The abundance of fruit, vegetables and herbs has helped Azerbaijan to develop a distinctive style of cuisine. Among the most common dishes are: kufta-bozbash (meat soup followed by minced meat, chick peas and potatoes); various different plov dishes (rice flavoured with meat, fish, fruit and other ingredients), some of the most popular are govurma Plov (lamb), tuyig plov (chicken), shirin plov (dried fruit) and sudli plov (milk);
Kabab: bastyrma kebab and fillet kebab (grilled meat ona skewer);Tava kebab (minced lamb on a skewer); dyushbara (dumplings); yarpag dolmasy (vine leaves stuffed with minced mutton and herbs);
kutab (a special type of Azeri flat bread stuffed with lamb, spinach or yoghurt and a variety of herbs); a wide choice of fish in various forms including kutum (raisins, walnuts and spices used to stuff a fish which is then baked), and balyg chykhyrtma (a sort of omelette in which fish is sauteed with onions and covered with beaten egg).
Tea is usually served after the main course, while dovga (thick soup made from yoghurt and spinach, with rice and meatballs, which is believed to help the digestion) often follows the second course. A range of wines and brandies are produced locally.
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