Stockholm: Azerbaijani cuisine is a harmony of rich flavors, aromatic spices, and centuries-old traditions of hospitality. It blends the culinary influences of the East and the Caucasus, creating a vibrant and distinctive gastronomic culture. Erik Nahl©n, a popular Swedish food blogger who runs the verified Instagram account @varldensbastamat ("the world's best food") as well as accounts on TikTok, Facebook, and YouTube, recently experienced this richness. Erik has set an ambitious goal for himself-to try the cuisines of all 195 countries in the world-and Azerbaijan became the 60th country on his gastronomic map.

According to Azerbaijan State News Agency, the hospitable host was Samira Huseynova, founder and director of the Butaland kindergarten chain in Stockholm. Together with her sister Naila and her niece Aysel, she welcomed Erik into her home, treating him to traditional dishes. At the table, the blogger tried badamjan dolmasi (stuffed eggplant, tomato, and pepper) and the crowning dish of the national cuisine, plov. The evening concluded with a traditional tea ceremony featuring national sweets, apricot jam, and a game of backgammon.

In a conversation with an AZERTAC correspondent, Erik shared his impressions of Azerbaijani cuisine, while Samira Khanum explained the choice of dishes. Erik expressed his appreciation for the warm and generous hospitality he experienced, noting it as a vital part of Azerbaijani culture. While he enjoyed all the dishes, the levengi chicken stood out to him as a unique dish unlike anything he had tried in Sweden. He also noted similarities between Azerbaijani and Swedish cuisines, particularly in their rich flavors and use of fresh herbs, though he found Azerbaijani sweets, like shekerbura, to be superior in taste and presentation.

Samira Khanum explained her choice of dishes for Erik, highlighting the dolma as a beautiful culinary concept and the plov with levengi as a demonstration of unique regional traditions. She aimed to surprise the guest with both taste and presentation. Erik was pleasantly surprised by the combination of flavors, noting the richness and harmony of the dishes, and as a food blogger, he appreciated the details in texture, spice balance, and presentation.