🍽️ mainRank #3medium

Kebabs

Name: Kebabs
Cuisine: Azerbaijani
Ingredients: 1 kg lamb meat; 2 medium onions; 1 tablespoon sumac; to taste salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; for serving flatbread (lavash)

Kebabs in Azerbaijani cuisine are skewered and grilled meats, often lamb or beef, marinated with local herbs and spices. They are a staple dish reflecting the region's rich pastoral traditions and communal dining culture.

7 ingredients

smokysavoryherbaceoustangy

Culinary DNA Preview

Azerbaijani70%

Persian (Iranian)20%

Turkic10%

Ingredients

lamb meat
1 kg
onions
2 medium
sumac
1 tablespoon
salt
to taste
black pepper
1 teaspoon
vegetable oil
2 tablespoons
flatbread (lavash)
for serving

Method

Steps not available

Origin Story

Originating from the nomadic Turkic tribes of the Caucasus and Central Asia, Azerbaijani kebabs evolved as a practical and flavorful way to cook meat over open fires during migrations.

Culinary DNA

Ingredient ancestry breakdown

Azerbaijani70%

ingredients+techniques

Persian (Iranian)20%

ingredient_origin

Turkic10%

techniques

Techniques

marinating skewering grilling

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Caucasuscuisines →Foodways connections →