farawayvillage
Authentic Azerbaijani Sweet Cheese Churek
This traditional hearth-baked pie features a rich, hand-kneaded dough and a savory-sweet grated cheese filling, offering a comforting flavor profile reminiscent of the high Caucasian meadows.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●pot
📝 Preparation Steps
1
Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–⏱️ 10 minutes until it becomes frothy.
2
Mix the Dough: In a large basin, sift the flour and salt. Create a well in the center and add the yeast mixture, yogurt, melted butter, and the egg.
3
Knead and Rise: Knead the mixture for about ⏱️ 10 minutes until the dough is smooth and elastic. Cover with a clean cloth and leave in a warm spot to rise for at least ⏱️ 1 hour, or until doubled in size.
4
Prepare the Filling: While the dough rises, finely grate the firm cheese into a bowl. Crack one egg into the cheese and mix thoroughly until it forms a thick, cohesive paste.
5
Assemble the Base: Once risen, punch the dough down. Roll out two-thirds of the dough into a large circle and place it onto a greased baking tray. Spread the cheese mixture evenly over the surface, leaving a small border at the edges.
6
Create the Lattice: Roll out the remaining dough and cut into long, thin strips. Arrange these strips in a crosshatch or lattice pattern over the cheese filling. Seal the edges by folding the bottom dough border over the strips.
7
Glaze and Finish: Whisk the egg yolk with a tablespoon of milk. Brush the lattice and edges generously with the egg wash and sprinkle the white sesame seeds over the top.
8
Bake: Bake in a preheated oven at 180°C (350°F) for 30–⏱️ 35 minutes, or until the crust is deep golden brown and the cheese is bubbling.
9
Meat Preparation: Carefully trim the beef and cut it into uniform cubes (approx. 3–4 cm). Rinse the pieces under cold spring water and drain thoroughly.
10
Seasoning: Place the meat in a large bowl. Sprinkle with the sea salt and cracked black pepper. Toss well with your hands to ensure every piece is evenly coated.
11
Sterilize Jars: Ensure your glass canning jars and lids are thoroughly cleaned and sterilized in boiling water before use.
12
Jar Packing: Place one bay leaf and 3–4 peppercorns at the bottom of each jar. Pack the seasoned beef cubes tightly into the jars, leaving about 2 cm of headspace at the top.
13
Sealing: Wipe the rims of the jars to ensure they are clean. Place the lids on and seal them tightly.
14
Thermal Processing: Place a cloth at the bottom of a large deep pot and arrange the jars inside. Fill the pot with cold water until it reaches the "shoulders" of the jars.
15
Slow Boil: Bring the water to a boil, then reduce the heat to a very low simmer. Cover the pot and let the jars process for 4–⏱️ 5 hours. Ensure the water level is maintained throughout the process (add boiling water if needed).
16
Cooling: Carefully remove the jars from the vat and let them cool completely at room temperature. The meat will settle in its own concentrated broth and fat, creating a natural seal. Store in a cool, dark place.
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