Ayran is a cold yogurt beverage mixed with salt.

An Azerbaijani sherbet (Azerbaijani: şərbət) is a sweet cold drink made of fruit juice mixed or boiled with sugar, often perfumed with rose water. Sherbets (not to be confused with sorbet ices) are of Iranian origin and they may differ greatly in consistency, from very thick and jam-like (as in Tajik cuisine) to very light and liquid, as in Azerbaijan.^[28] Sherbets are typically prepared in the following natural flavors:

Locally made brands of bottled water include the following:^[30]

Unlike multiple other countries with a predominantly Muslim population, alcohol consumption in Azerbaijan is entirely legal, and a variety of alcoholic drinks, both locally produced and imported can be found in shops and bars across the country. Although alcohol consumption in Azerbaijan is relatively moderate,^[32] alcoholic drinks still play a part in nightlife, festivities and celebrations.

Fruit preserves of all kinds, traditionally served alongside tea, are a ubiquitous sighting at family gatherings and festivities in Azerbaijan. Jams, jellies, and especially fruit conserves are eaten in between sips of tea or sometimes placed directly into tea as a sweetener and a flavoring.

• Peach jam
• Strawberry jam
• Cherry jam
• Blackberry jam
• Walnut jam

• Culture of Azerbaijan
• History of Azerbaijan
• Agriculture in Azerbaijan
• Dishes from the Caucasus