Azerbaijani Organ Grill Tradition
Asia — Azerbaijan
Azerbaijan's mixed-organ grill tradition. Liver, heart, and kidney grilled over charcoal at taverns, markets, and roadside restaurants.
Cuts in this tradition
Cultural context
Comparable to Turkey's sakatat grill culture and Iran's jigaraki. The Azerbaijani version sits between Persian and Turkic traditions in spicing and technique. A standard offering at traditional restaurants and bazaar eateries.
Preparation
Organs cubed and grilled over charcoal. Seasoned with salt, black pepper, and sometimes saffron or sumac. Served with lavash, raw onion, and herbs.