Wednesday, December 5, 2018

23. Azerbaijan

Image result for Azerbaijan flag

Tendir Choreyi (Tandoori Bread)

Country: Azerbaijan 
Course: Bread 
Makes: 1 large loaf 

 

Ingredients:
  • 2 1/4 teaspoons dry active yeast
  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 3 cups bread flour, plus extra for kneading
  • 1 egg yolk, for brushing
  • 1 teaspoon poppy seed
Directions:
  1. Mix the yeast with the water and let stand for a few minutes. Then sift the flour with the salt into a large bowl. Gradually add the water and yeast and mix with your hand until the dough forms a ball.
  2. Turn out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth. Put it in a large bowl and cover, then let it rise in a warm spot until doubled (this typically takes 1 to 1 1/2 hours).
  3. Punch down and turn out onto a lightly floured surface. Stretch the dough until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick. Transfer to a greased or non-stick baking sheet and let stand for another 15 minutes.
  4. Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of water to make it easier to work with) and sprinkle with poppy seeds.
  5. Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.
  6. Serve with white milk cheese 

Shepherd’s Salad

INGREDIENTS

  • 1 pound tomatoes, diced
  • ¾ pound cucumbers (1 European or 4 Persian), diced
  • 1 green pepper, preferably a long green Italian frying pepper, seeded and diced
  • ½ small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
  • ¼ cup (loosely packed) coarsely chopped flat-leaf parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons chopped mint
  • 1 teaspoon sumac
  • ½ to 1 teaspoon Turkish or Aleppo pepper
  •  Salt to taste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
  •  Black olives as desired (optional)

    • PREPARATION

    1. Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

    Tip

    • Advance preparation: You can make the salad several hours before you serve it. The cucumbers and tomatoes will release water, so if you are making it in advance you might want to put off salting it until shortly before serving.
  •  Romaine lettuce leaves and pita bread for serving (optional)

  • Azerbaijani Plov  

  • Ingridients 3 cups long-grain white Basmati rice (you can also use long-grain American rice)
    4 tablespoons butter, melted
    1 cup peeled chestnuts*
    ½ cup pitted dried apricots (you can half them, too, if they are too big)
    1 cup dried sour plums, pitted
    ½ cup pitted dates
    ½ cup golden raisins
    1 ½ (700g) pounds skinless, boneless chicken cut into 2-inch (5cm) cubes
    1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles
    1/3 teaspoon ground saffron threads*, dissolved in 3 tablespoons hot water
    salt ground
    black pepper
    1. Pick over the rice carefully, removing any stones or other extraneous particles. Place the rice on a fine-mesh strainer or colander and wash thoroughly under lukewarm water until the water runs clear (as close to clear as possible). The rinsing process removes the starch so that the rice grains will remain separate after cooking.
    2. Soak the rice in a large container filled with lukewarm water mixed with 1 tablespoon of salt.
    3. While the rice is soaking, prepare fruits and chestnuts. In a medium frying pan, heat 2 tablespoons butter over medium heat. Add peeled chestnuts and stir-fry for about 3 minutes. Add dried apricots, plums and dates and stir-fry for another 3 minutes. Add raisins (add them last because they brown fast and can be easily burned) and stir-fry for 1 more minute. Remove from heat.
    4. In a large non-stick saucepan, combine 10 cups of water and 2 tablespoons salt. Bring to a boil. Drain the soaked rice (do not rinse) and add it, in batches, to the pot. Boil for about 7 to 10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Watch the rice closely so as not to overcook. The rice is ready once it surfaces to the top. Try one grain to see if it’s ready - it must be barely done - not fully cooked and not too soft (VERY IMPORTANT). Drain the rice in a large fine-mesh strainer or colander. Set aside.
    5. Rinse the pot you boiled the rice in. Melt 1 tablespoon butter over medium heat. Tilt the pan to distribute it evenly. Arrange meat in one l layer at the bottom of the pan. Sprinkle with ½ teaspoon salt and pepper, to taste. Follow with the layer of sliced onions. Simmer over medium heat uncovered, without stirring, for about 3 minutes to let the flavors develop.
    6. Place half of the rice in the pot over the onion. Arrange the dried fruits and chestnuts in one layer on top of the rice. Pile the rest of the rice on top of the fruits, mounding the rice nicely in the shape of a pyramid. Pour 1 tablespoon melted butter over rice.
    7. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid as shown in the picture below.
    8. Reduce the heat to low and cook for 30 minutes. Then open the lid and sprinkle the saffron water on top of the rice.
    9. Cover again and simmer for another 30 minutes. When ready, meat should be cooked and lightly golden on the bottom. The onion will almost melt into the meat and will not be that visible. Rice grains should be separate and fluffy, and not sticky.
    10. When ready to serve, gently take 1 spatula full of rice, fruits and meat at a time, placing it on the large serving platter. This Pilaff is delicious served with pickles, vegetable salad or fresh herbs.  
  • Note* you can replace the chicken with lamb or any other type of meat. 

  • Qutab | Kutab | Azerbaijani Stuffed Flatbread

    Qutab | Kutab | Azerbaijani Stuffed Flatbread is a popular breakfast recipe and the choices for filling can be unlimited. I made mine with Onion and Cheese filling with some fresh herbs and served it for weekend brunch. 
     Course Breakfast, Flatbread
     Cuisine Asian, Azerbaijan, European
     Keyword Azerbaijani Flatbread, breakfast, brunch, flatbread, onion and cheese stuffed flatbread, paneer recipe
     Prep Time 15 minutes
     Cook Time 45 minutes
     Resting time 30 minutes
     Total Time 1 hour
     Servings 8 flatbread

    Ingredients

    For the Dough -

    • Whole wheat flour - 1 cup
    • All Purpose flour - 1 cup
    • Salt - 1/2 tsp
    • Oil - 2 TBSP
    • Boiling water - as needed about 3 to 4 cups

    For the filling -

    • Paneer - 1 cup or any crumbled cheese
    • lemon zest - 3 teaspoons 
    • Spring onion - 1/2 cup finely chopped with the greens
    • Mint leaves - 1/4 cup chopped
    • Cilantro - 1/4 cup chopped
    • Crushed red pepper flakes - 2 tsp or as needed
    • Salt - to taste
    • Oil - 1 TBSP

    Instructions

    To make the Dough -

    1. Boil about 4 to 5 of water in a pan.
    2. In another pan combine the flours and the salt.
    3. Slowly add the boiling water and stir with a wooden spoon. Keep adding water until a solid mass forms. At this stage cover the dough for few minutes to cool down enough to handle.
    4. Now add the oil and knead the mixture into a soft dough. Sprinkle more warm water if needed.
    5. Cover the dough and let it rest for about 30 minutes.

    To make the Filling -

    1. Heat oil in a pan and saute the onions and spring onions until just soft and translucent.
    2. Add the salt and crushed red pepper to this mixture and mix well.
    3. Let this mixture cool down and then add the grated / crumbled paneer, chopped mint and cilantro and mix well to combine.

    To shape and cook the Quatab -

    1. Divide the dough into 8 equal pieces.
    2. Dust each ball with enough flour and roll it into very thin circle. Place about 2 TBSP of filling on one half of the rolled dough and cover it with the other half.
    3. Seal the edges well and cook it on a hot cast iron or a heavy pan. Apply oil on both sides and cook until golden brown.
    4. Let it cool a bit and then serve.
  • Halva

  • Ingredients

  • Directions

    Add a notePrint
    1. Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.
    2. Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.
    3. Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.

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    Footnotes

    • Cook's Notes:
    • Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts. Rosewater is available at most Middle-Eastern stores and at many health food stores.
    • CHAY -BLACK TEA

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      Author: 
      Recipe type: Dessert
      Cuisine: Azerbaijan
      Serves: 6
      INGREDIENTS
      • Black Tea
      • Sugar cubes
      • Any type of preserve apricot, boysenberry, strawberry etc
      • Dried fruits and nuts
      INSTRUCTIONS
      1. Make a pot of six cups of boiling water
      2. Add in either tea bags or fresh black tea to your desired strength.
      3. Serve with preserves and sugar cubes
      4. Put out a nice bowl of dried nuts and fruits.
      5. “Cay nedir, say nedir” which in Azerbaijani means “when you drink tea, you don’t count the cups”
      6. Enjoy!

    • (Good Eats: Chocolate Mousse) 
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