SHAKARBURA
Ingredients:
excellent wheat flour – 240 g.
melted butter – 60 g.
skimmed milk – 80 g.
eggs – 2 pcs.
yeast – 8 g.
purified almonds or hazelnuts – 200 g.
granulated sugar – 200 g.
cardamom – 0.4 g.
salt
Milk is heated to 30-350 C, yeast, salt, eggs, melted butter and sifted flour are added and the dough is mixed. The dough is kept for 1-1, 5 hours and divided into 30-gram lumps. Cornices are rolled into small circles of thickness 2 mm. They are laid inside between these circles and covered and screw-shaped edges are wrapped, various patterns are applied on them. Cook the shakarbura at 160-180 C for 25-30 minutes. To prepare the inside, the peeled almonds or roasted hazelnuts are passed through the rubbing machine and finely grinded, mixed with powdered sugar at 1:1 ratio, pounded cardamom is added to make it fragrant.
BAKU PAKHLAVA
Ingredients:
excellent wheat flour – 240 g.
melted butter – 60 g.
skimmed milk – 80 g.
eggs – 1 pcs.
yeast – 8 g.
purified almonds or walnuts kernel – 200 g.
sugar – 200 g.
saffron – 0.4 g.
vanillin – 0.2 g.
honey – 20 g.
Kneading the dough and preparing the stuffing is the same as in shakarbura. The dough is rolled out with a thickness of 0,5 mm. Grease is applied to the bottom of the pan and dough layer is laid and 3-4 mm thick stuffing is poured on top. The second layer of dough is laid on the stuffing, oil is rubbed and stuffing is poured again and this rule is continued up to 8-10 layers. Then pakhlava is cut into rhombuses of 10x4 cm size, egg yolk with saffron juice is laid on top of it. Half kernel or pistachio is put in the middle of each pakhlava. Pakhlava is cooked in 180-200 S for 35-40 minutes. 15 minutes before it is ready, syrup or honey is added on it.
GANJA PAKHLAVA
Ingredients:
For the dough:
excellent wheat flour – 300 g.
eggs – 1/2 pcs.
salt – 3 g.
For filling:
almond – 180 g.
granulated sugar – 180 g.
cinnamon – 3 g.
For syrup:
sugar – 160 g.
honey – 40 g.
oil for rubbing between layers – 40 g.
egg for rubbing on the Surface – 2 pcs.
Dough and stuffing are prepared as in shakarbura. Spread the dough in 1-3 mm thick and spread it into the greased list. The melted butter is spread over the dough and the second layer of the dough is spread on it. After all three layers, spread the stuffing with a thickness of 4-5 mm. Ganja pakhlava consists of 23 layers, including 18 layers of dough and 5 layers of almond filling. Pakhlava is cut into rhombuses before placing in the oven, and eggs are spread on it. Pakhlava is baked in an oven with a temperature of 180-200 C for 30-35 minutes. After 10-12 minutes after placing in the oven, the list is removed and syrup is poured over the pakhlava. The syrup is made from sugar and honey. Pakhlava with syrup is cooked in the oven until ready. Pakhlava is also cooled in the list in which it is cooked.
SHEKI PAKHLAVA
Ingredients:
rice flour – 280 g.
sugar – 420 g.
nuts kernel – 140 g.
citric acid – 1 g.
coriander seeds – 2 g.
cardamom – 0.5 g.
saffron – 0.2 g.
Liquid dough is prepared by adding 120 ml of water to rice flour. The dough is poured into the heated tiyana with a special lock with 11 eyes and a ball-shaped dough is cooked. Grind the hazelnut kernel, mix with pounded coriander seeds and cardamom. Grease the copper tray, put 8 pieces on top and pour inside. 5 hoops are placed on it and folded into a round shape.The surface of the pakhlava is decorated with saffron in the form of a square, 15-20 minutes on both sides of the charcoal is cooked on fire. Pakhlava is soaked with boiling syrup prepared from sugar, citric acid and 100 ml of water. Keep for 8-10 hours.
RISHT PAKHLAVA
It is prepared like Ganja pakhlava, but instead of the last layer of dough it is put on the dough and cut into rhombuses. Rice is cooked from home-made wheat starch or rice flour as in "Sheki pakhlava".
SHOR GOGAL
Ingredients:
excellent wheat flour – 726 g.
tail – 300 g.
eggs – 1 pcs.
tail fat – 60 g.
yeast – 15 g.
zira – 1 g.
saffron – 0.5 g.
anise – 2 g.
black pepper – 0.5 g.
poppy seeds – 3 g.
salt
Flour is added with water, salt and yeast and knead the dough. After the dough arrives, 9-11 cutlets are prepared from it. The corners are thinly spread and spread each layer on top of each layer. The rolled up dough is cut into large squares, they are rolled like roulette, rolled and flattened and shaped into a cookie. Put the stuffing in the middle. The tail is passed through the meat grinder, egg white, spices and salt are added to it and played well, some flour is added and the inside is prepared. The egg coated with saffron juice is spread over the surface, poppy seeds is sprinkled and cooked at a temperature of 230-240 C for 20-25 minutes.
SHEKER CHOREK
Ingredients:
excellent wheat flour – 530 g.
melted butter – 260 g.
sugar powder – 300 g.
eggs – 1 pcs.
vanillin – 3 g.
Melted butter is mixed with sugar powder for 25-30 minutes, while egg white is added to it. Add vanillin and sifted flour into the mixture and knead the dough. Dough is prepared in 60-75 grams of dough, parchment paper is laid on the list, egg yolk is laid on it at temperature of 175-180 C for 25-30 minutes. Cook. After cooling the sugar cake, sprinkle sugar powder on top.
SHIRIN NAZIK
Ingredients:
excellent wheat flour – 700 g.
melted butter – 200 g.
sugar powder – 115 g.
yolk – 1 pcs.
yeast – 2 g.
saffron – 0.03 g.
salt – 1.5 g.
Add 520 grams of flour, 90 gr of oil and salt and knead the yeast dough. Saffron juice and sugar powder is added to 70 grams of butter and mixed well, then 140 g of flour is gradually added on and mixed until the homogeneous mass is obtained. After the dough arrives, it is rolled out in 3-5 mm thickness, spread over it by spreading oil and folding it several times, you get a layer-by-layer dough. In the middle of the dough put stuffing, fold the edges and connect to the center and spread 10-12 mm thick. Thus, a layer of dough stuffing is put on a greased list, yolk is spread on it and decorated with a fork. The dessert is cooked for 200-220 minutes at a temperature of 25-30 S.
BADAMBURA
Ingredients:
excellent wheat flour – 390 g.
sour cream – 225 g.
almond – 210 g.
sugar – 210 g.
sugar powder – 26 g.
vegetable oil – 110 g.
cardamom – 2 g.
tea soda – 0.5 g.
The dough is kneaded and kept for 20-25 minutes by adding sour cream and tea soda to the flour. (Sometimes the dough is prepared with yeast). The dough is rolled out with a thickness of 504 mm and from it cut out forms with a diameter of 8 cm. 15-20 grams of ground almonds and granulated sugar are placed on them. To flavor, cardamom is added. The edges of the dough are joined and formed into a cake. Almond-this place is fried in vegetable oil and after cooling it is sprinkled with sugar powder.
GIRMABADAM
Ingredients:
rice flour – 84 g.
granulated sugar – 675 g.
nuts kernel – 285 g.
egg white – 35 g.
citric acid – 1 g.
coriander seeds – 2 g.
Sugar powder is boiled with water, citric acid is added and cooked until 5-6% of water is left in it. When the cooked caramel mass is cooled and the temperature is 50-60 C, add egg white on it and the baking speed up. The readiness of the shrub is known for its white color and its cracking when cooled. Crushed hazelnuts kernel and coriander seeds are added into the milled mass and mixed and formed 0.5 – 0.7 cm thick and 15x8 CM in size. It is sprinkled with roasted rice flour.
BAKU COOKIES
Ingredients:
excellent wheat flour – 583 g.
butter – 350 g.
sugar powder – 152 g.
egg white – 40 g.
apricot puree for the inside – 30 g.
granulated sugar – 30 g.
After butter is mixed well with sugar powder, egg white is added to it, sifted flour is added and the dough is mixed with thick consistency. Hemp chamomile and other form is crushed into lists at a weight of 25-28 G. Hollows are made in the middle of the chamomile-shaped dried leaves and an interior made of fruit puree and sugar is placed there. The amount of drink is 2-2.5 grams per cookie. Cookies are cooked at 250-270 C for 9-10 minutes.
AZERBAIJAN NAN
Ingredients:
excellent wheat flour – 325 g.
butter – 160 g.
sugar powder – 95 g.
raisins – 80 g.
candied fruit – 50 g.
eggs – 115 g.
nuts kernel – 50 g.
saffron – 0.06 g.
ammonium – 12 g.
sugar powder for lipstick – 245 g.
patka – 25 g.
dry carmine paint.
The nuts needed for kneading the dough are cut into small pieces, the candied fruit is cut into small pieces, and the butter is mixed with sugar powder until the homogeneous mass is obtained. Then add egg, saffron juice, hazelnut, raisins, candied fruit and ammonium carbonate and mix well. Add sifted flour and knead the dough quickly. Simultaneously with kneading the dough, lipstick is prepared from sugar powder and patka. The dough is divided into 5-gram balls and each part is rolled into a baton of 30-35 mm diameter and placed into Iron lists on parchment paper. Eggs are spread over it and cooked at a temperature of 180-200 C for 20-25 minutes. After cooling, put pink lipstick on it, and after thickening the lipstick cut it into pieces of 40 mm wide.
ORDUBAD ROLL WITH WALNUTS
Ingredients:
excellent wheat flour – 400 g.
sour cream – 180 g.
butter – 120 g.
walnut kernel – 220 g.
granulated sugar – 180 g.
honey – 40 g.
cinnamon – 2 g.
eggs – 1 pcs.
To prepare the dough, butter is mixed with sour cream, pour sifted flour and knead the dough. Walnut kernel is roasted in a small skillet, passed through meat-grinder, sugar powder, honey and spices are added and mixed. The dough is divided into 300-gram portions and rolled 3-4 mm thick. Put 200 grams of stuffing on the rolled out dough and roll it into a roulette shape. Egg yolk is rubbed on it, cook at a temperature of 190-200 C for 30-35 minutes. Sometimes the dough is prepared with yeast.
BADAMLI BORUCUG
Ingredients:
excellent wheat flour – 410 g.
sour cream – 185 g.
butter – 120 g.
almonds – 220 g.
granulated sugar – 180 g.
cardamom – 5 g.
sugar powder – 35 g.
yeast – 10 g.
cognac – 3 g.
salt.
Add butter, sour cream, sugar powder, salt and yeast to the flour and knead the dough. To prepare the stuffing almonds are scalded in boiling water, peel is cleaned and dried. Dry Almond is ground in a rubbing machine, sugar powder, cardamom and cognac are added to it and mixed. After the dough arrives, it is divided into 40-gram portions. After that, it is prepared as in the nut tube.
BORUCUG WITH NUTS
Ingredients:
excellent wheat flour – 432 g.
sour cream – 200 g.
butter – 125 g.
walnut kernel – 200 g.
granulated sugar – 160 g.
honey – 40 g.
cinnamon – 2 g.
eggs – 1 pcs.
The preparation of dough and stuffing is the same as in Ordubad binma. The dough is divided into 40-gram portions, and they are rolled into strips, one end of which is slightly wider than the other. 30 grams of stuffing is put on the wide side of the dough and the ends of the ribbon are wrapped and form a tube. Egg yolk is rubbed on it. Bake at 180-200 S for 20-30 minutes. Most often they prepare the dough with yeast.
BAMIYA
Ingredients:
excellent wheat flour – 527 g.
granulated sugar – 235 g.
eggs – 1 pcs.
vegetable oil – 120 g.
tea soda – 0.5 g.
salt – 5 g.
Add tea soda and boiling water to the flour, knead the pulverized dough and after cooling the egg is added to it. The dough is held in a meat grinder. But instead of a knife, a metal plate with a thickness of 0.15 mm and a diameter of 0.15 mm with small teeth is placed in the middle of the meat grinder. The dough from the meat grinder is divided into equal parts 7-8 cm long. Bamiya is fried in vegetable oil, soaked in sugar syrup and after drying sprinkle sugar powder on top.
FASALI
Ingredients:
excellent wheat flour – 780 g.
yeast – 20 g.
granulated sugar – 55 g.
tail oil – 110 g (or tail scab).
spices – coriander seeds, cardamom, cinnamon, ginger, each – 2-3 g.
salt – 5 g.
Yeast, water and salt are added into the flour and knead the dough. The dough is kept for 1.5-2 hours and cut into 100 gram balls and spread on 0.5 mm thick. Finely pounded, spices are added on the dough and laid out 5-6 layers on top of each other and the roulette is rolled out by cutting it into rectangular shape. This roulette is flattened in the vertical direction and is made into a round stem with a diameter of 10-12 cm and a thickness of 1.5-2 cm. The pan is cooked from both sides. When served on table sprinkle sugar powder or add honey separately.
SHEKI CARVINGS (FATIR)
Ingredients:
wheat flour of the first type – 617 g.
sugar – 195 g.
butter – 74 g.
milk or yogurt – 150 g.
eggs – 2 pcs.
yeast – 10 g.
a mixture of spices (cardamom, ginger, coriander seeds, nutmeg, nutmeg, cinnamon) – 5 g.
saffron – 0.1 g.
poppy – 3 g.
salt.
Sweet dough with yeast oil is kneaded according to the balati method.A portion of poppy, egg yolk and saffron juice is stored for decorating the ovum. After the dough arrives, 700-800 gram stakes are cut, spread 15-20 mm thick 180-190 mm in diameter, patterned on it, after keeping 25-30 minutes, saffron egg is rubbed on it. Poppy sprinkled, cooked at a temperature of 30-35 C for 190-200 minutes.
SHEKI KULCHASI
Ingredients:
wheat flour of the 1st kind – 750 g.
granulated sugar – 65 g.
melted butter – 150 g (or tail fat)
eggs – 1 pcs.
yeast – 15 g.
salt – 3 g.
spice mix
coriander seeds – 2 g.
cardamom – 2 g.
ginger – 2 g.
cinnamon – 2 g.
vanilla – 1 g.
saffron – 1 g
poppy to sprinkle on top.
Sift the flour, add half of the butter and eggs, sugar, yeast opened in hot water and knead the solid dough. The dough is kept for 32-350 hours at a temperature of 1-1,5 S to come. Spices are ground and mixed with the rest of the oil. After ripening of dough, 300-600-gram dough is prepared from it. Spread in thickness 0,5-0,7 mm. The oil and spicy mixture is spread over the dough and rolled into a roll and rolled into a 1.5 cm thick roll again. After resting for 25 minutes, the egg is applied to the face, decorated with a special form and is fed with a fork and the poppy is sprinkled and cooked at 190-200 C for 25-30 minutes.
SHAMAKHI MUTAKI
Ingredients:
For the dough:
excellent wheat flour – 500 g.
eggs – 2 pcs.
butter – 100 g.
milk – 1 cup.
sugar powder – 50 g.
yeast – 10 g.
salt.
For filling:
apricot povidle – 150 g.
granulated sugar – 100 g.
vanilla – 1/3 g.
sugar powder to sprinkle on top – 50 g.
Yeast is opened in hot milk, eggs, salt and sugar are added on it and mix well. Then add flour, knead the dough for 15 minutes. For ripening, the dough is kept in a warm place for 1,5 hours. At the same time, apricot jam is mixed with sugar powder, cooked and cooled when it forms a solid mass. Spread 4-5 mm thick dough and spread melted butter on it and cut into triangle shape. The stuffing is placed in each of the cut dough, and the top of triangle is rolled and shaped as a tube with the condition of staying on the product. The product is cooked in a heating oven at a temperature of 190-200 C for 10-15 minutes.
ROAST WITH GULAB
Ingredients:
roasted wheat – 50 g.
walnut kernel – 30 g.
saffron – 0.5 g.
seeds of cinnamon and coriander – 0.05 g.
gulab – 10 ml.
From the sugar syrup is prepared in the ratio 1:1, cooled, saffron juice and gulab is added. Roasted wheat is ground in a hand grinder or coffee grinder, crushed walnut kernel and spices are added, syrup is poured on it and mixed thoroughly. The resulting mass is formed into balls, and its surface is decorated in checkered form.
TEL
Ingredients:
excellent wheat flour – 200 g.
granulated sugar – 520 g.
melted butter – 270 g.
citric acid – 2 g.
Sugar powder is boiled with water, citric acid is added and cooked until 3-4% of water is left in it. Caramel mass is poured into greased marble table and cooled slightly. The heat of 70-80 C mass is whitened. At the same time the oil is heated in the pan, add flour and roast. The boiling of the roasted mass from all over the pan indicates its readiness. After that, the roasted flour is mixed with the caramel mass in the sole and drawn and the product is fringed in the form of a print. The prepared tel is quickly cooled.
SUGAR CHEESE
Ingredients:
powdered sugar – 830 g
molasses – 250 g
vanillin – 0.25 g
Powdered sugar and water are poured into a saucepan and boiled at a temperature of 105-1100 C for 8-10 minutes. Then molasses is added and baked to an average caramel sample (with a humidity of 3-3.5%). The finished caramel mass is poured on a marble table (you can also pour it into a greased frying pan) and cooled to a temperature of 70-80 C, vanilla is added. The caramel mass is shaken and filtered until it becomes completely white. Further operation is performed on a wooden table sprinkled with powdered sugar. Here the caramel mass is spread out in the form of a loaf, and the tip of the loaf is cut with scissors into pieces in the form of a curved pillow.
TER HALVA
Ingredients:
excellent wheat flour – 400 g.
melted butter – 200 g.
molasses – 250 gr. or sugar powder – 200 g.
cinnamon – 2 g.
Add flour to the oil and roast when it reaches golden color. Then molasses or sugar syrup is added and it is heated by stirring constantly. Halva is put on a plate of shallow dessert, and cinnamon is added on it. Sometimes they twist halva into lavash. Instead of molasses, honey can be used, which improves the quality of halva.
UMAJ HALVA
Ingredients:
flour
butter
water
sugar
1 teaspoon of honey
a little salt
Pour 3 table spoons of flour on paper, sprinkle water on the flour, then rub the flour with your hands. To add water little by little. Collect the small ones into a separate bowl. It is necessary to continue this process until the flour remains very small. In another bowl, melt 1,5 tablespoons of oil (2,5 spoons). As soon as the oil melts, you need to add a mass of flour to it and mix well. We fry until golden. To sugar syrup, this amount of flour is used 0,5 sugar powder, 0,5 glass of water and 0,5 teaspoon honey, a little saffron. As soon as the halva gets a golden color, bring it over the fire and add the syrup in portions. They need to be mixed well, without interrupting. Syrup should be soaked in halva.
LANKARAN KULCHE
Ingredients:
For the dough:
wheat flour of the 1st kind – 460 g.
yeast – 10 g.
Sugar – 70 g.
eggs – 1 pcs.
sour cream – 32 g.
poppy – 6 g.
butter – 50 g.
salt
For filling:
Wheat flour of the 1st kind – 200 g.
sugar powder – 95 g.
butter – 100 g.
saffron – 0.2 g.
Knead the yeast dough with flour, sugar and sour cream. To prepare the stuffing, butter, sugar and saffron juice are added and flour is added. It consists of an internal collapsible mass. After the dough arrives, spread it, butter is rubbed on it, spread it by hand several times, fold it and soften it. Dough 80 g. cut in weight, 0,8-10 cm. spread it in a square shape in thickness, put 30-32 grams inside and connect the edges towards the center. Then it is spread by pressing between two hands and given a circular shape to it. Lay eggs on it for 45-50 minutes, sprinkle poppy seeds and cook at 180-200 C for 20-25 minutes.
GUBA TIKHMA
Ingredients:
For the dough:
excellent wheat flour – 520 g.
margarine with butter – 190 g.
milk – 127 g.
eggs – 2 pcs.
yeast – 8 g.
saffron – 0.3 g.
salt.
For filling:
excellent wheat flour – 130 g.
butter – 64 g.
sugar – 127 g
cardamom – 0.3 g.
nutmeg – 0.3 g.
Kneading the dough and preparing the stuffing is the same as in Lankaran kulcha. But sugar is not added to the dough. Spread the finished dough, spread the oil on it, wrap it in the form of a roll, roll it and cut it into 90-100 gram pieces. Each piece of dough is rolled with a screw, slightly flattened, and the surface is flattened and 35-40 grams of stuffing is placed there. The edges of the dough are joined in the center and the inside is covered. Spread it in a round form with diameter of 90-100 mm with combined side being low, ring-shaped decoration is applied on it, put it for 20-25 minutes to rest and egg is spread over the surface and cooked at 180-200 C for 35-40 minutes.
HALVA FROM GERMINATED WHEAT
Ingredients:
wheat – 100 g.
wheat flour of the 1st kind – 500 g.
melted butter – 100 g.
doshab – 200 g.
walnut kernel – 100 g.
anise – 2 g.
pepper – 1 g.
cinnamon – 2 g.
fennel – 1 g.
Malt sprouts from wheat according to the usual rule.When the jelly sprouts are yellowish, they are released from the meat-grinder, the juice is filtered through gauze and flour is added and the dough is kneaded. The dough is put on a greased copper grater. It is cooked over low heat for 4 hours (to avoid burning). Every time it turns the dough, a little oil is poured into it. Finally, add crushed walnut kernel, spices and doshab into the mass and mix well. From the finished halva make stakes in the form of large meatballs.