farawayvillage
Authentic Azerbaijani Fruit Preserves and Open-Fire Lamb Kebab
Delight in the centuries-old tradition of Azerbaijani village cooking, where summer’s bounty of cherries and plums is transformed into sweet jams and tangy sauces to accompany succulent lamb kebabs grilled over an open fire.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●wooden spoon
- ●bowl
📝 Preparation Steps
1
Prepare the Syrup: In a large, wide pot, combine the granulated sugar and water. Heat over medium heat, stirring occasionally until the sugar is completely dissolved and the liquid begins to simmer.
2
Add the Fruit: Gently add the cleaned sour cherries to the syrup. Increase the heat slightly to bring the mixture back to a gentle boil.
3
Skim the Foam: As the jam cooks, a pinkish-white foam will rise to the surface. Use a wide wooden spoon to carefully skim and remove this foam to ensure a clear, jewel-toned finished product.
4
Slow Simmer: Reduce the heat and simmer for 30–⏱️ 45 minutes. The cherries should become translucent, and the syrup should thicken to a stage where a drop placed on a cold plate holds its shape.
5
Final Touch: Five minutes before removing from heat, stir in the citric acid.
6
Canning: Ladle the hot jam into sterilized glass jars, leaving 1 cm of headspace, and seal tightly.
7
Softening the Plums: Place the green plums in a pot with the water. Cover and simmer over medium heat for 15–⏱️ 20 minutes until the fruit skins burst and the flesh is completely soft.
8
Sieving: While still warm, push the cooked plums through a fine-mesh metal sieve using a wooden spoon. Discard the pits and remaining skin fragments to produce a smooth, thick pulp.
9
Thickening: Return the plum pulp to a clean pot and simmer on low heat for ⏱️ 10 minutes to reduce the liquid slightly.
10
Herb Infusion: Finely chop the fresh basil and mint. Stir the herbs, minced garlic, and salt into the plum pulp.
11
Cooling: Allow the sauce to cool completely. This tangy condiment is traditionally served as a refreshing dip for fatty meats and kebabs.
12
Marination: In a large bowl, combine the lamb cubes with the sliced onions, salt, and pepper. Massage the meat well to incorporate the onion juices and let it marinate for at least ⏱️ 2 hours (or overnight in the refrigerator).
13
Skewering: Thread the meat onto metal skewers, alternating 3 chunks of lamb with 1 piece of tail fat. The fat is essential for basting the meat as it grills.
14
Fire Preparation: Prepare an open-air fire or charcoal grill. Wait until the flames have died down and the coals are glowing white-hot.
15
Grilling: Place the skewers over the heat. Grill for 10–⏱️ 15 minutes, turning frequently. The tail fat will melt and crisp up, creating a smoky, charred exterior while keeping the lamb succulent.
16
Serving: Serve the hot kebabs immediately with flatbread, fresh red onions, and the previously prepared Green Plum Sauce.
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