Sturgeon shashlik, kutum a la Azerbaijan, kuku of kutum, balyg chygyrtma, stuffed fish, boiled, fried and stew fish, fish-pilaff, starred sturgeon pilaff, balyg mutyanjan are the most popular fish dishes. There are more than 100 names of main courses prepared of meat, fish, vegetables and flour. As a rule two or three courses are served. Sweet dishes as the third courses in the Azerbaijan cookery are very limited and their assortment is small. Sweet dishes include firni, sudzhug, tarakh and kuimag.
Any meal is completed with a sweet course.
Hence since olden days in Azerbaijan dinner is completed with sherbet or sweets. There are more than 30 varieties of the national confectionary whereupon each area has its own special articles. Shaker-bura, pakhlava a la Baku, shaker churek and other things have been prepared in Baku since olden days. A very special place belongs to Sheky sweets. To make them rice flour, sugar, nut kernel, butter, egg-white and spices are used.