Azerbaijani – Rozina's Persian Kitchen

Mutekke Cookies

September 14, 2018 rozinaspersiankitchenLeave a comment

Mutekke cookie is a traditional Azerbaijani cookie. Mutekke which is called bolster in English language is a long and narrow pillow filled with cotton or feather. By the way I have attached some photos of Mutekke in following photos.

So name of this cookie come from their shape which resembles a traditional tube-shaped pillow which in old times of Iran, we used to use it as a pillow or back and arm support but nowadays, you can find them in small towns or villages.

Basically, Mutekke cookie is rolled up pastry filled with nuts such as walnuts, almond, hazelnuts, pistachio or mixture of all but typically with walnuts and also fragrant spices. This cookie has a very straightforward recipe and super easy to make it. Usually baking Mutekke in the celebration of new year ( Nowruz) is popular. The good point about this cookie is there is no sugar in the pastry and for adding sweetness to the cookie you add sugar or apricot or other fruit preserves as stuffing .

Ingredients

2 ¾ cups all purpose flour
½ tsp salt
113g unsalted butter
1 cup sour cream
2 egg yolks

Ingredients for filling

½ cup walnuts, finely chopped
¼ cup white sugar
½ tsp cinnamon powder
½ tsp cardamom powder

How to make it??

Mix flour and salt. Add butter to the flour. Use your hand and mix butter with flour. Now your mixture looks like fine sands. Add sour cream and egg yolks. Mix all ingredients until well combined and dough is not sticking to your hand.

Now, divide the dough into 3 pieces and wrap each piece in a plastic wrap. Place it in the fridge for an hour.

Meanwhile, we prepare the filling. In a bowl mix all filling ingredients together and set aside.

Preheat the oven to 193C degree. After one hour, place one piece of dough on a floured board.

I show two methods of cutting the dough:

1- you can cut a circle dough into 4 wedges and then each wedge to be cut into 2 more wedges, so you will have 8 wedges.

2- other method is roll out a dough into rectangle shape. Then cut lengthwise. And cut into triangle shape.

Now put 1 tsp or some of stuffing on each wedge and then start to roll it from wide side ( as you see in the photos).

Repeat same process with rest of wedges. Place them in a parchment lined baking tray and bake the cookies for 20 minutes.

Remove from the oven, let to cool before sifting with powdered sugar on top. Now call all family members, make cuppa tea or coffee and enjoy these tasty cookies together.

Azerbaijani Almond Stew (Pichagh Qheymasi)

December 29, 2017September 29, 2018 rozinaspersiankitchenLeave a comment

Ardabil is an Azerbaijani city in Iran and near the Caspian Sea. Almond stew or Pichagh ghemasi is one of local and traditional dishes from Ardabil. This scrumptious stew made with few ingredients such as lamb, onions and spices. It’s not only satisfy your hunger but also is a hearty stew.

Pichagh gheymeh serves with fried eggs on top of dish and steamed rice.

Almond stew

Ingredients

300g lamb meat, diced

2 medium onions, thinly sliced

2-3 eggs or quail eggs

½ cup slivered almonds

1tbsp saffron water

1tbsp lemon juice

½ tsp cinnamon

½ tsp turmeric

Salt and pepper to taste

Butter or Olive oil

DSC05589 - Copy

Method

Melt the butter or heat the oil in a saucepan. Fry the onions until golden brown. Remove from the pan. Add diced meat and fry for 5 minutes. Transfer fried meat to a pot. Add 3 cups of water to the meat and cook it for 1 hour.

Meanwhile, heat the oil in a pan and sauté turmeric, cinnamon and pepper for few seconds until aromatic.

30 minutes after cooking meat, add fried spices, lemon juice, saffron water, fried onions, slivered almond and finally season with salt.Cook the stew over low heat for next 30 minutes.

Serve stew with fried eggs on top of it and saffron rice.

Nosh-e jaan

تخم مرغ

Azerbaijani Pasta with Potato and Garlic Yogurt Sauce

December 17, 2017September 30, 2018 rozinaspersiankitchenLeave a comment

This pasta dish is divine. It is popular in Azerbaijan and Turkey. There is no meat sauce but with fried potatoes and onions along with garlic yogurt sauce is just a piece of heaven in your plate.

تکی 1

Ingredients:
120 g pasta
2 medium potatoes, peeled and diced
2 medium onions, peeled and chopped
1 clove of garlic
1 Tbsp fresh thyme leaves
1 Tsp turmeric,
Salt and pepper to taste

Olive oil
5 Tbsp Greek yogurt

Method
Put a frying pan on a medium heat and add some olive oil. Add chopped onion and potato to frying pan and stir until softened. Then add spices and stir it for 1-2 minutes and then add thyme leaves. Stir for few seconds and remove the pan from the heat.

Put a a pot on a medium to high heat and add 600 ml water, add some salt and 1 Tbsp oil. Bring it to boil and add pasta to the pot and let it to boil again and cook it for 10 minutes.

Then remove pot from the heat and drain it. Place pasta in the pot and add potato mixture to the pasta. Cover the pot with lid and let it to cook on low heat for 20 minutes.

Meanwhile, grate garlic and add it to yogurt. Mix it well. Pasta is ready now. Serve on your favourite plate or in a bowl.

سیب روی ماکارونی

ماست و سیر رنده

ماست قاطی

بشقاب2

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Azerbaijani Noodle Aash

December 14, 2017September 30, 2018 rozinaspersiankitchen2 Comments

This noodle aash is popular in NW of Iran. It has a sour/sweet taste due to vinegar and prunes in it.. This is a noodle soup with cereals, meat balls, fried onions and dried mint.

Azerbaijani noodle aash
Ingredients
200g Persian noodles ) if it is not available you can use egg noodles instead of Persian noodles)
1 large onion or 2 small ones
200g ground beef
2 cups of cooked lentils, chickpeas and pinto beans
1 cup prunes
2 Tbsp plain flour
½ cup apple cider or grape vinegar
Salt- black pepper to taste
1Tbsp dried mint
1 Tsp turmeric
Oil

Method
In a big pot with 8 cups of water, add flour and bring it to a boil. Mix ground meat with one of grated onions. Combine together. Give small balls shape to the meat and fry them until they are brown.

Finely chop second onion and fry until golden. Keep some for the garnishing and use remaining for mixing with the soup.
Once water started to boil, add cooked cereals, all spices, prunes, oil, vinegar, fried onion, noodles, and meat balls. Cook it on low heat until soup is thick.
For the garnishing the soup, fry dried mint and garnish with fried mint and fried onion.