Cuisine of Altiagaj

While Altıagaç does not have a completely unique cuisine apart from the broader Azerbaijani culinary tradition, there are some factors that can influence the specific dishes you can try there.

The best way to sample Altıagaç cuisine is to visit local restaurants or guesthouses and ask about their dishes prepared with fresh, seasonal ingredients.

Due to its mountainous location, Altıagaç has a tradition of using fresh, seasonal wild mountain herbs. Since herding is a traditional way of life in the mountains, Altıagaç may serve dishes that shepherds prepare outdoors or enjoy while working. For example, delicious stews or dishes cooked over an open fire.

Kebab: Skewers and grilled meat are staples throughout Azerbaijan. Due to the widespread sheep farming in Altıagaç, you may prefer lamb or mutton kebab over other options.

Dolma: Grape leaves or grape leaves are a classic Azerbaijani dish filled with rice, meat, and herbs. Altiağaç’s mountain environment may offer unique wild herbs or vegetables used in the filling.
Dovga: This refreshing yogurt soup is ideal for hot summers. Local variations may include specific herbs or vegetables that are abundant in the Altiağaç region.
Plov: Altiağaç’s pilaf may feature seasonal mountain vegetables or chestnuts, a common Azerbaijani ingredient from nearby forests.
Lamb and dairy products: Due to the widespread sheep farming, you can sample lamb dishes and dairy products such as cheese.
Local breads: Be sure to try freshly baked breads such as lavash, thin and soft breads baked in traditional clay ovens (tandirs).