Sunny Azerbaijan is traditionally famous as a country of fragrant tea and unusually delicious oriental sweets. Usually, upon arrival here, travelers are packed with these products and provide themselves with a sweet life for the entire period of stay - with real Azerbaijani tea (you can buy it in Moscow, however) and authentic local desserts - baklava, various types of jam (from feijoa, quince, white dogwood, young walnuts) and other things.
Among the many Azerbaijani delicacies, there is one that is rightfully considered a certain gastronomic endemic - this dessert can be purchased and tasted only in its homeland, in Azerbaijan. To be precise, the birthplace of Sheki halva is the city of Shekin, famous for its production of a huge variety of sweet snacks. The secret of cooking is the exceptional know-how of the confectioners of this small town.
What is Sheki halva?
This dessert has nothing to do with our usual analogue made from oilseeds. It is not surprising that the residents of Shekin are not in a hurry to share the secrets of its preparation that they received from their ancestors. He has something to be proud of.
Sheki halva (in the photo you can admire the appearance of the dessert) is very different from the one we usually buy in supermarkets. This product is much softer, in the heat it can even spread on a plate. Among its ingredients, users usually discern the taste of rice flour, several types of nuts and a large number of spices. It is known that the mass is baked on huge round sheets. According to reviews, the incredible taste of Sheki halva is very sweet, and at the same time soft and crunchy.
What do the residents of Shekin hide?
Sheki halva is actually baklava. At least, it is cooked in much the same way as baklava is cooked all over the world. It was the locals who introduced the custom to call this delicacy, which is rolled out, the thinnest layers of a special dough with almond, nut or other layer, with spices, spices and honey, giving the dessert an unforgettable, refined taste, halva.
They say that the recipe for the Sheki halva (baklava) has been passed on from generation to generation in several Shekin families, whose members are called "halvakhs" for 200 years. They do not reveal the details of the recipe to anyone, the technology for preparing goodies is approximately the same. First, a dough is prepared from rice flour, which is poured into several layers into a hot pan using special tools in such a way that a net forms (“rishta”). Then the dessert itself is formed. Rice rishta in six layers is laid on the bottom, a nut mixture is poured on top, on which four more layers of rice rishta are laid. Next, a special jam is made from saffron, which treats are decorated on top: it is applied to the surface with a goose feather. Then Sheki halva for 30-40 minutes is baked in a pan. The finished treat is plentifully poured with thick syrup (sugar or honey - more expensive). During the next 24 hours halva should be soaked. It turns out very tasty and extremely sweet - just extraordinary!
Halvachi will never reveal the real recipe for cooking a dish with all its secrets. With all their wishes, so far no one has been able to figure out how to bake rishta correctly, how much crushed nuts are added to the dough, how to make sweet syrup. Connoisseurs warn lovers of sweets: in the summer, due to the significant content of rice flour and oil, the treat spoils faster. But there is a solution - without delay, come to Shekin and personally try a piece of the famous halva.
Where can I get dessert?
According to experts, the real Sheki halva can be enjoyed only in Azerbaijan. As a rule, it is packed in cardboard boxes with a light wooden frame. In Baku, it is sold in several stores, mainly located in the area of the Khan’s palace. Finding where to buy real Sheki halva is cheaper, useless. Its relatively high price is justified by both the high cost of the ingredients and the significant laboriousness of the cooking process. For example, 500 g of halia "Aliahmed" cost almost 169 rubles. But in the taste of this dessert, according to experts, you fall in love immediately and forever.
Can I buy this delicacy in Moscow?
Attempts to buy Sheki halva in Moscow are usually unsuccessful. Knowledgeable people say that good baklava is sold at Auchan near the metro station Universitet. But for a real Sheki sweet tooth, as a rule, they are sent to Azerbaijan. Although some forum participants recommend contacting the "Baklava House" shop of oriental sweets, which opened in the SEC "Vegas Crocus City". Here you can buy Azerbaijani baklava (halva) of various types, which differs in both the complexity of production and the combination of fillings and the structure of the dough: "Baku", "Ganja", "Sheki", "Nakhichevan", "Guba". Those who wish can order dessert with home delivery in the online store. The amount of the order must be at least 2 thousand rubles. Delivery price 300 rub.
How to cook halva at home
The complexity of the process and the special conditions of production limit the ability to cook at home. Nevertheless, many housewives are happy to prepare refreshments in their kitchens. It turns out, of course, not a real Sheki, but still very similar to her and incredibly tasty halva. At the time of preparing the dessert according to the recipe proposed below, it will take about 17 and a half hours.
Ingredients
The calorie content of the dish is 428 kcal. To prepare 6 servings use:
- rice flour - 280 g;
- 420 g of sugar;
- 140 g hazelnuts;
- 0.5 g of cardamom;
- 0.2 g of saffron;
- 2 g of green cilantro;
- 1 g of citric acid.
Sheki halva: recipe (step by step)
Dessert is prepared like this:
- From the rice flour knead the batter, gradually adding water (120 ml) to it. Then, using a special funnel with holes, the dough is poured onto a heated baking sheet and a kind of mesh worm is baked.
- For the filling, chop nuts and add cilantro seeds and cardamom (crushed).
- Then the baking sheet is greased with oil and rice rishta is laid in eight layers on it. They should be evenly laid on the filling (one layer), put another five layers of rishta on top and give the halva a rounded shape. The whole structure is decorated with saffron on top.
- Then halva for 5-20 minutes. baked on both sides over hot coals.
- Next, you need to prepare the syrup. Citric acid and sugar are added to water (100 ml). Pour halva with syrup (hot) and leave to soak for 8-10 hours.
When serving, it is recommended to fill the table with honey. It turns out extremely tasty!