the culinary heritageof Mountainous Shirvan
A particularly notable part of Mountainous Shirvan’s culinary culture is found in the settlement of Lahij. While renowned for its copper craftsmanship, Lahij is also celebrated for dishes and sweets prepared using recipes preserved since ancient times.
Among its most cherished delicacies is shekerchorek, a refined pastry that embodies the essence of local culinary artistry. First, butter is patiently whipped by hand until it turns pale. Eggs, cardamom, ginger, and powdered sugar are then added to form a rich dough, which is divided and shaped into traditional motifs such as buta and crescents. The biscuits are delicately patterned with a thimble and brushed with a saffron infusion. Before baking, they are left to rest on a tray for several hours, then baked slowly in tandir over low heat.
Another staple of the Lahij breakfast table is khashil — a hearty and aromatic porridge enjoyed in daily life. Sifted flour is gradually added to warm water and stirred continuously with a wooden spoon or rolling pin. Once the mixture thickens, it is cooked gently over low heat. Traditionally, khashil is served on a flat plate, topped with melted clarified butter and sweet doshab (grape molasses).
Lahij dolma is another iconic dish of the region, distinguished by its deep, fragrant flavour profile. Minced meat and onion are mixed with rice, salt, pepper, and fennel, then wrapped in pip or quince leaves. The dolma is placed in a pot, covered with water, topped with a plate, and slowly simmered. The aromatic notes of the leaves and spices give the dish its distinctive charm. Dolma is typically served with yoghurt and features prominently in both everyday meals and festive feasts.
The cuisine of Mountainous Shirvan is far more than food — it is a reflection of culture, history, and way of life.
