flavoursof Mountainous Shirvan
Mountainous Shirvan, encompassing regions like Shamakhi, Gobustan, and Ismayilli, is a land of deep-rooted culinary heritage shaped by altitude, seasonality, and craft. This region, where mountain air meets village rhythm, has preserved recipes passed down for generations — many of them centered around Lahij, a town known not only for its copper artistry but also its flavorful, artisanal cuisine.
Traditional Dishes
Lahij Shekerchoreyi
Melted butter is rubbed by hand until pale, then combined with egg, cardamom, ginger, and salt. Sugar is added and mixed until smooth, followed by flour to form a dough. Small pieces are shaped into rounds, crescents, or traditional buta patterns, decorated with a thimble, and brushed with saffron infusion. After resting on trays for 1–2 hours, they are baked in a tandir oven over low heat. Elegant and aromatic, this pastry reflects the finesse of Lahij hospitality.
Khashil
Flour is gradually added to warm salted water while stirring constantly to prevent lumps. Once thickened, the mixture is simmered gently. It is served on a flat plate and topped with melted butter and sweet grape molasses (doshab). Despite its simplicity, this dish is rich in energy and comfort — a staple of local breakfasts.
Lahij Dolmasi (Stuffed Leaves with Lamb and Rice)
Ground lamb and onion are blended with rice, salt, pepper, and fennel seeds. The mixture is shaped and wrapped in quince or pip leaves. The dolmas are layered in a pot, water is added just to cover, and a plate is placed on top before simmering. Known for its herbal aroma and tender texture, it is served with yogurt
