Shekberbur: recipe of Azerbaijani cuisine

Surely you have already heard about the famous Azerbaijani delicacy, which is called Shekerbur. The recipe for this sweet is spread almost all over the world, let's try and we will master it. Everything you need for this treat, you can easily buy at any grocery store, and maybe even find in your own refrigerator. No exotic ingredients for the preparation of shekerbury we will not need.

Of course, cooking technology has some features. It can not be said that the level of complexity is zero, some skills will be needed. But if you know how to work with a test and at least once in your life dumplings were made, believe me, you will succumb to the shekberbour. The recipe with the photo step-by-step, which we will present below, will surely help you get rid of uncertainty and get down to business.

The origin and distribution of the recipe

Researchers of national dishes of different nations assure that this delicacy appeared in Iran. It was prepared from the earliest times and served at the table on the vernal equinox. Light pies in the shape of a growing moon were associated with the night sky. Like hundreds of years ago, Iranians celebrate this holiday (Novruz) today, giving the same treat to the table.

Over time, the treat spread throughout the Middle East. But, surprisingly, the world knows shekberbu as an Azerbaijani national dish. The inhabitants of this country are so fond of nut pies in a crispy wafer test, that no holiday in Azerbaijan without this dish does not work! At any solemn feast flaunts Shekerbour.

Recipe Azerbaijani cuisine offers almost the same as used in ancient Iran. We will try to implement it.

Ingredients for Shekerbury

It is unlikely that Azeris use measuring utensils and kitchen scales, when they prepare a dish, known from the early nails of each girl. But since we are just learning, we will use the exact dosages and then we will definitely get a real Shekerbour.

The recipe assumes the use of the following components:

• Flour - 400 g;
• Yeast - 20 g;
• Sour cream or thick homemade cream - 2 tbsp. L .;
• Milk - 100 ml;
• Eggs - 5 pcs .;
• Melted butter - 100 g;
• Crushed kernels of nuts - 1 item;
• Sugar - 1 tbsp.
• Vanilla, cardamom, cinnamon - optional, for a small pinch.

Most often, walnuts are used for making shekerbury. Kernels should be freed as far as possible from the films, and if necessary, calcined in a dry frying pan. Suitable for this meal are also hazelnut, cashew and almonds. Peanuts are not cooked from a peanut.

How to make dough

Properly made dough - a pledge that you will get a gentle, but at the same time, a bit of crispy shekerbura. The recipe with the photo will help to imagine how the process is going on.

Dissolve in dry milk dry yeast and leave it for a short while in a warm place. To make the process run faster, you can add a small pinch of sugar.

At this time, sift flour. In a separate bowl, hammer the eggs, split with a fork. Add to them hot oil, stir again. Pour cream (or sour cream) and milk with yeast. Turn the mixture into an absolutely homogeneous mass with a mixer or whisk and pour into a prepared container with flour.

Some housewives of the East knead the dough directly with their hands. You can do as you like: with a fork, spoon, whisk and even an electric dough. At you in any case it turns out shekerbura. Recipe is simple, reliable and tested for many generations, so that as a result, you can not doubt. The main thing - do not forget to give the finished test an hour to rest under a waffle towel.

Walnut filling for shekerbury

In the meantime, the dough is gaining strength, let's deal with the filling. Pour the nuts with a knife, measure their number with a measuring glass and add exactly the same amount of sugar.

That's all! It remains only to mix well.

Preparation for modeling

At this point, you can start warming the oven. Divide the dough into pieces the size of small peaches, calculate and estimate how many pies you will get. It is better to lay the shekerbour immediately on the baking trays laid by parchment, and not on the table. Take care that during the modeling at hand there was everything you need.

Formation

Pay attention to how Azeri shekberbour looks. The recipe with the photo shows that the sides of the patties are covered with an unusual pattern. It is applied to the formed products.

Roll each dough in a lozenge and lay on one edge about one dessert spoon of the filling. Protect the edges of the pigtail, as if molding a dumpling. Figured edge - an important detail, as necessary as the pattern.

Special tool

In Azerbaijan and many other countries of Central Asia on sale it is easy to find special tweezers with spikes on the edges, which are intended for drawing a pattern on the shekerberu. In many families, this tool is inherited through many generations.

If nothing similar to these tweezers in your kitchen was found, you will have to experiment, forming folds with your fingers and applying fork jaws. Let the fantasy wander, and you will surely get excellent results.

Baking in the oven

Shekberbur should not be golden-ruddy. This baking in the oven is only dried, while remaining light. Therefore, place the pan on the bottom position of the preheated oven and cook for about 15 minutes. About the readiness you will be informed by the aroma of walnut baking spread all over the house.

Rules of submission to the table

Shekberbur, the recipe of which came from the East, is often served in the company of other traditional sweets, for example, badbuds and pakhlava. Eat these treats, holding in his hand. As an add-on, perfect sorts of tea, aromatic brewed coffee, compote or juice are ideal. But alcohol is not accepted for alcohol.