The Absheron–Khizi region stretches along the Caspian coastline, encompassing a unique blend of coastal breeze, semi-desert landscapes, and rolling hills. Its cuisine reflects this diversity — from sun-dried herbs to sea-kissed produce, dishes here carry the legacy of both rural and urban culinary traditions.
Among its signature foods are elegant sweets, hearty stews, and inventive pilaf variations made with local herbs and ingredients.
Traditional Dishes
Shekerchoreyi (Sweet Butter Biscuit)
Butter is mixed with powdered sugar, followed by egg yolk and baking soda. Flour is gradually added to form a firm dough. Small portions are shaped, placed on a baking tray, brushed with egg yolk, and baked at 175–180°C. This soft, subtly sweet pastry is often served during holidays and family celebrations.
Jorat Bozbash (Stuffed Meatball Stew)
A specialty of the Jorat settlement, this dish combines pre-boiled bone-in meat, potatoes, and chickpeas. Ground meat is mixed with onion, rice, salt, and pepper to form meatballs, each stuffed with sour plum. The meatballs are cooled, then simmered until fully cooked. Each serving includes one meatball, a piece of bone-in meat, a potato, and a spoonful of chickpeas, topped with broth and dried mint. The dish stands out with its preparation method and layered presentation.
Plov with Evelik (Sorrel Rice Pilaf)
Dried evelik (sorrel) is soaked, boiled, and squeezed. Rice is cooked and drained, then mixed with boiled beans and evelik. The pot is greased, the mixture is added, and holes are made in the surface to crack raw eggs into. The pilaf is then covered and steamed. Traditionally served with garlic yogurt, it’s especially popular in springtime.
