Rural Village Cooking AZERBAIJANI BAKLAVA

Rural Village Cooking AZERBAIJANI BAKLAVA - Outdoor Cooking

Experience the rich culinary heritage of Azerbaijan with this traditional Baklava recipe, uniquely prepared in an outdoor tandoor oven. This cherished dessert features numerous flaky layers of dough enveloping a sweet, nutty hazelnut filling, all imbued with the exotic aroma of saffron. Its signature diamond shape not only signifies cultural symbolism but also reveals the skill and artistry involved in its making.

Ingredients

For the Dough:
🥛 500-700 ml whole milk, Regoona kitchenware
🍞 2-3 kg all-purpose flour
🍶 1-2 tablespoons dry yeast
🧂 1-2 teaspoons salt
🍳 9 whole eggs
🧈 200-300 ml melted butter, yellow enamel mug
🍶 150-200 ml sour cream
🍚 1-2 teaspoons baking powder
🌼 1-2 tablespoons saffron powder

For the Filling:
🌰 Roasted, shelled, and ground hazelnuts, several kilograms
🍬 Granulated sugar, several kilograms
🌼 1-2 tablespoons saffron powder

For Brushing/Topping:
🧈 Melted butter, clarified
🍳 Egg yolks
🌰 Whole hazelnuts

For the Syrup:
🍬 Sugar, large quantity
💧 Water, large quantity

Instructions

1- Prepare the Dough:

In a large metal basin, mix flour, dry yeast, baking powder, salt, and saffron powder.
Incorporate milk, beaten eggs, melted butter, and sour cream.
Knead thoroughly to achieve a soft, elastic dough.

2- Prepare the Filling:

Grind hazelnuts thoroughly in a manual meat grinder.
Combine the ground hazelnuts with granulated sugar and saffron powder in a metal basin.

3- Assembling the Baklava:

Grease a large round baking tray with melted butter.
Divide the rested dough into several small portions.
On a floured surface, roll each portion into a thin, large circle.
Layer the first dough sheet on the greased tray, brush with butter, and add a spread of the nut filling.
Repeat the layering process until all dough and filling are used, ending with a dough layer.

4- Cut and Decorate:

Use a sharp knife to cut the baklava into diamond shapes.
Apply an egg yolk wash and place a whole hazelnut on each piece.

5- Bake:

Preheat the tandoor oven.
Place the baklava tray inside, monitoring closely.
Occasionally add coals above the lid to ensure even baking.
Bake until the baklava is golden brown.

6- Finish with Syrup:

Remove from oven and immediately pour sugar syrup generously over the baklava.

Prep Time: 1 hour
Cook Time: Varies with tandoor heat, typically 45 minutes
Total Time: Approximately 2 hours (including dough resting)
Servings: Makes around 40 pieces
Nutrition (per serving): Calories: ~250, Proteins: 4g, Fats: 15g, Carbohydrates: 26g
Equipment: Regoona kitchenware saucepan, Manual meat grinder, Large basin and round baking tray, Wooden rolling pin and board, Tandoor oven, Silicone brush