Baku pastries. National cuisine of azerbaijan and its famous recipes
We can say with confidence: everything that is prepared in Azerbaijan is incredibly tasty and satisfying. But I would especially like to mention national sweets.
Azerbaijani sweets on the festive table
These are far from all the desserts that Azerbaijani cuisine can boast of. The sweets, the recipes for which are presented below, are basic. In this country, they are an obligatory dish on every festive table.
Sweet sheckerbourg pie
To prepare yeast dough, dissolve yeast (10 g) in a glass of milk, add 1 tbsp. a spoonful of sugar. Beat 10 eggs with a fork, add 750 g of sour cream, melt 700 g of butter, cool and pour all the ingredients together with milk into flour (700-800 g). Knead the dough, which is best in a warm place, for 40 minutes.
In the meantime, prepare the filling. To do this, grind 1 kg of nuts (preferably hazelnuts, previously peeled from the husk) in a blend. Then combine it with sugar and ground cardamom (5 grains). Form a round cake from the dough, 10 cm in diameter. Put the filling inside it, form the edges in a figured form and cut out patterns. Bake for 40 minutes at 180 degrees.
Azerbaijani shakerbur sweets are ready. You can pour tea and serve delicious pies to the table.
Shore gogal
The filling for this round patty can be salty. At the same time, such Azerbaijani delicacies are always served with sweet tea.
The preparation of yeast dough begins with dough. To do this, dissolve 30 g of live yeast in 500 ml of milk, and add a little flour. After 30 minutes, add 100 g of butter, 6 eggs and a pinch of salt to the matched brew. Knead the dough and let it rise in a warm place for 1 hour.
Prepare a filling of melted butter (50 g), flour and spices (a teaspoon each). Traditionally used cumin, anise, cinnamon, turmeric.
Divide the dough into 10-12 parts. Roll each of them thinly, lay out in turn. Lubricate the layer generously with butter (in total, you will need about 1 kg). Cut the resulting layered layer into strips of 6 cm, and then into squares. Place the filling in the center, twist it in a spiral, pinch the edges and form a round bun. Grease with egg on top and sprinkle with sesame seeds or poppy seeds.
Azerbaijani sweets Shor Gogal are baked for 40 minutes at a temperature of 180 degrees. Bon Appetit!
Azerbaijani sweets: baklava recipes
There are several interesting recipes for self-cooking baklava at home. But its base is puff pastry, nuts and honey. In traditional baklava, all layers are prepared with your own hands. But when cooking at home, ready-made puff pastry is sometimes used.
According to the traditional recipe, Azerbaijani sweets (baklava) are prepared from flour, milk, eggs, and sour cream, dry yeast, sugar and spices. You will need these ingredients for the dough. For the filling, you need to prepare 500 g of walnuts, hazelnuts, almonds and candied fruits, 1 kg of sugar and spices (cardamom, coriander). The baklava is impregnated with ghee and syrup from water with honey (there is the same amount of honey for 400 ml of water).
First, knead the dough from 800 g of flour with the addition of 250 g of butter, 2 eggs and 300 ml of milk, yeast (1 tablespoon), cardamom (5 ground grains), sour cream and sugar (3 tablespoons each). It should be soft, elastic, not sticky to your hands. Set the dough to one side so that it is suitable for 1.5 hours.
Prepare the nuts. Dry the almonds and hazelnuts in the oven at a temperature of 100 degrees and peel them. Grind all nuts and candied fruits in a blender to a state of fine crumbs. Combine with sugar and cardamom.
Divide the dough in half. Then the first one is often divided into 17 more "koloboks", and the second - into 2 large balls. Cover the dough with plastic wrap to keep it dry. Now alternately form the layers of baklava. Large balls are rolled out for the bottom and top of the dessert, and inside there will be 17 thin layers, interleaved with a nut-sugar filling.
Bake baklava at 180 degrees for about an hour. After the first 15 minutes, cut the dried dough into diamonds and pour over the dessert with melted butter (250 g). Repeat the procedure after 25 minutes. At the very end of cooking, pour the baklava with honey syrup. Bon Appetit!
Well, not all reports show only the sights ?! There should be a place for gastronomic posts ... and even more so since in Azerbaijan food is a cult. Everything, absolutely everything that is prepared in this country is incredibly tasty, satisfying and a lot! But I'll start with sweets.
Tea is drunk from a glass typical for this region - armuda (armud - pear), the tea does not cool down, and the edges are not hot, very convenient! Moreover, the volume of armuda is sufficient, in contrast to Turkey, where it is somewhat small. Tea is drunk mostly black, sometimes with the addition of herbs or purely herbal, writes alexcheban .
Shekera-pendir, parvarda, nut kozinaki, kintsovy nogul, goz pasta, etc. are made from milk candies in Azerbaijan. Of the "sweet" sweets, Turkish admiration for the Nogul shell, fig filler, sherbet, feshmek, etc. should be noted.
Sherbet is the most widespread drink in Azerbaijan. Prepare a sorbet using sugar, lemon, saffron, mint and basil seeds, and a variety of fruits. Azerbaijan will receive the main tea and drinks, mostly black. A long tradition in Azerbaijan: guests are served tea immediately after arrival. The advantage of this tradition is that it should be a pleasure to drink tea in a crowded company. Tea in Azerbaijan is a symbol of warm hospitality.
Green tea is not very popular, it has come rather recently as a fashionable trend. Tea is naturally sugar free. With tea, there is always an abundance of sweets on the table:
Azerbaijan is a landlocked country in the Middle East between the Caspian Sea and the Caucasus. Since then, more and more tourists have been growing in the country. Especially north of Azerbaijan is worth the trip.
I probably have never eaten such exotic types of jam as, for example, watermelon jam, jam from young walnuts, from white dogwood, from heavenly apples.
For a long time, I could not believe the latter, and I realized that these were apples only after I felt the bones on my tongue, it looks like a cherry. The last three types of jam are the hallmark of the Gabala region of the country.
There is Baku, the capital of the country. What many do not know, meanwhile, offers many modern buildings. For example, the Flame Towers is a vibrant high-rise complex made up of three towers that resemble a bonfire. Baku, with a population of over two million people, is the most populous and largest city in the country and the entire Caucasus.
The city on the coast of the Caspian Sea is a transport crossroads, as well as an economic and cultural center with several universities, universities, research institutes, theaters and museums. Numerous clubs, bars, restaurants and cafes can be found in Fontaine Square. The Heydar Aliyev Center is notable for its curved shape. It is completely wrapped in sharp corners and edges. Named after the former President of Azerbaijan Heydar Aliyev. The design is aware of the rather tough and straightforward appearance of Baku.
Baklava
Baklava is strongly associated with Azerbaijan, in each region with its own characteristics.
Most of all I liked baklava - "uchgulag", which means treushnik, a sweet highlight of the Gabala region of the country.
It is intended to symbolize the renewal and modernization of Azerbaijani society. The historic old city of Baku is located in the center of the capital and is a fortress. Numerous palaces, mosques and fortifications have been preserved. Many small mosques hide in the houses of the old city and are often indistinguishable from other buildings. The markets in the capital are well worth a visit.
Baku is definitely one of the most wonderful places in Azerbaijan. In addition to the historic old town and various ancient buildings, the markets in the capital are also worth a visit. Artisan markets, textile markets, and fruit and vegetable markets offer a wide range of products, from fish to oriental spices to Azerbaijani carpets.
Halva
This dish has absolutely changed my ideas about halva, I will dwell on it in more detail. This is a completely different dish, different from the gray mass of seed waste, which is sold here ... On the very first evening I noted the Sheki halva, the best and most special halva in Azerbaijan.
Azerbaijani cuisine is unique. The main foods are rice and vegetables, numerous spices and meats such as lamb, beef, poultry and game. The country's national dish is pilaf, a round rice dish with lamb and potatoes, spices, raisins, onions, carrots or quince.
The offer of Azerbaijani sweets is great. Halva and Baklava sweets, consisting of sugar dough, dough, nuts and butter, are available in numerous varieties. Another attraction of Azerbaijan is the Maiden Tower or Giz Galasi. The ancient tower can be found in the old city of Baku.
Wherever you go in the country, be sure to order Sheki halva, it is likely that its taste will make you visit Sheki itself.
Halva is an oriental dessert made from sugar, nuts or seeds; the word is used to describe several types of confectionery. One type of halva is based on ground oilseeds. Another type is based on wheat flour or vegetables.
The predominant religion is Shiite Islam. 85% of Muslim Azerbaijanis are committed to the Shiites and 15% to the Sunni faith. Christians represent a relatively small minority in the country. There are many mosques in Azerbaijan, such as the Bibi-Heybat Mosque, due to the predominantly Muslim population. Ramana Castle is the destruction of the altar in Ramana on the Abseron Peninsula in Azerbaijan. The castle is located on a natural rocky promontory. The construction period is style driven.
Davit Garedsha, the oldest Christian monastery in Georgia from the middle of the sixth century. The oldest rooms are cave holes. In Georgia, the Kakheti region is located directly on the Azerbaijani border. Here you can find the Davit Garedsha monastery complex, the oldest Christian monastery in Georgia from the middle of the sixth century. A landscape with a low water content, in the east the landscape turns into a semi-desert area. Azerbaijan has a share in the Caspian Caucasus. The Lesser Caucasus is located to the south of the country.
Sheki halva.
This halva can be tasted only in Azerbaijan. Painstaking work and cooking conditions limit the ability to cook at home. Therefore, we buy only ready-made products. However, this delicacy, along with other national food, is prepared for the Navruz holiday (an ancient New Year holiday, celebrated in March).
Berlin - Specialists from five continents can be found on the world's most diverse gourmet mile. Country-style food and drinks from all over the world are waiting to be tasted and purchased by visitors. For the first time, visitors can sample the finest cocoa products from Central African Gabon, Liechtensteiner Buerethaler and Fresh Kinn, a local Mandarin pie from Pakistan's Punjab region. The 25-year fair celebrates Norway with an authentic lang grill. Wine has been cultivated in Argentina since the middle of the century, and the province of Mendoza is the largest and most famous cultivation area in the central west of the country.
There are many recipes for Sheki halva on the Internet, but the real Sheki halva can be enjoyed only in the city of the same name. The fact is that the secret of its manufacture is known to those for whom the preparation of halva has been a family business for 200 years. People call them "halvachi".
They do not disclose the recipe to anyone, therefore, how to bake a mesh-like rishta correctly, how many chopped nuts to add to the dough, how to make sweet syrup, no one will ever know. Be careful, halva spoils faster in summer due to the high content of oil and rice flour. There is only one thing left - to come by yourself and taste a piece in person.
Armenia offers its guests a special special pomegranate wine. This differs from other fruit wines in that no additional sugar needs to be added for the fermentation process. The pomegranate variety is used, the natural sugar content of which is sufficient for fermentation. Mixes with other types of pomegranate produce a semi-dry pomegranate wine that is also enjoyed by friends of classic wines. The offer offers Armenian brandy, as well as wines and sparkling wines.
The spitting group combines kangaroo, steak and crocodile fillets. For the first time crocodile chili is presented and served in Germany. Croco Burger must convince skeptics of the quality of this meat. For digestion, ginger alcohol is recommended, which is made from premium ginger roots from Queensland. Belarus offers an almost incredible selection of different vodkas. Available in flavors like ginger, pepper, or even birch flowers, this clear liquor is traditionally served with hearty dishes. One of them is a Russian cult, vodka of the highest quality, in which there is no sugar, no honey, no fruit, no herbs.
While tasting this halva back in Baku, I had absolutely no idea how such a taste is formed, soft and crunchy at the same time. However, I had an amazing opportunity to see the holy of holies in Sheki - a workshop for the production of halva.
This is Mamed Saleh, the owner of a small workshop for the production of Sheki halva, he is already a master in the third generation, his father, grandfather, great-grandfather were "halvats".
It has received several international awards and is considered by the expert as one of the noblest vodkas. Chocolates and truffles from Belgium are a sweet temptation that is hard to resist. Bulgaria surprises its guests with various varieties of traditional spicy meat dishes with flavored yellow and white cheeses, in accordance with the original recipes of Bulgaria, red and white wine, honey and rose oils.
Estonia has moose and other wild foods such as wild boar and bear meat, as well as wild berry products such as cranberry and frost juice, cranberry jam and blueberries. At the French community level, visitors will be offered a wide range of different regions of the Grande Country. Wine, sausage, cheese and oysters offer visitors a whole range of special French delights.
And now about the actual process of making this confectionery masterpiece.
First, a dough based on rice flour is prepared, using special containers, it is poured into a hot pan in several layers, forming a mesh. This mesh is called Rishta, 1 Rishta is ready to be removed from the pan in 1 minute.
For the first time, Gabon, one of the most resource-rich countries in Africa, will present itself at the International Green Week. With fresh fruits and vegetables, as well as coffee and chocolate for tasting and shopping, the Central African country would like to convince European customers of its delicacies.
Wine tradition in Georgia goes back several thousand years. The country of Transcaucasia has favorable climatic and geological conditions for viticulture and is especially famous for its red wines, which can be tasted and bought during Green Week. The spicy sauce has a pungent taste and goes well with meat and fish. Fruit beer is made according to ancient recipes and traditions in large clay pots. Greece is represented in room 18 by the municipality of Lagadas, Macedonia. This municipality of the region around Thessaloniki supports the Steglitz-Zelendorf district, the only Greek partner community of Berlin and its districts.
Then the dish itself is formed - 6 layers of rice rishta are placed on the bottom, then a special nut mixture is poured and 4 more layers of rice rishta are placed on top:
A special jam is made from saffron, which is used to decorate halva from above, applying it to the surface with a goose feather:
This is a wedding halva:
Then halva is baked in a frying pan for 30-40 minutes:
After that, it is poured abundantly with a special sugar-based syrup or, in a more expensive version, based on honey:
The next day the halva is soaked:
Then it is cut, weighed and packaged in kilogram boxes. What scales and what a design of boxes! Yes, modern printing will never compare with this provincial authenticity:
It remains a little to envy these Sheki children, who have this incredible natural dessert every day:
Enjoy your tea party!
We can say with confidence: everything that is prepared in Azerbaijan is incredibly tasty and satisfying. But I would especially like to mention national sweets.
Azerbaijani sweets on the festive table
There are more than 30 types of sweets in the collection. Moreover, these are only flour desserts, not counting caramel and sweets. In each region of the region, the housewives have their own peculiarities of preparation, but nevertheless, traditional Azerbaijani sweets - shekerbura, baklava, sheker-churek, shor gogal, kurabye, kyata, mutaki - are equally tasty for everyone.
Baklava is a traditional oriental sweet with a history of more than five hundred years. It is a multi-layered dessert made from the thinnest layers of dough with the most delicate nut filling, soaked in syrup based on rose water, sugar or honey.
Shore gogal
The filling for this round patty can be salty. At the same time, such Azerbaijani delicacies are always served with sweet tea.
The preparation of yeast dough begins with dough. To do this, dissolve 30 g of live yeast in 500 ml of milk, and add a little flour. After 30 minutes, add 100 g of butter, 6 eggs and a pinch of salt to the matched brew. Knead the dough and let it rise in a warm place for 1 hour.
Prepare a filling of melted butter (50 g), flour and spices (a teaspoon each). Traditionally used cumin, anise, cinnamon, turmeric.
Divide the dough into 10-12 parts. Roll each of them thinly, lay out in turn. Lubricate the layer generously with butter (in total, you will need about 1 kg). Cut the resulting layered layer into strips of 6 cm, and then into squares. Place the filling in the center, twist it in a spiral, pinch the edges and form a round bun. Grease with egg on top and sprinkle with sesame seeds or poppy seeds.
Azerbaijani sweets Shor Gogal are baked for 40 minutes at a temperature of 180 degrees. Bon Appetit!
Azerbaijani sweets: baklava recipes
There are several self-made baklava at home. But its base is puff pastry, nuts and honey. In traditional baklava, all layers are prepared with your own hands. But when cooking at home, ready-made puff pastry is sometimes used.
According to the traditional recipe, Azerbaijani sweets (baklava) are prepared from flour, milk, eggs, and sour cream, dry yeast, sugar and spices. You will need these ingredients for the dough. For the filling, you need to prepare 500 g of walnuts, hazelnuts, almonds and candied fruits, 1 kg of sugar and spices (cardamom, coriander). The baklava is impregnated with ghee and syrup from water with honey (there is the same amount of honey for 400 ml of water).
First, knead the dough from 800 g of flour with the addition of 250 g of butter, 2 eggs and 300 ml of milk, yeast (1 tablespoon), cardamom (5 ground grains), sour cream and sugar (3 tablespoons each). It should be soft, elastic, not sticky to your hands. Set the dough to one side so that it is suitable for 1.5 hours.
Prepare the nuts. Dry the almonds and hazelnuts in the oven at a temperature of 100 degrees and peel them. Grind all nuts and candied fruits in a blender to a state of fine crumbs. Combine with sugar and cardamom.
Divide the dough in half. Then the first one is often divided into 17 more "koloboks", and the second - into 2 large balls. Cover the dough with plastic wrap to keep it dry. Now alternately form the layers of baklava. Large balls are rolled out for the bottom and top of the dessert, and inside there will be 17 thin layers, interleaved with a nut-sugar filling.
Bake baklava at 180 degrees for about an hour. After the first 15 minutes, cut the dried dough into diamonds and pour over the dessert with melted butter (250 g). Repeat the procedure after 25 minutes. At the very end of cooking, pour the baklava with honey syrup. Bon Appetit!
The Novruz holiday is approaching, which is loved in Azerbaijan from young to old. Spring is greeted by the hostesses with the most delicious national sweets, and preparations for the holiday begin a few weeks in advance.
As Day.Az reports, "Moscow-Baku" decided to compile a list of the most popular recipes for flour products, which will certainly appear on every festive table. In fact, cooking them is not that difficult, the main thing is to believe in your culinary skills.
Shackerbourg
This delicious delicacy is made from yeast dough stuffed with hazelnuts and sugar. The name comes from the Turkic "Sheker-borek", which means "sweet pie". Shakerbura resembles the moon in shape, it is decorated with a pattern in the form of wheat ears using a special tool "maggash".
Recipe:
1 kg of hazelnuts and granulated sugar, 2 kg of flour, 10 eggs, 800 g of sour cream, 750 g of butter, 1 glass of milk, 10 g of yeast, 8-10 pieces of cardamom.
Soak yeast in 1/3 cup milk, add 1 tbsp. a spoonful of granulated sugar, pour into the flour, then add the remaining milk and softened butter. Knead the dough and leave in a warm place for 30 minutes. Grind nuts and cardamom, mix with granulated sugar. From the dough, make round cakes the size of a tea saucer, put the filling in them, make a curly seam, decorate the top with patterns, bake at 180 ° C for 30-40 minutes.
Baklava
The name of baklava is associated with its appearance - rhombuses, symbols of fire, which are called "pakhla" on Azerbaijani carpet ornaments. Baklava is prepared in each region of Azerbaijan according to its own recipe, and therefore there are various versions of it: Baku, Nakhchivan, Ganja, Sheki, Guba, etc. Besides, baklava has different fillings - walnut, almond, hazelnuts and peanuts.
Recipe:
1.5 kg of nuts and granulated sugar, 500 g of butter, 2 eggs, 800 g of flour,
2 g saffron, 600 g water.
Knead the dough from flour, eggs and butter, divide into 10 parts. Grind the nuts and mix with granulated sugar, divide the filling into 7 parts. Roll out one part of the dough in a thin layer, spread on the entire bottom of the baking sheet, grease with oil, add a layer of nuts and repeat. Cut the rammed baklava into diamonds. Brush the entire surface with saffron infusion, press half a nut into the middle of each. Bake in the oven at 180 ° C for an hour. Prepare syrup from granulated sugar and water, boil and immediately pour over the finished baklava.
Shore gogal
Shore gogal is a round, bright yellow bun that resembles the sun. Gogal is baked with savory filling consisting of various oriental spices. These salty crumbly baked goods are traditionally eaten with sweet tea.
Recipe:
Dough - 1.5 kg flour, 30 g yeast, 500 g milk, 100 g butter, 6 eggs, salt to taste. Filling - 500 g of flour, 1 teaspoon of anise, cumin, cinnamon, black pepper, turmeric and salt, 3 tablespoons of ghee. Separately - 1 kg of butter, 1 egg and 100 g of poppy or caraway seeds.
Make a dough (dissolve yeast in warm milk and add flour), put in a warm place. Once the dough has increased in size, add the butter and remaining flour. Mix well until smooth and put in a warm place for another hour. For the filling, crush the spices, add oil. Divide the matched dough into 10 parts, roll each part thinly, greasing generously with melted butter, and stack on top of each other. Cut the multi-layer dough into strips 6-7 cm wide, then divide into 10 cm pieces.Twist each part spirally, flatten on both sides, make a funnel in the center, put 1 teaspoon of the filling, glue the funnel, flatten again into a flat cake the size of your palm , brush with beaten egg and bake at 180 ° C for 30-40 minutes.
Mutaki
These cookies resemble regular bagels in shape, but they have a very special taste. And it's all about the combination of a unique crumbly dough with an oriental filling. By the way, in Baku these tubes are prepared with nut filling, and in Shamakhi - with apricot jam.
Recipe:
Dough - 500 g flour, 100 g butter, 2 eggs, 200 g milk, 10 g yeast. Filling - 200 g of ground walnuts and 1 glass of sugar or apricot jam.
Dissolve the yeast in warm milk, beat in an egg, add salt, sugar, melted butter and mix. Add sifted flour in portions to the mixture and knead the dough. Cover the dough and heat for 1-1.5 hours. Prepare the filling: mix crushed nuts, sugar and cardamom, or use apricot jam. Divide the matched dough into 4 parts, roll out, cut into squares, put the filling, wrap in the form of a roll. Bake at 180 ° C for 10 minutes.
Kurabye Baku
"Kurabye Bakinskoye" was a popular cookie in the USSR, and since then its recipe has hardly changed. The main thing when baking cookies is not to overexpose them in the oven, they will be dry. Correct kurabie is golden yellow in color.
Recipe:
2 cups flour, 200 g butter, 1 protein, powdered sugar, apricot jam.
Beat the softened butter with powdered sugar and vanilla sugar until fluffy. Add protein, stir, add flour and knead to a homogeneous dough. Place the dough in a transfer bag and squeeze the cookies onto a baking sheet through a serrated tube. Bake cookies for 10-15 minutes at a temperature of 200 ° C. When the cookies have cooled, put some jam in the middle.
Badambura
Badambura resembles a pie with nuts, but in a very beautiful flaky shape, sprinkled with powdered sugar. These are very tender, soft baked goods with a nutty flavor and an unforgettable note of cardamom.
Recipe:
Dough - 150 g butter, 1 glass of milk, half a tablespoon of yeast, 4 glasses of flour. Filling - 300 g of chopped almonds, 250 g of sugar.
Beat the yolks with a pinch of salt, add butter, yeast diluted in warm milk, flour and knead the dough. Send to a warm place for 30 minutes. While the dough is suitable, prepare the filling: grind the almonds with sugar and stir. Divide the dough into 10-12 equal parts, roll them into a thin layer, grease each of them with softened butter and fold on top of each other. Roll up and cut into pieces 3 cm thick. Press each piece with your fingers - you get something like a bowl. Put the filling in the groove and pinch the edges well. Bake in the oven at 170 ° C for 25 minutes. Sprinkle the cooled badambura with icing sugar.
Kyata bakinskaya
Azerbaijani cuisine has several types of kyat, among them the most popular are Baku, Karabakh and Nakhchivan. They differ in cooking recipes, shapes and soft filling that literally melts in your mouth.
Recipe:
Dough - 3 glasses of flour, 1 egg, 1 glass of sour cream, 150 g of butter, 1 tsp. yeast. Filling - 1 cup sugar, 0.5 cups flour and 100 g butter.
Knead the dough, cover it with cling film and leave in the refrigerator for half an hour. During this time, we prepare the filling. We rub the oil from the freezer on a grater, add flour and sugar here. Grind the mass into crumbs. Divide the dough into 3 parts, roll each into a layer, on which we spread the filling. Gently roll up and cut into portions. We put everything on a baking sheet, grease the top of the kyat with yolk. Prepared in an oven preheated to 180 ° C for 30 minutes.
Sheker cherek
Sheker churek cookies occupy one of the places of honor in Azerbaijani cuisine. Easy to prepare, very tasty and tender biscuits, you just can't help but like it. Despite the fact that sheker churek in translation from Azerbaijani means "sweet bread" - it is not bread at all, but very tasty, crumbly, with the aroma of ghee and very easy to prepare cookies.
Recipe:
1 cup butter and sugar, 2 eggs, 4 cups flour.
Mix sugar with lukewarm ghee, add eggs, gradually add flour. Roll up small rolls from the dough, put them on a baking sheet, press down slightly on top. In the middle of each cookie, make a small depression, grease it with yolk. Sheker churek is baked in an oven preheated to 180 degrees for 20 minutes.
Cookies "Fruits of Azerbaijan"
This is probably the brightest cookie baked by Azerbaijani housewives. They are prepared in the form of apples, pears, peaches, coloring each "fruit" with natural dyes in yellow-red colors.
Recipe:
5 cups flour, 2 cups granulated sugar, 4 eggs, 200 g sour cream and butter, 1 tsp. soda. For decoration - cloves, saffron, beets and granulated sugar.
The eggs are beaten with sugar and butter is added, while the soda is mixed with sour cream and added to the beaten mass. Then flour is added in small portions and the whole mass is mixed. Round and egg-shaped balls of different sizes are made from the dough and baked at a temperature of 190-210 ° C for 10 minutes. Hot biscuits are glued in pairs using whipped egg whites, and on top they are stained with saffron infusion (peaches and apricots), beet juice (plums and peaches) and breaded in granulated sugar. For the formation of sepals, pears must be inserted into the dough one by one before baking. Pears are dyed with saffron infusion on one side, and beet juice on the other and breaded in granulated sugar.
Kyoke Nakhchivan
Kyoke is a delicious pie that is prepared for Novruz holiday in Nakhchivan. It is not sweet at all, the filling looks like meat, but in fact it is an onion prepared using a special technology.
Recipe:
Dough - 1 kg of flour, 350 g of butter, 2 eggs, 2 tsp. yeast and granulated sugar, 1.5 cups of milk, salt. Filling - 450 g of walnuts, 2 onions, salt, pepper, turmeric.
Mix half a glass of warm milk with sugar and yeast, after 15 minutes add melted butter, eggs, remaining milk and flour. Knead the dough and leave it in a warm place for 2 hours. Meanwhile, prepare the filling - fry the onions in butter until golden brown, add turmeric, pepper, salt and nuts. Form 50 cakes from the dough, roll out, add to each filling and wrap in the shape of a shakerbura. Furnace at 200 ° C for 20 minutes.
