farawayvillage
Traditional Azerbaijani Mulberry Pekmez & Mountain-Style Lamb Stew
This recipe offers a soul-warming journey through rural Caucasian flavors, featuring a nutrient-dense white mulberry reduction and a succulent lamb stew steamed to perfection with garden vegetables.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●whisk
- ●wooden spoon
- ●bowl
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Extract the Juice: Place the cleaned mulberries and water in a large, heavy-bottomed pot. Simmer over medium heat for 30–⏱️ 40 minutes until the berries are completely soft and have released their juices.
2
Filter: Pour the mixture into a muslin cloth or fine cheesecloth bag. Hang the bag and allow the clear juice to drip into a container for several hours. Squeeze gently to extract as much liquid as possible.
3
Reduce for Pekmez: Take half of the juice and simmer it in a wide pan over very low heat. Stir occasionally until the liquid reduces by about 75%, turning dark, thick, and syrupy. Store in sterilized jars.
4
Prepare the Pudding: Take the remaining 500 ml of mulberry juice. While cold, gradually whisk in the wheat flour until no lumps remain.
5
Thicken: Place the flour-juice mixture over low heat. Stir constantly with a wooden spoon or whisk until it reaches a thick, porridge-like consistency.
6
Serve: Transfer the warm pudding to a bowl. Create a small well in the center and pour in melted ghee or butter. Drizzle with some of the fresh mulberry pekmez if desired.
7
Layer the Base: In a heavy Dutch oven or a traditional Kazan, place the lamb fat or ghee at the bottom. This prevents sticking and provides a rich basting liquid.
8
Season the Meat: In a large bowl, toss the lamb pieces with salt, black pepper, and red pepper flakes until evenly coated.
9
Assemble the Stew: Layer half of the onions over the fat. Add the seasoned lamb pieces, followed by the carrots, potatoes, bell peppers, and the remaining onions.
10
Add Citric Brightness: Place the lemon slices and whole chili peppers on top. These provide a subtle acidity that cuts through the richness of the lamb.
11
Seal and Steam: Close the lid tightly (use a piece of foil under the lid if necessary to create a perfect seal).
12
Slow Cook: Place over the lowest possible heat setting. Allow the dish to steam in its own juices for 2.5 to ⏱️ 3 hours. Do not open the lid during the first ⏱️ 2 hours.
13
Finish: Once the meat is fork-tender and the vegetables are soft, carefully arrange the stew on a large platter. Pour the remaining concentrated juices from the pot over the top and garnish generously with fresh herbs.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...