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Azerbaijani cuisine for vegetarians

2020-11-03 13:13:47

Azerbaijani cuisine for vegetarians

You can be sure that if you go to Azerbaijani cuisine in Baku, you will not stay hungry as a vegetarian. Vegetarian dishes have their merits, especially when it comes to consuming large quantities of fresh vegetables and cannot but affect the body's resistance to colds and germs. And the richness and unique combination of ingredients of the Azerbaijani vegetarian cuisine certainly give us both healthy food and a true feast of taste for all true gourmets. In addition to meat dishes, there are many vegetarian dishes in Azerbaijan. One of the basic conditions of a vegetarian diet is the preparation of meals rich in vitamins, proteins, fats and carbohydrates, so as to fully compensate for the lack of meat products in the diet.

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Since ancient times, Azerbaijani cuisine has foreseen this, having introduced such dishes as lentil soup, gutab with greens, dovga, mangal salad, leafy khingal, pilaf without meat for vegetarians. The Azerbaijani cuisine is characterized by a competent and verified combination of products that are neutral in taste - for example, rice, chestnuts - with pronounced sour cherry plum, pomegranate, and lavashan (sour candy). The same acidic additives reduce the use of salt, which, incidentally, was very little common in classical Azerbaijani cooking. Lentil soup is one of the most delicious vegetarian dishes. Lentil soup ingredients: lentils, carrot, onions, potatoes, lemon juice, salt, pepper for taste.

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Many vegetarian dishes are widely used in our daily diet. So, vegetarian dovga (without meatballs), okroshka, gutab with herbs, pumpkin. For example, in Italy, a stuffed omelet is called frittata. This is the pride of Italian cuisine, which is included in the list of world culinary achievements. And this world culinary achievement from time immemorial has been widely used in Azerbaijan under the name chygyrtma. The literal translation is "screaming". Its vegetarian counterparts are kyukyu, chygyrtma made from green beans, eggplants, and tomatoes.

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Gutab in Azerbaijani cuisine is fast food. Khingal in Azerbaijani cuisine is mainly consumed during the cold seasons. Ingredients of gutab from greens: greens, thin dough, cheese, salt. Leafy khingal is made from dough and garnishes and vegetables and fried onions. There are many types of pilaf in Azerbaijani cuisine and also for vegetarians. Ingredients of pilaf without meat: long rice, dried apricots and dry fruits. If you like dairy products, be sure to try dovga. The composition of dovga includes yoghurt, herbs, round rice, yellow peas, salt for taste.

To learn more about seasonal temperature changes in Azerbaijan, we recommend reading our Baku weather depending on the seasons blog post. You can visit our Azerbaijan Tour Packages page for a wide range of Azerbaijan tours at the most reasonable prices.

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