Shusha cuisinespectrum of flavours
Shusha’s markets traditionally offered a wide selection of spices and herbs due to its role as a vital trading hub. Many of these ingredients, including saffron, cinnamon, cloves, barberries, cumin, safflower, sumac, basil, coriander, mint, dill, parsley, fennel and tarragon, also found their way into the signature aromatic dishes of local Shusha cuisine.
Perfectly seasoned plovs and kebabs are the undisputed highlights of Shusha cuisine. ‘Boyanali’, ‘shuyudlu’, ‘giymeli’, ‘chighirtma’, and ‘turshugovurma’ are among the most loved plovs, traditionally accompanied by pickles for irresistible fusions of flavours. Boyanali plov is cooked in Shusha at the beginning of summer when the ‘boyana’ plant is harvested, while giymeli plov is prepared with mincemeat and typically served at the end of gatherings, especially feasts. Mostly made from Karabakh lamb, ‘tike’, ‘lyulya’, ‘tandir’ and ‘saj’ kebabs from Shusha are also highly renowned.
No feast is complete without the various types of breads and pastries made in Shusha, including ‘kulleme’, ‘bozlamach’, tandir bread, ‘kozleme’, lavash, ‘khamrali’, ‘yukha’, and ‘fetir.’ In yards with vineyards and orchards, residents historically prepared ‘narsharab’ (pomegranate sauce) and ‘doshab’ (grape or mulberry molasses) as the perfect accompaniment to many of these dishes and more.
