As in Azerbaijan make halva
• How to Azerbaijan make halva
Today, I reveal a little theme of national cuisine, but I'll start with the very sweet :) cult of tea and sweets in Azerbaijan, an incredible number of types of jams, and most importantly - exclusive secrets of Sheki halvah.
Well, not all the reports show the sights ?! There must be a place for gastronomic posts, and even more so, that in Azerbaijan the food - it's a cult. All, absolutely all that is prepared in this country - incredibly tasty, hearty and very much! But I'll start with the sweets :)
Tea is drunk from a glass, typical for this region - Armudu (Armudu - pear), tea cools down, and the edges are not hot, very convenient! The volume Armudu sufficient in contrast to Turkey, where it is somewhat small. Tea drinking is mostly black, sometimes with the addition of herbs or purely herbal. Green tea - is not very popular, soon came recently as a fashion trend. Tea, of course, without sugar. Since tea is always on the table an abundance of sweets:
different types of nuts also serves tea, raisins, sugar molded with different syrups.
I probably have never eaten so exotic jams as for example watermelon jam, jam young walnuts, white dogwood, from paradise apples. In recent years, I could not believe it, and I realized that this apples only after he felt the bones in the language of the form is the same as the cherry. The last three types of jam are the hallmark of the Gabala region of the country.
Baklava I strongly associated with Azerbaijan, in each region with its own characteristics.
I liked the baklava - "uchgulag" which means Treushnikov, sweet zest of Gabala region of the country.
Here is a dish completely changed my ideas about halva, on it I will focus in more detail. This is a completely different dish, different from the gray mass of the waste seed, which is sold by us ... The first night I said Sheki halvah, and features the best halva in Azerbaijan.
Wherever you come to the country, be sure to order Sheki halvah, it is likely that it will make you taste a visit himself Shaki :)
Halva - Eastern dessert made from sugar, nuts or seeds; the word used to describe several types of confectionery. One type of halva is based on milled oilseeds. Another type is based on wheat flour or vegetables.
This halva can try only in Azerbaijan. Hard work and preparation conditions limit the ability to cook at home. Therefore, buying a ready-made. However, this is a treat, along with other national food, is preparing for the holiday "Navruz" (an ancient holiday of the New Year, celebrated in March).
On the Internet, many recipes Sheki halvah, but this - Sheki can only eat in the same city. The fact that the secret of its manufacture is known to those for whom cooking halva for 200 years as a family business. The people are called "halvachi". The recipe did not disclose it to anyone, so how to bake mesh-like guinea worm as add chopped nuts into the dough, how to cook a sweet syrup, nobody will ever know. Be careful in the summer due to the high content of oil and rice flour paste deteriorates faster. Only one thing - to come and try a piece personally.
When trying this halva still in Baku, I absolutely can not imagine how a such a taste, soft and crunchy at the same time. However, I had the incredible opportunity to see the holy of holies in Sheki - shop-workshop for the production of halva.
It Mamed Saleh, owner of a small shop for the production of Sheki halvah, he is a master in the third generation of his father, grandfather, great-grandfather were "halvachami".
And now about the actual process of preparing this confectionery masterpiece. First, dough is prepared based on rice flour, using special containers poured onto the hot pan in multiple layers, forming a grid. This grid is called guinea worm, 1 guinea worm is ready for removal from the pan after 1 minute.
Then, a dish itself - 6 layers rice GWD placed on the bottom, then poured special nut and the mixture was topped with another layer of rice rstis 4:
Saffron makes special jam, halva which decorate the top, putting it on the surface of a quill pen:
This wedding halva:
Then paste in the pan bake for 30-40 minutes:
Thereafter, it is poured abundantly special sugar based syrup, or in a more expensive embodiment, on the basis of honey:
The next day paste impregnated:
Then cut, weighed and packaged in kilogram boxes. What the scales and what design boxes! Yes Never modern printing can not be compared with that of provincial authentic beauty.
It remains a little envy that Sheki kids who have this incredible natural dessert eat every day:
Well, our tea with Azer Garibov main traveler country, who has kindly agreed to tell me the subtleties of the Azerbaijani cuisine
Enjoy all the Tea Party!