Azerbaijani sweets for Novruz recipes. Kutabs with meat. Lyulya is a kebab. Azerbaijani sweets: simple recipes for cooking Azerbaijani sweets detailed recipe

The peoples of the Caucasus have always been distinguished by their hospitality, the Azerbaijanis are no exception. They always welcome guests by presenting amazing and varied dishes of national cuisine on the table.

The cuisine, I must say, amazes the imagination and satisfies the taste of even the most fastidious gourmet: for everyone there is a special dish with a characteristic oriental twist.

One of the oldest cuisines has thousands of dishes, including hot dishes, soups, snacks, pastries, and, of course, the obligatory Azerbaijani sweets - something that no meal can do without.

Features of Azerbaijani cuisine

The religion of the people left its mark on the menu: Muslim rules do not allow eating pork, therefore in Azerbaijan meat dishes are mainly prepared from lamb, and the fish diet is made up of representatives of the family of sturgeon and salmon species.

Warm hospitable Azerbaijan is a country with very fertile soil, there are numerous varieties of fruits and vegetables that are readily and almost always added to food.

The combination of ingredients sometimes does not fit in the head, but the dishes turn out to be incredibly tasty and nutritious. Characteristic feature Azerbaijani cuisine is that various spices, spices and seasonings are added to all dishes without exception.

In the houses of this country, a pleasant aroma constantly hovers, inducing an appetite. In addition, in some regions and villages, women still cook in old traditional dishes made of copper. It is believed that such an alloy improves the taste of the dish.

Top 10 popular Azerbaijani dishes

Among the several thousand old Azerbaijani recipes, it is difficult to single out a few of the best: all dishes of the national cuisine are extremely good, and what is important, are healthy due to the addition of a huge amount of fresh herbs and fruits. But there are several especially popular dishes that have long been known in Europe.

1. Ajapsandal

This dish is often found in the cuisines of other peoples of the world - Armenian, Turkic, Georgian and many others, but initially ajapsadal is a traditional cold appetizer in Azerbaijan. This is a vegetable dish based on eggplants, tomatoes and bell peppers. Additional flavor enhancing ingredients are white onion, fresh coriander, garlic and basil. Vegetable oil is used as a dressing.

In European countries, this dish, the name of which translates as "how wonderful you are," would be dubbed vegetable sauté. But in a traditional sauté, eggplants are not an obligatory ingredient, unlike Ajapsandal, in addition, completely different seasonings are used in Europe, so the Azerbaijani dish remains unique and unique in its taste.

2. Pilaf

Of course, pilaf is most often associated with Azerbaijani cuisine. There are about 200 recipes for this dish in Azerbaijan. It is believed that this particular nation prepares pilaf better than other peoples of the Caucasus and the entire population of the world as a whole.

The dish really turns out to be invariably tasty, no matter what recipe it is prepared in. But there is one remarkable feature: the rice itself and the "filling" are prepared separately from each other, and are mixed only in a plate served at the table. Rice porridge is made in a cast iron or copper cauldron, in butter or fat tail fat is used.

Garu is prepared in a separate container - a mixture of pieces of lamb, spices, vegetables and fruits. Even the dish is served in an amazing way: rice is covered with several triangular slices of kazmag (unleavened flatbread), sprinkled with pomegranate seeds, and garu is served in a separate plate. To all this is added a traditional drink - sherbet.

3. Dolma

This dish is somewhat similar to ordinary Russian cabbage rolls, but it also has significant differences. Firstly, instead of cabbage leaves, quince or grape leaves... Secondly, the Azerbaijani dolma can have completely different fillings.

The traditional option is lamb dolma, while fresh greens and transparent rice are added to the minced meat, these ingredients should not exceed minced meat in volume. As a rule, take 3 parts of minced lamb and 1 part of rice with herbs.

In Azerbaijan, there are about 10 recipes for dolma with different fillings, including fruits, vegetables, fish. Each option is popular: in summer, light vegetable dolma is served with a traditional fermented milk drink; for winter, a hot fish or meat dish is appropriate. It is noteworthy that it has not yet been precisely established from which national cuisine this dish came.

Today, it is an integral part of the diet of Azerbaijan, Georgia and Armenia, but it was Azerbaijan that made every effort to make the dish recognized as traditional for the Azerbaijani people. It is interesting that everything worked out: literally a year ago, the culinary traditions of making Azerbaijani dolma were recognized cultural heritage humanity.

4. Lula kebab

Another must-have meat dish of the country. It is a minced lamb cutlet cooked over charcoal or open fire. It is noteworthy that onions or eggs are not added to the minced meat, the minced meat is simply beaten off for a long time and carefully, after which it is put on a thin wooden skewer.

There are enough options for making kebabs, in common parlance it is a shish kebab, therefore, as in any other kitchen, a kebab can be made from fish, vegetables or meat. But the serving is always the same: meat abundantly sprinkled with herbs on thin homemade cakes.

5. Dushbara

This dish is akin to classic dumplings, in fact - dumplings in Azerbaijani style. For cooking, mince mutton is made with the addition of various spices and herbs, the dough is kneaded into a steep small amount salt.

A distinctive feature of the national dish is that the preparations are dipped not into water, but into a boiling broth made from lamb bones. Dushbara is served in broth with butter and fresh herbs, which takes up at least a third of the plate.

6. Jyz-byz

In Azerbaijan, it is customary to eat not only clean meat, but also its waste. For example, the popular Azerbaijani dish jyz-byz is the processed intestines of a young ram, fried with potatoes. The dish also includes other insides of the animal - liver, kidneys, heart. For frying, fat tail fat is necessarily used, and a ready-made dish richly seasoned with herbs is served in sumy.

7. Bozbash

One of the many first courses of Azerbaijani cuisine. Almost all soups of this cuisine differ somewhat from the consistency we are used to: Azerbaijani soups have much more filling and very little liquid, due to which the dishes are always very high in calories and nutritious. Bozbash is a fatty soup with numerous ingredients.

The main vegetables are: potatoes or chestnuts, bell peppers, tomatoes, chickpeas, onions, zucchini and eggplants. A distinctive feature is that mint and apples are always present in the traditional recipe, which gives some piquancy to the dish.

8. Petey

Another interesting soup that is cooked in the oven. A very thick lamb brisket dish. The cooking process takes place in several stages: vegetables (onions, peppers, carrots, eggplant) are first fried in fat tail fat, and then transferred to an earthen pot. The mixture is poured with a small amount of liquid and brought to readiness in the oven. When serving piti, be sure to garnish with coriander.

9. Khash

In Azerbaijani cuisine, almost all hot dishes and soups are made from lamb, only some recipes include beef or veal. Khash is one of them. Despite the fact that this soup is served hot, traditionally it is customary to eat it exclusively for breakfast.

Khash is prepared without any spices on the basis of beef tripe; beef tails and heads are added in some regions. In addition, this is one of the few dishes that is not sprinkled with herbs. When serving, spices, herbs and herbs are simply served in a separate bowl, but only to guests of the country. The local population eats khash without spices at all.

10. Baklava

A traditional Azerbaijani sweet, which is always present on the table on the great Muslim holiday of Novruz Bayram, this dish is also served to all guests. The basis of baklava is yeast dough, hazelnuts, and other ground nuts. Additional and required ingredients - saffron, cloves, sugar. Baklava is something like a sweet layered cake.

To prepare oriental sweets, roll out a layer of dough, sprinkle it abundantly with the filling in the form of nuts and sugar, then cover the mixture with another layer of dough, grease it with butter and put the filling again.

Such actions continue until there are 10 layers in the future dish, the latter is smeared with egg yolk with saffron, after which the workpiece is sent to the oven for half an hour. When the delicacy is ready and cooled, it is cut into diamond-shaped pieces, each of which is decorated with whole hazelnuts.

In Azerbaijan, they really know how to cook and do it with soul. Muslim traditions are such that any meal is a large-scale feast, during which sincere conversations are conducted. If you find yourself in this welcoming warm country, you should definitely visit the locals: they warmly welcome everyone, treating the most unthinkable and delicious dishes home cooking.

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. We bring to your attention a list of the most popular flour products that will certainly appear on every festive table. Shakerbourg. 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".

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 options for it: Baku, Nakhchivan, Ganja, Sheki, Guba, etc. Besides, baklava has different fillings - walnut, almonds, hazelnuts and peanuts.

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.

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.

Kurabiy Baku. "Kurabie Bakinskoe" 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.

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.

Kyata Baku. 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.

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.

"Fruits of Azerbaijan" cookies 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.

Kyoke Nakhchivan Kyoke is a delicious pie that is prepared for Novruz Bayram 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.

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 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 - not very popular, rather came to Lately as a fashion 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 is the most populous and largest city 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 former president 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. Historical Old city 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 yourself and taste a piece personally.

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 sweetness, whose history goes back 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!

Azerbaijani cuisine is considered one of the most ancient in the whole world. The cuisine of Azerbaijan, which has quite a few common traditions for all Caucasian peoples, at the same time combines some features that give it a unique flavor.

Features of Azerbaijani cuisine

• With all the abundance of various types of meat available, Azerbaijanis prefer to use lamb for preparing main dishes (for example, pilaf).
• The favorable sunny climate of Azerbaijan is reflected in the cuisine of local peoples: vegetables, fruits and berries (pears, plums, cherry plums, eggplants, tomatoes, cucumbers, quince, citrus fruits) are widely used in cooking.
• The originality of Azerbaijani cuisine in the types of dishes used by the local peoples: pitish dishes, cauldrons, saj frying pan, kassa cups and others.
• Azerbaijani dishes have a spicy, pungent taste, and their delicacies are truly sweet.
• Among traditional recipes You will not find dishes with pork or recipes for alcoholic beverages in Azerbaijani cuisine, since Islam has largely influenced the cuisine of this country.

Popular Azerbaijani dishes

One cannot talk about the cuisine of Azerbaijan without mentioning its famous pilaf. It is believed that it is Azerbaijanis who cook pilaf best in the Caucasus. They usually use lamb, but variations with beef and even fish are possible. Azerbaijani pilaf is flavored with a mixture of saffron, cloves, cinnamon, cilantro and ground peppers. According to ancient Azerbaijani traditions, the rice part of the pilaf is served separately from the meat filling and herbs.

The second most popular Azerbaijani dish is rightfully considered lula kebab- minced meat cutlets, strung on thin wooden skewers and cooked over an open fire. Also, Azerbaijanis cannot imagine a summer feast without barbecue - they are real masters in the preparation of various marinades.

While in Azerbaijan, it is worth trying another traditional dish - dolma... This is a kind of analogue of Russian cabbage rolls, only of a smaller size. The filling can be either meat, fish or vegetable, and instead of cabbage leaves, grape or quince leaves are used.

A significant part of Azerbaijani national dishes are sweets and desserts, which, depending on the method of preparation, can be divided into three groups: dough products, caramel delicacies and sweets. To enrich the taste of desserts, Azerbaijani chefs use sesame seeds, cardamom, ginger, various varieties of nuts, and poppy seeds. The most popular Azerbaijani sweet is baklava, which is made from dough, honey, sugar, caramel and nuts.

Many Asian and Caucasian cuisines have in their arsenal such a delicacy as sherbet. In Azerbaijan, this is not the name of sweetness, but soft drink based on berries and fruits with added sugar, which is usually served with pilaf and other main dishes. Another popular national drink of Azerbaijan is doshab which looks like a sweet fruit puree.

The main drink in Azerbaijan is black tea. It is brewed tightly and then drunk from special small pear-shaped jugs called "ormud".

People in Azerbaijan love and know how to cook and, therefore, receive guests. Azerbaijanis love long feasts, during which you can taste many traditional dishes... If you are lucky enough to visit Azerbaijan, do not look for a cafe where to have a bite - it is better to visit local residents: only after having tasted home-cooked dishes, you will be able to appreciate the culinary traditions of this country.