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Azerbaijan: the cuisine

Azerbaijani cuisine is rich: plov, dolma, soups, kebabs, fresh herbs, rice, bread and tea. Much of it can stay safe during treatment if you follow a few rules. This chapter looks at the cuisine through a food-safety lens.

Last updated: ~2 min read
On a dark navy background, an Azerbaijani table in translucent glass: plov, dovga, bread, herbs and an armudu glass.
Figure 1.Much of Azerbaijani cuisine can be safe during treatment.

01Short answer

The backbone of Azerbaijani cuisine is slow-cooked hot dishes — plov, dovga, piti, bozbash, dolma, soups — which is helpful for food safety. The risks lie mainly in raw and undercooked foods: undercooked kebab and lyulya, raw herbs, homemade unpasteurised cheese and qatiq, and unboiled market milk. During neutropenia, choose freshly cooked hot food, well-washed herbs and pasteurised dairy. Your team decides on any personal restrictions.

02Simple explanation

Slow-cooked hot dishes (plov, soup, bozbash) are usually safe.

Raw and undercooked foods are risky during neutropenia.

Herbs must be washed very well; village cheese and market milk are not pasteurised.

03Scientific explanation

WHO five keys: keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, use safe water and raw materials.

During cancer treatment: FoodSafety.gov advises people with weakened immunity to avoid raw and undercooked meat, raw eggs, and unpasteurised milk and cheese.

04What happens in the body?

What works well

Freshly cooked plov, soups, bozbash, piti, dolma, boiled or stewed vegetables, cooked pulses and fresh bread. Serve food hot and refrigerate leftovers quickly.

On a dark navy background, saffron rice with steam rising from a covered copper pot.
Figure 2.Slow-cooked hot dishes are safer.

What to watch

Undercooked kebab and lyulya, dishes with raw egg, homemade motal and white cheese, market milk and raw herb salads are usually not recommended during neutropenia.

Herbs

Herbs are an essential part of the Azerbaijani table. During neutropenia it is safer either to wash them very thoroughly (each leaf under running water) or to add them to hot dishes — ask your team.

On a dark navy background, coriander, dill and parsley rinsed in a bowl of clean water.
Figure 3.Herbs must be washed very well.

05A safe table in four steps

From choosing to serving.

Choose — Hot, cooked dishes.1ChooseHot, cooked dishes.
Wash — Herbs and vegetables under running water.2WashHerbs and vegetables under running water.
Cook — Meat until fully done.3CookMeat until fully done.
Serve — Hot, in a clean dish.4ServeHot, in a clean dish.
FlavourFamiliar dishes stay.
SafetyLower risk.
StrengthFood supports recovery.

06Key points at a glance

TopicIn brief
What works wellFreshly cooked plov, soups, bozbash, piti, dolma, boiled or stewed vegetables, cooked pulses and fresh bread. Serve food hot and refrigerate leftovers quickly.
What to watchUndercooked kebab and lyulya, dishes with raw egg, homemade motal and white cheese, market milk and raw herb salads are usually not recommended during neutropenia.
HerbsHerbs are an essential part of the Azerbaijani table. During neutropenia it is safer either to wash them very thoroughly (each leaf under running water) or to add them to hot dishes — ask your team.

07Key terms

Neutropenia
Low neutrophils.
Pasteurisation
Heating milk to kill germs.
Cross-contamination
Germs passing from raw to cooked food.
Dovga
A hot soup of qatiq (yoghurt) and herbs.

08Key points

  • Prefer slow-cooked hot dishes.
  • Avoid undercooked meat.
  • Wash herbs very well.
  • Pasteurised dairy only.
  • Your team sets personal rules.

09Frequently asked questions

Can I eat plov?

Freshly cooked hot plov is usually safe. Cool leftovers quickly and reheat once, thoroughly.

Is dovga okay?

Dovga made with pasteurised qatiq and brought to the boil is usually fine.

What about pickles?

Ask your team about homemade pickles; sealed commercially produced products are usually safer.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Can I eat plov?

  2. Is dovga okay?

  3. What about pickles?

My questions

12Sources

  1. FoodSafety.gov (U.S.). Food Safety for People with Cancer
  2. World Health Organization (WHO). Five keys to safer food
  3. National Cancer Institute (NCI). Infection and Neutropenia during Cancer Treatment
  4. Cancer Research UK. Leukaemia
  5. Blood Cancer UK. Official website
  6. NHS. GP services
  7. NICE (National Institute for Health and Care Excellence). Official website
  8. GOV.UK. Medicines and Healthcare products Regulatory Agency
  9. GOV.UK. Cancer Drugs Fund
  10. National Cancer Institute (NCI). Leukemia — Patient Version
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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