Four recipes for spring holiday, is the “Novroze” – let's enjoy the kitchen by preparing a special meal of Azeri recipes, in celebration of a delicious spring
In honor of the holiday of spring, it is the “Novroz” starting these days, you are invited to experience spring through sweet and authentic flavors, which are the symbols of Azeri culture, plus a meat dish which is a celebration in itself. It's time to get to know four recipes from Azerbaijan, which I received for you:
Phlebhava – A pastry consisting of dough layers, stuffed with nuts or pistachios, and coated with honey or syrup. Pallava symbolizes the sky and the stars: the seven diamond-shaped dough layers are meant to represent the sky layers, and the hazelnuts in the center represent the stars.
Shakrabura – Savor the taste of Shakrabura, sweet pastry, stuffed with sugar, ground almonds, hazelnuts or walnuts. The dough is made from wheat flour, butter, milk, yolks, cream and yeast. The crescent-shaped treat represents the moon and is a must-taste for all sweet lovers
Shakhaplova – A real Azerbaijani delicacy, stuffed with cooked meat, nuts, dried fruits and greens, etc. The dish is much more than delicious food; It is a memorable experience, as cooks use it for celebrations and festivals.
Shurgug – A popular dish made from layers of turmeric-flavored pastry and fennel seeds. This yellow and round dessert represents the sun.
So here are the four recipes, so you have a sweet and tasty as well as employment …
4 cups flour
1 cup unsalted butter cut into small pieces
1 cup sour cream or horseradish cream
1 teaspoon of baking soda
To the Malit:
- 2 cups of sugar
- 2 egg whites
- 0.5 liter coarsely ground walnuts
1 scrambled egg yolk
- . In a mixer bowl, devour the flour and butter.
- In a separate bowl, mix the sour cream and baking soda and combine the butter and flour mixture. Mix the yolks one by one. Stir until smooth.
- Divide the dough into 3 equal parts, form each thick circle, wrap it in plastic wrap and place in the refrigerator for 3 hours.
- Beat the protein and sugar for 3 minutes at medium speed. Add the ground walnuts and mix with a wooden spoon to the mixture.
- Grease a 20 x 30 cm rectangular mold. Preheat oven to 176 ° F.
- Flourize the work surface. Using a rolling pin, roll the first dough round to the size of the mold and about a quarter inch thick.
- Place the dough at the bottom of the mold and tighten it to the bottom and sides. Spread half of the walnut stock on top of the first layer of dough.
- Spread the other dough in the same way and place it over the nut filling. Spread the remaining half of the filling on the second layer of dough.
- Place the third dough in the same way as the first two parts, by covering the second layer of nuts. Lightly press the top and all sides to seal. Brush the top with the scrambled egg yolk.
- Using a large, sharp knife, carefully cut the phalanx diagonally with a blade, all the way to the bottom of the cake.
- Place a whole big nut on each slice and squeeze lightly.
- Bake for 40 minutes or until golden brown.
Recipe for Shakrabura:
1 kg wheat flour (white only) + 1 teaspoon (for stage 3)
400 grams of unsalted butter (clarified) cut into large cubes
250 grams of sour cream
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon vanilla powder (not required)
Half a teaspoon of dry yeast
½ cup of tepid milk
- 500g peeled hazelnuts
200 grams of walnuts
- 700 grams of granulated sugar
- 2 teaspoons of ground maple mixed with 2 teaspoons of frangelico
- Flour and butter should be kneaded in hands until crumbs.
- In a small bowl, using a spoon, mix the yolks, sour cream, salt and vanilla powder. In another small bowl, put the yeast, 1 tablespoon flour, 1 tablespoon sugar, and add ¼ cup of tepid milk. After about two minutes, add the sour cream and eggs mixture, and the yeast mixture to the flour-butter mixture.
- Using the hands, mix the ingredients until they are fully incorporated and get coarse dough, transferring the dough to the work surface. The remaining ¼ cup of tepid milk is used to wet your hands while kneading the dough, so that it is smooth.
4. Shape the dough into a ball. Cover with plastic wrap and leave to rest for about 30 minutes.
- . To make the stuffing, if you use peeled nuts, finely grind them in a food processor. Then put the nuts in a mixing bowl with the sugar. Add the Hal / Frangelico and vanilla powder, then mix.
- Peel hazelnuts and walnuts at home: Place raw hazelnuts in large skillet and cook over medium heat, stirring frequently until skin is cracked and peel off after 10 minutes. Workers with small batches of nuts at a time put them on a kitchen towel and rubbed with them to remove the skins. Most of the shells have come off, though some will still stick to the nut (especially on walnuts).
- Peel almonds at home: Cover the almonds with boiling water for a 2-minute soaking (don't store them there for too long, otherwise they will lose their crispiness and become too soft). Strain the water and peel the peel gently with your fingers (the peel will slide).
- Divide the dough into 36 balls, each weighing 50 grams. Work with one ball at a time and cover the rest. Roll each ball into a 10 cm circle, then place the circle in the palm of your hand, slightly folded, and place in the center 2 tablespoons of the stick.
- . Now you have to seal the edges – left and right towards the center – to get a half-moon shape. An opaque cobra must be slightly plump from the stuffing and never flat.
- Using the thumb and forefinger pinch the dough to form an edge decoration.
- . Arrange the pastries on baking paper,
- Pinch the dough with tweezers until all the pastries are decorated.
- . Bake in a pre-heated oven to 180 degrees for 20-15 minutes, or until the edges just begin to change color and the bottom is light brown. Be careful not to over-bake the pastries – their parts should be light colored when baked.
2 cups rice with long grain (basmati)
1 liter of water + 1 tablespoon salt to soak rice
3 liters of water + 3 tablespoons of salt for cooking rice
225 grams of unsalted butter
1/2 teaspoon of saffron thread
5-6 medium sized round flour tortillas
1 cup of dried apricots
1 cup golden raisins
1 cup of walnuts (or cooked chestnuts)
Preparation of the saffron : Saffron threads in two tablespoons of boiling water.
The decoration: In the pan, melt two tablespoons of butter and two tablespoons of water, add the dried apricots, raisins and nuts. Soak the fruits on low heat for a few minutes until soaked. Stir to prevent a condition from burning.
- Rinse the rice well in cold water several times until the water is clear. Soak the rice overnight in salted water at room temperature (or at least one hour in very hot salted water). Before cooking the rice, strain the rice.
- Put the rice into boiling water. Stir, lower to medium, and let it simmer for 5- 10 minutes.
- Drain the rice in warm water.
- Melt two tablespoons of butter in a saucepan and grease the pan well. We put each tortilla in melted butter. Place round tartar around the sides of the mold. Do not leave holes in a pattern without circles.
- . Place a layer of rice (about a quarter) and pour 3-2 tablespoons of melted butter on this layer. Then, rice and butter again. And so on. After the last layer, pour your saffron infusion along with more butter.
- . Cover the rice with the tortillas and grease it with melted butter.
- . Preheat oven to 180 degrees for 1 hour. Cook until golden brown. Then remove the cover and leave for 5 minutes.
- Turn the mold over on serving utensils. Cut and serve with sweet fruit and nuts.
One pack (¼2 teaspoons) of active dry yeast
1 cup hot water
6 cups flour, addition to kneading
2 teaspoons salt
1 cup milk at room temperature
One large egg at room temperature
5 grams of clarified butter (ghee) or unsalted butter, melted and cooled
To fill the spices:
2 tablespoons fennel seeds
2 teaspoons cumin seeds (can replace anise seeds)
½ teaspoon turmeric
1 teaspoon salt
¼ teaspoon of ground black pepper
2 tablespoons of flour
4 ounces of clarified butter or unsalted butter, melted and cooled
For the butter spread:
About 0.5 liters of refined butter (or unsalted butter, melted and cooled)
To the top:
2 large yolks
1 teaspoon of nigella sativa seeds (can replace poppy seeds)
- In a small bowl, dissolve the yeast in warm water and allow to simmer for 10 minutes. Sift the flour into a large bowl. Add the salt and mix well. Add the yeast, milk, egg and butter mixture and put the ingredients in your hands.
- Flatten the dough on a lightly floured surface and linger for 10 minutes. If the dough is still sticky, add more flour and knead. Place the dough in a bowl, cover with a kitchen towel or plastic wrap for an hour and a half in a warm place until it doubles in volume.
- To make the seasoning: Heat a glass of fennel and cumin seeds (or anise seeds) in the pan for about two minutes, until their aroma intensifies. Grind the spices in a spice grinder or with a crater and pestle. In a medium mixing bowl, combine all the ingredients into the stuffing except the butter. Stir, gradually add the melted butter and rub with your fingers until tender crumbs.
- Melt the butter and set aside to cool. Two work surfaces are needed: one for the dough coating and the other for layer assembly. Sprinkle some flour on half the work surface on which the dough is rolled. Grease the other half of the workplace (or flour) gently.
- To make the dough layers, put the dough and divide it into 9 equal parts. Design every part of the ball. Work one ball at a time while the others are still kept under the towel.
- With a thin, long rolling pin, roll each ball into a 20-inch circle. Flourish occasionally to avoid sticking to roll and easier to roll. Finish and move to the second surface.
- Drizzle 5 to 7 tablespoons of the butter on the circle, spread and spread on the dough. Roll the second dough ball and place on top of the first layer. Then roll it into a smaller circle. Now, hold the second layer hemline and gently stretch in all directions (first one side, then the other side, etc.) to adjust the bottom circle, then stretch them together until a large rectangle is obtained. Continue rolling the remaining dough balls in the same way, place them on top of each other, brush with butter (except the final layer), and stretch with your hands.
- Each stretched layer should be almost transparent. Be careful not to tear the layers when you stretch them.
- . Once all layers are ready, gently pull the sides of the rectangle. The thinner and wider the layers, the more transparent the result.
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