Surely you have already heard about the famous Azerbaijani delicacy, which is called shekurbur. The recipe for this sweet is spread almost all over the world, let's try and we will master it. You can easily buy everything you need for this treat at any grocery store, or perhaps even find it in your own refrigerator. We will not need any exotic ingredients for cooking shekerbourg.
Of course, cooking technology has some features. This is not to say that the difficulty level is zero, some skills will be needed. But if you know how to work with the dough and at least once in your life have molded dumplings, believe me - you will give in to shekerbur. The recipe with the photo step by step, which we will present below, will certainly help you get rid of insecurity and get down to business soon.
Origin and distribution of the recipe
Researchers of national dishes of different nations claim that this delicacy appeared in Iran. From ancient times it was prepared and served at the table on the vernal equinox. Bright cakes in the shape of a growing moon were associated with the nightly celestial body. Like hundreds of years ago, the Iranians celebrate this holiday (Novruz) today, serving the same delicacy to the table.
Over time, refreshments spread throughout the Middle East. But, surprisingly, the world knows shekurbur as an Azerbaijani national dish. The inhabitants of this country are so fond of walnut pies in a crispy waffle dough that no holiday in Azerbaijan can do without this dish! At any solemn feast, a shekbur is flaunting.
The recipe for Azerbaijani cuisine offers almost the same as that used in ancient Iran. We will try to bring it to life.
Ingredients for Shekburba
It is unlikely that Azerbaijanis use measuring utensils and kitchen scales when they prepare a dish known from the youngest nails of every girl. But since we are just learning, we will use the exact dosages and then we will definitely get a real shekerbourg.
The recipe involves 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.;
- clarified butter - 100 g;
- crushed kernels of nuts - 1 tbsp .;
- sugar - 1 tbsp.
- vanilla, cardamom, cinnamon - optionally, with a small pinch.
Most often, walnuts are used for cooking shekerbourg. The kernels should be freed as far as possible from the films, and, if necessary, calcined in a dry frying pan. Hazelnuts, cashews and almonds are also suitable for this treat. Shekerbourd is not made from peanuts.
How to make dough
Properly made dough is a guarantee that you will get a tender, but at the same time slightly crispy shekerbourg. A recipe with a photo will help you imagine how the process is going.
Dissolve dry yeast in warmed milk and leave it in a warm place for a while. To start the process faster, you can add a small pinch of sugar.
Sift the flour at this time. Beat eggs into a separate bowl, chop with a fork. Add hot oil to them, stir again. Pour in cream (or sour cream) and milk with yeast. Turn the mixture into a completely homogeneous mass with a mixer or whisk and pour into a prepared container with flour.
Some mistresses 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 mixer. In any case, you will get a shekbur. The recipe is simple, reliable and tested over many generations, so you can be sure of the result. The main thing is not to forget to give the finished dough an hour to rest under a waffle towel.
Walnut Filling for Shekerbourg
In the meantime, the dough is gaining strength, let's get into the filling. Cut the nuts with a knife, measure their quantity with a measuring cup and add exactly the same amount of sugar.
That's all! It remains only to mix well.
Modeling preparation
At this stage, you can already start to warm the oven. Divide the dough into pieces the size of small peaches, count and estimate how many pies you get. It is better to lay the shekurbur immediately on pans covered with parchment, and not on the table. Make sure that you have everything you need at your fingertips.
Formation
Pay attention to how Azerbaijani shekurbura looks. The recipe from the photo demonstrates that the sides of the pies are covered with an unusual pattern. It is applied to formed products.
Roll each lump of dough into a flat cake and lay on one edge about one dessert spoon of the filling. Pinch the edges with a pigtail, as if sculpting a dumpling. The curly edge is an important detail, as necessary as the pattern.
Special tool
In Azerbaijan and many other countries of Central Asia, you can easily find special tweezers with spikes on the edges, which are designed to apply a pattern to shekerbur. In many families, this tool is inherited through many generations.
If you did not find anything like these tweezers in your kitchen, you will have to experiment by forming folds with your fingers and applying creases with a fork. Let your imagination run wild and you will surely get great results.
Baking in the oven
Shekerbour should not be golden ruddy. This baking in the oven is only dried, while remaining light. Therefore, place the pan in the lower position of the preheated oven and cook for about 15 minutes. The aroma of nut baking spreading throughout the house will inform you of the readiness.
Serving Rules
Shekerbour, whose recipe came from the East, is often served in the company of other traditional sweets, such as badambura and baklava. Eating these treats, holding in hand. As additions, varietal tea, aromatic brewed coffee, compote or juice are ideal. But to drink this treat is not accepted for alcohol.