farawayvillage
Traditional Azerbaijani Shekerbura, Authentic Azerbaijani Shah Plov, Traditional Samani Halva (Wheat Sprout Halva)
These iconic festive pastries from Azerbaijan feature an intricately hand-patterned crust enclosing a fragrant and sweet nut filling.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
- ●pot
- ●pan
- ●whisk
- ●wooden spoon
📝 Preparation Steps
1
Prepare the filling by mixing the finely ground roasted nuts with granulated sugar and ground cardamom until well incorporated.
2
For the dough, sift the flour into a large bowl and rub in the softened butter until the mixture looks like fine breadcrumbs.
3
Add the egg, sour cream, salt, and warm milk, then knead until a firm, smooth, and non-sticky dough forms.
4
Cover the dough and let it rest for at least ⏱️ 30 minutes.
5
Divide the rested dough into small balls (about 40-50g each) and roll them out into circles approximately 10 cm in diameter.
6
Place a generous tablespoon of the nut filling in the center of each circle.
7
Fold the circle in half to create a crescent shape and pinch the edges firmly to seal.
8
Decorate the sealed edge with a braided pattern by twisting the dough with your fingers.
9
Use traditional "maggash" tweezers to pinch the surface of the pastry in parallel rows, creating detailed geometric patterns.
10
Arrange the pastries on a baking sheet lined with parchment paper.
11
Bake in a preheated oven at 170°C for ⏱️ 15-20 minutes; the pastries should remain pale on top while being lightly golden on the bottom.
12
Infuse the saffron threads in 50 ml of hot water and set aside.
13
Wash the basmati rice multiple times and soak in salted water for ⏱️ 1 hour.
14
Parboil the rice in a large pot of boiling salted water until al dente (about ⏱️ 7-8 minutes), then drain and rinse with warm water.
15
In a separate pan, sauté the meat cubes in ghee until browned, then add sliced onions and cook until soft and translucent.
16
Add the chestnuts, dried apricots, and raisins to the meat mixture and cook for ⏱️ 5-10 minutes over low heat.
17
Melt the remaining ghee and use it to generously brush the inside of a heavy-bottomed deep pot or cauldron.
18
Line the pot with lavash sheets, overlapping them and letting the ends hang over the edges of the pot; brush each sheet with ghee.
19
Place a layer of parboiled rice at the bottom, drizzle with ghee and some saffron water.
20
Add the meat and dried fruit mixture as a middle layer, then cover with the remaining rice.
21
Drizzle the top with the remaining ghee and saffron water, then fold the overhanging lavash over the rice to seal the pilaf.
22
Cover with a lid and bake at 180°C or cook over a very low flame for ⏱️ 60-90 minutes until the crust is golden and crunchy.
23
Carefully invert the pot onto a large serving platter and cut the crispy "crown" into wedges before serving.
24
Extract the "milk" from young wheat sprouts by crushing them and straining the liquid through a fine cloth.
25
In a heavy-bottomed pot, whisk the wheat sprout juice into the flour gradually to ensure there are no lumps.
26
Place the mixture over medium-low heat and begin stirring continuously with a wooden spoon.
27
As the moisture evaporates and the mixture begins to thicken, add the ghee in stages to prevent sticking and encourage caramelization.
28
Continue stirring for 2 to ⏱️ 3 hours over low heat; the halva is ready when it reaches a deep brown color and the oil starts to separate from the sides.
29
Stir in the ground cinnamon, ginger, and roasted nuts during the final minutes of cooking.
30
Transfer the hot halva to a flat tray or shallow dish, smooth the surface, and let it cool completely until firm.
31
Slice into traditional diamond shapes to serve.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...