NATIONAL NATIONAL AZERBAIJANAZERBAIJAN

FOODFOOD

ShekerburaShekerbura

► For the Dough:For the Dough:► 1 kg / 2.2 pounds  first grade wheat flour 1 kg / 2.2 pounds  first grade wheat flour

(white only)  + 1 tablespoon (for step 3)(white only)  + 1 tablespoon (for step 3)400 g / 14 oz unsalted butter, cut into large 400 g / 14 oz unsalted butter, cut into large chunkschunks5 egg yolks5 egg yolks250 g / 9 oz sour cream250 g / 9 oz sour cream1/4 teaspoon salt1/4 teaspoon salt1/2 teaspoon vanilla powder (optional)1/2 teaspoon vanilla powder (optional)1/2 teaspoon dry  yeast1/2 teaspoon dry  yeast1 tablespoon sugar1 tablespoon sugar1/2 cup / 125 ml lukewarm milk1/2 cup / 125 ml lukewarm milk

► For the Filling:For the Filling:700 g  / 1.5 pounds skinned hazelnuts, or 700 g  / 1.5 pounds skinned hazelnuts, or almonds or walnuts (See recipe for how to almonds or walnuts (See recipe for how to skin if readily skinned nuts are not available)skin if readily skinned nuts are not available)700 g / 1.5 pounds granulated sugar700 g / 1.5 pounds granulated sugar2 teaspoon, or to taste, ground cardamom2 teaspoon, or to taste, ground cardamom

► You’ll also need: mixing bowls, baking You’ll also need: mixing bowls, baking sheets, and sheets, and a maggash a maggash (tweezers)(tweezers)

► 1. Prepare the dough.  Put the flour and the butter 1. Prepare the dough.  Put the flour and the butter in a large mixing bowl. Using your hands, rub them in a large mixing bowl. Using your hands, rub them together until you obtain fine crumbs. Make sure together until you obtain fine crumbs. Make sure there are no large crumbs left. there are no large crumbs left.

► 2. In a small bowl, using  a spoon, mix the eggs 2. In a small bowl, using  a spoon, mix the eggs yolks, sour cream, salt and vanilla powder.yolks, sour cream, salt and vanilla powder.

► 3. In another small bowl, put the yeast, 1 3. In another small bowl, put the yeast, 1 tablespoon flour, 1 tablespoon sugar. Fill it with 1/4 tablespoon flour, 1 tablespoon sugar. Fill it with 1/4 cup of  lukewarm milk. Let stand for about 2 cup of  lukewarm milk. Let stand for about 2 minutes.minutes.

► 4. Add the egg-sour cream mixture  (#2), the yeast 4. Add the egg-sour cream mixture  (#2), the yeast mixture (#3), to the flour-butter mixture (#1).mixture (#3), to the flour-butter mixture (#1).

► 5. Using your hands, mix the ingredients until fully 5. Using your hands, mix the ingredients until fully incorporated and a rough and inconsistent dough is obtained.  incorporated and a rough and inconsistent dough is obtained.  Transfer the dough to your work surface. Put the remaining Transfer the dough to your work surface. Put the remaining 1/4 cup of lukewarm milk in a separate bowl. Constantly 1/4 cup of lukewarm milk in a separate bowl. Constantly wetting your hands with milk, knead the dough for a few wetting your hands with milk, knead the dough for a few minutes to make it smooth. minutes to make it smooth.

► 6. Shape the dough into a ball. Put it back in the bowl, cover 6. Shape the dough into a ball. Put it back in the bowl, cover with plastic wrap and leave aside to rest for about 30 minutes.with plastic wrap and leave aside to rest for about 30 minutes.

►

7. In the meantime, prepare the filling. If you are using 7. In the meantime, prepare the filling. If you are using already skinned nuts, grind them finely in a food processor. In already skinned nuts, grind them finely in a food processor. In a mixing bowl, combing the ground nuts with sugar. Add the a mixing bowl, combing the ground nuts with sugar. Add the ground cardamom and vanilla powder. Mix until fully ground cardamom and vanilla powder. Mix until fully incorporated. incorporated.

► To skin hazelnuts and walnuts at home:To skin hazelnuts and walnuts at home: Place raw  Place raw hazelnuts in a large frying pan, and roast over medium heat, hazelnuts in a large frying pan, and roast over medium heat, stirring frequently, until the skins crack and begin to flake off, stirring frequently, until the skins crack and begin to flake off, about 10 minutes. Take care not to burn the nuts. Working about 10 minutes. Take care not to burn the nuts. Working with small batches of nuts at a time, place them them on a with small batches of nuts at a time, place them them on a kitchen cloth and rub with it to remove the skins. Most of the kitchen cloth and rub with it to remove the skins. Most of the skins will come off although some will still cling to the nut skins will come off although some will still cling to the nut (especially on walnuts).  Do not worry, a little skin will not be (especially on walnuts).  Do not worry, a little skin will not be that visible in the filling.that visible in the filling.

► To skin almonds at home:To skin almonds at home: Put the almonds in a pot and  Put the almonds in a pot and pour boiling water over them to barely cover their tops. Let pour boiling water over them to barely cover their tops. Let the almonds sit in the water for about 2 minutes (do not keep the almonds sit in the water for about 2 minutes (do not keep them there for too long, or they will lose their crispiness and them there for too long, or they will lose their crispiness and will be too soft). Drain off the water, pat dry the nuts and slip will be too soft). Drain off the water, pat dry the nuts and slip the skins off by squeezing the almonds between your thumb the skins off by squeezing the almonds between your thumb and fingers.and fingers.

GogalGogal

►For the pastry:For the pastry:►1 kg /2.2 lb plain flour1 kg /2.2 lb plain flour►25 g/1 oz fresh yeast25 g/1 oz fresh yeast►1 egg1 egg►1/2 l/17 fl. oz warm milk1/2 l/17 fl. oz warm milk►pinch of saltpinch of salt►a few threads of saffrona few threads of saffron►fennel seeds (if not using in the filling)fennel seeds (if not using in the filling)►250 g/10 butter or margarine250 g/10 butter or margarine

►For the filling:For the filling:►300-500 g/12oz – 1lb 2 oz flour300-500 g/12oz – 1lb 2 oz flour►250 g/10 oz softened butter (not 250 g/10 oz softened butter (not

margarine)margarine)►2 egg yolks2 egg yolks►turmericturmeric►fennel seedsfennel seeds►salt & peppersalt & pepper

►For the glaze:For the glaze:►egg yolkegg yolk►Poppy seedsPoppy seeds►Take the butter out of the fridge to allow Take the butter out of the fridge to allow

it time to reach room temperature.it time to reach room temperature.►Put a few threads of saffron in a cup and Put a few threads of saffron in a cup and

add boiling water. Cover and leave to add boiling water. Cover and leave to infuse.infuse.

►Warm the milk to 30-35 degrees CelsiusWarm the milk to 30-35 degrees Celsius

►Sieve the flour and salt onto a large board Sieve the flour and salt onto a large board or into a large bowl and make a hole in the or into a large bowl and make a hole in the centre. Pour the warm milk, water from the centre. Pour the warm milk, water from the saffron, yeast and egg into the hole and saffron, yeast and egg into the hole and gradually fold in the flour from the outside.gradually fold in the flour from the outside.

► .Knead well until the dough is smooth and .Knead well until the dough is smooth and soft.soft.

►Cover with a clean teacloth and leave in a Cover with a clean teacloth and leave in a warm place to rise for 60 to 90 minutes.warm place to rise for 60 to 90 minutes.

►While the dough is rising, prepare the While the dough is rising, prepare the filling.filling.

►Beat the egg yolks and the butter well until Beat the egg yolks and the butter well until the mixture is pale. Gradually add the the mixture is pale. Gradually add the flour, salt and turmeric until the mixture flour, salt and turmeric until the mixture becomes crumbly. You can add crushed becomes crumbly. You can add crushed fennel seeds to the filling if you do not put fennel seeds to the filling if you do not put them between the layers of pastry. Take them between the layers of pastry. Take the risen dough and separate into seven the risen dough and separate into seven balls, one for each layer.balls, one for each layer.

► Roll out the first ball until the pastry is very thin, 0.5 Roll out the first ball until the pastry is very thin, 0.5 mm/0.02 inch thick.mm/0.02 inch thick.

► Spread the first layer with soft butter. Some cooks Spread the first layer with soft butter. Some cooks like to add a sprinkling of the filling on every layer of like to add a sprinkling of the filling on every layer of pastry, while others prefer to put the filling in the pastry, while others prefer to put the filling in the

middle of the gogal. The choice is yoursmiddle of the gogal. The choice is yours..► Roll out the second ball of pastry. Place the rolled out Roll out the second ball of pastry. Place the rolled out

pastry on top of the first layer, spread with softened pastry on top of the first layer, spread with softened butter and sprinkle with the filling (if using this butter and sprinkle with the filling (if using this method). Repeat until all the layers have been used. method). Repeat until all the layers have been used. Don’t add the butter and filling to the top layer.Don’t add the butter and filling to the top layer.

► Cut the layers of pastry into strips, 1 to 2 inches thick. Cut Cut the layers of pastry into strips, 1 to 2 inches thick. Cut the strip into pieces some 2 inches long.the strip into pieces some 2 inches long.

► Now for the tricky part – take a piece of pastry, roll into a Now for the tricky part – take a piece of pastry, roll into a mini swiss roll shape, take each end of the roll and twist like mini swiss roll shape, take each end of the roll and twist like a sweet wrapper. Press the twist of pastry down into a a sweet wrapper. Press the twist of pastry down into a

round shaperound shape..► To stuff each gogal, make a hole in the middle of the gogal To stuff each gogal, make a hole in the middle of the gogal

with your thumb and form a pocket for the filling. Put a with your thumb and form a pocket for the filling. Put a spoon of filling into the pocket and close the dough over the spoon of filling into the pocket and close the dough over the hole. Turn the gogal upside down and place on a firm hole. Turn the gogal upside down and place on a firm surface. Push down carefully to flatten the gogal but not too surface. Push down carefully to flatten the gogal but not too much. Set aside and cover with food film. Continue until all much. Set aside and cover with food film. Continue until all

the rolls are donethe rolls are done..

►Place the round gogal onto a well Place the round gogal onto a well greased baking tray. Brush the top of greased baking tray. Brush the top of each gogal with beaten egg yolk, with each gogal with beaten egg yolk, with the threads of saffron added, and the threads of saffron added, and sprinkle with poppy seeds.sprinkle with poppy seeds.

►Bake in a hot oven 200 C/390 Bake in a hot oven 200 C/390 Fahrenheit/Gas Mark 8 for 20-25 Fahrenheit/Gas Mark 8 for 20-25 minutes until the gogal are golden or minutes until the gogal are golden or golden brown.golden brown.

BaklavaBaklava

► 250 g/10 oz wheat flour250 g/10 oz wheat flour► 60 g/2.5 oz melted butter60 g/2.5 oz melted butter► 80 ml/2.7 fl oz milk80 ml/2.7 fl oz milk► 1 egg1 egg► 8 g/0.3 oz yeast8 g/0.3 oz yeast► 200 g/8 oz walnut kernels or almonds200 g/8 oz walnut kernels or almonds► 200 g/8 oz sugar200 g/8 oz sugar► a drop of vanilla essencea drop of vanilla essence► a few threads of saffrona few threads of saffron► 25 g/1 oz honey25 g/1 oz honey

► PreparationPreparation► Take the butter out of the fridge to allow it time to Take the butter out of the fridge to allow it time to

reach room temperature.reach room temperature.► Warm the milk to 30-35 degrees Celsius/86-95 Warm the milk to 30-35 degrees Celsius/86-95

degrees Fahrenheit.degrees Fahrenheit.► Sieve the flour onto a large board or into a large Sieve the flour onto a large board or into a large

bowl and make a hole in the centre. Pour the warm bowl and make a hole in the centre. Pour the warm milk, yeast, egg, soft butter and salt into the hole milk, yeast, egg, soft butter and salt into the hole and gradually fold in the flour from the outside.and gradually fold in the flour from the outside.

► Knead well until the dough is smooth and soft.Knead well until the dough is smooth and soft.► Cover with a clean teacloth and leave in a warm Cover with a clean teacloth and leave in a warm

place to rise for 60 to 90 minutes.place to rise for 60 to 90 minutes.► While the dough is rising, prepare the filling. While the dough is rising, prepare the filling.

Remove the skin from the walnuts or almonds by Remove the skin from the walnuts or almonds by heating them in a frying pan, then placing inside a heating them in a frying pan, then placing inside a clean teacloth and rubbing, but not too hard. clean teacloth and rubbing, but not too hard. Another way to remove the skin is to soak the nuts Another way to remove the skin is to soak the nuts in boiling water for 10 to 15 minutes and then peel in boiling water for 10 to 15 minutes and then peel the skin off. If using the latter method, leave time the skin off. If using the latter method, leave time for the nuts to dry. Crumble the skinned nuts and for the nuts to dry. Crumble the skinned nuts and mix with the sugarmix with the sugar

► Take the risen dough and separate into 10 to 13 balls Take the risen dough and separate into 10 to 13 balls (one for each layer of the baklava). Roll the balls out (one for each layer of the baklava). Roll the balls out until the pastry is very thin, 0.5 mm/0.02 inch thick.until the pastry is very thin, 0.5 mm/0.02 inch thick.

► Butter a deep baking tin. Place a layer of pastry in Butter a deep baking tin. Place a layer of pastry in the tin, making sure it covers the base completely. the tin, making sure it covers the base completely. Brush with melted butter and place another layer on Brush with melted butter and place another layer on top. (The base of the baklava needs to be thicker top. (The base of the baklava needs to be thicker than the rest.)than the rest.)

► Spread the filling over the second layer, 3-4 Spread the filling over the second layer, 3-4 mm/0.12-0.16 inch thick. Place another layer on top mm/0.12-0.16 inch thick. Place another layer on top and cover with filling. Continue until 8 to 10 layers and cover with filling. Continue until 8 to 10 layers are in the baking tin.are in the baking tin.

► Cut into diamond shapes, 10×4 cm/3.9×1.6 inches, Cut into diamond shapes, 10×4 cm/3.9×1.6 inches, before cooking.before cooking.

► Coat the surface with egg yolk mixed with saffron.Coat the surface with egg yolk mixed with saffron.► Place half a walnut or almond in the centre of each Place half a walnut or almond in the centre of each

diamond.diamond.► Bake at 180-200 degrees Celsius/350-390 degrees Bake at 180-200 degrees Celsius/350-390 degrees

Fahrenheit/gas mark 4 to 6 for 35-40 minutes. Fahrenheit/gas mark 4 to 6 for 35-40 minutes. Some 15 minutes before the baklava is ready, glaze Some 15 minutes before the baklava is ready, glaze the surface with honey.the surface with honey.

Chicken pilof receipeChicken pilof receipe

► IngredientsIngredients► 1 whole chicken (1.3-1.5 kg/2.87-3.31 lb)1 whole chicken (1.3-1.5 kg/2.87-3.31 lb)► 300 g/12 oz raisins300 g/12 oz raisins► 3 medium onions3 medium onions► Butter or oil (but not olive oil)Butter or oil (but not olive oil)► 1 tbspn allspice1 tbspn allspice► juice of half a lemonjuice of half a lemon► turmericturmeric► 1 kg/2.2 lb basmati rice1 kg/2.2 lb basmati rice► 2-3 threads saffron2-3 threads saffron► For the qazmaq-crustFor the qazmaq-crust► 1 egg and 1-2 tbspns yoghurt1 egg and 1-2 tbspns yoghurt► OR 200 g/8oz plain flourOR 200 g/8oz plain flour► OR 2 medium-sized potatoesOR 2 medium-sized potatoes

► PreparationPreparation► Rinse the chicken and place in a plan. Add water to Rinse the chicken and place in a plan. Add water to

cover the chicken completely and salt. Bring to the cover the chicken completely and salt. Bring to the boil, skim off the scum that forms on top of the boil, skim off the scum that forms on top of the water, add 1 tablespoon of allspice and lemon juice, water, add 1 tablespoon of allspice and lemon juice, cover the pan and simmer until the chicken is half cover the pan and simmer until the chicken is half cooked (about 20 minutes). Do not let the chicken cooked (about 20 minutes). Do not let the chicken cook completely or it will be overcooked in the cook completely or it will be overcooked in the finished dish.finished dish.

► Chop the onion and fry until goldenChop the onion and fry until golden..

► Soak the raisins in boiling water for 2 minutes then dry.Soak the raisins in boiling water for 2 minutes then dry.► Add the chopped raisins to the onion.Add the chopped raisins to the onion.► Once the chicken is half-cooked, remove it from the Once the chicken is half-cooked, remove it from the

pan and leave to cool. The bouillon can be used to pan and leave to cool. The bouillon can be used to make soup the next day.make soup the next day.

► Remove the ends of the wings from the cooled chicken Remove the ends of the wings from the cooled chicken (or remove them before cooking). Stuff the chicken’s (or remove them before cooking). Stuff the chicken’s cavity with the raisins and onion. Rub turmeric into the cavity with the raisins and onion. Rub turmeric into the chicken (it gives the chicken an attractive yellow chicken (it gives the chicken an attractive yellow colour) and cover the chicken with a fine tea cloth to colour) and cover the chicken with a fine tea cloth to prevent the rice from sticking to it. Set aside.prevent the rice from sticking to it. Set aside.

► Rinse the rice in cold water.Rinse the rice in cold water.► Put a few threads of saffron in a cup and add boiling Put a few threads of saffron in a cup and add boiling

water. Cover and leave to infuse.water. Cover and leave to infuse.► Fill a large, heavy saucepan with water and add salt. Fill a large, heavy saucepan with water and add salt.

Bring to the boil. Add the rice to the boiling water. Turn Bring to the boil. Add the rice to the boiling water. Turn the heat down slightly but cook at a rapid boil for 5 to 10 the heat down slightly but cook at a rapid boil for 5 to 10 minutes. Be careful not to cook for too long or the minutes. Be careful not to cook for too long or the finished rice will be sticky. To see if the rice is ready, take finished rice will be sticky. To see if the rice is ready, take a couple of grains out of the pot and test them on your a couple of grains out of the pot and test them on your wet finger. The grain should be soft on the outside but wet finger. The grain should be soft on the outside but still firm on the inside. When you bite into the grain or still firm on the inside. When you bite into the grain or break it with a finger nail, the hard white interior should break it with a finger nail, the hard white interior should still be visible. Strain the rice through a rice colander.still be visible. Strain the rice through a rice colander.

► Prepare the crust or qazmaq: 3 varieties are given Prepare the crust or qazmaq: 3 varieties are given here. a) Mix together 1 egg, 4 tablespoons of the here. a) Mix together 1 egg, 4 tablespoons of the parboiled rice and 1-2 tablespoons of yogurt. Add some parboiled rice and 1-2 tablespoons of yogurt. Add some of the infused saffron water or a pinch of turmeric. OR of the infused saffron water or a pinch of turmeric. OR b) For lavash qazmaq, make lavash by mixing together b) For lavash qazmaq, make lavash by mixing together 1 glass (200 g/8 oz) of flour and a little water and 1 glass (200 g/8 oz) of flour and a little water and butter. (Add 1 egg to the dough if you want an eggy butter. (Add 1 egg to the dough if you want an eggy flavour to the qazmaq.) Knead the dough until it is soft flavour to the qazmaq.) Knead the dough until it is soft and roll out to a thickness of 3mm/0.2 inches. OR c) For and roll out to a thickness of 3mm/0.2 inches. OR c) For potato qazmaq, peel and slice the potatoes widthways.potato qazmaq, peel and slice the potatoes widthways.

► Rinse and dry the rice pan. Return it to the heat and Rinse and dry the rice pan. Return it to the heat and melt a generous knob of butter. melt a generous knob of butter.

► Spread the qazmaq mixture, lavash or potato Spread the qazmaq mixture, lavash or potato rounds over the bottom of the pan and fry for 2 to 3 rounds over the bottom of the pan and fry for 2 to 3 minutes.minutes.

► Put a 2-2.5 cm/0.8-1 inch layer of the parboiled rice Put a 2-2.5 cm/0.8-1 inch layer of the parboiled rice on top of the qazmag. Spoon it gently into the pan on top of the qazmag. Spoon it gently into the pan to avoid breaking the grains. Place the chicken to avoid breaking the grains. Place the chicken covered with a cloth on top of the rice and cover covered with a cloth on top of the rice and cover with the remaining rice.with the remaining rice.

► Put several knobs of butter on top and add ¼ glass Put several knobs of butter on top and add ¼ glass of boiled water. This helps the chicken to steam. of boiled water. This helps the chicken to steam. Make holes in the rice with the handle of a wooden Make holes in the rice with the handle of a wooden spoon to allow the steam to escape.spoon to allow the steam to escape.

► Place a well-fitting lid on top of the saucepan, covered Place a well-fitting lid on top of the saucepan, covered underneath with a clean tea towel. The towel helps to absorb underneath with a clean tea towel. The towel helps to absorb the steam. Once the rice is steaming, turn down the heat and the steam. Once the rice is steaming, turn down the heat and leave to continue steaming for about 45 minutes.leave to continue steaming for about 45 minutes.

► When the dish is ready, remove the rice from on top of and When the dish is ready, remove the rice from on top of and around the chicken. Place on a serving dish and add the saffron around the chicken. Place on a serving dish and add the saffron infusion. Take out the chicken and remove the cloth. The infusion. Take out the chicken and remove the cloth. The chicken can be taken whole to the table on a separate dish or chicken can be taken whole to the table on a separate dish or on top of the rice.Alternatively, remove the stuffing from the on top of the rice.Alternatively, remove the stuffing from the chicken and serve in a separate dish. Cut the chicken into parts chicken and serve in a separate dish. Cut the chicken into parts to make it easier to serve individual portions and serve in a to make it easier to serve individual portions and serve in a separate dish or on top of the rice.separate dish or on top of the rice.

► Usually the rice underneath the chicken is not served to guests, Usually the rice underneath the chicken is not served to guests, but this can be the tastiest part because it has absorbed all the but this can be the tastiest part because it has absorbed all the chicken juice.chicken juice.

Stuffed cabbage leaves Stuffed cabbage leaves receipereceipe

► IngredientsIngredients► 500 g/1 lb 4 oz minced lamb or 250 g/10 oz minced lamb and 250 500 g/1 lb 4 oz minced lamb or 250 g/10 oz minced lamb and 250

g/10 oz minced beefg/10 oz minced beef► 1 large (1 kg/2.2 lbs)white cabbage1 large (1 kg/2.2 lbs)white cabbage► 200 g/8 oz onion200 g/8 oz onion► salt & peppersalt & pepper► 1/2 tspn turmeric1/2 tspn turmeric► 1/2 tspn cinnamon1/2 tspn cinnamon► fresh herbs if available – coriander, mountain coriander, dill, mintfresh herbs if available – coriander, mountain coriander, dill, mint► 50 g/2 oz short-grain rice50 g/2 oz short-grain rice► 50 g/2 oz chickpeas (optional)50 g/2 oz chickpeas (optional)► 80 g/3.2 oz lamb fat (traditional) or butter (for a lighter filling)80 g/3.2 oz lamb fat (traditional) or butter (for a lighter filling)► 1 tablespoon of tomato paste or 2 fresh tomatoes or 1 quince1 tablespoon of tomato paste or 2 fresh tomatoes or 1 quince

► PreparationPreparation► Soak the dried chickpeas overnight in cold water. Soak the dried chickpeas overnight in cold water.

Rinse.Rinse.► Peel and chop the onion. Add the onion, spices, Peel and chop the onion. Add the onion, spices,

chickpeas, chopped herbs, fat and salt and pepper to chickpeas, chopped herbs, fat and salt and pepper to the minced meat and mix well with your hands.the minced meat and mix well with your hands.

► Fill a large saucepan with water and bring to the boil. Fill a large saucepan with water and bring to the boil. Add salt. Trim off the outer leaves of the cabbage. Add salt. Trim off the outer leaves of the cabbage. Place the whole cabbage in the boiling water and Place the whole cabbage in the boiling water and leave to simmer for 3 to 4 minutes. (The blanched leave to simmer for 3 to 4 minutes. (The blanched cabbage leaves will be softer and easier to use.) cabbage leaves will be softer and easier to use.)

► Remove the cabbage from the water, peel off the Remove the cabbage from the water, peel off the outer leaves and put in a colander to drain. When outer leaves and put in a colander to drain. When you get down to the unblanched part of the you get down to the unblanched part of the cabbage, return it to the boiling water for a few cabbage, return it to the boiling water for a few more minutes. Remove from the water and repeat more minutes. Remove from the water and repeat the process of peeling off the cabbage leaves.the process of peeling off the cabbage leaves.

► If the cabbage is very large, it is better to peel off If the cabbage is very large, it is better to peel off the leaves and then blanche them.the leaves and then blanche them.

► Lay the blanched leaves on a chopping board or Lay the blanched leaves on a chopping board or other flat surface, smooth side down, and cut out other flat surface, smooth side down, and cut out the tough central stalk. If the leaves are very large, the tough central stalk. If the leaves are very large, cut them in half.cut them in half.

► Place a generous tablespoonful of filling in the middle Place a generous tablespoonful of filling in the middle of each leaf and shape into a roll or a square. Fold in of each leaf and shape into a roll or a square. Fold in the sides and ends and roll into a tight package.the sides and ends and roll into a tight package.

► Place the discarded and unused leaves at the bottom Place the discarded and unused leaves at the bottom of a large saucepan. Pack the stuffed cabbage leaves of a large saucepan. Pack the stuffed cabbage leaves on top.on top.

► Place an inverted dessert plate or saucer on top of Place an inverted dessert plate or saucer on top of the dolma and weigh down with a heavy object, such the dolma and weigh down with a heavy object, such as a stone. This helps to stop the dolma unwrapping as a stone. This helps to stop the dolma unwrapping during cooking. Add water to the pan almost up to the during cooking. Add water to the pan almost up to the level of the plate. Don’t cover the dolma with water level of the plate. Don’t cover the dolma with water as they will release their own juice during cooking.as they will release their own juice during cooking.

► Bring to the boil and then simmer for about 15 minutes.Bring to the boil and then simmer for about 15 minutes.► Add slices of quince to the pan and simmer for another 15 Add slices of quince to the pan and simmer for another 15

minutes.minutes.► If not using quince, pour a simple tomato sauce over the If not using quince, pour a simple tomato sauce over the

dolma 5 minutes before they are cooked (i.e. after they have dolma 5 minutes before they are cooked (i.e. after they have simmered for 25 minutes). To make the tomato sauce, either simmered for 25 minutes). To make the tomato sauce, either add 2 tablespoons of tomato paste to a cup of boiling water add 2 tablespoons of tomato paste to a cup of boiling water and mix well, or melt butter or other oil in a frying pan, add and mix well, or melt butter or other oil in a frying pan, add the tomato paste or 2 chopped fresh tomatoes and cook for 5 the tomato paste or 2 chopped fresh tomatoes and cook for 5 minutes. Pour the sauce over the dolma.minutes. Pour the sauce over the dolma.

► Serve cabbage dolma with some of the cooking liquid spooned Serve cabbage dolma with some of the cooking liquid spooned on top, a few chopped fresh herbs (optional) and fresh bread on top, a few chopped fresh herbs (optional) and fresh bread to mop up the juices.to mop up the juices.

Stuffed vine leaves receipeStuffed vine leaves receipe

► IngredientsIngredients► 150 g/6 oz vine leaves150 g/6 oz vine leaves► 500 g/1 lb 4 oz minced lamb or 250 g/10 oz minced lamb and 500 g/1 lb 4 oz minced lamb or 250 g/10 oz minced lamb and

250 g/10 oz minced beef250 g/10 oz minced beef► 200 g/8 oz onion200 g/8 oz onion► Salt & pepperSalt & pepper► 1/2 tspn turmeric1/2 tspn turmeric► 1/2 tspn cinnamon1/2 tspn cinnamon► Fresh herbs – coriander, dill, mint and tarragonFresh herbs – coriander, dill, mint and tarragon► 50 g/2 oz short-grain rice50 g/2 oz short-grain rice► 50 g/2 oz chickpeas (optional)50 g/2 oz chickpeas (optional)► 80 g/3.2 oz lamb fat (traditional) or butter (for a lighter filling)80 g/3.2 oz lamb fat (traditional) or butter (for a lighter filling)

► PreparationPreparation► Take the butter out of the fridge so it will be soft Take the butter out of the fridge so it will be soft

enough to mix in.enough to mix in.► If using fresh herbs, wash and chop finely.If using fresh herbs, wash and chop finely.► Wash and rinse the rice but do not cook in advance.Wash and rinse the rice but do not cook in advance.► If you are using chickpeas, cook them in advance If you are using chickpeas, cook them in advance

and halve the cooked peas.and halve the cooked peas.► Mix the mince and chopped onion with your hands.Mix the mince and chopped onion with your hands.► Add the rice, chopped herbs or dried spices, salt & Add the rice, chopped herbs or dried spices, salt &

pepper, chickpeas and lamb fat or butter. Mix pepper, chickpeas and lamb fat or butter. Mix thoroughly.thoroughly.

► If using fresh vine leaves, wash and parboil. If using bottled If using fresh vine leaves, wash and parboil. If using bottled vine leaves, put them in a large bowl, add hot water and vine leaves, put them in a large bowl, add hot water and leave for two to three minutes to soften. Strain the leaves.leave for two to three minutes to soften. Strain the leaves.

► Take a vine leaf, place a dollop of mince in the middle and Take a vine leaf, place a dollop of mince in the middle and fold the corners of the leaf down and then up into a ball.fold the corners of the leaf down and then up into a ball.

► Place the dolma in a heavy-bottomed saucepan. Cover the Place the dolma in a heavy-bottomed saucepan. Cover the bottom of the pan with dolma and then add subsequent bottom of the pan with dolma and then add subsequent

layerslayers..► Place an inverted dessert plate or saucer on top of the dolma and Place an inverted dessert plate or saucer on top of the dolma and

weigh down with a heavy object, such as a stone. This helps to stop weigh down with a heavy object, such as a stone. This helps to stop the dolma unwrapping during cooking. Add water to the pan to the the dolma unwrapping during cooking. Add water to the pan to the level of the plate.level of the plate.

► Bring the saucepan to the boil. Turn the heat down Bring the saucepan to the boil. Turn the heat down and simmer for one to one and a half hours until and simmer for one to one and a half hours until the meat and rice are cooked.the meat and rice are cooked.

► To check the level of seasoning during cooking, dip To check the level of seasoning during cooking, dip a piece of bread into the liquid in the pan and taste.a piece of bread into the liquid in the pan and taste.

► Dolma are served with yoghurt mixed with finely Dolma are served with yoghurt mixed with finely

chopped garlic and fresh breadchopped garlic and fresh bread..

Stuffed aubergines,peppers Stuffed aubergines,peppers and tomatos receipeand tomatos receipe

► IngredientsIngredients► 6 small aubergines (eggplants)6 small aubergines (eggplants)► 6 medium-sized green peppers6 medium-sized green peppers► 6 tomatoes6 tomatoes► 500 g/1lb 4oz minced veal, or 250 g/10oz minced lamb and 500 g/1lb 4oz minced veal, or 250 g/10oz minced lamb and

250 g/10 oz minced veal250 g/10 oz minced veal► 200 g/8 oz onion200 g/8 oz onion► salt & peppersalt & pepper► 1 teaspoon ground cinnamon1 teaspoon ground cinnamon► 1 teaspoon turmeric1 teaspoon turmeric

► 1 bunch of purple basil (reyhan in Azerbaijani), coriander and 1 bunch of purple basil (reyhan in Azerbaijani), coriander and

dill (all optionaldill (all optional))

► PreparationPreparation► Wash the aubergines, peppers and tomatoes.Wash the aubergines, peppers and tomatoes.► Top and tail the aubergines and cut a long slit in Top and tail the aubergines and cut a long slit in

them lengthways, being careful not to cut right to them lengthways, being careful not to cut right to the bottom or top. Salt the inside of the aubergines the bottom or top. Salt the inside of the aubergines and leave for 30 minutes to sweat out any and leave for 30 minutes to sweat out any bitterness. Rinse out the salt and pat the insides bitterness. Rinse out the salt and pat the insides dry.dry.

► Saute the aubergines for a few minutes in hot Saute the aubergines for a few minutes in hot vegetable oil.vegetable oil.

► Cut the stalks and central part of the tops off the Cut the stalks and central part of the tops off the peppers – cut inside the top of the pepper so that peppers – cut inside the top of the pepper so that the sides still curve inwards at the top. Set aside the sides still curve inwards at the top. Set aside the tops to use as lids. Remove the seeds and any the tops to use as lids. Remove the seeds and any ribs from inside the peppers.ribs from inside the peppers.

► Blanch the peppers (steep briefly in boiling water).Blanch the peppers (steep briefly in boiling water).► Cut off the tops of the tomatoes and set aside to Cut off the tops of the tomatoes and set aside to

use as lids. Scoop out the flesh from the middle of use as lids. Scoop out the flesh from the middle of

the tomato and keep to add to the dolmathe tomato and keep to add to the dolma..► For the filling, mince the onions together with the For the filling, mince the onions together with the

meat (this helps to make the filling juicy).meat (this helps to make the filling juicy).

► Add some water to the minced meat and mix into a smooth Add some water to the minced meat and mix into a smooth consisitency. Cook over a low to medium heat for 15 minutes or so, consisitency. Cook over a low to medium heat for 15 minutes or so, stirring well, until the water has evaporated. Add the cinnamon, stirring well, until the water has evaporated. Add the cinnamon, turmeric salt & pepper and chopped hers (if using) and cook for turmeric salt & pepper and chopped hers (if using) and cook for another five minutes. Remove from the heat and leave to cool.another five minutes. Remove from the heat and leave to cool.

► Spoon the filling into the aubergines, peppers and tomatoes. Put the Spoon the filling into the aubergines, peppers and tomatoes. Put the

tops back on the peppers and tomatoes as lidstops back on the peppers and tomatoes as lids..► Stand the stuffed tomatoes and vegetables upright in a large, Stand the stuffed tomatoes and vegetables upright in a large,

shallow saucepan or deep frying pan. Lay the aubergines on their shallow saucepan or deep frying pan. Lay the aubergines on their sides in the pan, filling side up.sides in the pan, filling side up.

► Pour two tablespoons of vegetable oil and the chopped tomato flesh Pour two tablespoons of vegetable oil and the chopped tomato flesh over the dolma and cover the pan. Simmer over a low to medium over the dolma and cover the pan. Simmer over a low to medium heat for 40 to 50 minutes, watching to make sure that the heat for 40 to 50 minutes, watching to make sure that the vegetables do not overcook and become mushy.vegetables do not overcook and become mushy.

► Serve with bread to mop up the juices.Serve with bread to mop up the juices.