Tovuz, located in western Azerbaijan, is known for its agricultural heritage, winemaking, and deeply rooted culinary traditions. Its cuisine is characterized by simplicity, freshness, and reliance on locally grown products.
Most traditional dish names in Tovuz are descriptive, referring either to the main ingredient or the method of preparation:
Signature Local Dishes
Stewed Lamb
Young lamb is simmered over low heat with onion, salt, pepper, thyme, and a small amount of water. Butter is typically used for flavor. The result is a tender, juicy meat dish that reflects the rustic nature of mountain cooking. Often served with garlic yogurt.
Traditional Sweet Flatbread from Tovuz
A dough is prepared using flour, salt, and lukewarm water. After resting, it is divided into small portions, rolled out thin, and each layer is brushed with butter before being stacked. The stacked layers are then rolled into a single dough ball again and flattened. Small holes are made on top using a rolling pin, shaped, and baked on a hot iron griddle (saj). Once cooked, it is dusted with sugar and served warm.
This rustic sweet bread is a beloved symbol of Tovuz’s countryside culinary traditions.
Potato Khangal
A simpler, vegetarian-style version of khangal. Dough squares are boiled with chunks of potato and served topped with garlic yogurt and fried onion. Sometimes garnished with qurut (dried yogurt).
