Azerbaijani sweets: simple cooking recipes

We can say with confidence: everything that is cooked in Azerbaijan is incredibly tasty and satisfying. But especially I want to mention national sweets.

Azerbaijani sweets on the festive table

In the Azerbaijani cuisine there are more than 30 names of sweets. And this is only flour desserts, not including caramel and sweets. In each region of the region, the housewives have their own cooking features, but still traditional Azeri sweets - shekerbura, baklava, sheker-churek, shor gong, kurab, kyata, mutaki - are all equally tasty.

Baklava is a traditional oriental sweetness, the history of which has been more than five hundred years. It is a multi-layered dessert made from the finest layers of dough with a delicate nut filling, impregnated with syrup based on rose water, sugar or honey.

Shakerbura is a yeast sweet pie. As a filling, different kinds of nuts are used: hazelnuts, walnuts and others. In shape pie resembles the moon, decorated with a special tool ears.

Sheker-churek - friable cookies with the flavor of baked milk. Has a simple recipe for cooking and takes pride of place on the Azerbaijani table.

Kyata (Baku, Karabakh, etc.) are flour sweets with soft stuffing. In different nations, the kyata is prepared according to its own formula, different in shape and size.

Shore was a bright yellow round bun with yeast dough stuffed inside. Traditional Azerbaijani delicacy is served with very sweet tea.

This is not all the desserts that the Azerbaijani cuisine boasts. Sweets, the recipes of which are presented below, are the main ones. In this country they are a must on every festive table.

Sweet puff of shekerbour

For the preparation of yeast dough, dissolve in a glass of milk yeast (10 g), 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 the milk into the flour (700-800 g). Knead the dough, which is best suited in a warm place for 40 minutes.

In the meantime, prepare the filling. To do this, 1 kg of nuts (preferably hazelnut, pre-peeled from husks), grind in a blend. Then combine it with sugar and ground cardamom (5 grains). From the dough, form a round cake, 10 cm in diameter. Inside it, put the filling, form figuratively the edges and cut out the patterns. Bake for 40 minutes at 180 degrees.

Azerbaijani sweets are ready. You can pour the tea and serve delicious pies to the table.

Shore goaded

The filling for this round patty can be salty. At the same time such Azerbaijani delicacies are always served with sweet tea.

Preparation of yeast dough begins with opaire. To do this, in 500 ml of milk dissolve 30 g of live yeast, and add a little flour. After 30 minutes, add 100 g of butter, 6 eggs and a pinch of salt to the dough. Knead the dough and let it come in a warm place for 1 hour.

Prepare the filling with melted butter (50 g), flour and spicy spices (a teaspoonful). Traditionally, cumin, anise, cinnamon, turmeric are used.

The dough is divided into 10-12 parts. Each of them finely roll out, lay out one by one. Layer is generously lubricated with butter (all you need about 1 kg). The resulting layered layer is cut into strips of 6 cm, and then into squares. In the center put the stuffing, twist the spiral, snap the edges and form a round bun. Top with an egg and sprinkle with sesame seeds or poppy seeds.

Azerbaijani sweets shor baked for 40 minutes at a temperature of 180 degrees. Bon Appetit!

Azerbaijani sweets: recipes of baklava

There are several interesting recipes for self-cooking baklava at home. But its basis is puff pastry, nuts and honey. In traditional baklava, all layers are prepared with their own hands. But when cooking at home, sometimes a ready-made puff pastry is used.

According to the traditional recipe, Azerbaijani sweets (baklava) are prepared from flour, milk, eggs, melted butter and sour cream, dry yeast, sugar and spices. Such ingredients will be needed for the test. For the filling, you need to prepare 500 g walnuts, hazelnuts, almonds and candied fruits, 1 kg of sugar and spices (cardamom, coriander). Impregnate baklava melted butter and syrup from water and honey (400 ml of water as much honey).

First mix the dough from 800 g of flour with 250 g of butter, 2 eggs and 300 ml of milk, yeast (1 tablespoon), cardamom (5 ground beans), sour cream and sugar (3 tablespoons). It should be soft, elastic, do not stick to your hands. Put the dough aside so that it fits for 1.5 hours.

Prepare nuts. Almond and hazelnut dried in the oven at a temperature of 100 degrees and cleaned from the husk. All nuts and candied fruits in a blender to the state of small crumbs. Combine with sugar and cardamom.

Cut the dough in half. Then the first one is often divided into 17 "koloboks", and the second - into 2 large balls. Cover the dough with a film so that it does not dry out. Now alternately form layers of baklava. Large balls roll out for the bottom and top of the dessert, and inside there will be thin 17 layers, rearranged with nut-sugar stuffing.

Bake baklava at a temperature of 180 degrees for about an hour. After the first 15 minutes, the dried dough is cut into rhombuses and pour the dessert with melted butter (250 g). After 25 minutes repeat the procedure. At the very end of the cooking, pour baklava with honey syrup. Bon Appetit!