← Back
Countries

Azerbaijan: local dishes

This chapter looks at familiar Azerbaijani dishes from a food-safety point of view during treatment: which usually work and which need care. The site’s “Dishes” section has a separate page for each dish.

Last updated: ~1 min read
On a dark navy background, translucent clay pots of piti and a tray of dolma with steam rising.
Figure 1.Soups and slow-cooked dishes are usually the safest.

01Short answer

Plov, piti, bozbash, dovga, dolma, kufta-bozbash, dushbara, soups, qutab and tandoor bread are usually safe choices when freshly cooked and served hot. Kebab, lyulya kebab and tika kebab are fine only when fully cooked inside. Kuku must be cooked until the eggs are set. Motal, village white cheese, homemade qatiq and market milk are unpasteurised, so they are usually not recommended during neutropenia. For sweets, baked pastries are safer than desserts with cream or raw-egg fillings.

02Simple explanation

Soups and slow-cooked dishes are the safest choice.

Kebabs only when fully cooked.

Village dairy is usually a no during neutropenia.

03Scientific explanation

Temperature: according to FoodSafety.gov, poultry should reach 74 °C and mince 71 °C; without a thermometer, there should be no pink inside and juices should run clear.

Storage: the WHO advises not leaving cooked food at room temperature for more than 2 hours and reheating it thoroughly.

04What happens in the body?

Usually fine

Plov, piti, bozbash, kufta-bozbash, dushbara, dolma, vegetable stews, dovga made with pasteurised qatiq, hot qutab and fresh tandoor bread.

With care

Kebab, lyulya and tika must be fully cooked. Kuku and egg dishes must be fully set. Pakhlava, shekerbura and other baked pastries are usually fine; cream desserts are risky.

On a dark navy background, a sliced lyulya kebab evenly cooked through, no pink.
Figure 2.Kebab only when fully cooked.

Usually not recommended

Motal, village cheese, market milk, homemade clotted cream (qaymaq), undercooked meat, salads of poorly washed raw herbs and street food left standing for long.

On a dark navy background, herb qutabs cooking on a hot saj.
Figure 3.Fresh hot pastries are fine.

05Making a home dish safe

From pot to fridge.

Choose — A hot dish.1ChooseA hot dish.
Cook — Meat until fully done.2CookMeat until fully done.
Serve — Straight from the pot.3ServeStraight from the pot.
Leftovers — Into the fridge within 2 hours.4LeftoversInto the fridge within 2 hours.
Familiar flavourFavourite dishes stay.
SafetyLower infection risk.
NutritionProtein and energy.

06Key points at a glance

TopicIn brief
Usually finePlov, piti, bozbash, kufta-bozbash, dushbara, dolma, vegetable stews, dovga made with pasteurised qatiq, hot qutab and fresh tandoor bread.
With careKebab, lyulya and tika must be fully cooked. Kuku and egg dishes must be fully set. Pakhlava, shekerbura and other baked pastries are usually fine; cream desserts are risky.
Usually not recommendedMotal, village cheese, market milk, homemade clotted cream (qaymaq), undercooked meat, salads of poorly washed raw herbs and street food left standing for long.

07Key terms

Piti
A lamb and chickpea soup cooked in a clay pot.
Motal
A village cheese matured in a skin.
Qutab
A thin filled flatbread cooked on a saj.
Kuku
A herb and egg dish.

08Key points

  • Soups and stews are safest.
  • Kebab only when fully cooked.
  • Avoid village dairy.
  • Cool leftovers quickly.
  • See each dish’s own page.

09Frequently asked questions

What can I eat at a wedding or as a guest?

Choose freshly cooked hot dishes; avoid cold starters that have stood uncovered for a long time.

Is qutab okay?

Fresh hot qutab is usually fine.

Is pakhlava okay?

Baked pastries are usually fine; talk to your doctor about blood sugar.

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. What can I eat at a wedding or as a guest?

  2. Is qutab okay?

  3. Is pakhlava okay?

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. NHS Blood and Transplant. Give blood
  5. NHS. Blood transfusion
  6. Anthony Nolan. Official website
  7. World Marrow Donor Association (WMDA). Official website
  8. EBMT. European Society for Blood and Marrow Transplantation
  9. EBMT / JACIE. JACIE accreditation
  10. National Cancer Institute (NCI). Leukemia — Patient Version
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
Last updated: ← Back to the list

Open the interactive site →