gastronomic journeyto Absheron-Khizi
The food of this region is a remarkable fusion of tastes, shaped by the cool Caspian breeze, the aroma of mountain herbs sun-dried under the summer sky, and the bounty of fertile earth. Here, humble village plovs sit alongside refined desserts crafted from treasured family recipes, as well as time-honoured urban dishes — all forming a diverse and historic palette of flavours.
Among the region’s most beloved delicacies is shekerchorek — a sweet butter biscuit that adds a festive sparkle to any table. Made by blending clarified butter with powdered sugar, then enriched with egg yolk and soda, the mixture is combined with sifted flour to form a firm dough. Shaped into balls, brushed with yolk, and baked at 175–180°C, this pastry has long been a cherished part of holiday celebrations.
Another signature dish is Jorat bozbash, a hearty stuffed meatball stew native to the Absheron settlement of the same name. Tender bone-in meat, potatoes, and chickpeas accompany meatballs crafted from minced meat mixed with rice, onions, and spices. Each meatball is filled with a sour plum, rested in a cool place, then gently simmered in broth. Served with a meatball, a piece of meat, a potato, and a spoonful of chickpeas, the dish is finished with broth and dried mint, making it a fragrant and satisfying cornerstone of the local culinary heritage.
Evelikli chilov, or sorrel rice plov, is a refreshing springtime dish. Dried sorrel is soaked, boiled, and squeezed, then combined with cooked rice and boiled beans. Butter is melted at the bottom of the pot, followed by a layer of rice into which raw eggs are cracked. Covered with another layer of rice, the dish is then steamed to perfection. Traditionally, evelikli chilov is served with garlicky yoghurt, enhancing its fresh flavours.
These traditional dishes not only map the rich flavours of Absheron-Khizi but also preserve the culinary heritage of the region, lovingly passed down through generations.
