Spend an afternoon in a working kitchen on this traditional Azerbaijani cooking class in Baku, a hands-on session where you cook a full local meal from scratch and then sit down and eat it together. This is not a demonstration you watch — you roll, fold, stuff and stir alongside experienced home chefs who cook these dishes the way their families have for generations.

Azerbaijani cuisine carries a rich, ancient heritage with an unmistakable identity of its own. While many of these culinary traditions resonate across the wider Turkic world, our methods, flavors, and techniques were forged in this land, developed into a style that is uniquely Azerbaijani. Over four to five hours, you will master the foundational artistry of our kitchen — why our plov is perfected in delicate layers, how the paper-thin dough for qutab is rolled entirely by hand, and the precise balance that keeps fresh dovga silky and unbroken over the flame.