Azerbaijani sweets have gained broad recognition and a significant amount of popularity due to the fact that they have a colourful look and a distinctive aroma. Honey, almonds, and fresh dough are some examples of the natural components that are frequently found in traditional Azerbaijani sweets. These components contribute to the formation of robust flavours without adding an excessive amount of sweetness.
As is the case with a great number of the other courses in Azerbaijani cuisine, desserts can vary from one city or town to the next, with some locations being particularly well-known for their distinctive flavours.
Azerbaijani pastries have a lengthy shelf life, which means that you may not only indulge in them while you are travelling through the nation, but you can also carry them back with you. So, let’s get right down to business and have a look at some of the sweet treats that are available in Azerbaijan:
Cookies, known as kurabye in Azerbaijani, are quite common in the country’s bakeries since they are simple to prepare and can be done so in a short amount of time without compromising flavour. Cookies made in the form of a flower and called kurabye in the Baku style are made with shortcrust pastry dough. Before the cookie is baked, a dot of jam is placed in the centre of each individual cookie.
The kurabye can manifest itself in a number of different ways. Take, for instance, cookies in the form of sticks, each of which contains a hole that extends the full length of the cookie and that may be filled with fruit jam and powdered sugar.
Bamiye has a distinct and unusual flavour. The choux pastry that is used to manufacture it is processed in a meat grinder that has been modified with a unique nozzle that has a toothed hole in the middle of it. The end product is a ribbed pasta dough that has been portioned out into equal parts, stretched to a length of 7-8 cm, and then fried in vegetable oil.
After then, the bamiye is doused in sugar syrup until it is completely absorbed by the liquid. After it has been let to dry, sugar is then dusted on top of it. After that, give it a try; you won’t be able to stop eating it!
3. Sheker Chorek
A sort of sweet bread called sheker chorek comes from Azerbaijan and is known for being both simple and popular to prepare.
After incorporating the butter that has been melted, the dough that has been sweetened is rolled into balls. After that, the egg yolk is used to cover them, and then they are baked.
This delectable delicacy is not widely accessible, but it is definitely something that should be sought out and tried at least once. Although it is a Yemeni dish by heritage, Azerbaijanis are particularly skilled in its preparation.
To make a thin, circular cake with a diameter of 10-12 centimetres, frthe esh dough is buttered, folded in numerous layers, cut into rectangles, twisted, and flattened vertically. After being sprinkled with powdered sugar and fried in butter on both sides in a frying pan, the fasali is then ready to be served.
5. Shirvan Puff
At long last, the traditional tart with the nut filling is presented to us. A puffed up with butter is used to make shirvan puff, which results in air pockets being created. On squares of the dough, nuts and honey are distributed, and the squares are then folded into the shape of an envelope, which is then coated with an egg wash. The finished product looks like an envelope.
After being cooked, the edges of the puff open up, revealing the delectable filling that was hidden within. The finished puff has a crust that is crumbly and crunchy, as well as glthe ossy and dark yellow in colour.
6. Almond Tubules
These tasty rolls are the size of a little finger and are filled with a mixture of almonds (badam), or any other nuts, sugar, and cardamom. The filling can also be any combination of these ingredients.
When rolling out a portion of dough, one end is given a slightly larger diameter than the other. After placing the filling on top of the dough starting at the wider end, the ends are tucked inside before the dough is rolled up into the shape of a tube.
Powdered sugar is used to coat the almond tubules once they have been completed. They go wonderfully with a hot cup of either coffee or tea.
These baked goods are reminiscent of bagels, however rather than cream cheese, the fillings in these pastries are prepared with fruit. Before being cooked, the sweet yeast dough is formed into tubes and coiled up tightly. The filling is often created with apricot jam as the primary ingredient.
Following the step of forming a piece of dough into a triangle, the filling is positioned on top of the dough, and the entire assembly is then rolled into a tube.
Baklava, which is Azerbaijan’s national dessert, is possibly the most well-known of all the sweets that can be found in the country. Baklava may be found in a broad range of forms, such as Baku, Guba, Shaki, and Ganja; each of these variants has its own set of distinguishing characteristics.
For example, the most common and conventional type of Baku baklava is sliced into diamond shapes, and a nut is placed on top of each individual diamond. The typical baklava will have anywhere from ten to twelve layers of wheat dough, each layer being covered with cardamom, sugar, and chopped nuts.
Ganja baklava is relatively comparable to Baku baklava; however, when it is being cooked, a pink infusion known as “gulab” is added to the dough, and peeled walnuts are used for the filling instead of sesame seeds. These contribute to the ganja baklava’s airier mouthfeel. The cannabis-infused dessert known as ganja baklava is drizzled with a saffron tincture and topped with poppy seeds. Because they have been washed with hot water and subjected to a pre-scalding process, the poppy seeds have a white appearance.
In order to make shaki baklava, which is sometimes referred to as halva, you will need rice flour, chopped nuts, spices, and honey or syrup. The pieces of shaki baklava are normally cut into the shape of squares or rectangles.
Another well-known Azerbaijani sweet, sheker-bura can be prepared at home, but it can also be purchased from bakeries. The dough used to make sheker-bura is quite crumbly, and it’s packed with of nuts, granulated sugar, and spices.
The word “bura” originates from the Turkic word “borek,” which may be translated as “pie.” The distinctive approach to cooking that is utilised in Azerbaijan is the reason for the dish’s distinctive appearance.
First, they spread the nut mixture over one half of the dough. Next, they cover it with the other half of the dough and twist the sides to create a seal. Finally, they bake the pie. The surface is then pierced with patterns to complete the process.
The dough used to make badam-bura is crispier than the dough used to make sheker-bura, and the filling, as the name suggests, always comprises chopped almonds blended with sugar (badam means almond in Azerbaijani).
On the other hand, the filling, which is often badam-bura that was purchased from a store, is typically made of either hazelnuts or a variety of other nuts blended together. The top is finished with a dusting of powdered sugar.
Gogal is a type of pastry that is traditionally made of puff dough and can contain either a savoury filling known as shor-gogal or a sweet filling known as gogal (shirin-gogal). The sweet filling that is used the most frequently is either a mixture of butter, flour, and sugar, or nuts that have been pulverised and combined with sugar.
Kyata is the traditional sweet dish of Azerbaijan. It may take on a number of different forms, and its flavour is renowned for being very scrumptious. Baku kyata and Karabakh kyata are the two varieties that are practised the most often.
Baku kyata can take the form of a triangle or a rectangle and has irregularly shaped corners and edges. The Karabakh kyata is quite comparable to a large and flat bun that has a delectable filling on the interior of it. Butter, sugar, and flour are the components of the filling.