Embark on a culinary journey through the vibrant and diverse world of Azerbaijan Food as we explore the rich tapestry of flavors that define this South Caucasus nation’s traditional dishes.
Discover the exquisite flavors of Azerbaijani cuisine with our collection of traditional recipes. From aromatic Shah Plov to delightful Pakhlava, delve into the rich culinary tapestry that captures the essence of Azerbaijan’s vibrant history and diverse culture.
Join us in unraveling the secrets behind some iconic Azerbaijani recipes, inviting you to savor the essence of this unique culinary heritage.
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Azerbaijan Food Recipes you can try at Home
Preparing the following recipes at home are an excellent way to be introduced to the amazing array of Azerbaijani food.
Azerbaijan Food – Baliq
Background:
- Azerbaijani cuisine is known for its rich and diverse flavors, influenced by the country’s geographical location and cultural history.
- Fish (Baliq) holds a special place in Azerbaijani cuisine, given the Caspian Sea’s abundance, which borders Azerbaijan to the east.
Azerbaijan Food – Ingredients for Azerbaijani Fish (Baliq)
- 1 whole fish (such as sturgeon, trout, or carp), cleaned and scaled
- Salt, to taste
- Ground black pepper, to taste
- 1 lemon, sliced
- 1 onion, thinly sliced
- Fresh herbs (dill, parsley, cilantro), chopped
- 2 tablespoons olive oil
- 1 tablespoon pomegranate molasses (optional)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sumac
- 1 tablespoon white wine vinegar
- 1 cup walnuts, chopped (for garnish)
- Pomegranate seeds (for garnish)
Azerbaijan Food – Recipe for Azerbaijani Fish (Baliq)
Prepare the Fish:
- Rinse the fish thoroughly, inside and out, and pat it dry with paper towels.
- Make several diagonal cuts on each side of the fish.
- Rub the fish inside and out with salt and black pepper.
- Place lemon slices and onion inside the cavity of the fish.
- Sprinkle fresh herbs over the fish.
Prepare Marinade:
- In a bowl, mix olive oil, pomegranate molasses (if using), minced garlic, ground cumin, paprika, sumac, and white wine vinegar.
- Brush the marinade over the fish, ensuring it covers both sides.
- Allow the fish to marinate for at least 30 minutes to let the flavors penetrate.
Grill the Fish:
- Preheat the grill to medium-high heat.
- Place the fish on the grill and cook for about 5-7 minutes per side or until the fish is cooked through and has a golden-brown color.
- Baste the fish with the marinade during grilling.
Garnish:
- Sprinkle chopped walnuts and pomegranate seeds over the grilled fish.
Serve:
- Carefully transfer the grilled fish to a serving platter.
- Garnish with additional fresh herbs and lemon slices.
- Serve hot, accompanied by traditional Azerbaijani sides like rice, grilled vegetables, or flatbreads.
Notes:
- The choice of fish can vary based on personal preference and availability.
- Pomegranate molasses adds a sweet and tangy flavor but can be omitted.
- Adjust the seasoning and spices according to your taste.
- Grilling time may vary depending on the thickness of the fish.
This Azerbaijani grilled fish (Baliq) recipe captures the essence of Azerbaijani cuisine, offering a delightful combination of flavors and textures.
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Azerbaijan Food – Lavash
Background:
- Lavash is a traditional Azerbaijani flatbread with roots in the Caucasus and Central Asia.
- It has been a staple in Azerbaijani cuisine for centuries, reflecting the nomadic lifestyle of the region.
Azerbaijan Food – Ingredients for Azerbaijani Lavash
Note: This recipe makes approximately 10 lavash sheets.
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 cup warm water (adjust as needed)
- Cornmeal or flour for dusting
Azerbaijan Food – Recipe for Azerbaijani Lavash
Mixing the Dough:
- In a large mixing bowl, combine the flour, salt, and sugar.
- Make a well in the center and add the vegetable oil.
- Gradually add warm water while mixing until a soft dough forms.
Kneading the Dough:
- Transfer the dough to a floured surface and knead for about 10-15 minutes until it becomes smooth and elastic.
- Place the dough back in the bowl, cover with a damp cloth, and let it rest for 1-2 hours.
- Preheat your oven to the highest temperature (usually around 500°F or 260°C).
- Divide the dough into golf ball-sized portions.
- Roll each portion into a thin, oval or rectangular shape on a floured surface. Aim for a thickness of about 1/16 inch (1-2 mm).
Baking
- If you have a tandoor or a traditional clay oven, that’s ideal. Otherwise, a preheated baking sheet or pizza stone will work.
- Dust the baking surface with cornmeal or flour to prevent sticking.
- Place the rolled-out dough on the hot surface and bake for 2-3 minutes until it puffs up and gets golden brown spots.
Alternative Cooking Method – Stovetop:
- If you don’t have an oven, you can cook the lavash on a hot griddle or skillet over medium-high heat. Cook each side for about 1 minute or until it puffs and browns.
Stack and Cover:
- As each lavash is cooked, stack them and cover with a kitchen towel to keep them soft.
Serve:
- Once all lavash sheets are cooked, serve them warm or at room temperature.
- Lavash is versatile and can be served with various dishes, such as kebabs, stews, dips, or used as a wrap.
Notes:
- The key to a good lavash is rolling it out thinly.
- Adjust the water quantity during the dough preparation to achieve the right consistency.
- Lavash can be stored in an airtight container for a few days but is best enjoyed fresh.
This homemade Azerbaijani lavash recipe allows you to experience the authentic taste of this traditional flatbread, which has been a part of Azerbaijani cuisine for generations.
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Azerbaijan Food – Qutab
Background:
- Qutab is a traditional Azerbaijani dish that consists of thin, unleavened dough stuffed with various fillings.
- It has ancient roots, often associated with Novruz, the Azerbaijani New Year celebration.
Azerbaijan Food – Ingredients for Azerbaijani Qutab Dough
For the dough (enough for approximately 10 qutabs):
- 2 cups all-purpose flour
- 1 cup water
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Azerbaijan Food – Ingredients for Qutab Filling
For the meat filling:
- 1/2 pound ground lamb or beef
- 1 onion, finely chopped
- 1/2 cup fresh herbs (cilantro, parsley), chopped
- Salt and black pepper to taste
For the herb filling:
- 1 bunch spinach, finely chopped
- 1 bunch green onions, finely chopped
- 1/2 cup fresh herbs (cilantro, dill, parsley), chopped
- Salt and black pepper to taste
Azerbaijan Food – Qutab Recipe
Dough:
- In a mixing bowl, combine flour, salt, vegetable oil, and gradually add water.
- Knead the dough until it becomes smooth and elastic.
- Divide the dough into golf ball-sized portions and let it rest for about 30 minutes.
Meat Filling:
- In a skillet, cook the ground meat with chopped onions until browned.
- Add salt, black pepper, and fresh herbs. Mix well and set aside.
Herb Filling:
- In a separate bowl, mix chopped spinach, green onions, fresh herbs, salt, and black pepper.
Roll Out the Dough:
- Take a portion of the dough and roll it out thinly on a floured surface. Aim for a round or oval shape.
Add the Filling:
- Place a spoonful of the desired filling on one half of the rolled-out dough.
Seal and Shape:
- Fold the other half of the dough over the filling, creating a half-moon shape.
- Seal the edges tightly, pressing down with your fingers or using a fork.
Cook the Qutab:
- Heat a griddle or skillet over medium-high heat.
- Cook each qutab for 2-3 minutes on each side or until it gets a golden-brown color.
Serve:
- Serve qutab hot with a dollop of yogurt or sour cream on the side.
- Optionally, brush the cooked qutabs with melted butter for added richness.
Notes:
- Qutab can be filled with various ingredients like pumpkin, cheese, or minced herbs, depending on personal preference.
- Experiment with different fillings to create a variety of qutabs.
- Qutab is often enjoyed during the Novruz Bayram celebration and is a popular dish in Azerbaijani cuisine.
This Azerbaijani qutab recipe offers a delicious and versatile dish that showcases the culinary heritage of Azerbaijan.
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Most Iconic Azerbaijan Food – Lyulya kebab
Background:
- Lyulya Kebab, also known as Lule Kebab, is a popular Azerbaijani dish consisting of minced meat seasoned with spices and grilled on skewers.
- It’s a traditional and beloved dish in Azerbaijani cuisine, often served during festive occasions and gatherings.
Azerbaijan Food – Ingredients for Azerbaijani Lyulya Kebab
For the meat mixture:
- 1 pound ground lamb or beef (or a combination of both)
- 1 onion, finely grated
- 2 cloves garlic, minced
- 1 tablespoon sumac
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
For serving:
- Lavash or flatbreads
- Fresh herbs (parsley, cilantro, mint)
- Sliced onions and tomatoes
- Lemon wedges
Azerbaijan Food – Lyulya Kebab Recipe
Prepare the Meat Mixture:
- In a large bowl, combine ground meat, grated onion, minced garlic, sumac, cumin, coriander, paprika, salt, and black pepper.
- Add vegetable oil to the mixture and knead well until all the ingredients are evenly distributed.
Marinate the Mixture:
- Cover the bowl and let the meat mixture marinate in the refrigerator for at least 2 hours or overnight. This allows the flavors to meld.
Shape the Kebabs:
- Take a portion of the meat mixture and shape it onto metal skewers or wooden skewers that have been soaked in water.
- Press the meat evenly onto the skewers, forming elongated sausage-like shapes.
Grill the Lyulya Kebabs:
- Preheat the grill or barbecue to medium-high heat.
- Grill the kebabs for about 8-10 minutes, turning occasionally, until they are cooked through and have a nicely browned exterior.
Serve:
- Remove the kebabs from the grill and let them rest for a few minutes.
- Serve the Lyulya Kebabs on lavash or flatbreads.
- Garnish with fresh herbs, sliced onions, tomatoes, and lemon wedges.
Notes:
- Lyulya Kebab can be enjoyed with various side dishes like yogurt, pickles, or grilled vegetables.
- Experiment with the seasoning to adjust the flavor to your liking.
- The use of sumac adds a unique citrusy flavor to the kebabs.
This Azerbaijani Lyulya Kebab recipe captures the essence of this flavorful dish, perfect for grilling and sharing with family and friends.
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Azerbaijan Food – Dushbara
Region: Baku
Background:
- Dushbara is a traditional Azerbaijani dish, often considered a national delicacy.
- These are small dumplings filled with spiced minced meat, usually lamb or beef, and served in a clear broth.
- Dushbara is particularly popular during special occasions and celebrations in Azerbaijan.
Azerbaijan Food – Ingredients for Azerbaijani Dushbara
Dough:
- 2 cups all-purpose flour
- 1 egg
- Water, as needed
- Salt, a pinch
Filling:
- 1/2 pound ground lamb or beef
- 1 onion, finely chopped
- Salt and black pepper to taste
- 1 teaspoon ground cumin
- Fresh herbs (parsley, dill), chopped
Broth:
- 8 cups beef or lamb broth (can use store-bought or homemade)
- 1 onion, sliced
- Salt and black pepper to taste
Serving:
- Yogurt (optional)
- Garlic, minced (optional)
- Vinegar (optional)
Azerbaijan Food – Recipe for Azerbaijani Dushbara
Dough:
- In a bowl, mix flour, egg, a pinch of salt, and enough water to make a firm dough.
- Knead the dough for about 10 minutes until it becomes smooth.
- Cover and let it rest for 30 minutes.
Filling:
- In a separate bowl, mix ground meat, chopped onion, salt, black pepper, ground cumin, and fresh herbs.
Roll Out the Dough:
- Roll out the dough thinly on a floured surface.
- Cut the rolled-out dough into small squares, approximately 1 inch by 1 inch.
Fill and Shape the Dumplings:
- Place a small amount of the meat mixture in the center of each dough square.
- Fold the dough over the filling to form a small triangular or square-shaped dumpling.
- Pinch the edges tightly to seal.
Prepare the Broth:
- In a large pot, bring the beef or lamb broth to a simmer.
- Add sliced onions, salt, and black pepper to taste.
Cook the Dushbara:
- Carefully drop the filled dumplings into the simmering broth.
- Cook for about 10-15 minutes or until the dumplings are cooked through.
Serve:
- Ladle the dumplings and broth into serving bowls.
- Optionally, serve with a side of yogurt mixed with minced garlic or vinegar for dipping.
Notes:
- Dushbara is often enjoyed with a dollop of yogurt or a drizzle of vinegar and garlic.
- Adjust the seasoning and herbs in the filling according to your taste preferences.
- Dushbara can be time-consuming to make, but the effort is well worth it for the delicious result.
This Azerbaijani Dushbara recipe provides a step-by-step guide to preparing these delightful dumplings, showcasing the rich culinary heritage of Azerbaijan.
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Azerbaijan Food – Çoban Salatası
Background
- Çoban Salatası, also known as Shepherd’s Salad, is a traditional Turkish and Azerbaijani salad.
- It is a refreshing and light salad that highlights the flavors of fresh vegetables, often enjoyed during the summer months.
- The name “Çoban Salatası” translates to “Shepherd’s Salad,” reflecting its simplicity and use of readily available ingredients.
Azerbaijan Food – Ingredients for Azerbaijani Çoban Salatası
- 2 large tomatoes, diced
- 1 cucumber, diced
- 1 green bell pepper, diced
- 1 red onion, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- Salt and black pepper to taste
- Feta cheese, crumbled (optional, for garnish)
Azerbaijan Food – Recipe for Azerbaijani Çoban Salatası
Prepare the Vegetables:
- Wash and dice the tomatoes, cucumber, and green bell pepper.
- Finely chop the red onion.
- Chop fresh parsley and mint.
Combine the Vegetables:
- In a large salad bowl, combine the diced tomatoes, cucumber, bell pepper, chopped red onion, parsley, and mint.
Dress the Salad:
- In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, salt, and black pepper.
- Pour the dressing over the vegetables and toss the salad gently to coat evenly.
Chill (Optional):
- Refrigerate the salad for about 30 minutes to allow the flavors to meld and the salad to chill.
Serve:
- Before serving, toss the salad again to ensure the dressing is evenly distributed.
- Optionally, garnish with crumbled feta cheese.
Enjoy:
- Serve Çoban Salatası as a refreshing side dish with grilled meats, kebabs, or as a standalone salad.
Notes:
- Feel free to customize the salad by adding ingredients like olives, radishes, or green onions.
- Adjust the olive oil, vinegar, salt, and pepper quantities according to your taste preferences.
- Çoban Salatası is versatile and can be adapted to personal preferences, making it a popular choice for various occasions.
This Çoban Salatası recipe captures the essence of the Azerbaijani version of Shepherd’s Salad, offering a delightful mix of fresh and vibrant flavors.
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Azerbaijan Food – Gata
Background:
- Gata is a traditional Azerbaijani pastry, often associated with special occasions and holidays.
- It has deep roots in Azerbaijani culinary heritage and is known for its rich and sweet flavor.
- Gata comes in various regional variations and is enjoyed in different forms across the Caucasus and Central Asia.
Azerbaijan Food – Ingredients for Azerbaijani Gata
The dough:
- 4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup plain yogurt
- 1 teaspoon baking soda
- 1 egg yolk (for egg wash)
For the filling:
- 2 cups walnuts, finely chopped
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
The topping:
- 1 egg yolk (for egg wash)
- Sesame seeds or chopped nuts for garnish (optional)
Azerbaijan Food – Recipe for Azerbaijani Gata
The Dough:
- In a large mixing bowl, combine the softened butter and yogurt.
- In a separate bowl, mix the baking soda with the flour.
- Gradually add the flour mixture to the butter and yogurt, kneading until a soft dough forms.
- Cover the dough with a kitchen towel and let it rest for about 30 minutes.
Filling:
- In a bowl, combine finely chopped walnuts, granulated sugar, ground cinnamon, and melted butter. Mix well to create a uniform filling.
Divide the Dough:
- Preheat the oven to 350°F (180°C).
- Divide the dough into equal portions, depending on the size of Gata you want to make.
- Roll out each portion of the dough into a thin, rectangular or oval shape on a floured surface.
Add the Filling:
- Spread a generous layer of the walnut filling over each rolled-out piece of dough.
Shape the Gata:
- Carefully fold the sides of the dough over the filling, creating a log or rectangular shape.
- Pinch the edges to seal and place the Gata on a baking sheet lined with parchment paper.
Brush with Egg Wash:
- In a small bowl, beat an egg yolk and brush it over the top of each Gata for a shiny finish.
Bake:
- Bake in the preheated oven for 25-30 minutes or until the Gata has a golden-brown color.
Garnish (Optional):
- Optionally, sprinkle sesame seeds or chopped nuts over the Gata before baking.
Cool and Serve:
- Allow the Gata to cool before slicing and serving.
Notes:
- Gata can be stored in an airtight container for several days.
- Experiment with different nut fillings or add dried fruits for variation.
- Gata is often enjoyed with tea or coffee and is a popular treat during celebrations and family gatherings.
This Azerbaijani Gata recipe captures the essence of this delightful pastry, offering a taste of the rich culinary heritage of Azerbaijan.
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Azerbaijan Vegetarian Food – Manqal salatı
Manqal salatı is a refreshing Azerbaijani salad that is especially popular during summer. It consists of eggplants, tomatoes, bell peppers, hot peppers, and onions. The vegetables are traditionally grilled on skewers on a mangal (Caucasian-style grill), then chopped and combined with minced garlic, olive oil, and fresh herbs such as cilantro, dill, or basil.
The salad is usually served as an accompaniment to grilled meat dishes, but it can also be served with bread or a piece of Motal cheese.
The history and background of manqal salatı are not very clear, but it is likely that the dish has been influenced by the cuisines of neighboring countries such as Turkey, Iran, and Georgia. The name of the salad comes from the word mangal, which means a metal grill or barbecue in Turkish and Persian languages.
Mangal is also a common way of cooking meat and vegetables in Azerbaijan and other Caucasian countries. Manqal salatı is a simple and healthy dish that showcases the fresh and seasonal produce of the region.
Azerbaijan Vegetarian Food – Manqal salatı ingredients
- 2 medium eggplants
- 4 medium tomatoes
- 2 green bell peppers
- 2 hot peppers (optional)
- 1 large onion
- 4 cloves of garlic
- 1/4 cup of olive oil
- Salt and black pepper to taste
- 1/4 cup of chopped fresh cilantro
- 2 tablespoons of chopped fresh dill
- 2 tablespoons of chopped fresh basil
Azerbaijan Vegetarian Food – Manqal salatı Recipe
- Wash and dry the eggplants, tomatoes, bell peppers, and hot peppers. Cut the eggplants into thick slices and sprinkle some salt on both sides. Let them sit for 15 minutes to draw out the bitterness and excess water.
- Preheat a grill or a grill pan over high heat. Wipe off the salt and water from the eggplants with a paper towel. Brush some oil on the eggplants and the other vegetables. Grill them on both sides until charred and tender, turning occasionally. You may need to do this in batches depending on the size of your grill or pan.
- Transfer the grilled vegetables to a cutting board and let them cool slightly. Peel and chop the eggplants, tomatoes, and peppers into small pieces. Peel and dice the onion. Peel and mince the garlic.
- In a large bowl, toss the chopped vegetables with the olive oil, salt, pepper, cilantro, dill, and basil. Adjust the seasoning to your taste. Refrigerate the salad for at least an hour to let the flavors meld.
- Serve the salad cold or at room temperature with bread or cheese if desired. Enjoy!
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Azerbaijani Food – Lavangi
Region: Lankaran
Background: Lavangi is a traditional Azerbaijani dish that involves roasting a whole fish or bird (often sturgeon or chicken) in a tandoor or oven, marinated with a flavorful mixture. The preparation of Lavangi is associated with special occasions and festive gatherings in Azerbaijani cuisine.
Azerbaijani Food – Lavangi Ingredients for Azerbaijani Lavangi (Sturgeon Version):
For the Marinade:
- 1 large chicken or sturgeon fish (cleaned and scaled)
- 1 cup walnut halves
- 1 cup pomegranate seeds
- 1 cup fresh cilantro, chopped
- 1 cup fresh parsley, chopped
- 1 cup fresh dill, chopped
- 1 onion, grated
- 4 cloves garlic, minced
- 1 cup olive oil
- Salt and black pepper to taste
- Pomegranate molasses (optional)
Azerbaijani Food – Lavangi Recipe
Prepare the Marinade:
- In a blender or food processor, combine walnuts, pomegranate seeds, cilantro, parsley, dill, grated onion, minced garlic, olive oil, salt, and black pepper.
- Blend until you get a smooth, thick paste.
Marinate the Sturgeon:
- Clean and scale the sturgeon fish. Make shallow slits on both sides of the fish.
- Rub the marinade all over the fish, ensuring it gets into the slits.
- Optionally, drizzle pomegranate molasses over the fish for extra flavor.
- Allow the sturgeon to marinate for at least 2-3 hours or overnight in the refrigerator.
Preheat the Oven or Tandoor:
- Preheat your oven to a high temperature (around 400°F or 200°C).
- If using a tandoor, preheat it according to its instructions.
Roasting the Sturgeon:
- Place the marinated sturgeon in a roasting pan or tandoor.
- Roast for about 30-40 minutes or until the fish is cooked through, basting with any remaining marinade.
Serve:
- Carefully transfer the roasted sturgeon to a serving platter.
- Garnish with additional fresh herbs, pomegranate seeds, and lemon slices.
Enjoy:
- Serve the Lavangi hot, accompanied by traditional Azerbaijani sides like rice, grilled vegetables, or flatbreads.
Notes:
- Lavangi can also be prepared with other fish or even chicken, adjusting the cooking time accordingly.
- Experiment with the marinade ingredients to suit your taste preferences.
- The use of a tandoor imparts a unique smoky flavor to the dish.
This Azerbaijani Lavangi recipe offers a flavorful and festive dish that captures the essence of Azerbaijani culinary traditions.
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Azerbaijani Food – Halva
Background: Halva is a traditional Azerbaijani dessert with deep roots in Middle Eastern and Central Asian cuisines. It’s a sweet treat enjoyed in various forms across different cultures. Azerbaijani halva is often made with wheat flour and incorporates nuts for added flavor and texture.
Azerbaijani Food – Ingredients for Azerbaijani Halva
For the Halva:
- 1 cup butter or ghee
- 2 cups fine wheat flour
- 2 cups sugar
- 3 cups water
- 1 cup milk
- 1 cup chopped nuts (walnuts, almonds, or a combination)
- 1 teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract (optional)
Azerbaijani Food – Recipe for Azerbaijani Halva
Prepare the Pan:
- Grease a large, heavy-bottomed pan or skillet.
- In the greased pan, toast the wheat flour over medium heat, stirring constantly to prevent burning.
- Continue toasting until the flour turns golden brown and emits a nutty aroma.
Prepare the Sugar Syrup:
- In a separate saucepan, combine sugar and water.
- Bring the sugar and water mixture to a boil, stirring until the sugar dissolves.
- Reduce heat and let it simmer for a few minutes to create a simple syrup.
Combine Flour, Sugar Syrup and milk:
- Carefully pour the sugar syrup into the toasted flour, stirring continuously to avoid lumps.
- Gradually add milk to the mixture, stirring constantly to maintain a smooth consistency.
Add Butter and Nuts:
- Add the butter or ghee to the halva mixture and continue stirring until well combined.
- Incorporate the chopped nuts and continue cooking.
Cook Until Thickened:
- Cook the halva mixture over low to medium heat, stirring consistently until it thickens to the desired consistency.
Flavoring (Optional):
- Add ground cardamom and vanilla extract for additional flavor, if desired.
Serve:
- Once the halva reaches a thick, pudding-like consistency, remove it from heat.
- Transfer the halva to a serving dish or individual bowls.
Garnish and Cool:
- Garnish the halva with additional chopped nuts on top.
- Allow the halva to cool to room temperature before serving.
Notes:
- Halva can be enjoyed warm or at room temperature.
- Adjust the sugar quantity based on your preferred level of sweetness.
- The choice of nuts can be personalized according to your preference.
This Azerbaijani Halva recipe provides a simple and delicious way to prepare this classic dessert, showcasing the rich flavors and textures that characterize Azerbaijani cuisine.
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Azerbaijani Food – Kufta Bozbash
Background: Kufta Bozbash is a traditional Azerbaijani soup that combines meatballs (kufta) with a hearty broth and vegetables. This dish is part of Azerbaijani culinary heritage, showcasing the influence of Middle Eastern and Central Asian flavors.
Azerbaijani Food – Ingredients for Azerbaijani Kufta Bozbash
The Kufta (Meatballs):
- 1 pound ground lamb or beef
- 1 cup finely ground rice or bread crumbs
- 1 onion, grated
- 1 egg
- Salt and black pepper to taste
- 1 teaspoon ground cumin
- Fresh herbs (parsley, cilantro), chopped
For the Soup:
- 1 cup yellow split peas, soaked
- 1 large onion, finely chopped
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup chickpeas, soaked (optional)
- 1/2 cup dried prunes (optional)
- 1/2 cup dried apricots (optional)
- 1/4 cup vegetable oil
- 1 teaspoon ground turmeric
- Salt and black pepper to taste
- Fresh herbs for garnish (mint, cilantro, parsley)
Azerbaijani Food – Recipe for Azerbaijani Kufta Bozbash
Prepare the Kufta (Meatballs):
- In a bowl, combine ground meat, ground rice or bread crumbs, grated onion, egg, salt, black pepper, ground cumin, and chopped fresh herbs.
- Mix the ingredients well and shape the mixture into small meatballs.
Prepare the Soup Base:
- In a large pot, heat vegetable oil over medium heat.
- Add finely chopped onion and cook until translucent.
- Add diced carrots, potatoes, soaked yellow split peas, chickpeas (if using), dried prunes, and dried apricots.
- Stir the vegetables and let them cook for a few minutes.
- Add ground turmeric, salt, and black pepper to the pot.
Simmer
- Reduce the heat to low and let the soup simmer until the vegetables are tender and the flavors meld.
Add the Kufta
- Gently add the prepared kufta (meatballs) to the simmering soup.
- Allow the meatballs to cook through, which should take about 15-20 minutes.
Adjust Seasoning
- Taste the soup and adjust the seasoning if needed. Add more salt and pepper according to your taste.
Serve
- Ladle the Kufta Bozbash into bowls.
- Garnish with fresh herbs such as mint, cilantro, or parsley.
- Pour in enough water to cover the vegetables and bring the mixture to a boil.
Notes:
- You can customize the soup by adding other vegetables like zucchini or green beans.
- Dried fruits like prunes and apricots add a subtle sweetness to the soup.
- Some variations of Kufta Bozbash include the use of lamb or beef bones for a richer broth.
This Azerbaijani Kufta Bozbash recipe provides a flavorful and hearty soup that reflects the diverse and delicious cuisine of Azerbaijan.
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Azerbaijan Food – Domates dolmasi
Background: Domates Dolması, or stuffed tomatoes, is a popular dish in Azerbaijani cuisine and is enjoyed across the Middle East and the Mediterranean. The dish involves hollowing out tomatoes and filling them with a mixture of rice, herbs, and sometimes ground meat. It’s a flavorful and vegetarian-friendly option that highlights the use of fresh vegetables and aromatic spices.
Azerbaijan Food – Ingredients for Azerbaijani Domates Dolması
For the Filling:
- 6 large tomatoes
- 1 cup rice, washed and soaked
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup pine nuts or slivered almonds
- 1/2 cup currants or raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- Salt and black pepper to taste
- 1 cup chopped fresh herbs (parsley, dill, mint)
- 2 cups vegetable broth or water
Cooking:
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup vegetable broth or water
- Salt and black pepper to taste
Azerbaijan Food – Recipe for Azerbaijani Domates Dolması
Prepare the Tomatoes:
- Cut the tops off the tomatoes and carefully scoop out the flesh, leaving a sturdy shell. Reserve the scooped-out tomato flesh for the filling.
Prepare the Filling:
- In a pan, heat olive oil and sauté chopped onions until translucent.
- Add washed and soaked rice to the pan and continue to sauté for a few minutes.
- Stir in pine nuts or slivered almonds, currants or raisins, ground cinnamon, ground allspice, salt, and black pepper.
- Add the reserved tomato flesh and continue cooking until the rice is coated with the spices.
Add Herbs and Broth:
- Stir in chopped fresh herbs and add vegetable broth or water.
- Cook the filling mixture until the rice is partially cooked.
- The rice will continue cooking inside the tomatoes.
Prepare Tomatoes for Stuffing:
- Sprinkle the inside of the hollowed-out tomatoes with a little salt.
- Stuff each tomato with the rice and herb mixture, pressing down gently to compact the filling.
Cooking Sauce:
- In a separate pan, mix olive oil and tomato paste.
- Dilute with vegetable broth or water, and season with salt and black pepper.
- Place the stuffed tomatoes in the pan, standing upright.
Simmer:
- Pour the tomato sauce over the stuffed tomatoes.
- Cover the pan and simmer on low heat for about 30-40 minutes, or until the rice is fully cooked and the tomatoes are tender.
Serve:
- Carefully transfer the stuffed tomatoes to a serving platter.
- Drizzle any remaining sauce over the top.
Notes:
- You can customize the filling by adding ground meat if desired.
- Use a mix of fresh herbs for a vibrant flavor profile.
- Domates Dolması can be served hot or at room temperature.
This Azerbaijani Domates Dolması recipe provides a delicious and visually appealing dish that reflects the rich culinary traditions of the region.
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Azerbaijani Food – Zulbiya
Background: Zulbiya, also known as Zelbiya or Zalabiya, is a traditional Azerbaijani sweet, often enjoyed during festive occasions and celebrations. It is a deep-fried pastry that is soaked in sugar syrup, resulting in a delightful combination of crispy exterior and sweet, syrupy interior. Similar sweets are found in various cultures, and they have ancient roots in the Middle East and Central Asia.
Azerbaijani Food – Ingredients for Azerbaijani Zulbiya
The Dough:
- 3 cups all-purpose flour
- 1 cup plain yogurt
- 1 teaspoon baking soda
- 1 tablespoon vegetable oil
For the Sugar Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Frying:
- Vegetable oil for deep frying
Garnish (optional):
- Crushed pistachios or almonds
Azerbaijani Food – Recipe for Azerbaijani Zulbiya
Get the Dough Ready:
- In a large mixing bowl, combine flour, yogurt, baking soda, and vegetable oil.
- Knead the mixture until it forms a smooth, elastic dough.
- Cover the dough and let it rest for at least 1-2 hours.
Shape the Zulbiya:
- Heat vegetable oil in a deep fryer or a deep, heavy-bottomed pan to 350°F (175°C).
- Take small portions of the dough and shape them into elongated ovals or spirals. You can use a pastry bag or simply shape them with your hands.
Deep Fry:
- Carefully place the shaped dough into the hot oil.
- Fry until the Zulbiya turns golden brown on all sides, turning occasionally for even cooking.
- Use a slotted spoon to remove the fried Zulbiya and place them on a paper towel to absorb excess oil.
Prepare the Sugar Syrup:
- In a saucepan, combine sugar, water, and lemon juice.
- Bring the mixture to a boil, then reduce heat and simmer for about 10-15 minutes until it forms a slightly thick syrup.
- Optionally, add rose water or orange blossom water for a fragrant touch.
Soak in Sugar Syrup:
- Dip the fried Zulbiya into the sugar syrup, ensuring they are fully coated.
- Let them soak for a few minutes to absorb the syrup.
Garnish (Optional):
- If desired, garnish the Zulbiya with crushed pistachios or almonds while the sugar syrup is still sticky.
Serve:
- Arrange the Zulbiya on a serving platter and let them cool before serving.
Notes:
- Zulbiya can be shaped in various ways, such as spirals, coils, or simple oval shapes.
- Adjust the amount of sugar in the syrup according to your desired level of sweetness.
- Zulbiya is best enjoyed fresh but can be stored in an airtight container for a day or two.
This Azerbaijani Zulbiya recipe provides a delicious and indulgent treat that adds a touch of sweetness to special occasions and celebrations.
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Azerbaijani Food – Dovga
Background: Dovga is a traditional Azerbaijani soup that is made with yogurt, herbs, and grains. It is a nutritious and hearty dish that is often enjoyed during the spring and summer months. Dovga has a long history and is deeply rooted in Azerbaijani culinary traditions.
Azerbaijani Food – Ingredients for Azerbaijani Dovga
The Soup Base:
- 1 cup rice
- 1 cup lentils
- 6 cups plain yogurt
- 1 egg
- 3 tablespoons all-purpose flour
- 1 bunch fresh spinach, finely chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh dill, chopped
- 1 bunch green onions, chopped
- Salt to taste
- 1 tablespoon butter (optional)
For the Mint Sauce:
- 1 bunch fresh mint, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon white vinegar
- Salt and pepper to taste
Azerbaijani Food – Recipe for Azerbaijani Dovga
Prepare Rice and Lentils:
- Rinse rice and lentils thoroughly.
- In a large pot, combine rice, lentils, and enough water to cover.
- Cook until both are tender.
Prepare the Yogurt Mixture:
- In a bowl, whisk together yogurt, egg, and flour until smooth.
Combine Rice, Lentils, and Yogurt Mixture:
- Gradually add the yogurt mixture to the cooked rice and lentils, stirring constantly to avoid lumps.
Cook the Soup Base:
- Place the pot over low heat and continue to stir until the mixture thickens.
- Add chopped spinach, cilantro, dill, and green onions to the pot. Stir well.
Season the Soup Base:
- Season the soup with salt to taste.
- Cook on low heat for an additional 10-15 minutes, allowing the flavors to meld.
Prepare the Mint Sauce:
- In a small bowl, mix chopped mint, minced garlic, olive oil, white vinegar, salt, and pepper.
- This will be used as a garnish.
Serve:
- Ladle the dovga into serving bowls.
- Optionally, top each serving with a dollop of butter.
- Drizzle the prepared mint sauce over the dovga.
- Serve hot.
Notes:
- Adjust the consistency of dovga by adding more water or yogurt as needed.
- Dovga can be served with a side of bread or flatbreads.
- Customize the herbs and greens based on personal preferences.
This Azerbaijani Dovga recipe offers a taste of the country’s rich culinary heritage, combining wholesome ingredients to create a delicious and comforting soup.
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Azerbaijani Food – Piti
Region: Sheki
Background: Piti is a traditional Azerbaijani dish that holds a special place in the country’s culinary heritage. This hearty and flavorful soup has been enjoyed for centuries and is often associated with communal gatherings and celebrations. Piti is characterized by its unique cooking method and the use of lamb or beef, along with vegetables and chickpeas.
Azerbaijani Food – Ingredients for Azerbaijani Piti
The Meat Broth:
- 1 pound lamb or beef with bones
- 1 onion, quartered
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 bell pepper, chopped
- 1 tomato, chopped
- 1 tablespoon tomato paste
- 1 cup chickpeas, soaked overnight
- Salt and pepper to taste
Piti Filling:
- 1 pound lamb or beef, finely chopped
- 1 onion, finely chopped
- 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- Salt and pepper to taste
For the Dough:
- 2 cups flour
- Water to make a soft dough
- Salt to taste
Azerbaijani Food – Recipe for Azerbaijani Piti
The Meat Broth:
- In a large pot, combine lamb or beef with bones, quartered onion, carrots, potatoes, bell pepper, chopped tomato, and soaked chickpeas.
- Fill the pot with water, covering the ingredients.
- Bring to a boil, then reduce the heat and simmer for about 1.5 to 2 hours, skimming off any foam that rises to the top.
Piti Filling:
- In a separate pan, sauté finely chopped lamb or beef with finely chopped onion in vegetable oil until browned.
- Add tomato paste, salt, and pepper. Cook until the meat is well browned and the flavors meld.
Dough:
- Mix flour with water and salt to make a soft dough.
- Roll the dough into small balls.
Assemble the Piti:
- Preheat the oven to 350°F (180°C).
- In individual clay pots or oven-safe bowls, place a portion of the meat filling.
- Add some chickpeas and vegetables from the broth.
- Pour the hot meat broth over the filling, leaving some space at the top.
Top with Dough Balls:
- Place the small dough balls on top of each bowl, partially submerging them in the broth.
Bake:
- Bake the pots in the preheated oven for about 1 to 1.5 hours until the dough balls are golden and cooked through.
Serve:
- Carefully remove the pots from the oven.
- Serve the Piti hot, allowing each person to break the dough and mix it with the contents of the pot.
Notes:
- Piti is often served with a side of fresh herbs, garlic, and pickles.
- The dough balls are known as “küfta” and add a unique texture to the dish.
- Piti is traditionally cooked and served in individual clay pots.
This Azerbaijani Piti recipe captures the essence of this iconic dish, offering a delightful combination of flavors and textures that make it a favorite in Azerbaijani cuisine.
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Azerbaijani Food – Govurma
Region: Nakhchivan
Background: Govurma is a traditional Azerbaijani dish that features slow-cooked meat, often lamb or beef, along with a variety of vegetables and aromatic spices. The slow-cooking process allows the flavors to meld, resulting in a rich and hearty stew. Govurma is a popular dish enjoyed during festive occasions and family gatherings in Azerbaijan.
Azerbaijani Food – Ingredients for Azerbaijani Govurma
For the Meat Marinade:
- 1.5 pounds (700g) lamb or beef, cut into cubes
- 1 onion, grated
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- 1/4 cup vegetable oil
Govurma:
- Marinated meat
- 2 large onions, thinly sliced
- 3 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 bell pepper, sliced
- 1 eggplant, cubed
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 1 cup water or broth
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh herbs for garnish (parsley, cilantro)
Azerbaijani Food – Recipe for Azerbaijani Govurma
Marinate the Meat:
- In a bowl, combine meat cubes with grated onion, minced garlic, tomato paste, ground cumin, ground coriander, salt, and black pepper.
- Allow the meat to marinate for at least 2 hours or overnight in the refrigerator.
Brown the Meat:
- In a large pot or Dutch oven, heat vegetable oil over medium-high heat.
- Add the marinated meat and brown it on all sides.
Sauté Vegetables:
- Add thinly sliced onions to the pot and sauté until translucent.
- Add sliced carrots, cubed potatoes, sliced bell pepper, and cubed eggplant. Sauté for a few more minutes.
Add Tomatoes and Paste:
- Stir in chopped tomatoes and tomato paste, cooking until the tomatoes release their juices.
Season and Cook:
- Add ground turmeric, paprika, salt, and black pepper. Mix well.
- Pour in water or broth to cover the ingredients.
- Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the meat is tender and the flavors meld.
Check Seasoning:
- Taste and adjust the seasoning if needed.
Garnish and Serve:
- Garnish the Govurma with fresh herbs such as parsley or cilantro.
- Serve the Govurma hot, accompanied by rice, bread, or flatbreads.
Notes:
- Govurma can be made with lamb or beef, and the choice of meat can affect the cooking time.
- Experiment with additional vegetables such as zucchini or mushrooms.
- The slow cooking process is crucial for Govurma to develop its rich flavor, so be patient and allow it to simmer on low heat.
This Azerbaijani Govurma recipe captures the essence of this slow-cooked stew, offering a taste of the rich and aromatic flavors found in Azerbaijani cuisine.
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Azerbaijani Food – Surhullu
Region: Gakh
Surhullu is a traditional dish from the Caucasus region, specifically from Azerbaijan. It is a soup made with yogurt, herbs, and eggs.
The soup is typically served with pieces of dough and meat, which are cooked separately and added to the soup before serving. Surhullu belongs to the mountainous region of Gakh, where long, unforgiving winters in the Greater Caucasus have inspired a tradition of hardy peasant fare.
Azerbaijani Food – Surhullu Ingredients
To make surhullu, you will need the following ingredients:
For the soup:
- 4 cups of plain yogurt
- 4 cups of water
- 2 tablespoons of all-purpose flour
- 2 eggs
- Salt and black pepper to taste
- 2 tablespoons of butter
- 2 tablespoons of dried mint
The dough and meat:
- 2 cups of all-purpose flour
- 1/4 teaspoon of salt
- 1/4 cup of water
- 1/4 cup of vegetable oil
- 500 grams of lamb or beef, cut into small pieces
- 2 tablespoons of vegetable oil
- Salt and black pepper to taste
- 2 tablespoons of chopped fresh parsley
Azerbaijani Food – Surhullu Recipe
- To make the soup, whisk the yogurt, water, flour, eggs, salt, and pepper in a large pot until well combined.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat and simmer for 15 minutes, stirring frequently to prevent curdling.
- To make the dough, mix the flour and salt in a large bowl.
- Gradually add the water and oil, kneading the dough until smooth and elastic.
- Divide the dough into small balls and roll them out into thin circles on a floured surface.
- Cut the circles into small squares and set them aside on a baking sheet.
- To make the meat, heat the oil in a large skillet over high heat.
- Season the meat with salt and pepper and cook for 15 minutes, turning occasionally, until browned and cooked through.
- Transfer the meat to a plate and keep warm.
- To assemble the dish, bring a large pot of salted water to a boil.
- Add the dough squares and cook for 10 minutes, or until they float to the surface.
- Drain the dough and divide it among four bowls.
- Top each bowl with some meat and ladle some soup over it.
- Sprinkle some parsley on top and serve hot. Enjoy!
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Azerbaijani Food – Shah Plov
Region: Ganja
Background: Shah Plov, also known as Shah Pilaf or Royal Pilaf, is a grand and festive Azerbaijani dish that holds cultural significance. It is often prepared for special occasions, celebrations, and important gatherings. Shah Plov is characterized by its elaborate presentation and a rich combination of flavors. The dish showcases the culinary skills of Azerbaijani cooks and is a symbol of hospitality.
Azerbaijani Food – Ingredients for Azerbaijani Shah Plov
The Rice:
- 3 cups basmati rice
- 1 cup vegetable oil
- 1 large onion, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- Salt to taste
- 4 cups water or broth
Meat Layer:
- 1.5 pounds lamb or beef, cubed
- 1 large onion, finely chopped
- 1/2 cup vegetable oil
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- Salt to taste
Dried Fruit Layer:
- 1 cup dried apricots
- 1 cup prunes
- 1 cup raisins
- 1 cup dried cherries (optional)
- Hot water for soaking
Garnish:
- 1/2 cup slivered almonds, toasted
- 1/2 cup chopped fresh herbs (parsley, cilantro, dill)
- Saffron threads soaked in warm water (for color)
Azerbaijani Food – Recipe for Azerbaijani Shah Plov
The Rice
- Rinse the basmati rice until the water runs clear.
- In a large pot, heat vegetable oil and sauté finely chopped onion until golden.
- Add ground cumin, ground coriander, ground turmeric, and salt. Stir well.
- Add rice and sauté for a few minutes until the rice is well coated with the spices.
- Pour in water or broth, bring to a boil, then reduce heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed.
Meat Layer
- In a separate pan, heat vegetable oil and sauté finely chopped onion until golden.
- Add cubed lamb or beef and brown on all sides.
- Season with ground black pepper, ground cumin, and salt.
- Cook until the meat is tender.
Dried Fruit Layer
- Soak dried apricots, prunes, raisins, and dried cherries in hot water until they plump up.
Assemble the Shah Plov
- In a large serving dish or a deep pan, layer the cooked rice, followed by the meat, and then the soaked dried fruits.
- Repeat the layers until the ingredients are used.
Garnish
- Garnish the top layer with slivered almonds, chopped fresh herbs, and saffron water.
Steam the Plov
- Cover the dish with a tight-fitting lid or foil.
- Steam the Shah Plov on low heat for about 20-30 minutes to allow the flavors to meld.
Serve
- Carefully fluff the layers with a fork.
- Serve the Shah Plov hot, ensuring that each layer is visible on the plate.
Notes:
- Shah Plov can be made with variations in meat and dried fruits based on personal preferences.
- The dish often includes a crispy layer of rice at the bottom, known as “tahdig,” which is considered a delicacy.
This Azerbaijani Shah Plov recipe captures the grandeur and richness of this festive dish, making it a centerpiece for special occasions.
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Azerbaijan Food – Kata
Region: Karabakh
Kata is a type of pastry or bread that is popular in Azerbaijan and other parts of the Caucasus region. It is usually made with a yeast dough that is filled with nuts, sugar, butter, and vanilla.
The dough is rolled into a thin layer, folded over the filling, and cut into pieces. The pieces are then baked until golden and crisp. Kata is often served as a dessert or a snack, accompanied by tea or coffee.
The history and background of kata are not very clear, but it is likely that the pastry has been influenced by the cuisines of neighboring countries such as Armenia, Turkey, and Iran. Kata may have originated from the Armenian gata, which is a similar pastry that is also filled with nuts and sugar.
Gata is traditionally served at Christmas and New Year’s celebrations and is sometimes shaped into a round cake with a coin hidden inside for good luck.
Kata may also have some similarities with the Turkish baklava, which is a layered pastry with nuts and syrup, or the Iranian koloocheh, which is a stuffed cookie with various fillings.
Azerbaijan Food – Kata Ingredients
To make kata, you will need the following ingredients:
For the dough:
- 1 tablespoon of dry yeast
- 1 cup of sour cream
- 1 cup of unsalted butter
- 1 egg
- 1 tablespoon of vegetable oil
- 1 tablespoon of vinegar
- 3 cups of sifted all-purpose flour, plus 1/2 cup of flour for kneading
The filling:
- 1 cup of butter, melted
- 2 cups of sifted all-purpose flour
- 1 1/4 cups of sugar
- 1/2 teaspoon of vanilla
Glaze:
- 2 egg yolks, beaten
- 1 teaspoon of yogurt
Azerbaijan Food – Kata Recipe
To make the dough
- Combine the yeast with 1 cup of sour cream in a mixing bowl and set aside for 10 minutes.
- Add the butter and mix well.
- Add the egg, oil, and vinegar and mix well.
- Add the sifted flour gradually and continue mixing.
- Knead the dough for about 15 minutes until smooth and firm, so that it does not stick to your hands.
- Gather the dough into a ball and cover with plastic wrap.
- Refrigerate the dough overnight.
To make the filling
- mix together 1 cup of the melted butter and 2 cups of flour.
- Add 1 1/4 cups of sugar and 1/2 teaspoon of vanilla and stir constantly for 1 minute, so that the mixture does not stick to your hands and becomes smooth and even.
- Set aside.
Assemble the pastry
- Preheat the oven to 350°F.
- Remove the dough from the refrigerator and divide it into 8 equal balls.
- Place each ball on a lightly floured board and roll it out to a rectangle measuring 10 by 6 inches, or as thin as possible with the aid of a rolling pin.
- Brush each rectangle with melted butter.
- Spread 1/4 cup of filling into the center of each rectangle and roll out the filling over it with the aid of a rolling pin.
- Fold in about 1/2 inch of the rectangle on each side.
- Roll up the dough into a cylinder.
- Place a rolling pin on the pastry roll and flatten slightly lengthwise.
- Cut the roll diagonally with a sharp knife or a serrated knife into 2-inch equal slices.
- Place the pastry about 2 inches apart on a lightly floured baking pan.
- Be careful not to spill out any filling.
- Brush the surface of each pastry with the glaze, which is a mixture of beaten egg yolks and yogurt.
- Bake the pastry for 15 to 30 minutes, or until golden brown.
Remove the baking pan from the oven and let the pastries cool.
Enjoy your kata with tea or coffee.
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Azerbaijan Food – Pakhlava
Background: Pakhlava (also spelled PəxLəvə in Azerbaijani) is a traditional Azerbaijani sweet pastry that holds cultural and culinary significance. It is commonly prepared during festive occasions, particularly during Nowruz (the Persian New Year) and other celebrations. Pakhlava has deep roots in Azerbaijani and Persian cuisines and is known for its rich layers of nuts and sweetness.
Azerbaijan Food – Ingredients for Azerbaijani Pakhlava
The Dough:
- 4 cups all-purpose flour
- 1 cup unsalted butter, melted
- 1 cup plain yogurt
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
Filling:
- 2 cups ground walnuts or almonds
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom (optional)
Syrup:
- 2 cups granulated sugar
- 1 cup water
- Juice of half a lemon
- 1-2 tablespoons rose water or orange blossom water (optional)
Garnish:
- Whole almonds or walnuts for decoration
Azerbaijan Food – Recipe for Azerbaijani Pakhlava
Prepare the Dough:
- In a large bowl, combine flour, melted butter, yogurt, baking soda, and white vinegar.
- Knead the mixture until it forms a smooth, elastic dough.
- Divide the dough into two equal portions.
Roll Out the Dough:
- Roll out one portion of the dough on a floured surface to fit the bottom of a baking pan.
Prepare the Filling:
- In a separate bowl, mix ground walnuts or almonds with sugar, ground cinnamon, and ground cardamom (if using).
Layering:
- Place the rolled-out dough in the bottom of a baking pan.
- Spread the nut filling evenly over the dough.
Roll Out the Second Dough Portion:
- Roll out the second portion of the dough and place it on top of the nut filling.
Cut and Decorate:
- Cut the assembled layers into diamond or square shapes.
- Place a whole almond or walnut on top of each piece for decoration.
Bake:
- Preheat the oven to 350°F (175°C).
- Bake the pakhlava until the top is golden brown, usually about 30-40 minutes.
Prepare the Syrup:
- While the pakhlava is baking, prepare the syrup by combining sugar, water, and lemon juice in a saucepan.
- Bring the mixture to a boil, then reduce the heat and simmer until it thickens slightly.
- Optionally, add rose water or orange blossom water for fragrance.
Syrup the Pakhlava:
- Once the pakhlava is out of the oven, immediately pour the hot syrup over the hot pastry, ensuring even coverage.
Cool and Serve:
- Allow the pakhlava to cool and absorb the syrup before serving.
- Cut along the pre-made lines into individual pieces.
Notes:
- Pakhlava can be made with various nuts, and the choice can be adjusted based on preference.
- The syrup should be hot, and the pakhlava should be hot when the syrup is poured for optimal absorption.
- Pakhlava is often served at room temperature and can be stored in an airtight container.
This Azerbaijani Pakhlava recipe provides a taste of the rich and sweet tradition of Azerbaijani desserts, showcasing the flavors and craftsmanship of this beloved treat.
