Pomegranate Salad – Nar Salati

  This was a salad made with the pomegranate and potato cubes. Azerbaijans use pomegranate in their dishes for its tanginess. They use a thick syrup made from pomegranate called Narsharab in their fish dishes.

Requirements :

1 medium pomegranate

3 medium potatoes

chopped coriander leaves

3 tbs Yogurt

salt to taste

Black pepper powder

Method :

 Remove the seeds from the pomegranate.

Boil the potatoes , peel skin and cut into cubes.

In a bowl , mix the potato cubes , yogurt , salt and pepper.

Then add the pomegranate seeds , I sprinkled just before serving.

 Sprinkle the chopped coriander leaves.

Chill and serve the salad with bread or as salad.

Shorgoghal - Spice filled flaky Bread

    When I searched for bread recipes in Azerbaijan cuisine , I came across many bread recipes . This flaky recipe caught my eye and I immediately decided to make this bread.

     This bread is a common in the festive celebration – Nowruz –  new year , start of spring ( 20 march – 26 march ) along with Pakhlava  and shekerbura.

  

   The round shape of the bread along with the golden crust and the yellowish spice filling is regarded as the symbol of the sun in Azerbaijan. There can be as many as 9- 12 layers  in the shorghogal.

Usually , shorgoghal are served along with the sweetened black tea -  a common beverage in Azerbaijan.

This measurements makes 12 bread

Requirements :

5 cup all purpose flour + for dusting

1 cup warm water

3 tbs active dry yeast

2 tsp salt

1 cup milk

200 g butter melted and cooled

For spice filling :

2 tbs fennel seeds

½ tsp turmeric powder

1 tsp salt

¼ Tsp ground black pepper

2 tbs all purpose flour

4 tbs melted butter

Butter for spreading while rolling bread.

Topping :

Poppy seeds

Preparation :

 In a bowl  add the warm water and a teaspoon of sugar  , mix in the yeast and let it proof for 10 minutes.

  Add the flour into the bowl and add in salt and mix well.

 Add the proofed yeast , milk  and butter to the flour and mix well.

  Turn the dough onto the lightly floured  counter top and knead well until the dough is elastic and smooth, it may take about 10 minutes.

  Place the dough in a oiled bowl and cover with the plastic wrap or kitchen towel.

  Let it double , it may take about 1 to 2 hour.

Butter Filling :

Melt the butter and mix in the salt . This is to be spread on the bread while rolling.

Spice filling :

  In the mean time prepare the spice filling , roast the fennel seeds  for two minutes.

Crush the fennel seeds and add to a bopwl.

Add the melted butter , turmeric powder , salt , black pepper  and flour.

 Rolling the bread :

Punch the raised dough and knead for two minutes.

 Divide the dough into nine equal pieces . Take a piece of dough  and roll with the rolling pin with little flour into 20 inch circle  and 1/16 inch thick.

  Apply the melted butter on the circle and spread with the hand. Spread each piece of dough and arrange on above other with the butter filling in between.

   Spread this to 24 inch diameter , with a sharp knife , cut the circle into two inch wide strips and cut the strips into rectangles about 12 inches long.

  Begin from one narrow side of the rectangle , gently roll it tight.  Repeat for other rectangles.

With the finger , press in the middle to hollow it up till the bottom making a hole.

  Fill this with a spoon of spice filling , bring the edges together and seal close .

  Place these on the baking tray and press gently with hand and flatten into 4 inch disks about 3/8 inch thick.

Sprinkle poppy seeds on the top.

Bake the rolls  in the preheated oven at 200* C for 20 minutes.

Let it cool and serve.

Spice filled flaky bread are ready to serve.

Eggplant with Tomato – Badimjan dilchaklari

  As eggplant is grown in abundance in Azerbaijan during summer , so it is a common vegetable there. This dish is served as breakfast or as salad or an appetizer.

Requirements :

4 eggplant

2 large tomato

3 garlic cloves

Fresh coriander leaves / Dill leaves

Vegetable oil

Salt

Black pepper powder

Method :

 Wash and slice the eggplant length wise.

Blanch the tomatoes and remove the skin.

Chop the tomato into small pieces and sauté on a pan till the water evaporates.

Add the little oil and sauté for two minutes , add in the crushed garlic , salt and pepper .

Fry the eggplant pieces till golden brown on the griddle with little oil.

Arrange the fried  eggplant pieces on the serving plate and place the tomato mixture on each piece.

Sprinkle chopped coriander on top.

Serve immediately with fresh bread.

Note :

I used  the small eggplant available , ususally in Azerbaijan they use the large purple Aubergines.

Nanəli şərbət – Mint Sherbet

         Mint sherbet is an excellent coolant with the mint flavor. In Azerbaijan , the sherbet making is different than other parts of world. This is easy to make and is so refreshing.

   The word sherbet comes from the Persian sharbat, it is an adaptation of the Arabic for drink , Sharab.

Requirements :

A handful of fresh mint leaves

2 cup water

100 g sugar

Ice cubes

Method :

Boil the water .

Wash and chop the mint leaves and place in a jug or closed vessel.

Add the boiling water to the chopped mint and let it infuse for 3 – 4 hours.

Filter the sherbet ,  add sugar and stir well.

Pour in the serving glass with the ice cubes and serve.