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Traditional Azerbaijan Mountain Feast: Spit-Roasted Lamb & Handmade Cheese Noodles
Experience the rustic flavors of the Caucasus with slow-roasted whole lamb and delicate handmade noodles topped with artisanal mountain cheese.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
- ●knife
📝 Preparation Steps
1
Pour the milk into a large pot and bring it to a gentle simmer over a medium heat, stirring occasionally to prevent scorching.
2
Once the milk begins to foam and reach a near-boil, slowly pour in the vinegar or lemon juice while stirring constantly.
3
Continue to stir for ⏱️ 1-2 minutes until the milk fully separates into thick white curds and translucent yellow whey.
4
Line a large sieve or colander with several layers of cheesecloth and carefully pour the mixture through.
5
Gather the corners of the cloth, tie them together, and place a heavy weight (like a clean stone or a heavy pot) on top of the cheese for ⏱️ 1 hour to press out the remaining moisture.
6
Unwrap the cheese, sprinkle with salt, and cut into firm cubes or grate as needed.
7
In a large bowl, combine the flour and salt; create a well in the center and add the eggs and water.
8
Knead the mixture thoroughly for about ⏱️ 10 minutes until you achieve a very stiff, smooth dough; cover and let it rest for ⏱️ 30 minutes.
9
Divide the dough into small balls and roll each one out on a floured surface until it is paper-thin and translucent.
10
Lightly dust the rolled sheets with flour, roll them up loosely, and use a sharp knife to cut them into thin ribbons.
11
Bring a large pot of salted water to a boil and cook the noodles for ⏱️ 3-5 minutes until they rise to the surface.
12
Drain the noodles well and immediately toss them with clarified butter and a generous amount of the freshly grated mountain cheese.
13
In a bowl, mix the crushed garlic, salt, black pepper, paprika, sunflower oil, and vinegar to create a thick marinade paste.
14
Place the lamb on a large clean surface and rub the marinade deeply into the meat, ensuring you cover the interior and all crevices.
15
Secure the lamb firmly onto a roasting spit, using wire if necessary to ensure the weight is balanced for rotation.
16
Prepare a long trench with wood embers, ensuring the heat is consistent but not flaming directly under the meat.
17
Position the spit over the embers and roast slowly for ⏱️ 4-5 hours, rotating periodically, until the skin is deep golden brown and the internal temperature reaches a safe level.
18
Allow the meat to rest for ⏱️ 20 minutes before carving into large portions to serve alongside the fresh noodles and a simple salad of tomatoes, cucumbers, and red onions.
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