culinary traditionsof the Mil-Mughan region
Meat holds a special place in the local gastronomy. Rich broths simmered for hours, stuffed grape leaves, and kebabs grilled over an open flame are among the signature features of Mil-Mughan cuisine.
One such dish is guzu soyutmasi — a simple yet satisfying meal of boiled lamb, served either in its broth or on its own. The meat is cut, rinsed and simmered gently in water, with any foam carefully skimmed off during cooking. Once tender, the lamb is transferred to another pot, where it is combined with strained broth, finely chopped onions, salt and pepper, then left to simmer over low heat. This dish is especially popular in the summer months for being both light and filling.
While many traditional dishes may seem similar across regions, each area lends its own distinct character. Imishli govurmasi is a great example — a meat dish with a flavour profile unique to the Imishli district. First, the beef is boiled, then lightly sautéed with onions. Tomatoes, pickles, turmeric, salt and pepper are added, and the mixture is left to stew under a lid for about 30 minutes. Finally, separately fried potatoes are stirred in. This hearty meal is considered a culinary treasure of the Imishli region.
Another must-try delicacy is yarpag dolmasi — grape leaves stuffed with a fragrant meat and herb mixture. The filling is made by mincing meat with onions, and mixing in coriander, dill, rice, salt, pepper and butter. The grape leaves are softened in advance, wrapped around the mixture and neatly layered in a pot. After adding water and skimming off any foam, the dolma is left to cook slowly. In Mil-Mughan, fresh leaves are used in summer, while salted ones are preferred in winter, giving the dish a deeper flavour.
Among grilled dishes, the most beloved is tike kebab — classic chunks of lamb skewered, seasoned with salt and pepper, and cooked over an open flame. It’s traditionally served with sliced red onion, herbs and a generous sprinkle of sumac. Tike kebab is a highlight of village weddings and summer feasts in the open air.
If your travels bring you to Mil-Mughan, don’t miss the chance to taste these dishes.
