Azerbaijani Kitchen · Somerville
The menu
A preview of what we're opening with. Dishes and prices may shift before the doors do.
What the words mean
Azerbaijani menus use words that don't travel. Here's the short version.
- Mangal
- The open charcoal grill Azerbaijani kitchens cook over. Live coals, not gas — that's where the char and the smoke come from.
- Lula kabob
- Ground meat and onion, seasoned, pressed along a flat skewer and grilled over the mangal. Also spelled lyulya.
- Kufta
- A meatball. In Azerbaijani cooking it runs from small ones dropped into soup to a large stuffed one served as the centre of the bowl.
- Ayran
- Yogurt thinned with water and salted, served cold. The standard drink alongside grilled meat across the Caucasus and Turkey.
- Sucuk
- A dry, firm, heavily spiced sausage, usually beef. Sliced thin and cooked until the edges crisp.
- Baklava
- Layered filo with chopped nuts and honey or syrup. The Azerbaijani version is cut in diamonds with a nut set in the middle.
- Odlar Yurdu
- “Land of Fire” — Azerbaijan's own name for itself. Natural gas seeps out of the ground there and has burned for centuries.
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